1 c  Sugar

      3 lg Eggs

    1/3 c  Oil

    1/4 c  Water

      3 c  Unbleached All-Purpose Flour

      2 ts Baking Powder

      2 ts Cinnamon

      1 ts Ground Cloves

    3/4 c  Almonds, Chopped Or Sliced

    3/4 c  Filbert Nuts (Hazelnuts),

           -Chopped Or Sliced
           Rind Of 1 Orange, Grated
      1 tb Sugar

  Yield:  5 To 6 Dozen Biscotti
  Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add
  the water.  Sift the flour, baking powder, cinnamon and cloves together,
  blending well.  Mix into the creamed mixture.  Stir in the nuts and orange
  rind, blending well.  Divide the dough into 6 parts. Roll each part, on a
  floured board, and shape into a loaf.  Press each loaf a little. Place the
  loaves on a large cookie sheet.  Beat the remaining egg and brush it on top
  of the loaves and sprinkle with the sugar. Bake in a preheated 350 Degree
  F. oven for 25 minutes or until lightly browned. Remove the loaves and cool
  slightly.  Cut each loaf diagonally into biscuits.
  From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright
  1986

  Shared by Rich Harper