Cinnamon-raisin biscotti (lf)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Egg |
| 1 | pint | Sugar |
| ¼ | cup | Brandy |
| 1⅓ | tablespoon | Vanilla |
| ¾ | quart | All-purpose flour |
| ½ | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Ground cinnamon |
| 1 | teaspoon | Salt -- generous |
| 1⅓ | cup | Raisins |
| 1⅓ | cup | Almonds |
Directions
Preheat oven to 375. Lightly grease heavy large baking sheet. Using hand held electric mixer, beat egg and sugar in a medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla.
Sift flour, baking powder cinnamon and salt into egg mixture and blend dough well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10 to 11 inch strip. Using moistened fingertips, shape dough into neat 11 inch long by 2½ inch wide log. Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookine log on sheet 15 minutes. Maintain oven temperature. Transfer cookie log to work surface. Using serrated knife, cut crosswise into ⅓ inch wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookings completely on bakingsheet (cookies will become very crisp).
Recipe By : Bon Appetit September 1995 From: Conni Marais (X3648) On Fri, Aug