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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Italian Biscotti Recipe

Brought to you by Abella Garden Inn B&B

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Cook Time: 30 min
Yield: 8 servings

Ingredients:
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons butter, at room temperature
2 eggs
1 egg yolk 1 teaspoon vanilla
2 teaspoons freshly grated orange peel
1 cup chopped almonds

Instructions:
Preheat oven to 350 degrees F.
In a large mixing bowl, combine the first 6 ingredients. In a separate bowl, combine the remaining ingredients (except for the almonds), and lightly beat with a fork until blended.

Add the egg mixture to the flour mixture and beat with a hand-held mixer at medium speed until dough forms. (if it's too stiff for your mixer, only mix until it is a rough mass, and then knead it with flour-dusted hands until all the ingredients are well mixed.)

Add the almonds and mix well. Turn the dough out on a lightly floured board and knead for 1 minute. Divide the dough into 4 equal portions. Using the palms of your hands, roll each portion into a log about 12 inches long and 1 inch in diameter.

Butter a 12-inch wide baking sheet, spacing them about 2 inches apart. Using the palm of your hand, lightly flatten the top of each log until it is about 1/2 inch thick.

Bake the logs in the top 2/3 of the oven until golden brown, 15-20 minutes. Remove from the oven and let cool on the baking sheet. Leave oven set at 350 degrees. Transfer the logs to a cutting board and cut them crosswise on the diagonal into pieces 1/2 inch wide. Arrange the pieces' cut sides down back on the baking sheet. Return to oven and bake until lightly toasted and the edges are golden brown, 10 minutes. Let cool before serving.