Recipe - Cinnamon Raisin Biscotti (2)

1 lg Egg
One half cup Sugar
1 tablespoon Brandy
1 teaspoon Vanilla
Three fourths cup Flour; plus 2 tablespoons
Three fourths teaspoon Baking powder
Three fourths teaspoon Cinnamon
One fourth teaspoon Salt
1/3 cup Raisins
1/3 cup Whole almonds; toasted

Preheat oven to 375. Lightly grease heavy large baking sheet. using
handhel 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 1011 inch strip. Using moistened fingers, shape dough into neat 11
inch by 2 One half 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.

Posted to TNT Recipes by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on May 24,
1997
Posted to MCRecipe Digest by Joyce Bennis Joyce_B@email.msn.com on
Marcay,, h 17, 199