Biscotti With Almonds/orange/chocolate

We notice also that Jesus said that the number of such self-proclaiming believers, who are not really regenerate, is declared to be “many.” This should elicit caution in our assumptions of the success of our methods and techniques of evangelism. We tend to be quite sanguine with our “evangelism statistics” when we assume the conversion of all who answer an altar call, make a “decision for Christ,” or recite the “sinner’s prayer.” These tools can help measure outward professions, but they do not give us a glimpse into the heart. All we can ever see of a person’s profession is his fruit. And even the fruit can be deceptive. God, and God alone, can read the human heart. Our gaze cannot penetrate beyond the outward appearance.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookie	60	Servings

INGREDIENTS

8	oz	Unsalted butter
1 1/2	c	Sugar
3	T	Orange rind, finely grated
2	T	Vanilla extract, pure
		vanilla
6	c	All-purpose flour
1	T	Baking powder
1	t	Salt
6		Eggs, beaten
1/4	c	Amaretto
2	c	Almonds, blanched
		toastedsliced
2	c	Chocolate chips, or pieces

INSTRUCTIONS

Date: Mon, 25 Mar 96 13:05:40 EST  From:
shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)  Recipe By:
Jo Anne Merrill, recipe from the San Diego Union 9/1/93  Preheat oven
to 350 degrees. In an electric mixing bowl, combine  butter, sugar,
orange peel and vanilla; beat until light and creamy.  Sift together
the dry ingredients. With the mixer on slow, add dry  ingredients to
butter mixture and mix until thoroughly combined.  Slowly add eggs and
amaretto. Add almonds and chocolate just until  combined. Remove dough
to a floured surface and form into two flat  logs about 4 inches wide
and the length of your cookie sheet. Lay the  logs onto buttered sheets
and place on lower rack of the oven. Bake  until lightly browned, about
45 minutes.  Remove to a rack to cool. With a serrated knife, cut the
loaves into  half-inch slices, placing the cut slices flat oon the
cookie sheet.  To make crisp, return them to the lower rack of the oven
and cook  until golden, 15-20 minutes. Remove the slices to a wire rack
to cool  then store in an airtight container. Use a decorative tin for
gift  giving.  NOTE: If the biscotti lose their crispness, repeat the
crisping stage.  DAVE <DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST
SERVER  RECIPE ARCHIVE - 26 MARCH 1996  From the 'RECIPEinternet:
Recipes from Around the World' recipe list.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 660 Calories From Fat: 67 Total Fat: 7.8g Cholesterol: 26.7mg Sodium: 87.5mg Potassium: 315.9mg Carbohydrates: 41.5g Fiber: 1.2g Sugar: 27.6g Protein: 3.3g