Raisin Almond Biscotti

Recipe Ingredients

1/4 lb	113g / 4oz	Raisins
1/3 cup	78ml	Cointreau
2 1/2 cups	156g / 5.5oz	Unbleached all-purpose flour
1 cup	198g / 7oz	Sugar
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Salt
3 teaspoons	15ml	Eggs (large)
1 teaspoon	5ml	Vanilla
1 cup	93g / 3.3oz	Blanched whole almonds - toasted lightly,
		And chopped coarse
1		Egg - beaten with (large)
1 teaspoon	5ml	Water

Recipe Instructions

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 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 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.

This recipe yields 36 biscotti.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8824 broadcast 02-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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