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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
Directions
- 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.
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