Walnut Almond Biscotti -

1/2 ts Baking soda

1/2 ts Baking powder

1/8 ts Salt

1 1/2 ts Freshly ground black pepper

1/2 c Unsalted butter

1 c Sugar

2 lg Eggs

1 Orange; zest

1 Lemon; zest

1 1/2 ts Vanilla extract

1/4 ts Almond extract

1 1/2 c Walnuts; toasted and chopped

350. Sift together the flour, baking soda, baking powder, salt and pepper. In a large bowl mix together the butter and sugar until light and fluffy. Add the eggs, beating them in one at a time. Add the orange and lemon zests and the vanilla and almond extracts. Fold in the sifted dry ingredients and nuts, being careful not to overmix. Shape the dough into a flattish log appx

3" wide and a length that comfortably fits your baking sheet. If necessary, make

2 logs. Lay the logs on a greased cookie sheet and bake in oven for appx

20 mins. Remove from the oven and let cool. Using a serrated bread knife, cut the log or logs crosswise into 3/4" wide pieces. Lay the cookies cut side down on a greased cookie sheet

350 until golden brown, about 15 minutes. Remove from oven and let cool. Store in tins. Makes

24 cookies From "Cucina Rustica" LaPlace & Kleiman --