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Almond and Raisin Biscotti Recipe
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To make almond and raisin biscott you will need
Ingredients
| 3 | large | Eggs Separated | | 10 1/2 | oz | Sugar | | 2 3/4 | oz | (5 1/3 Tablespoons) Butter; melted and cooled | | 5 1/4 | oz | Lightly Toasted And Coarsely Chopped Almonds | | 2 1/2 | oz | Raisins *see notes | | 2 | tablespoons | Chopped Candied Orange Peel | | 3 | tablespoons | Orange Zest; grated | | 14 3/4 | oz | Unbleached All-Purpose Flour | | 1 1/2 | teaspoons | Baking Powder |
Instructions
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.
Makes approximately 36 almond and riasin biscotti
NOTES : *Plump raisins in 2/3 C fruity white wine such as Reisling or
Geworztraminer. Drain.
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Thu 28 Feb 2008
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