Biscotti D'amaretti Recipe

• 3 1/4 c. flour, all-purpose
• 2 1/2 tsp baking pwdr
• 1/2 c. butter or possibly margerine, softened
• 1 c. sugar
• 3 x Large eggs
• 2 tsp lemon peel, finely shredded
• 1/4 tsp almond extract
• 1 x healthy pinch saffron, if you like
• 1/2 c. almonds,finely minced,toasted
• 1 x egg white

1. Combine flour and baking pwdr.
2. In large mixer bowl beat butter and sugar till blended.
3. Beat in Large eggs, lemon peel, almond extract and saffron.
4. Beat in flour mix till well blended.
5. Stir in almonds.
6. Divide dough in half.
7. Shape each portion into a 12x2x1-inch loaf.
8. Place 6 inches apart on a lightly greased cookie sheet.
9. Beat the egg white till foamy.
10. Brush over tops of loaves.
11. Bake in 375F oven 20 to 25 min or possibly till light brown.
12. Cold on cookie sheet about 1 hour.
13. Cut each loaf diagonally into 1/2-inch thick slices.
14. Lay slices, cut side down, on cookie sheet.
15. Bake in a 325F oven 10 min longer or possibly till dry and crisp.
16. Cold on wire rack.
17. These cookies are good made several days ahead and stored in a paper bag to soften slightly.
18. To store longer, place in a covered container.
19. Makes about 36 cookies.

flour, baking pwdr, butter, sugar, eggs, lemon peel, almond, saffron, almonds, egg white

Taken from cookeatshare.com/recipes/biscotti-d-amaretti-84717 (may not work)