-BETTI FRISCHKNECHT-SMCD91B
      2 c  Unbleached flour
      1 ts Baking powder
    1/4 ts Salt
      4 tb Unsalted butter
      1 c  Sugar
      2 lg Eggs
    1/2 ts Vanilla
    1/4 ts Almond extract
    3/4 c  Whole almonds with skins;
           -toasted, cool, chop coarse
      2 tb Zest from 1 orange
  Sift first 3 ingredients together in small bowl. Beat butter and sugar
  together in bowl of electric mixer until light and smooth; add eggs one at
  a time, then extracts. Stir in almonds and zest. Sift dry ingredients over
  egg mixture, then fold in until dough is just mixed. Follow steps 3 and 4
  in Lemon-Anise Biscotti. VARIATIONS: You may substitute toasted hazelnuts
  for almonds in this recipe. A combination of hazelnuts and almonds also
  works well. Source: Cook's Magazine
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