Total Calories: 47
1 Place a rack in the center of the oven. Preheat the oven to 325°F. Grease and flour a large baking sheet.
2 In a medium bowl, sift together the flour, baking powder, and salt.
3 In a large bowl with an electric mixer, beat the eggs and sugar on medium speed until light and foamy, about 3 minutes. Beat in the lemon and orange zests and vanilla. On low speed, stir in the dry ingredients, then stir in the almonds.
4 Lightly dampen your hands. Shape the dough into two 14 × 2-inch logs. Place the logs on the prepared baking sheet several inches apart. Bake for 30 minutes or until firm and golden.
5 Remove the baking sheet from the oven and reduce the oven heat to 300°F. Let the logs cool on the baking sheet for 20 minutes.
6 Slide the logs onto a cutting board. With a large heavy chef's knife, cut the logs on the diagonal into 1/2-inch-thick slices. Lay the slices on the baking sheet. Bake 20 minutes or until lightly golden.
7 Transfer the cookies to wire racks to cool. Store in an airtight container.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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