Vegetable shortening & flour, for baking sheet
2 1/4 c. all purpose flour
1 1/4 c. sugar
1/4 tsp. baking soda
Pinch of salt
3 eggs, lightly beaten
1 tbsp. vegetable oil
1/4 tsp. almond extract
Finely grated zest of 1 orange
1/2 c. coarsely chopped almonds
2 1/4 c. all purpose flour
1 1/4 c. sugar
1/4 tsp. baking soda
Pinch of salt
3 eggs, lightly beaten
1 tbsp. vegetable oil
1/4 tsp. almond extract
Finely grated zest of 1 orange
1/2 c. coarsely chopped almonds
1. Preheat oven to 350 degrees.2. Grease and flour a baking sheet. Shake off excess.
3. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture.
4. To the well add remaining ingredients. With your hands, work dry mixture with liquids until a dough has formed. Divide the dough in half.
5. On a lightly floured surface, shape dough into two flat bottomed cylinders, 1" high, 2 1/2" wide and 8" long. Remove each to the baking sheet.
6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slightly.
7. Holding a long sharp knife by the handle and tip; cut cylinders diagonally into 3/4" slices. Carefully place slices back on baking sheet, cut sides down; return them to the oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit. Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crumbly. Yield: 20 to 24 biscotti.
3. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture.
4. To the well add remaining ingredients. With your hands, work dry mixture with liquids until a dough has formed. Divide the dough in half.
5. On a lightly floured surface, shape dough into two flat bottomed cylinders, 1" high, 2 1/2" wide and 8" long. Remove each to the baking sheet.
6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slightly.
7. Holding a long sharp knife by the handle and tip; cut cylinders diagonally into 3/4" slices. Carefully place slices back on baking sheet, cut sides down; return them to the oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit. Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crumbly. Yield: 20 to 24 biscotti.
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