---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Almond Biscotti
 Categories: Ethnic, Bakery, Biscotti
      Yield: 1 Serving
 
           -CHUCK OZBURN   (HBWK07A)
    3/4 c  Butter
      1 c  Sugar
      4    Eggs
      3 c  All-purpose flour
      3 ts Baking powder
    1/2 ts Salt
      1 ts Anise seed
      1 c  Almonds; coarsely chop
           Milk
           Granulated sugar
 
  Cream butter and sugar until light; add eggs, one at a time beating after
  each addition;  continue beating until very light and fluffy; mix flour,
  baking powder, salt and anise seed together, then mix into creamed mixture;
  stir in nuts, divide dough into fourths; grease 2 cookie sheets; form dough
  into 2 loaves, 1 1/2 inch wide and the length of each baking sheet; bake at
  350°F for 25 to 30  minutes; remove from oven and cut loaf diagonally into
  3/4 inch slices; place cut side down on cookie sheet, brush with milk and
  sprinkle with granulated sugar; return to oven, bake at 375°F 10 minutes
  longer, or until toasted and crispy.
  
  Variation:   Omit anise  seeds, milk  and granulated sugar; add 1 teaspoon
  vanilla and toast almonds to a golden brown before adding to dough; follow
  above directions for baking loaves; after loaves are cut diagonally, return
  to the oven 10 minutes longer until a golden brown.
  
  Variation:  Omit anise seeds; add 1 1/2 teaspoon vanilla, 1 teaspoon lemon
  zest and 1 teaspoon orange zest; when baked, slice each loaf diagonally and
  return to oven for 5 to 10 minutes to brown.
 
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