-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 -----