½ cup butter, softened
1 ½ cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
In a bowl, mix the cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 20 x 5cm rectangle on ungreased baking sheets.
In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 180°C for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 2cm. slices. Place cut side down on ungreased baking sheets.
Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks.
Dip the biscotti in the glass of Muscat for a couple of seconds and enjoy