Murzetti

• 1/4 tsp. salt
• 1 1/2 cups sugar
• Rind of two oranges, grated
• 4 c. flour
• 2 tsp. baking powder
• 1 1/2 sticks butter
• 4 eggs (PLUS 1 for egg wash)
• 6 oz. slivered almonds, toasted
• Additional flour for kneading

1. Preheat oven to 400' F.
2. In a large bowl, mix flour, baking powder, sugar, salt, and orange rind.
3. Blend in butter until crumbly.
4. Make a well in the dry ingredients, add the eggs one at a time, mixing between additions.
5. Add toasted almonds, mix, knead in bowl until dough is even. Additional kneading on floured surface may be necessary.
6. On a floured surface, shape dough into a 6" x 13' rectangle. Cut into 12 strips.
7. line baking sheets with parchment paper.
8. Place six strips on sheet, press down to 1/2" thickness. Brush with egg wash.
9. Bake 20 minutes, until golden.
10. Remove from oven. Working quickly while loaves are still warm, slice each little loaf diagonally into 1/2' slices. Keep remaining loaves on hot pan to keep warm or they will crumble when cut.
11. Repeat with remaining six small loaves.
12. Cool on racks, store in tins. These keep for a long time.

salt, sugar, oranges, flour, baking powder, butter, eggs, slivered almonds

Taken from www.epicurious.com/recipes/member/views/murzetti-50038806 (may not work)