---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Almond-Orange Biscotti
 Categories: Holiday, Ethnic, Bakery, Biscotti
      Yield: 24 Cookies
 
  2 1/4 c  Flour
  1 1/4 c  Sugar
    1/4 ts Baking powder
           Of salt
      3    Eggs; lightly beaten
      1 tb Vegetable oil
    1/4 ts Almond extract
      1    ZEST of orange; fine grated
    1/2 c  Coarsely chopped almonds
           Vegetable shortening
      1 c  Walnuts; or pecans - finely
 
  For Carey, Vicki, Brian and anyone else interested, here's the
  Almond-Orange Biscotti recipe, published in Parade Magazine a few years
  ago.
  
  1. Preheat oven to 350.
  
  2. Grease and flour baking sheet. Shake off excess.
  
  3. In a large bowl, sift flour, sugar, baking powder and salt together.
  Make a well in center of mixture.
  
  4. To the well add remaining ingre- dients.With your hands, work dry
  mixture with liquids until a dough has been formed. Divide the dough in
  half.
  
  5. On a lightly floured surface, shape dough into 2 flat-bottomed
  cylinders, 1 in. high, 2 1/2 in. wide and 8 in. long. Remove each to
the
  baking sheet.
  
  6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from
  oven and cool slightly.
  
  7. Holding a long sharp knife by the handle and tip; cut cylinders
  diagonally into 3/4-in. slices. Carefully place slices back on baking
  sheet, cut sides down; return to oven for 15 minutes more and bake
until
  sides are golden and biscotti have dried a bit. Remove from oven and
cool
  on wire racks. The biscotti should be somewhat hard and crunchy. Yield:
20
  to 24 biscotti You can also dip one end into some melted chocolate, for
a
  nice effect and great taste.
  
  POSTED:  07/17  6:46 PM FROM: SHELLEY ARENAS (MKSV37A)
 
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