Categories: Desserts 
      Yield: 1 tree 
  
  1 1/2 c  Slivered almonds 
    3/4 c  Butter/margarine, at room 
           Temperature 
      1 c  Sugar 
      1 T  Grated orange peel 
      4 lg Eggs 
      1 ts Vanilla 
  4 1/2 c  All-purpose flour 
  4 1/2 ts Baking powder 
    1/2 ts Salt 
    1/2 ts Ground cinnamon 
    1/4 ts Ground cloves 
    1/4 ts Ground coriander 
    1/4 ts Ground cinnamon 
 
------------------------------MARMALADE ICING------------------------------ 
    3/4 c  Orange marmalade 
      1 lb Sugar, powdered 
      1 T  Grand Marnier or orange 
           Juice 
  
  Constructed from baked biscotti dough, the cookie tree is an edible 
  centerpiece. 
  Place almonds in a 8 to 9 inch pan.  Bake in a 350~ oven, shaking 
  often, until golden, about 15 minutes; cool. 
  In a large bowl, beat butter, sugar and orange peel until fluffy.  Add 
  eggs, 1 at a time, beating well after each addition.  Stir in vanilla. 
  Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves, 
  coriander, nutmeg and nuts; add to butter mixture and stir to blend 
  thoroughly. 
  Divide dough into 3 equal pieces.  On a well-floured board, pat each 
  piece into an evenly thick triangle that measures 9 inches across 
  base, 2 inches across top and 12 inches on each side.  Make edges 
  neat by pressing with a ruler. Carefully transfer each triangle with 
  wide spatulas to an oiled 12x15 inch baking sheet.  Bake in a 350~ 
  oven for 15 minutes; triangles can wait for oven space. 
  Remove from oven; cut crosswise (NOT diagonally) into slices exactly 
  5/8 inch wide, using a long knife.  Tip slices onto a cut side.  Bake 
  until golden brown, about 20 minutes; turn cookies over once while 
  baking. Cool on reacks.  If made ahead, package airtight up until 
  next day or freeze. 
  To build the tree, pipe (using a 1/4 inch tip) or spread a little 
  frosting on 1 side of each of the longest cookies.  Lay icing-side 
  down on a flat platter, tips touching, to form a triangle.  Pip or 
  spread icing down center of each cookie on plate.  Stack the 3 
  next-longest cookies on the first, inverting position of the triangle 
  (looking down from the top, it will look like a Star of David). 
  Build tree, using the next-smallest cookie trio for each level and 
  cementing with icing.  If you like, pipe icing to drip over the edge 
  of the cookies.  Decorate top with holly. 
  Let guests lift off cookies to eat.  If made ahead or to protect from 
  dust, seal in plastic wrap; cookies stay fresh up to 4 days, 
  depending on moisture in air.  Kept longer, they hold their shape but 
  get stale. 
  Icing:  Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) 
  or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or 
  orange juice. If icing thickens as you work, stir in a little more 
  orange juice.