INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 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  NOTES : *Plump
raisins in 2/3 C fruity white wine such as Reisling or  Geworztraminer.
Drain. Recipe by: COOKING RIGHT SHOW #CR9649  Posted to Bakery-Shoppe
Digest by Suzy-Q Lewis  <lewises@flatoday.infi.net> on Feb 16, 1998

A Message from our Provider:

“No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3778
Calories From Fat: 707
Total Fat: 80.3g
Cholesterol: 720.7mg
Sodium: 974.1mg
Potassium: 1356.8mg
Carbohydrates: 706.7g
Fiber: 16.8g
Sugar: 350g
Protein: 67.5g