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Raisin Almond Biscotti

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CATEGORY CUISINE TAG YIELD
Eggs Cooking, Live 1 Servings

INGREDIENTS

1/4 lb Raisins
1/3 c Cointreau
2 1/2 c Unbleached all-purpose flour
1 c Sugar
1/2 ts Baking soda
1/2 ts Double-acting baking powder
1/2 ts Slat
3 lg Eggs
1 ts Vanilla
1 c Blanched whole almonds, toasted lightly and chopped coarse
1 lg Egg, beaten with:
1 ts Water

INSTRUCTIONS

In a bowl combine the raisins with the Cointreau, let the raisins macerate
for 20 minutes, drain well and reserve liquid. In the bowl of an electric
mixer fitted with the paddle attachment blend the flour, the sugar, the
baking soda, the baking powder, and the salt until the mixture is combined
well. Add the eggs and vanilla, beating until the dough is formed. Stir in
the raisins and almonds.
Turn the dough out onto a lightly floured surface, knead it several times,
and halve it. Working on a large buttered and floured baking sheet, with
floured hands form each piece of dough into a flattish log 13 inches long
and 2 inches wide, arrange the logs at least 3 inches apart on the sheet,
and brush them with the egg wash. Bake the logs in the middle of a
preheated 325 degree F. oven for 30 minutes let them cool on the baking
sheet on a rack for 10 minutes. On a cutting board cut the logs into
3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking
sheet, and bake them in the 325 degree F. oven for 10 to 12 minutes on each
side, or until they are pale golden. Transfer the biscotti to racks to cool
and store them in airtight containers.
Yield: 36 biscotti
NOTES : (Adapted from a Gourmet Magazine recipe)
Recipe by: Cooking Live Show #CL8824
Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@netusa1.net>
on Mar 1, 1997.

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