Name: Orange and Almond Biscotti
Yield: Makes 60
Ingredients: 3 cups all purpose flour; 4 teaspoons baking powder; 1 cup sugar; 7 tablespoons unsalted butter, room temperature; 3 large eggs; 3/4 cup chopped blanched almonds (about 3 1/2 ounces); 1/2 cup finely chopped candied orange peel; 3 tablespoons orange liqueur or brandy; 1 large egg yolk, beaten to blend

(BISCOTTI ALL'ARANCIO E MANDORLE)

While all Italian cookies are referred to as biscotti, these are really "biscotti," which means they are baked twice. True biscotti are made in many different flavor combinations in many different parts of the country. These delicate ones come from the region of Lazio, where Rome is located. The secret to the cookies' lightness is not to use too much flour and to freeze the dough before forming it into logs.

Recipe notes

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