Almond Biscotti

By shauna

Ingredients

• 23/4 C. All-Purpose Flour
• 11/2 C. Sugar
• 11/2 tsp. Baking Powder
• 1 tsp. Salt
• 2 Eggs
• 2 Egg Yolks
• 6 Tbsp. Butter, melted
• 11/2 tsp. Finely Shredded Orange or Lemon Peel ( optional )
• 1 C. Coarsely Chopped Almonds

Preparation

Step 1

Preheat oven to 325. Lightly grease 2 cookie sheets; set aside. In a lg. bowl, stir together flour, sugar, baking powder & salt. Make a well in the center of the flour mixture. Add eggs & egg yolks to the well; stir into flour mixture. Add butter & if desired, peel. Stir till dough starts to form a ball. Stir in nuts. Turn out dough onto a lightly floured surface; divide into 3 equal portions. Shape each portion into a 14-in. long log. Place logs about 3-in. apart on prepared cookie sheets; flatten logs slightly till about 11/2-in. wide. Bake for 25-30 min. or till firm & light brown. Cool on cookie sheets on wire racks for 15 min. Transfer logs to a cutting board. Use a serrated knife to cut each roll into 1/2-in. thick slices. Place the slices, cut sides down, on cookie sheets. Bake for 10 min. Turn slices over; bake for 10-15 min. more or till crisp & golden brown. Transfer cookies to a wire rack & let cool. Makes approx. 84 cookies. To store, Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temp. for up to 1 week, or freeze for up to 3 mo.