Free Recipe Almond-Raisin Biscotti
Recipe Type: Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Almond-Raisin Biscotti Recipe
3 lg Eggs Separated
1-1/2 c Sugar
1/3 c (5 1/3 Tablespoons) Butter;
-melted and cooled
1 c Lightly Toasted And Coarsely
-Chopped Almon
1/2 c Raisins; * see note
2 tb Chopped Candied Orange Peel
–<
3 tb Orange Zest; grated
3-1/2 c Unbleached All-Purpose Flour
1-1/2 ts Baking Powder
Almond-Raisin Biscotti Preparation
Preheat the oven to 325 Butter a baking sheet or line it with parchment. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, almonds, raisins and orange peel. In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks. Sift the flour and baking powder together. Fold in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in. Repeat, alternating, until well combined. The dough will be firm and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs approximately 1 1/2 inches wide. Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs on a diagonal into slices 1/2 inch wide. Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp. Cool on racks and store in airtight containers. Yield: About 36 biscotti NOTES : *Plump raisins in 2/3 C fruity white wine such as Reisling or Geworztraminer. Drain. Recipe by: COOKING RIGHT SHOW #CR9649 Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net> on Feb 16, 1998
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