Biscotti
Makes about 4 dozen
1 cup raisins (preferably white)
Sweet vermouth
2 1/2 cups cake flour
2 1/2 cups all purpose flour
2 cups sugar
1 tsp. baking powder
1 1/2 tsp. ground anise (or crushed anise seeds)
Pinch of salt
5 eggs
1 cup roughly chopped, toasted hazelnuts
1 tsp. vanilla
1 egg yolk beaten with 2 Tbs. milk
1. Preheat oven to 350 degrees.
2. Soak raisins in enough vermouth to cover. Set aside.
3. Sift together dry ingredients and spices twice. Set aside.
4. Beat eggs. Add raisins, vermouth, nuts, and vanilla. Set aside.
5. Make a well in flour mixture. In center, place egg mixture. Combine egg
mixture with dry ingredients with spoon until moist.
6. Scoop out 1/4 of batter and place on floured wooden board. Roll into
a rope strip, about 2 1/2" by 15". Transfer strip onto parchment-lined
baking sheet. Repeat this procedure until you have four strips. Brush strips
with yolk mixture. Bake for about 20 minutes, or until golden brown.
7. Transfer strips to cutting board. Cut on the bias into 3/4" slices.
Lay pieces (cut sides up) on baking tray and bake a second time for 10 minutes.
To test, break open one cookie - it should be moist but not wet.
8. Cool biscotti on racks and store in air-tight containers.