Meander Almond Biscotti Recipe

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2-1/2 C all-purpose flour
2 C finely chopped almonds
1/2 t baking powder
1-1/2 C sugar
1/4 t salt
1/2 t grated lemon zest
3 large eggs
1/2 C (1 stick) unsalted butter (room temperature)
1/2 t anise extract or almond extract (1-1/2 t)

Chocolate Biscotti Variation:

Omit lemon zest
Add 1/4 C cocoa (and use almond extract)
Preheat oven to 375F and grease sheet.

Combine flour, almonds, baking powder, sugar, salt and zest. Blend. Cream eggs, butter and extract on low speed until smooth. Slowly add flour mixture and blend well. (Dough will be sticky) Divide dough equally and form half logs. The shape should resemble a D. Size should be about 12 to 14 inches long and 3 inches wide. Place logs on baking sheet and brush with egg white. Bake 30 minutes until golden. Remove from oven. Reduce oven temperature to 325F. While still warm, cut biscotti on diagonal into 1/2-inch slices. Lay slices on sides and bake 12 to 15 minutes. Cool.

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