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Biscotti

3/4 cup chopped almonds
1/4 lb butter
3/4 cup sugar
2 eggs
Zest from one orange
2 tablespoons orange liqueur
1 1/2 teaspoons cinnamon
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 325°F. Mix butter until smooth, add sugar and beat to a smooth consistency. Beat in eggs, orange zest, orange liqueur and cinnamon. Mix in the flour, baking powder and salt. Stir in chopped almonds. On a lightly floured board, divide the dough in half and form each half into a long roll about an inch and a half in diameter and ten inches long. Place the rolls on the baking sheet two inches apart and bake in the top third of the oven for about 25 minutes or until they are lightly browned on top. Cool for five minutes then slice diagonally about one half inch thick. Lay the slices back on the baking sheet (flat) and and bake for another ten minutes to dry . Turn the slices over and put back in the oven for ten more minutes. (You can make variations on the flavour, I have used cranberries, chocolate chips, walnuts, candied ginger, and dipped the biscotti in chocolate). Great with coffee! (This recipe courtesy of: Fannie Farmer cookbook (thirteenth edition) by Marion Cunningham)