Cinnamon raisin biscotti (2)
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Cinnamon raisin biscotti (2)
  Cinnamon    Biscotti    Raisins  
Last updated 6/12/2012 1:16:34 AM. Recipe ID 46480. Report a problem with this recipe.
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      Title: Cinnamon raisin biscotti (2)
 Categories: Biscotti
      Yield: 1 Servings
 
      1 lg Egg
    1/2 c  Sugar
      1 tb Brandy
      1 ts Vanilla
    3/4 c  Flour; plus 2 tablespoons
    3/4 ts Baking powder
    3/4 ts Cinnamon
    1/4 ts Salt
    1/3 c  Raisins
    1/3 c  Whole almonds; toasted
 
  Preheat oven to 375. Lightly grease heavy large baking sheet. using
  hand-hel electric mixer (I used my kitchen aid with no problems) beat
  egg & sugar until very thick and fluffy, about 2 minutes. Beat in
  brandy and vanilla. Sift flour, baking powder, cinnamon & salt into
  egg mixture and blend well. Mix in raisins and almonds. Spoon dough
  onto prepared sheet to form 10-11 inch strip. Using moistened
  fingers, shape dough into neat 11 inch by 2 1/2 inch log. Bake until
  log just begins to brown and feels firm to the touch, about 20
  minutes. Cool cookie log on sheet 15 minutes. Maintain oven
  temperature.
  
  Transfer log to work surface. Using serrated knife cut crosswise into
  1/3 inch wide slices. Arrange slices on baking sheet. Bake 10
  minutes. Turn over and bake until begnning to color, about 8 minutes
  longer. Cool completely on baking sheet. Cookies will become very
  crisp.
  
  Can be prepared one week ahead. Store in airtight container at room
  temperature.
  




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Recipe ID 46480 (Apr 03, 2005)

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