Recipe By : COOKING RIGHT SHOW #CR9649
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Biscotti
Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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3 Large Eggs Separated
1 1/2 Cups Sugar
1/3 Cup (5 1/3 Tablespoons) Butter -- melted and cooled
1 Cup Lightly Toasted And Coarsely Chopped Almon
1/2 Cup Raisins -- * see note
2 Tablespoons Chopped Candied Orange Peel <<Or>>
3 Tablespoons Orange Zest -- grated
3 1/2 C Unbleached All-Purpose Flour
1 1/2 tsp Baking Powder
Preheat the oven to 325°F. 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.
Yield: About 36 biscotti
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NOTES : *Plump raisins in 2/3 C fruity white wine such as Reisling or
Geworztraminer. Drain.
