Title: Biscotti 2
 Categories: Cookies, Ethnic
      Yield: 1 Servings
 
      3 c  Flour
    1/8 ts Salt
      2 ts Almond or anise extract
      1 c  Sugar
  2 1/2 ts Baking powder
      3 lg Eggs
    2/3 c  Butter or margarine
    1/2 ts Lemon peel
 
  Preheat oven to 375 F. Grease a large baking sheet and set aside.
  Thoroughly stir together flour, baking powder,salt and lemon peel. In
  large bowl, combine butter and sugar and beat until well blended. Add
  eggs and extract and beat until light and fluffy. Beat in half the
  dry ingredients. Stir in remaining dry ingreients with wooden spoon.
  Divide dough in half. Shape each half into a smooth, evenly shaped
  log, about 12 inches long.(place in wax paper and roll back and forth
  to make it easy). Unroll onto baking sheet, spacing them as far apart
  as possible. Press down logs to flatten slightly . Place in the
  center of the oven and bake for 25 minutes or until lightly browned.
  Remove from oven and let cool, then cut logs into 1/2 inch
  slices,using a sharp knife. Lay slices flat on baking sheet, return
  to oven and toast 5-7 minutes. Turn slices o ver and bake 4-5 minutes
  longer on second side.(the longer the baking time, the crisper the
  biscotti) Remove from oven onto wire racks to cool. Store in airtight
  container for up to 2 weeks. Can be frozen. Posted on *Prodigy's Food
  and Wine Bulletin Board by Marie Arico (CWJS00A) and formatted by
  GNFK05B.