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Biscotti Toscani

1/2 cup whole almonds toasted
1/3 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 tsp grated orange zest
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp nutmeg
1/4 tsp salt

In a mixing bowl cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, almond extract and orange zest. In a bowl
combine the flour, baking powder, nutmeg and salt. Add to the
creamed mixture, mixing until blended. Cut almonds into haves or
thirds and fold in mix.

Divide dough in half. Place on a greased and floured baking sheet
and form into two logs about 1/2 inch thick, 1 1/2 inches wide and
12 inches long, spacing them at least 2 inches.Bake in the middle
of a preheated 325 F oven for 25 minutes or until golden brown.

Transfer from the baking sheet to a rack. Let cool 5 minutes.
Place on a cutting board and with a serrated knife slice diagonally
at 45 degree angle about 1/2 inch thick.

Lay the slices flat on the baking sheet and return to the oven for
10 minutes, turning them over once, to dry slightly. Let cool on
a rack. Store in a tightly covered container.

Makes 3 dozen.


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