Orange Almond Biscotti Cookie

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Orange Almond Biscotti Cookie

 

4 eggs, large

1 C. vegetable oil

4 tsp. baking powder

1 C. sliced almonds

3 tsp. orange oil

1 1/2 C. sugar

4 C. plus 2 Tablespoons all-purpose flour

1 egg yolk

1 T. water

 

Preheat oven to 350°F. Combine eggs, vegetable oil, orange oil, baking powder

and

sugar in mixing bowl. Mix thoroughly. Add almonds and flour, one cup at a time,

mixing thoroughly. Divide dough in four.

 

On 2 greased and floured baking sheets, pat out dough into 4 logs (2 on each

baking

sheet), approximately 1/2-inch thick, 3-inches wide and 12-inches long. Space

logs

at least 2-inches apart. Combine water and egg yolk thoroughly and brush top of

logs.

 

Bake 30 minutes until golden brown. Transfer to cooling rack and allow to cool

for

10 minutes. Place on cutting board and with serrated knife, slice diagonally

about

1/2-inch thick.

 

Lay slices flat on the baking sheet and return to 200º F. oven for 15 minutes.

Remove

from oven and let cool on rack. Store in a tightly covered container.

 

Yield: Approximately 3 1/2 to 4 dozen

 

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