Biscotti Di Prato



INGREDIENTS:

2 1/2 c  Flour + flour for sheet

1 ts baking powder

1/2 ts salt

4 lg Eggs

3/4 c  sugar

1 ts Grated orange peel

1 1/2 ts vanilla extract

1 c  Toasted almonds coarsly choped

DIRECTIONS:

1. Preheat oven to 325 degrees. butter & flour large baking sheet

2. On a piece of wax paper, sift flour, baking powder, baking
soda & salt.

3. In a large bowl, beat eggs & sugar until light & foamy. Beat in
orange peel & vanilla. Stir in dry ingredients. Stir in almonds

4. On the baking sheet, shape the dough into 2 4-by-2 inch logs
about 4 inces apart. Smooth the tops & sides with a rubber spatula.

5. Bake the logs 30 minutes or until firm & golden. Remove from
oven & reduce oven heat to 275 degrees. Cool 10 minutes.

6. Slide a metal spatula under the logs and transfer them to a
cutting board. With a large chef's knife cut the logs diagonally
into 1/2 inch slices. The best way to do this isto place the tip of
the knife on the board then press down firmly. This will cut cleanly
through the almonds, and the cookies will be less likely to crumble.
caramelized. Watch closely to prevent burning. Let cool slightly
then serve or refrigerate for later.



Biscotti Di Prato