Biscotti


9 ¼ Tbsp almonds, toasted, chopped
5 ¾ Tbsp. butter, softened
1 3/8 c. sugar
1/8 c. almond paste
3 eggs
¾ Tbsp. vanilla extract
1 Tbsp. lemon juice
¾ each lemon zest
4 3/8 c. flour
2 ¼ tsp. baking powder
1/8 tsp. nutmeg
½ tsp. salt
¼ c. pistachio nut
¼ c. hazelnuts



Cream butter, paste and sugar until light. Beat in eggs, vanilla, lemon juice and zest. Combine the flour, powder, nutmeg and salt and mix well. Combine the dry ingredients with the rest of the ingredients and mix well. Divide in two and shape in logs. Bake in preheated oven at 325* for 20-30 minutes until golden. Let cool for 5 minutes and slice while still warm. Put back in the oven at 220* for 2 hours until dry.