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A Recipe for
Almond-Raisin Biscotti
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This Recipe for Almond-Raisin Biscotti is one of thousands in the Recipes-to-go Ethnic Cookbook.
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
If you enjoy this Almond-Raisin Biscotti Recipe - you should enjoy the recipe collections you can find on the websites below:
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This is a recipe for Almond-Raisin Biscotti from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
Herb Tip |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
3 lg Eggs Separated
1 1/2 c Sugar
1/3 c (5 1/3 Tablespoons) Butter
: melted and cooled
1 c Lightly Toasted And Coarsely
: Chopped Almon
1/2 c Raisins -- * see note
2 TB Chopped Candied Orange Peel
: <<Or>>
3 TB Orange Zest -- grated
3 1/2 c Unbleached All-Purpose
: Flour
1 1/2 ts Baking Powder
Preheat the oven to 325=B0F. 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.
Yield: About 36 biscotti
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NOTES : *Plump raisins in 2/3 C fruity white wine such as Reisling or
Geworztraminer. Drain.
Recipe By : COOKING RIGHT SHOW #CR9649
Serves: 1
Almond-Raisin Biscotti Recipe brought to you by Recipes To-Go