Cinnamon-Raisin Biscotti

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

Title: Cinnamon-Raisin Biscotti
Categories: Biscotti
Yield: 6 servings

4 lg Egg
1 pt Sugar
1/4 c Brandy
1 1/3 tb Vanilla
3/4 qt All-purpose flour
1/2 c All-purpose flour
1 tb Baking powder
1 tb Ground cinnamon
1 ts Salt; generous
1 1/3 c Raisins
1 1/3 c Almonds

Recipe by: Bon Appetit September 1995
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 2 1/2 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 1/3 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 baking sheet (cookies will become very crisp).

-----