| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Biscotti |
6 |
Servings |
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 |
INSTRUCTIONS
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 By L or
M Babcock <Mark_Lisa.Babcock@sympatico.ca> on Apr 29, 1997
Posted to MC-Recipe Digest by Joyce Bennis <Joyce_B@email.msn.com> on
Marcay,, h 17, 199
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