BiscottiCuisine: Parve Category: Cookies Servings: 20 Ingredients:3/4 cup golden raisins or and cranberries1/4 cup Cointreau 5 eggs separated 2 cups sugar 1 tsp vanilla 1 1/2 cups blanched almonds 5 cups flour 1 1/2 tsp baking soda 1/2 tsp salt Instructions:Combine raisins and Cointreau and let sit for 20 min. Drain the liquid and save. Toast almonds lightly and coarsely chop. Beat egg yolks with 1 3/4 cups sugar until mixture is thick and pale. Beat in the reserved Cointreau and the vanilla. Beat egg whites until it holds peaks, the add 1/4 cup sugar gradually and continue to beat until stiff. Start by whisking 1/4 cup of egg whites gently into yolk mixture to lighten it. Fold the eggwhites in gradually and gently into yolk mixture. Fold in raisins and chopped almonds. Blend flour, baking soda and salt and fold this dry mixture into yolk mixture in 4 batches forming a dough. Divide dough into fourths. Working with floured hands form each 1/4 into a slightly flat log of 3"x12" Arrange logs on 2 greased floured baking sheets about 3" apart. Bake @ 350 for 20 min or until golden brown. Remove and cool slightly. Cut 3/4" slices. Return to baking sheet flat side down and bake for another 8 min on each side. Cool before storing. Makes 60.Click Here To Return To The Recipe List This Page Generated By: |