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I’m a huge fan of the hot beverages so, I love Biscotti, as it is the perfect dipping cookie. These little beauties are crunchy, with the perfect amount of light orange flavour.  They are easy, yummy and so pretty. I got the original recipe from one of my favorite cookbooks “Betty Crocker’s New Cookbook” and modified it slightly to add a little more margarine, as well as the baking time for the cookies. They turned out perfectly!

Biscotti with Orange and Almond
(with chocolate drizzle)

1 cup white sugar
1/2 cup + 2 TBSP margarine
grated zest of one orange
2 eggs
3 1/2 cups white flour
1 tsp baking powder
1/2 tsp salt
1/3 cup toasted, chopped almonds

Preheat oven to 350 degrees F. Beat sugar, margarine, orange peel, and eggs. Stir in flour, baking powder, salt and toasted almonds. Divide the dough into 2 balls. On a cookie sheet (ungreased) shape the first ball into a large rectangle 3 inches x 10 inches. Do the same with the second. If it helps, use a rolling pin tp flatten out slightly. Bake for 20 minutes and remove from oven. Cut crosswise into 1/2 inch slices. Places slices cut side down on cookie sheet, and return to oven for 15 – 20 minutes. If you like, drizzle with melted chocolate chips.