This simple recipe leaves you with a memorable delicate citrus flavor
4 tablespoons unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons orange or lemon zest
2 cups + 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup slivered almonds, lightly toasted
Directions:
Preheat oven to 350 degress F.
In a large bowl, cream the butter with the sugar, add eggs, vanilla extract, almond extract and zest. Continue to mix for a couple minutes or until well blended.
In a separate medium bowl, mix the flour, baking powder and salt. Add toasted almonds.
Combine with the butter-egg mixture until a dough forms. Divide the dough in half and transfer to a greased baking sheet. Form two sepatare regtangular logs. Bake for 30 to 35 minutes or until golden. Remove from the oven and lower the temperature to 250 degrees F. When the loaves are cool enough to handle, cut each on the diagonal into 1/2-inch-thick slices, using a serrated knife. Place the slices back on the baking sheet, return to the oven, and bale for about 7 to 10 minutes or until desired texture.
NOTE: For a softer biscotti bake for about 3 to 5 minutes instead of 7 to 10 minutes.
Makes: 16 pieces
