BISCOTTI

4 CUPS FLOUR

4 EGGS

1- CUP SLIVERED ALMONDS

4 TSP. BAKING POWDER

5 TBS. SOFT UNSALTED BUTTER

1 ½ TBS. GRATED LEMON RIND

6 HEAPING TBS. SUGAR

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PLACE FLOUR IN MIXING BOWL

  MAKE A WELL IN CENTER

BREAK EGGS INTO WELL

 ADD CHOPPED OR SLIVERED ALMONDS, LEMON RIND, BUTTER, BAKING POWDER AND SUGAR

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MIX WELL BY HAND

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DIVIDE DOUGH INTO FIVE PIECES

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ROLL EACH PIECE ON LIGHTLY FLOURED BOARD TO ½” THICKNESS, ABOUT 2” WIDE AND 10” LONG STRIPS

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BAKE AT 400 DEGREES FOR ABOUT 20 MINUTES OR UNTIL TOP IS GOLDEN

(SPRAY BAKING SHEET OR USE COOKING PARCHMENT PAPER)

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TURN OFF THE OVEN

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 WHILE STILL WARM - CUT STRIPS AT AN ANGLE TO MAKE ¾” WIDE BISCOTTI

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RETURN TO WARM OVEN 10 MINUTES

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MAKES APPROX. 4 DOZEN BISCOTTI

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BY NOT DOUBLE BAKING AT A HIGH TEMPERATURE YOUR BISCOTTI WILL COME OUT CRUNCHY, BUT NOT SO HARD THAT YOU MUST DIP THEM IN LIQUID IN ORDER TO ENJOY THEM.

                      THEY ARE STILL GREAT FOR DIPPING INTO ESPRESSO OR VIN SANTO