Almond-Raisin Biscotti
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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 Almonds
1/2 c. Raisins, plumped (see note)
2 T. Chopped Candied Orange Peel -OR- 3 T. grated Orange Zest
3 1/2 c. Unbleached All-Purpose flour
1 1/2 t. Baking Powder
Preheat the oven to 325 degrees Fahrenheit. 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 mixture 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 20-25 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 5-7 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
NOTE: Plump raisins in 2/3 c. fruity white wine such as Reisling or
Gewurtzraminer; drain.
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