Twice baked cookies that are perfect for dipping into coffee, tea or even red wine or Italian liqueurs.
Prep Time30minutes
Cook Time40minutes
Total Time1hour10minutes
Servings36small biscotti
Ingredients
1cupsugar
1cuplight brown sugar
2eggs beaten
1/3cupbutter
2tbsp.water
1tspalmond extract
1tspvanilla extract
1cuplight or sultana raisins
1cupwhole almonds
1extra egg yolk mixed with a little water
2 ½cupsflour
2tspbaking powder
1tspcinnamon
1extra egg yolk mixed with a little water
Instructions
Cream butter and sugars and add eggs one at a time until well creamed. Add almond and vanilla flavorings.
Sift together dry ingredients and add to creamed mixture along with raisins and almonds.
Separate dough in 3 portions and form into a baguette shaped loaf on a parchment lined cookie sheet. These will about double in size when baked so leave sufficient room on your cookie sheet
Brush tops with egg yolk and water mixture (you need not use it all) and sprinkle with 3 or 4 tablespoons of sugar.
Bake at 375 degrees F for 20 minutes or until brown all over and the center is slightly firm. Cool slightly on rack.
Slice cookies diagonally with a sharp knife and place slices on an ungreased cookie sheet in a 300 degree oven for 15-20 minutes more, turning them once.
Turn off oven and leave for an hour. Cool completely. Store in an airtight container and these cookies will keep for several weeks.