Almond-Raisin Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Almond-Raisin Biscotti
Categories: Bars, Biscotti
Yield: 1 servings

3 lg Eggs separated
1 1/2 c Sugar
1/3 c (5 1/3 tablespoons) butter
--- melted and cooled
1 c Lightly toasted and
-coarsely chopped almon
1/2 c Raisins; * see note
2 tb Chopped candied orange peel
-<<or>>
3 tb Orange zest; grated
3 1/2 c Unbleached all-purpose flour
1 1/2 ts Baking powder

Recipe by: COOKING RIGHT SHOW #CR9649
Preheat the oven to 325=B0F. 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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