1 large egg
1/2 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup raisins
1/2 cup whole almonds, toasted
- Preheat oven to 375 F. Line a sheet pan with parchment paper.
- Using a stand mixer, combine and beat the egg and sugar until thick and lemony in color. Add the vanilla. Sift in the flour, baking powder, cinnamon, and salt. Blend well. Mix in the raisins and almonds
- Turn the dough out of the mixer onto the work surface. Knead gently for two minutes to combine the ingredients. Shape the dough into a log that is about 12 inches long by 2 1/2 inches wide. Transfer to lined sheet pan.
Flatten the top of log slightly with hands, tapering towards the edge.
- Bake for 20 minutes. Remove from oven and cool for 15 minutes.
- Using a serrated knife, cut the log crosswise, at a diagonal angle, into 13-inch-wide slices. Arrange the slices on the baking sheet and bake for four minutes. Turn slices over and bake another four minutes.
- Cool biscotti on the baking sheet. Serve when cool. |
