| 1 | cup sugar |
| 1/2 | cup butter or margarine |
| 1 | tablespoon grated orange peel |
| 2 | eggs |
| 3 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1/3 | cup slivered almonds, toasted and chopped |
| 1. | Heat oven to 350ºF. |
| 2. | Stir together sugar, butter, orange peel and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. |
| 3. | Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. |
| 4. | Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely. |
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| Biscotti (pronouned bee-SKAWT-tee) are popular Italian cookies that have been baked twice--first as a loaf, then a second time sliced--until they are crisp. They are perfect for dunking, so dunk them into coffee, hot chocolate, milk--or whatever suits your fancy! |
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| When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter. |
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| You can toast nuts by baking them uncovered in an ungreased shallow pan at 350°F for about 10 minutes, stirring occasionally, until they are golden brown. Or cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they turn golden brown.
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Nutrition Information:
85 ( 25 ); 3 g ( 2 g); 15 mg; 60 mg; 13 g ( 0g); 2 g 2 %; 2 %; 0%; 2 % 1