1 c Sugar 1 ts Ground Cloves
3 lg Eggs 3/4 c Almonds, Chopped Or Sliced
1/3 c Oil 3/4 c Filbert Nuts (Hazelnuts),
1/4 c Water -Chopped Or Sliced
3 c Unbleached All-Purpose Flour Rind Of 1 Orange, Grated
2 ts Baking Powder 1 tb Sugar
2 ts Cinnamon
Yield: 5 To 6 Dozen Biscotti
Beat 2 of the eggs and add the sugar and oil, beating to blend well.
Add the water. Sift the flour, baking powder, cinnamon and cloves
together, blending well. Mix into the creamed mixture. Stir in the
nuts and orange rind, blending well. Divide the dough into 6 parts.
Roll each part, on a floured board, and shape into a loaf. Press
each loaf a little. Place the loaves on a large cookie sheet. Beat
the remaining egg and brush it on top of the loaves and sprinkle with
the sugar. Bake in a preheated 350 Degree F. oven for 25 minutes or
until lightly browned. Remove the loaves and cool slightly. Cut each
loaf diagonally into biscuits.
From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery