• 3 cups all-purpose flour
• 1 1/2 cups sugar
• grated peel of two lemons
• 1 1/2 cups slivered, blanched almonds
• 3/4 cup sweet butter, melted
• 5 eggs, beaten
• 1 1/2 cups flour

Preheat oven to 350 degrees. in large bowl, mix together flour and sugar. Gently mix in almonds. Add lemon peel, melted butter and eggs and mix. Turn dough onto floured board, and add additional flour (about two more cups) until dough doesn't stick onto board. Dividi dough into two balls. Flatten each ball into 12" x 3" rectangle, approximately 1/2 inch thick. Bake on greased cookie sheet in preheated oven 30 minutes. Remove from oven, and slice each rectangle at 1 inch intervals, separating slightly at cuts. Return to oven and bake 20-30 minutes longer, or until golden brown. Biscotti will be crunchy.

Yield: Approximately 40 biscotti