BISCOTTI FALCONARA MARITTIMA
(Raisin Almond Biscotti)
1/4 cup raisins
1/4 cup plus 2 tablespoons Cointreau or Curacao
5 large eggs, separated
2 1/4 cups sugar
1 teaspoon vanilla
1 1/2 cups blanched whole almonds, toasted lightly and
chopped coarse
5 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
in a small bowl combine the raisins and the Cointreau, let the
raisins macerate for 20 minutes, and drain them well, reserving the
liqueur. In the bowl of an electric mixer beat the yolks with 2 cups
of the sugar until the mixture is thick and pale and beat in the
reserved liqueur and the vanilla. In another bowl beat the whites
with cleaned beaters until they just hold stiff peaks, add the
remaining 1/4 cup sugar gradually, beating, and beat the whites
until they hold stiff peaks. Whisk one fourth of the whites into the
yolk mixture to lighten it, fold in the remaining whites gently but
thoroughly, and fold in the raisins and the almonds.
In a bowl whisk together the flour, the baking soda, and the salt,
fold the mixture into the egg mixture in 4 batches, forming a
dough, and divide the dough into fourths. Working on 2 large
buttered and floured baking sheets, with floured hands form each
piece of dough into a flattish log 12 inches long and 3 inches wide
and arrange the logs at least 3 inches apart on the sheets. Bake the
logs in a preheated 350 degree oven for 20 minutes, or until they are
pale golden, and let them cool on the baking sheets on racks for 10
minutes. On a cutting board cut the logs crosswise on the diagonal
into 3/4-inch-thick slices, arrange the biscotti on the baking sheets,
cut sides down, and bake them in the 350 degree oven for 7 to 8
minutes on each side, or until they are pale golden. Transfer the
biscotti to racks to cool and store them in airtight containers. Makes
about 60 biscotti.