Raisin Almond Biscotti

Title:
Raisin Almond Biscotti

Yield:
1 Servings

Categories:
Cooking




Ingredients:





   1/4 lb Raisins


   1/3 c  Cointreau


 2 1/2 c  Unbleached all-purpose flour


     1 c  Sugar


   1/2 ts Baking soda


   1/2 ts Double-acting baking powder


   1/2 ts Slat


     3 lg Eggs


     1 ts Vanilla


     1 c  Blanched whole almonds,


          -toasted lightly and chopped


          -coarse


     1 lg Egg, beaten with:


     1 ts Water






 In a bowl combine the raisins with the Cointreau, let the raisins macerate


 for 20 minutes, drain well and reserve liquid. In the bowl of an electric


 mixer fitted with the paddle attachment blend the flour, the sugar, the


 baking soda, the baking powder, and the salt until the mixture is combined


 well. Add the eggs and vanilla, beating until the dough is formed. Stir in


 the raisins and almonds.


 


 Turn the dough out onto a lightly floured surface, knead it several times,


 and halve it. Working on a large buttered and floured baking sheet, with


 floured hands form each piece of dough into a flattish log 13 inches long


 and 2 inches wide, arrange the logs at least 3 inches apart on the sheet,


 and brush them with the egg wash. Bake the logs in the middle of a


 preheated 325 degree F. oven for 30 minutes let them cool on the baking


 sheet on a rack for 10 minutes. On a cutting board cut the logs into


 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking


 sheet, and bake them in the 325 degree F. oven for 10 to 12 minutes on each


 side, or until they are pale golden. Transfer the biscotti to racks to cool


 and store them in airtight containers.


 


 Yield: 36 biscotti


 


 NOTES : (Adapted from a Gourmet Magazine recipe)


 


 Recipe by: Cooking Live Show #CL8824


 


 Posted to MC-Recipe Digest V1 #490 by Angele Freeman 


 on Mar 1, 1997.