Title: Almond biscotti 3
 Categories: Ketchum, Kitchen
      Yield: 42 Servings
 
      3 lg Eggs
           Grated peel of 2 oranges
      1 ts Vanilla
    1/2 ts Almond extract
      2 c  All-purpose flour
      1 c  Sugar
      1 ts Baking soda
    1/4 ts Salt
    3/4 c  Toasted whole natural
           -almonds*
 
  Heat oven to 300 0 F Coat a large baking sheet with vegetable cooking
  spray or cover with baking parchment. In bowl whisk eggs, orange
  peel, vanilla and almond extract. In large mixer bowl combine flour,
  sugar, baking soda and salt. Add egg mixture; mix
  
  just until blended. Mix in almonds. Divide dough in half. Form each
  half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch
  thick. Bake in center of oven about 50 minutes until golden. Remove
  to rack to cool 5 minutes. Reduce oven heat to
  
  275 degrees. Place logs on cutting board and with a serrated knife
  slice on the diagonal 1/2 inch thick. Lay slices flat on baking
  sheets, spacing slightly apart. Return to oven until dry and lightly
  toasted, 20 to 25 minutes, turning once. Place on rac
  
  ks to cool completely. Store in airtight container.
  
  Makes about 3 1/2 dozen
  
  * To toast almonds, spread in an ungreased baking pan. Place in
  350-degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to assure even browning. Note that almonds
  will continue to brown slightly after removing from
  
  oven.