Lemon Almond Biscotti

• 1/3 cup margarine or 1/3 cup butter, softened
• 2/3 cup granulated sugar
• 2 tablespoons grated fresh lemon rind
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup slivered almonds (not sliced)

1. Preheat oven to 375 degrees.
2. Beat margarine in bowl.
3. Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
4. Beat until well blended.
5. Beat in flour to crumb texture.
6. Dough will be fairly dry.
7. Stir in almonds.
8. Kneading the dough slightly, shape into two 9-inch logs.
9. Flatten logs to 1 1/2-inch thick.
10. Place on a nonstick baking sheet and bake for 20 minutes.
11. Remove from oven and cool 1 hour.
12. Slice crosswise into 16 1/2-inch slices per roll.
13. Place cut side down on baking sheet and bake 8 minutes.
14. Flip biscotti over and bake 8 minutes more or until crisp and golden.
15. Cool.
16. Store in air-tight container for up to three days.

margarine, granulated sugar, lemon rind, baking powder, baking soda, salt, eggs, flour, slivered almonds

Taken from www.food.com/recipe/lemon-almond-biscotti-65536 (may not work)