Orange Biscotti

1/2 cup butter
1-1/3 cups sugar
1/2 tsp salt
Finely grated zest of 1 medium orange
3 Tbsp orange juice
3 eggs
3 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
2 cups sliced almonds, finely chopped

Cream butter, sugar and salt together. Add orange zest and juice and mix well. Add eggs, one at a time, beating well after each. Stir in flour, baking powder, baking soda and nuts.

Divide dough into thirds. Shape each portion into a log about 12 inches long and 1-1/2 inches in diameter. Place 2 logs on greased baking sheet about 4 inches apart. Place the third log on second greased baking sheet. With palm of hand, flatten logs on top slightly to 1 inch thickness. Bake for 25 minutes at 325F.

Remove biscotti from oven and reduce heat to 275F. Using a thin bladed knife, cut logs at 45 degree angle into 3/4 inch slices. Lay slices 1 inch apart on baking sheets. Bake an additional 40 minutes, or until very dry. Cool on rack and store in air tight container.

Variation: Chocolate-sided Biscotti: Melt 1 cup chocolate chips and 2 Tbsp margarine. Line 2 baking sheets with wax paper. With knife, spread a layer of chocolate on one side of cooled cookie.