Cooking Recipe Cinnamon-Raisin Biscotti (Lf)

Recipe Ingredients

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

Directions

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 bakingsheet (cookies will become very crisp).

Recipe By : Bon Appetit September 1995

From: Conni Marais (X3648) On Fri, Aug