Crunchy Biscotti
cookies
1 3/4 cup all purpose flour
2 teaspoon baking poder
3/4 cup whole unblanched almonds
2 eggs
3/4 cup sugar
1/3 cup butter melted
2 teaspoon vanilla extract
1/2 teaspoon to 1 ts almond extract
1 tablespoon grated orage rind
1 egg white lightly beaten
Preheat oven to 350=B0. In large bowl, combine flour and bkaing powder; stir in almonds. In medium bowl, whisk together eggs, sugar, butter, vanilla, almond and rind. Stir into flour mixture until soft, sticky dough forms. Transfer dough to lightly floured surface; knead once or twice. Form a ball; divid in two. Roll each into a 12-inch log. Transfer to ungreaded baking sheet. Brush tops with egg white. Bake 20 minutes. Remove sheet to rack. Let cool 5 minutes. Remove to cutting board. With sharp chef's knife, and using firm decisive strokes, cut into 3/4-inch diagonal slices. Return to baking sheet stand them upright, and bake 20-25 minutes unitl golden brown. Cool completely on rack. Keep in airtight container. Recipe By : Canadian Living
Yield: 1 servings
