Cinnamon-Raisin Biscotti
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
45
Sourness
45
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 large
Egg1 cup
Sugar1 tbsp
Brandy1 tsp
Vanilla Extract3 tsp
Baking Powder3 tsp
Ground Cinnamon1 tsp
Salt (generous)1 cup
Raisin1 cup
Whole Almonds (toasted)Directions:
1
Preheat oven to 375°F
2
Lightly grease heavy large baking sheet
3
Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes
4
Beat in brandy and vanilla
5
Sift flour, baking powder, cinnamon and salt into egg mixture and blend well
6
Mix in raisins and almonds
7
Spoon dough onto prepared sheet to form 10- to 11-inch strip
8
Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log
9
Bake until log just begins to brown and feels firm to touch, about 20 minutes
10
Cool cookie log on sheet 15 minutes
11
Maintain oven temperature
12
Transfer cookie log to work surface
13
Using serrated knife, cut crosswise into 1/3-inch-wide slices
14
Arrange slices on same baking sheet
15
Bake 10 minutes
16
Turn slices over
17
Bake until beginning to color, about 8 minutes longer
18
Cool cookies completely on baking sheet (cookies will become very crisp)
19
(Can be prepared 1 week ahead
20
Store in airtight container at room temperature
21
) Preheat oven to 375°F
22
Lightly grease heavy large baking sheet
23
Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes
24
Beat in brandy and vanilla
25
Sift flour, baking powder, cinnamon and salt into egg mixture and blend well
26
Mix in raisins and almonds
27
Spoon dough onto prepared sheet to form 10- to 11-inch strip
28
Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log
29
Bake until log just begins to brown and feels firm to touch, about 20 minutes
30
Cool cookie log on sheet 15 minutes
31
Maintain oven temperature
32
Transfer cookie log to work surface
33
Using serrated knife, cut crosswise into 1/3-inch-wide slices
34
Arrange slices on same baking sheet
35
Bake 10 minutes
36
Turn slices over
37
Bake until beginning to color, about 8 minutes longer
38
Cool cookies completely on baking sheet (cookies will become very crisp)
39
(Can be prepared 1 week ahead
40
Store in airtight container at room temperature)