Almond-Orange Biscotti
Vegetable shortening and flour, for baking sheet
2 1/4 cups all purpose flour
1 1/4 cup sugar
1/4 tsp baking powder
Pinch of salt
3 eggs, lightly beaten
1 Tbs. vegetable oil
1/4 tsp almond extract
Finely grated zest of 1 orange
1/2 cup coarsely chopped almonds
Grease and flour a baking sheet. Shake off excess. Ina large bowl; sift flour; sugar, baking powder, and salt together. Make a well in center of the mixture. To the well add remaining ingredients. With your hands, work dry mixture with liquids until dough has been formed. Divide the dough in half.
On a lightly floured surface, shape dough into two flat-bottomed cylinders, 1 inch high, 2 1/2 inches wide and 8 inches long. Remove each in tot he baking sheet. Bake 30-35 minutes, until lightly colored on top. Remove from oven and cool slightly.
Holding a long, sharp knife by the handle and tip, cut cylinders diagonally into 3/4 inch slices. Carefully place slices back on the 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 crunchy