Ingredients

• 2-3/4  cups all-purpose flour
• 1-1/2  teaspoons baking powder
• 1  teaspoon salt
• 1-1/2  cups sugar
• 2  eggs
• 2  egg yolks
• 6  tablespoons butter, melted
• 1-1/2  teaspoons finely shredded orange or lemon peel (optional)
• 1  cup coarsely chopped almonds

Directions

1. Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until dough starts to form a ball. Stir in almonds.

2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.

3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.

4. Makes about 84 cookies

5. Hazelnut Biscotti: Prepare as above, except use the option of orange peel and substitute 1 cup chopped hazelnuts for the almonds.
Per cookie: 48 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 6 g carbo., 0 g fiber, 1 g pro.
Daily Values: 1% vit. A, 1% calcium, 2% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat

6. Pistachio Biscotti: Prepare as above, except use the option of lemon peel and substitute 1 cup chopped pistachios for the almonds.
Per cookie: 46 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 7 g carbo., 0 g fiber, 1 g pro.
Daily Values: 1% vit. A, 1% calcium, 2% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat

7. Cashew-Chocolate Biscotti: Prepare as above except omit the peel and substitute 1/2 chopped cashews and 1/2 cup finely chopped bittersweet chocolate for the almonds.
Per cookie: 47 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 7 g carbo., 0 g fiber, 1 g pro.
Daily Values: 1% vit. A, 1% calcium, 2% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat