Raisin Biscotti Recipe
Yield: 48 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, softened
3 cup: All purpose flour,
1 cup: Sugar,
1/3 t: Baking powder,
3: Eggs, divided
1/4 t: Baking soda,
1 T: Anise seeds,
1 cup: Chopped walnuts,
2 t: Grated lemon peel,
1 cup: Raisins,
2 t: Grated orange peel,
Directions:
Heat oven to 350 degrees. Grease a cookie sheet. Combine butter,
sugar and 2 eggs plus 1 egg yolk (reserve remaining egg white); beat
until light and fluffy. Stir in anise seeds, lemon peel and orange
peel. Combine flour, baking powder and baking soda. Stir into
butter mixture; mix well.
Stir in walnuts and raisins. Divide dough in half. Shape each half
into 12-inch roll. Place rolls on greased cookie sheet, allowing
space in between for spreading. Press tops of rolls to flatten
slightly. Slightly beat egg white; brush over rolls. Bake in upper
third of oven at 350 degrees for 30 minutes, or until lightly
browned. Remove from oven. Reduce temperature to 325 degrees. Using
a sharp knife, cut rools diagonally into 1/2 inch slices. Place
slices, cut side down, on cookie sheet. Return to oven and bake at
325 derees an additional 10 to 12 minutes or until almost dry. cool
on wire racks. Makes 4 dozen cookies.
Biscotti are not meant be eaten alone, but to be dunked in coffee.
If you try to eat them dry, you will find them difficult to eat- but
they are absolutely heavenly dipped in coffee! these can also be
dipped in chocolate for an elegant look (dip them long-way, to about
half way up)
from Sun Maid Raisins Touch of the Sun 80th anniversery cookbook
Submitted By STEVE KREITLER On 10-12-94
Source from luhu.jp
sugar and 2 eggs plus 1 egg yolk (reserve remaining egg white); beat
until light and fluffy. Stir in anise seeds, lemon peel and orange
peel. Combine flour, baking powder and baking soda. Stir into
butter mixture; mix well.
Stir in walnuts and raisins. Divide dough in half. Shape each half
into 12-inch roll. Place rolls on greased cookie sheet, allowing
space in between for spreading. Press tops of rolls to flatten
slightly. Slightly beat egg white; brush over rolls. Bake in upper
third of oven at 350 degrees for 30 minutes, or until lightly
browned. Remove from oven. Reduce temperature to 325 degrees. Using
a sharp knife, cut rools diagonally into 1/2 inch slices. Place
slices, cut side down, on cookie sheet. Return to oven and bake at
325 derees an additional 10 to 12 minutes or until almost dry. cool
on wire racks. Makes 4 dozen cookies.
Biscotti are not meant be eaten alone, but to be dunked in coffee.
If you try to eat them dry, you will find them difficult to eat- but
they are absolutely heavenly dipped in coffee! these can also be
dipped in chocolate for an elegant look (dip them long-way, to about
half way up)
from Sun Maid Raisins Touch of the Sun 80th anniversery cookbook
Submitted By STEVE KREITLER On 10-12-94
Source from luhu.jp