Recipe of the Week: Almond Biscotti
Delicious twice-baked Italian cookies can be served alone or with chocolate pesto. I like to dip them in cappuccino or coffee. This is one of my grandchildren’s favorite recipes. Makes 48. (Chef tip: The secret of good biscotti is not to over bake them the second time, only five minutes on each side.)
4 large eggs
4 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
2 cups sugar
Zest of one lemon
Zest of one orange
1 teaspoon vanilla sugar
1/2 cup golden raisins
1/4 cup Marsala wine
1/2 cup sliver almonds, toasted
Soak raisins in Marsala wine. Sift flour with salt and baking powder. Preheat oven to 400F. In the mixer, work the eggs with the sugar and vanilla until creamy. Add the lemon and orange zest. Add the raisins and almonds.
Add the flour mixture to make dough. Cut the dough in three pieces and roll each one into a sausage shape. Place on the prepared cookie sheet. Lower the oven to 375F and bake for 20 minutes or until golden in color. Cool and with a serrated knife, slice diagonally.
Lower oven to 350F. Place slices on a cookie sheet and bake for an additional 5-10 minutes.