2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder  
1/2 teaspoon baking soda  
1/4 teaspoon salt  
1/4 teaspoon ground white pepper  
1/2 teaspoon ground cloves or allspice  
1/2 teaspoon ground cinnamon  
1/4 teaspoon ground ginger  
1 cup sugar  
3 large eggs  
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange extract
2 tablespoons minced orange zest  
3/4 cup whole almonds with skins, toasted,
cooled and chopped coarse

 In a small bowl sift together flour, baking powder, baking soda, salt,
white pepper, ground cloves, cinnamon and ginger. Whisk sugar and
eggs to a light lemon color; stir in extracts, orange zest and almonds.
Sift dry ingredients over the egg mixture, then fold in until dough is just combined. Adjust oven rack to middle position and heat oven to 350
degrees F.
Halve dough and turn each portion onto an oiled cookie sheet coveredd
with parchment. Using floured hands, quickly stretch each portion of
dough into a rough 13-by-2-inch log, placing them about 3 inches apart
on the cookie sheet. Pat each dough shape to smooth it. Bake, turning
pan once, until loaves are golden and just beginning to crack on top,
about 35 minutes. Cool the loaves for 10 minutes; lower oven temper-
ature to 325 degrees F.  Cut each loaf diagonally into 3/8-inch slices
with a serrated knife. Lay the slices about 1/2 inch apart on the cookie
sheet, cut side up, and return them to the oven.  Bake, turning over
each cookie halfway through baking, until crisp and golden brown on
both sides, about 15 minutes.  Transfer biscotti to wire rack and cool
completely.  Biscotti can be stored in an airtight container for at least
1 month.

Variations:  Macerate 3/4 cup currants, chopped raisins, or dates in
1/4 cup brandy or marsala for at least 1 hour.  Drain and fold into the
dough along with extracts, adding a teaspoon or so of the macerating
liquid to the dough.

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While you're enjoying your coffee,
perhaps you'd like to stroll through .....

La Belle Galerie

The Card Players, 1890-92
Art Print
Cezanne, Paul
Buy at AllPosters.com
 

"She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been molded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had
soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs
with it, touched my palate than a shudder ran through my whole body, and I
stopped, intent upon the extraordinary changes that were taking place. An
exquisite pleasure had invaded my senses..."
~Marcel Proust

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Summer in Provence
Art Print
Bates, George W.
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