Almond Biscotti
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3 lg eggs
grated peel of 2 oranges
1 t. vanilla
1/2 t. almond extract
2 c. all-purpose flour
1 c. sugar
1 t. baking soda
1/4 t. salt
3/4 c. toasted whole natural almonds
 
Heat oven to 350 degrees Fahrenheit.  Coat a large baking sheet with vegetable 
cooking spray or cover with baking parchment.  

Spread almonds in an ungreased baking pan. Place in oven and bake 5 to 10 minutes 
or until almonds are light brown; stir once or twice to assure even browning. 
Note that almonds will continue to brown slightly after removing from oven.

Turn oven down to 300 degrees Fahrenheit.

In bowl whisk eggs, orange peel, vanilla an almond extract. In large mixer bowl 
combine flour, sugar, baking soda and salt. Add egg mixture; mix just until 
blended. Mix in almonds. Divide dough in half. Form each half into a log about 
12 inches long, 1 1/2 inches wide and 1/2 inch thick. Bake in center of oven 
about 50 minutes until golden. Remove to rack to cool 5 minutes. Reduce oven heat 
to 275 degrees. Place logs on cutting board and with a serrated knife slice on 
the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing slightly 
apart. Return to oven until dry and lightly toasted, 20 to 25 minutes, turning 
once. Place on racks to cool completely. Store in airtight container.
  
Makes about 3 1/2 dozen


VARIATION #1:  You may take half the almonds and lightly chop them.  When the 
nuts are added to the dough, this will make a nice combination of whole almonds 
and chopped almonds throughout the cookies.

VARIATION #2:  You may use sliced almonds in place of the whole almonds in the 
recipe, and omit the toasting step.