Almond-Orange Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Almond-Orange Biscotti
Categories: Holiday, Ethnic, Bakery, Biscotti
Yield: 24 Cookies

2 1/4 c Flour
1 1/4 c Sugar
1/4 ts Baking powder
Of salt
3 Eggs; lightly beaten
1 tb Vegetable oil
1/4 ts Almond extract
1 ZEST of orange; fine grated
1/2 c Coarsely chopped almonds
Vegetable shortening
1 c Walnuts; or pecans - finely

For Carey, Vicki, Brian and anyone else interested, here's the
Almond-Orange Biscotti recipe, published in Parade Magazine a few years
ago.

1. Preheat oven to 350.

2. Grease and flour baking sheet. Shake off excess.

3. In a large bowl, sift flour, sugar, baking powder and salt together.
Make a well in center of mixture.

4. To the well add remaining ingre- dients.With your hands, work dry
mixture with liquids until a dough has been formed. Divide the dough in
half.

5. On a lightly floured surface, shape dough into 2 flat-bottomed
cylinders, 1 in. high, 2 1/2 in. wide and 8 in. long. Remove each to
the
baking sheet.

6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from
oven and cool slightly.

7. Holding a long sharp knife by the handle and tip; cut cylinders
diagonally into 3/4-in. slices. Carefully place slices back on baking
sheet, cut sides down; return to oven for 15 minutes more and bake
until
sides are golden and biscotti have dried a bit. Remove from oven and
cool
on wire racks. The biscotti should be somewhat hard and crunchy. Yield:
20
to 24 biscotti You can also dip one end into some melted chocolate, for
a
nice effect and great taste.

POSTED: 07/17 6:46 PM FROM: SHELLEY ARENAS (MKSV37A)

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