Almond Orange Biscotti

1 1/2 C. sugar
3 eggs
1/3 C. melted butter, cooled
1 C.

lightly toasted, coarsely chopped almonds
2 T. Grand Marnier (or other orange-flavored liqueur)
1/8 C. chopped, candied orange peel or 3 tablespoons finely grated
orange zest
3 1/2 C.

all-purpose flour
1 1/2 tsp. baking powder

Beat the egg yolks with 3/4 cup sugar until light and sugar is
dissolved. Stir in the melted butter, nuts, Grand Marnier and candied
orange. In a separate bowl, beat the egg whites until they just begin
to form peeks and gradually beat in remaining 3/4 cup sugar until
whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1/3 of
flour and egg white mixtures into yolks until well combined. Dough
will be firm and slightly sticky. If dough is too soft, add more

With floured hands, divide dough into two logs, about 1 1/2 inches in
diameter. Arrange logs on a buttered or parchment-lined baking sheet

and bake in a preheated 325?F. oven for 20-25 minutes or until logs
are lightly brown and firm to the touch.

Remove from oven and let logs cool on baking pan on a rack for 10
minutes. On a cutting board, cut logs crosswise on the diagonal into
1/2 -inch widths. Arrange biscotti cut side down on baking pan and
bake for 5-7 minutes on each side or until biscotti are very lightly
browned and crisp.

Cool on racks and store air-tight.

Makes 36 biscotti.