2 1/4 c. all purpose flour
1 1/4 c. sugar
1/4 tsp. baking powder
Pinch of salt
3 eggs, lightly beaten
1 tbsp. vegetable oil
1/4 tsp. almond extract
Finely grated zest of one orange (put orange in freezer for approximately 30 minutes for easier grating)
1/2 c. coarsely chopped almonds

Preheat oven to 350 degrees. Grease and flour baking sheet. Use vegetable shortening. In large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture. Add eggs, oil, extract, grated zest of orange and almonds to the well. With your hands work dry mixture with liquids until a dough has formed. Divide dough in half. Form 2 ropes across length of baking sheet. Bake 30- 35 minutes until lightly colored on top. Remove from oven and cool slightly. With a long, sharp knife, cut ropes on the diagonal, 3/4 inch slices. Place slices back on baking sheet, cut side down. Bake for additional 15 minutes until golden and slightly dried. Biscotti should have somewhat hard and crunch texture.