Almond and Raisin Biscotti - unsalted butter

Method

• Preheat the oven to 300 degrees F.
• In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically.
• Add the orange zest and beat in the
• whole eggs one at a time.
• Stir in the vanilla.
• Gently mix in the flour, baking powder and salt.
• Once the flour is incorporated, fold in the almonds, raisins and anise.
• Divide the dough into two pieces.
• If the dough is sticky, dust your hands with a little flour.
• Roll the dough into two logs the length of a sheet tray and place on the tray.
• Beat the egg white with 1 tablespoon water in a small bowl.
• Brush the logs with the egg white and sprinkle with the turbinado sugar.
• Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
• Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm.
• Slicing while warm will prevent crumbling.
• Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes.
• This will harden the biscotti but not make them like rocks.
• Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
• Biscolicious!
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.