Sweet, nutty and crunchy, these wonderful Almond-Raisin Biscotti are packed with delightful flavor and delectable texture. Perfect with coffee, team, or espresso. Biscotti are twice-baked. First, the loaf is made and baked, then while still soft, it is cut into slices that are again baked to toast them.
- 3 large eggs separated
- 1 1/2 Cups sugar
- 1/3 Cup (5 1/3 Tablespoons) butter, melted and cooled
- 1 Cup lightly toasted and coarsely chopped almonds
- 1/2 Cup raisins -- * see note
- 2 Tablespoons chopped candied orange peel, or
- 3 Tablespoons orange zest, grated
- 3 1/2 Cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- Preheat the oven to 325 degrees F.
- Butter a baking sheet or line it with parchment. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved.
- Stir in the melted butter, almonds, raisins and orange peel. In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks.
- Sift the flour and baking powder together. Fold in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in.
- Repeat, alternating, until well combined. The dough will be firm and slightly sticky. If the dough is too soft, add 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 minutes or until they are lightly brown and firm to the touch.
- Remove from the oven and set the baking sheet on a rack for 10 minutes.
- 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 minutes on each side or until the biscotti are very lightly browned and crisp.
- Cool on racks and store in airtight containers.
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