INGREDIENTS

INSTRUCTIONS

Adjust 2 racks to divide the oven into thirds and preheat oven to
375°F. Use cookie sheets with 2 or 3 flat edges otherwise use cookie
sheets upside down.  Line sheets with parchment.  Sift together into
large bowl the flour, soda, powder, and salt. Add  the sugar and stir
to mix.  Place about 1/2 c of dry ingredients in the bowl of food
processor.  Add about 1/2 c of toasted almonds and process for about 30
seconds,  until the nuts are fine and powdery.  Add the processed
mixture to the sifted ingredients in the large  bowl. Add the remaining
toasted almonds and the chocolate morsels;  stir to mix.  In a small
bowl beat the eggs with the vanilla and whiskey, just to  mix.  Add egg
mixture to dry ingredients and handstir until dry ingredients  are
moistened. Be patient.  Place a length of parchment or wax paper on the
counter next to the  sink. Turn the dough out onto the parchment. Wet
your hands with cold  water and pres the dough into a round mound.
With a long heavy knife cut the dough into equal quarters.  Continue
to wet your hands as you form each piece of dough into a strip 9"
long, 2 to 2 1/2" wide, and about 1/2" high.  You will press, not
roll, the dough into shape.  The ends of the strips should be rounded
rather than squared.  Place 2 strips crosswise on each of the lined
sheets.  Bake for 25  minutes, reversing the sheets top to bottom and
front to back once  during baking.  Remove sheets from oven and slide
parchment off sheets.  With a wide  metal spatula, transfer the baked
strips to a large cutting board and  let them cool for 20 minutes.
Reduce the oven temp to 275°F. With a  serrated bread knife,
carefullky cut on a sharp angle into slices  about 1/2 inch wide. Cut
slowly with a sawing motion. Place the  slices, cut side down on the
two unlined sheets.  Bake the two sheets, turning slices upside down
and reversing the  sheets top to bottom and front to back once during
baking.  Bake for  a total of 25 to 30 minutes. Turn oven off, open
oven door and let  biscotti cool in the oven.  When cool, store in an
airtight container. Recipe By     : Maida  Heatter's Brand New Book of
Great Cookies  Posted to EAT-L Digest 23 October 96  Date:    Thu, 24
Oct 1996 06:51:08 -0300  From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>

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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 42
Total Fat: 5.1g
Cholesterol: 9.3mg
Sodium: 33.8mg
Potassium: 41mg
Carbohydrates: 11.1g
Fiber: 1.1g
Sugar: <1g
Protein: 2.2g