| 1 | Recipe by: cooking right show #cr9649 preheat the oven to 325=b0°F. |
| 2 | Butter a baking sheet or line it with parchment. |
| 3 | In a large bowl, beat the egg yolks with ?cup of the sugar until light and the sugar is dissolved. |
| 4 | Stir in the melted butter, almonds, raisins and orange peel. |
| 5 | In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining ?cup sugar until the whites form stiff peaks. |
| 6 | sift the flour and baking powder together. |
| 7 | Fold in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in. repeat, alternating, until well combined. |
| 8 | The dough will be firm and slightly sticky. |
| 9 | If the dough is too soft, add more flour. |
| 10 | With floured hands, divide the dough into two logs approximately 1 ?inches wide. |
| 11 | Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. |
| 12 | Remove from the oven and set the baking sheet on a rack for 10 minutes. |
| 13 | On a cutting board, cut the logs on a diagonal into slices ?inch wide. |
| 14 | Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp. |
| 15 | Cool on racks and store in airtight containers. |
| 16 | yield: about 36 biscotti |
