LEMON ALMOND BISCOTTI
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2 1/4 c. all-purpose flour
1/3 c. slivered almonds, toasted and chopped
1 t. baking powder
1/4 t. salt
3/4 c. sugar
2 T. vegetable oil
2 eggs
3 T. grated lemon rind
1/4 c. Fresh lemon juice
vegetable cooking spray
1 egg white, lightly
 
Preheat oven to 350 degrees Fahrenheit.

Combine flour, almonds, baking powder, and salt; set aside.  In a separate 
bowl, combine sugar, oil, and eggs in a large bowl; beat at high speed of 
an electric mixer until thick and pale (about 5 minutes). Add lemon rind 
and lemon juice, and beat until well blended. Stir in flour mixture until 
well blended.
  
Turn dough out onto a lightly floured surface, and divide dough into 2 equal 
portions. Shape each portion into an 11-inch-long roll. Place cookie rolls 
about 2 inches apart on a large baking sheet coated with cooking spray, and 
flatten each roll to an 1-inch thickness. Brush rolls with egg white.  Bake 
for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool.

Slice each roll diagonally into approximately 20 (1/2-inch)slices. Place 
slices on baking sheet. Bake for 20 minutes or until dry. Cool completely on 
wire racks. 

Makes: approximately 40 cookies