Raisins Biscotti

INGREDIENTS:

Raisins – 1/2 cup

Granulated white sugar – 1/4 cup

Large Eggs – 2

Vanilla extract – 1 tsp

Baking powder – 1 tsp

Salt – 1/4 tsp

All-purpose flour – 1 and 3/4 cups

METHOD: Same as Almond Biscotti 

• Preheat oven to 350 degrees F (180 degrees C).
• In a large bowl , beat eggs using a hand mixer.
• Beat well, and then, remove two tablespoons of egg for another use.
• After you remove the two tablespoons of egg, add the sugar and vanilla to the bowl and beat on high speed until thick, pale, and fluffy (about 5 minutes). You can do this with normal wire egg beater also .
• In a separate bowl, whisk together the flour, baking powder and salt.
• Add this to the egg mixture and beat until combined.
• The entire mixture came together quite quickly without much beating. Lastly add the Raisins.
• Turn mixer on low speed to distribute raisins throughout the dough.
• Remove the dough from the mixing bowl and divide it into Two.
• Dip your fingertips in the remaining two tablespoon of egg and form Two logs about 2 inches wide by 11 or 12 inches long.
• If the dough is quite sticky , use some flour to shape the dough.
• Place the logs on a greased baking tray and bake for about 25 minutes or until firm to the touch.
• Remove from oven and let cool on a wire rack for about 10 minutes.
• Reduce oven temperature to 300 degrees F.
• Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal.
• Place the Raisins biscotti, cut side down, on the baking sheet.
• Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.
• Remove from oven and let cool.
• Raisins  Biscotti is ready to serve with Hot Tea, Coffee or Milk.
• You can store in an airtight container for up to a month.

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