Vikki's Biscotti Toscani

Donna Matthews's Note:

Another recipe from a friend. It can be half dipped in chocolate, but I really like it best left plain and simple.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Serves: 24

Yield: 24.0 cookies

• ½ cup slivered almond
• 1⁄3; cup butter
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 2 teaspoons orange zest , grated
• 2 ½ cups flour
• 1 ½ teaspoons baking powder
• 1⁄8; teaspoon nutmeg
• ¼ teaspoon salt

Directions:

1. Place almonds in a single layer on a baking sheet and bake at 325 degrees for 8 to 10 minutes or until golden brown.
2. Set almonds aside to cool.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, vanilla, almond extract and orange zest.
5. Blend in flour, baking soda, nutmeg and salt.
6. Fold in nuts, getting them well distributed.
7. Grease and flour baking sheet.
8. Form dough into 2 logs about 12 inches long each; then flatten out to be about 1/2 inch high.
9. Place on baking sheet 2 inches apart.
10. Bake at 325 degrees for about 25 minutes or until golden brown.
11. Remove from oven and cool for 5 minutes.
12. On a cutting board, slice each loaf diagonally into 1/2 to 1 inch slices.
13. Place slices flat on baking sheet and bake for an additional 10 minutes.
14. Cool on wire rack.