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A Recipe for
Almond-Raisin Biscotti
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
This Recipe for Almond-Raisin Biscotti is one of thousands in the Recipes-to-go Ethnic Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
If you enjoy this Almond-Raisin Biscotti Recipe - you should enjoy the recipe collections you can find on the websites below:
He was a very valiant man who first adventured on eating oysters. |
| James I |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This is a recipe for Almond-Raisin Biscotti from the recipe cookbook of Recipes-to-go (Ethnic)
Cookies are made of butter and love. |
| Norwegian Proverb |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
Food Tip |
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