Double Almond Biscotti

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   ["Preheat oven to 375 degrees. Toast the almonds, set aside to cool. Beat the butter and sugar until light and fluffy, then add the 2 eggs, vanilla, and orange peel.", "", "In a small bowl, stir together the flour, baking powder and salt, then add gradually into butter mixture and mix well. Stir in the almonds. Divide the dough into thirds. Pat each portion into a 9x2 inch ""log"" and smooth onto an ungreased cookie sheet.", "", "In a small bowl, lightly beat the remaining egg with a fork, then brush onto the cookie dough. Sprinkle with more almonds. Bake 15-20 minutes, or until very firm. Reduce oven temp to 300 degrees. Cut each log into 1/2 inch slices, lay on their sides and return to the oven to bake another 15 minutes on each side to dry thoroughly.", "", "If desired, they can be dipped on one side in chocolate after cooling completely. These keep very well for several weeks.", "", "Variations: instead of orange peel and almonds, use lemon peel and pistachios, or add almond extract and dried cranberries and white chocolate chips."]

* Per serving · 4 servings · Values may vary.

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