1 cup sugar
1/2 cup butter or margarine
1 tablespoon grated orange peel
2 eggs
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup slivered almonds, toasted and chopped
Heat oven to 350 ºF.
Stir together sugar, butter, orange peel and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10×3 inches, on ungreased cookie sheet.
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely.
Biscotti (pronounced bee-SKAWT-tee) are popular Italian cookies that have been baked twice–first as a loaf, then a second time sliced–until they are crisp. They are perfect for dunking, so dunk them into coffee, hot chocolate, milk–or whatever suits your fancy!