8 oz Unsalted butter; 2 sticks
  1 1/2 c  Sugar
      3 tb Orange rind; finely grated
      2 tb Vanilla extract; pure vanill
      6 c  All-purpose flour
      1 tb Baking powder
      1 ts Salt
      6    Eggs; beaten
    1/4 c  Amaretto
      2 c  Almonds blanched; toasted,s
      2 c  Chocolate chips; or pieces
           -Recipe by: Jo Anne Merrill
  Preheat oven to 350 degrees. In an electric mixing bowl, combine butter,
  sugar, orange peel and vanilla; beat until light and creamy. Sift together
  the dry ingredients. With the mixer on slow, add dry ingredients to butter
  mixture and mix until thoroughly combined. Slowly add eggs and amaretto.
  Add almonds and chocolate just until combined. Remove dough to a floured
  surface and form into two flat logs about 4 inches wide and the length of
  your cookie sheet. Lay the logs onto buttered sheets and place on lower
  rack of the oven. Bake until lightly browned, about 45 minutes. Remove to a
  rack to cool. With a serrated knife, cut the loaves into half-inch slices,
  placing the cut slices flat oon the cookie sheet. To make crisp, return
  them to the lower rack of the oven and cook until golden, 15-20 minutes.
   Remove the slices to a wire rack to cool then store in an airtight
  container.  Use a decorative tin for gift giving. NOTE: If the biscotti
  lose their crispness, repeat the crisping stage. Jo Anne Merrill, recipe
  from the San Diego Union  9/1/93
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