---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies
       Yield: 48 servings
            -Theresa Grant, HWWK11b
     1/2 c  Butter, softened
   1 1/3 c  Sugar
     1/2 ts Salt
       1 md Orange, zest only, finely
       1 md Lemon, zest only, finely
       1 tb Anise seed
       3    Eggs
       3 c  Flour
   2 1/2 ts Baking powder
     1/2 ts Baking soda
       2 c  Almonds, coarsley chopped
 -------------------CHOCOLATE FOR DIPPING-------------------
       6 oz Semisweet chocolate, melted
   DESCRIPTION:  Crunchy, almond biscotti perfect for
   dunking in coffee, tea or your favorite dessert wine.
   Can be dipped in chocolate, too!
   Preheat oven to 325. Beat together butter, sugar,
   salt, lemon and orange zest and anise seed until
   light. Add eggs one at a time, blending after each
   addition. Stir in flour, baking powder and soda, and
   nuts. Divide dough into thires. With buttered fingers,
   shape each portion into a log, about 12 inches long
   and 1 1/2 inches in diameter. Place logs on
   well-greased baking sheets (two logs on one sheet,
   third log on a second sheet). Using palms, flatten
   loaves to about 1-inch thickness. Bake 25 minutes,
   rotating sheets midway through baking. Remove loaves
   from oven, reduce heat to 275. Using a thin bladed
   knife, cut loaves at a 45-degree angle into 3/4-inch
   slices. Lay slices, cut-side down, 1 1/2 inches apart
   on baking sheets. Bake an additional 40 minutes, or
   until very dry. Cool cookies on rack. Store airtight
   10 days. CHOCOLATE-DIPPED BISCOTTI. Melt 6 oz of
   semisweet chocolate. Line 2 large baking sheets with
   waxed paper. Dip 3/4 inch of both ends of cooled
   cookies in melted chocolate, lay on papered sheets to
   dry. From “The Joy of Cookies,” formatted by Theresa
   Grant, HWWK11b.