Almond Biscotti

Butter, Sugar, Eggs, Vanilla and Almond extract, Orange peel, almonds, flour baking powder, ground nutmeg and salt

24 pieces. Cream butter & sugar until light. Add eggs, vanilla, almond extract and grated orange peel, mix well. Fold in chopped almonds. In mixing bowl, sift flour baking powder, nutmeg and salt. With rubber spatula, fold in wet ingredients until dough is uniform and hold together when pressed with lightly floured hands. Scoop dough onto baking sheet. Form into 12x3inch log shape and press down flattening into thickness of about an inch. 14.4 when flattened out. Bake about 20 minutes until firm and lightly brown. Remove, transfer to cutting board. When cool enough to handle, slice crosswise into 24 pieces. Lay biscottie cut side up on baking sheet. Bake additional 10 inutes each side. Cool on rack. Practice makes perfect and you can cook shorter amt of time for "softer" biscotti or longer for more crunch.

Number of Servings: 24

Recipe submitted by SparkPeople user STEWMICH.