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Source: Betty Crocker® Cookbook

Orange-Almond Biscotti
There’s no waiting in line for these crisp orange-almond cookies. Put on a pot of coffee, and enjoy that same coffee-shop taste at home!
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Serves: Makes 4 dozen cookies
Prep Time: 25 minutes
Cook Time: 35 minutes
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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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