Recipe courtesy of Sara Moulton
Total:
1 hr 30 min
Active:
30 min
Yield:
36 biscotti
Level:
None

Ingredients

Directions

In a bowl combine the raisins with the Cointreau, let the raisins macerate for 20 minutes, drain well. 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.

IDEAS YOU'LL LOVE

Rum Raisin Tiramisu

Recipe courtesy of Ina Garten

Curried Chicken Salad Sandwich with Almonds and Raisins

Recipe courtesy of Tyler Florence

Lemon Almond Madeleines

Recipe courtesy of Sara Moulton

Raisin Scones

Recipe courtesy of Ina Garten

Sugar Cookies With Almond Frosting

Recipe courtesy of Silver Restaurant

Challah Bread Pudding with Chocolate and Raisins

Recipe courtesy of Dave Lieberman

Almond Citrus Cupcake

Recipe courtesy of Rachel Dott

Chocolate Almond Brickle

Recipe courtesy of Stan Strickland

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking