-BETTI FRISCHKNECHT-SMCD91B 2 c Unbleached flour
1 ts Baking powder
1/4 ts Salt
4 tb Unsalted butter
1 c Sugar
2 lg Eggs
1/2 ts Vanilla
1/4 ts Almond extract
3/4 c Whole almonds with skins;
-toasted, cool, chop coarse 2 tb Zest from 1 orange
Sift first 3 ingredients together in small bowl. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just mixed. Follow steps 3 and 4 in Lemon-Anise Biscotti. VARIATIONS: You may substitute toasted hazelnuts for almonds in this recipe. A combination of hazelnuts and almonds also works well. Source: Cook’s Magazine —–