Cinnamon-raisin biscotti (lf)
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Cinnamon-raisin biscotti (lf)
Last updated 6/12/2012 1:16:37 AM. Recipe ID 46573. Report a problem with this recipe.
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      Title: Cinnamon-raisin biscotti (lf)
 Categories: Biscotti
      Yield: 6 Servings
      4 lg Egg
      1 pt Sugar
    1/4 c  Brandy
  1 1/3 tb Vanilla
    3/4 qt All-purpose flour
    1/2 c  All-purpose flour
      1 tb Baking powder
      1 tb Ground cinnamon
      1 ts Salt; generous
  1 1/3 c  Raisins
  1 1/3 c  Almonds
  Preheat oven to 375. Lightly grease heavy large baking sheet. Using
  hand held electric mixer, beat egg and sugar in a medium bowl until
  very thick and fluffy, about 2 minutes. Beat in brandy and vanilla.
  Sift flour, baking powder cinnamon and salt into egg mixture and
  blend dough well. Mix in raisins and almonds. Spoon dough onto
  prepared sheet to form 10 to 11 inch strip. Using moistened
  fingertips, shape dough into neat 11 inch long by 2 1/2 inch wide
  log. Bake until log just begins to brown and feels firm to touch,
  about 20 minutes. Cool cookine log on sheet 15 minutes. Maintain oven
  temperature. Transfer cookie log to work surface. Using serrated
  knife, cut crosswise into 1/3 inch wide slices. Arrange slices on
  same baking sheet. Bake 10 minutes. Turn slices over. Bake until
  beginning to color, about 8 minutes longer. Cool cookings completely
  on bakingsheet (cookies will become very crisp). 

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Recipe ID 46573 (Apr 03, 2005)

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