Raisin Biscotti
Yield
48 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
divided |
|
| 1 | tablespoon |
star anise
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | teaspoons |
orange zest
grated |
|
| 3 | cups |
all-purpose flour
|
|
| ⅓ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
divided |
|
| 15 | ml |
star anise
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
orange zest
grated |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.7 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 237 | ml |
walnuts
chopped |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Heat oven to 350℉ (180℃).
Grease a cookie sheet.
Combine butter, sugar and 2 eggs plus 1 egg yolk (reserve remaining egg white); beat until light and fluffy.
Stir in anise seeds, lemon peel and orange peel.
Combine flour, baking powder and baking soda.
Stir into butter mixture; mix well.
Stir in walnuts and raisins.
Divide dough in half.
Shape each half into 12-inch roll.
Place rolls on greased cookie sheet, allowing space in between for spreading.
Press tops of rolls to flatten slightly.
Slightly beat egg white; brush over rolls.
Bake in upper third of oven at 350℉ (180℃) F for 30 minutes, or until lightly browned.
Remove from oven.
Reduce temperature to 325℉ (160℃).
Using a sharp knife, cut rools diagonally into ½ inch slices.
Place slices, cut side down, on cookie sheet.
Return to oven and bake at 325 derees an additional 10 to 12 minutes or until almost dry.
Cool on wire racks.
