Recipe: Almond Biscotti

3/4 C whole almonds
2 C all-purpose flour
7/8 C sugar
1 tsp baking soda
3 eggs
1 tsp vanilla
1/4 C almond extract or almond liquor (such as Amaretto)
zest of 1 small orange - optional

Put almonds in a shallow pan. Toast at 350F for 10 minutes.
Cool. Chop coarsely.

Mix flour, sugar, baking soda, salt and nuts in a large mixing bowl.
In a separate bowl, beat eggs, vanilla, almond extract and zest about 1 minute. Add to flour mixture.

Cut dough in half. On a greased and floured baking sheet, pat dough into two logs, 1/2" thick x 1-1/2" wide and 12" long.

Place logs 2" apart. Bake in a preheated 300F oven for 50 minutes or until golden brown.

Cool on a wire rack for 5 minutes.

With a serrated knife, cut loaves at 45 degree angle, 1/2" thick(16-10 pieces).
Lay slices flat on a baking sheet. Cook at 275F for 20-25 minutes, turning once.
Store in an airtight container.

These are also good with dried cherries or cranberries or blueberries.