posted by Liz 07-28-98 6:09 AM
Pistachio and Golden Raisin Biscotti
1/2 cup butter
1 cup plus 2 Tblsp sugar
3 eggs separated
1-1/2 tsp vanilla extract
2 tsp grated lemon zest
3 cups all purpose or unbleached flour
2 tsp baking powder
1/4 tsp salt
1-1/4 cups shelled whole pistachio nuts
1-1/4 cups golden raisins
3-4 oz white chocolate (optional)
In mixing bowl cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks, vanilla extract and lemon zest.
In a bowl combine flour, baking powder and salt and add to the creamed mixture, mixing just until crumbly. In a
separate bowl beat egg whites until soft peaks form and beat in remaining sugar beating until stiff but not dry.
Fold meringue into the crumbly dough, mixing until it clings together. Fold in nuts and raisins. Divide dough in half.
Form into two logs on a greased and floured baking sheet, making htem about 1/2 inch thick, 1-1/2 inches wide and 16
inches long, spacing them at least 2" apart.
Bake in the middle of a preheated 325 oven for 25 to 30 minutes or until set and golden brown. Transfer from the baking sheet to a rack. Let cool until cool enough to handle. Place on a cutting board.
With a serrated knife slice diagonally at 45 degree angle into 1/2 inch slices. Place the slices upright
on a baking sheet and return to the oven at 300 degrees for 10-15 minutes to dry slightly. Let cool on a rack. Store
in a tightly covered container.
Chocolate glaze variation: Place the chocolate in a small bowl that fits snugly over a saucepan of barely simmering
water. Heat until chocolate melts. Stir to blend.
Or place chocolate in microwave safe bowl and microwave on medium about 2 minutes or until melted. Stir to blend. Spread chocolate with a spatula over entire top surface of cookies. Let cool at room temperature until set.
Makes about 4 dozen.