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A Recipe for
Almond-Raisin Biscotti
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
This Recipe for Almond-Raisin Biscotti is one of thousands in the Recipes-to-go Ethnic Cookbook.
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
If you enjoy this Almond-Raisin Biscotti Recipe - you should enjoy the recipe collections you can find on the websites below:
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
This is a recipe for Almond-Raisin Biscotti from the recipe cookbook of Recipes-to-go (Ethnic)
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
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
~ - - - - - - - - - - - - - - - - -
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