3      Cups          Flour
     1/8  Teaspoon      Salt
   2      Teaspoons     Almond or anise extract
   1      Cup           Sugar
   2 1/2  Teaspoons     Baking powder
   3      Large         eggs
     2/3  Cup           Butter or margarine
     1/2  Teaspoon      Lemon peel
Preheat oven to 375 F. Grease a large baking sheet and set aside.
Thoroughly stir together flour, baking powder,salt and lemon peel.
In large bowl, combine butter and sugar and beat until well blended. Add
eggs and extract and beat until light and fluffy. Beat in half the dry
ingredients.
Stir in remaining dry ingreients with wooden spoon.
Divide dough in half. Shape each half into a smooth, evenly shaped log,
about 12 inches long.(place in wax paper and roll back and forth to make
it easy). Unroll onto baking sheet, spacing them as far apart as possible.
Press down logs to flatten slightly
. Place in the center of the oven and bake for 25 minutes or until lightly
browned. Remove from oven and let cool, then cut logs into 1/2 inch
slices,using a sharp knife. Lay slices flat on baking sheet, return to
oven and toast 5-7 minutes. Turn slices o
ver and bake 4-5 minutes longer on second side.(the longer the baking
time, the crisper the biscotti) Remove from oven onto wire racks to cool.
Store in airtight container for up to 2 weeks. Can be frozen.
Posted on *Prodigy's Food and Wine Bulletin Board by Marie Arico (CWJS00A)
and formatted by GNFK05B.