Title: Basic biscotti - orange, anise, and lemon
 Categories: Cookies
      Yield: 1 Servings
 
           See below
 
  Preheat oven to 350 degrees
  
  Basic Ingredients for *any* of the recipes* 3/4 cup whole & unblanched
  almonds 1/4 pound butter 3/4 cup sugar 2 eggs 2 1/4 cup flour 1 1/2
  tsp. baking powder 1/4 tsp. salt
  
  For Orange Biscotti Zest from 1 orange, grated or minced 2 Tbls.
  orange liqueur, or 1 Tbls. orange extract 1 1/2 tsp. cinnamon
  
  For Anise Biscotti 2 - 3 tsp. crushed anise seeds
  
  For Lemon Biscotti Zest from 1 lemon, grated or minced 1 Tbls. lemon
  extract, or 1 Tbls. lemon juice Procedures for all recipes Toast the
  almonds until golden, then chop by hand into 1/4 inch chunks. *Reduce
  oven heat to *325* degrees* Cream the butter until light, add the
  sugar & beat till smooth & creamy. Beat in eggs until the mixture is
  smooth. Add the (orange, anise, lemon) specific ingredients. Sift in
  the flour, baking powder & salt, beat until just mixed. Stir in the
  almonds. On a floured board, divide the dough in half & roll each
  half into a long roll about 1 1/2 inches in diameter & about 10
  inches long. Set the rolls on a baking sheet at least 3 inches apart,
  bake in the top third of the oven (*325*) for about 25 minutes, or
  until they are set & lightly browned on top. Cool the rolls for 5
  minutes or so, then slice diagonally into 1/2 inch thick slices. Lay
  the slices flat on the baking sheet & return to the oven for another
  10 minutes. Turn the slices over & bake for another 10 minutes. Cool
  on a rack, and keep in a tightly covered tin - they keep for months.
  
  File