Это предварительный просмотр рецепта "Cinnamon Raisin Biscotti (2)".

Рецепт Cinnamon Raisin Biscotti (2)
by Global Cookbook

Cinnamon Raisin Biscotti (2)
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Ингредиенты

  • 1 lrg Egg
  • 1/2 c. Sugar
  • 1 Tbsp. Brandy
  • 1 tsp Vanilla
  • 3/4 c. Flour, plus 2 Tbsp.
  • 3/4 tsp Baking pwdr
  • 3/4 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/3 c. Raisins
  • 1/3 c. Whole almonds, toasted

Инструкции

  1. 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 till very thick and fluffy, about 2 min. Beat in brandy and vanilla. Sift flour, baking pwdr, cinnamon & salt into egg mix and blend well. Fold in raisins and almonds. Spoon dough onto prepared sheet to create 10-11 inch strip. Using moistened fingers, shape dough into neat 11 inch by 2 1/2 inch log. Bake till log just begins to brown and feels hard to the touch, about 20 min. Cold cookie log on sheet 15 min.
  2. Maintain oven temperature.
  3. Transfer log to work surface. Using serrated knife cut crosswise into 1/3 inch wide slices. Arrange slices on baking sheet. Bake 10 min. Turn over and bake till begnning to color, about 8 min longer. Cold completely on baking sheet. Cookies will become very crisp.
  4. Can be prepared one week ahead. Store in airtight container at room temperature.