Last Update: 07/29/07
ONA Recipe Box -- Cinnamon Raisin Biscotti
These crisp, low-fat cookies are sure to be a family favorite, especially during the cooler weather. Keep them sealed up tight so they'll stay crisp. Excellent for dipping in coffee or hot cocoa.
Makes about 2 dozen Printer-friendly version
Ingredients
1 large egg
1/2 cup sugar
1 tablespoon brandy
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
Preparation Instructions
Preheat oven to 350 degrees. Lightly grease (or spray with cooking spray) a large heavy baking sheet. In small bowl, stir together flour, baking powder, cinnamon, and salt and set aside. In medium bowl, using hand-held mixer, beat egg and sugar until very thick and fluffy (about 2 minutes). Beat in brandy and vanilla extract. Stir in flour mixture until combined. Stir in raisins.
Spoon dough onto prepared baking sheet. Shape dough into a neat 11-inch long by 2.5-inch wide log. Bake until log just begins to brown and feels firm to touch. Cool cookie log for 15 minutes -- maintain oven temperature.
Transfer cookie log to cutting board. Using a serrated knife, cut crosswise into 1/3-inch wide slices. Arrange slices on same baking sheet. Bake about 10 minutes. Turn slices over and bake another 8 minutes or so.
Cool cookies completely on wire rack (they will become very crisp). Store in airtight container at room temperature.
Nutritional Analysis
Not available at this time.