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Categories:Viewed: 72 - Published at: 2 years ago
Ingredients
- 3 lrg Large eggs Separated
- 1 1/2 c. Sugar
- 1/3 c. (5 1/3 Tbsp.) Butter, melted and cooled
- 1 c. Lightly Toasted And Coarsely Minced Almon
- 1/2 c. Raisins, * see note
- 2 Tbsp. Minced Candied Orange Peel ((Or possibly))
- 3 Tbsp. Orange Zest, grated
- 3 1/2 c. Unbleached All-Purpose Flour
- 1 1/2 tsp Baking Pwdr
Method
- Preheat the oven to 325 Butter a baking sheet or possibly line it with parchment.
- In a large bowl, beat the egg yolks with 3/4 c. of the sugar till light and the sugar is dissolved.
- Stir in the melted butter, almonds, raisins and orange peel.
- In a separate bowl, beat the egg whites till they just begin to create peaks and gradually beat in the remaining 3/4 c. sugar till the whites form stiff peaks.
- Sift the flour and baking pwdr together.
- Mix in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in.
- Repeat, alternating, till well combined.
- The dough will be hard and slightly sticky.
- If the dough is too soft, add in 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 min or possibly till they are lightly brown and hard to the touch.
- Remove from the oven and set the baking sheet on a rack for 10 min.
- 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 min on each side or possibly till the biscotti are very lightly browned and crisp.
- Cold 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 possibly Geworztraminer.
- Drain.
