Ingredients Jump to Instructions ↓

  1. 3 lg Eggs separated

  2. 1 1/2 c Sugar

  3. 1/3 c (5 1/3 tablespoons) butter

  4. -- melted and cooled 1 c Lightly toasted and -coarsely chopped almon 1/2 c Raisins;see note

  5. 2 tb Chopped candied orange peel

  6. -<<or>> 3 tb Orange zest; grated

  7. 3 1/2 c Unbleached all-purpose flour

  8. 1 1/2 ts Baking powder

  9. 9649 Preheat the oven to

  10. 0F. Butter a baking sheet or line it with parchment. In a large bowl, beat the egg yolks with

  11. 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, almonds, raisins and orange peel. In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining

  12. 3/4 cup sugar until the whites form stiff peaks. Sift the flour and baking powder together. Fold in

  13. 1/3 of the flour into the yolks; then fold

  14. 1/3 of the egg whites in. Repeat, alternating, until well combined. The dough will be firm and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs approximately

  15. 1 1/2 inches wide. Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 1/2 inch wide. Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp. Cool on racks and store in airtight containers. --


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