From the kitchen of Ann Marie Barkwell.  These fancy
biscotti have white raisins, pignoli, citron and
almonds.  Clara's recipe said to "roll dough into a
log."  The biscotti pictured are how I always shape
them.
Cream:
3/4 c Crisco
2 c sugar
Add:
3 egg YOLKS
Blend well.
Add:
1 whole egg
4 c flour
2 Tbsp citron
2 Tbsp wine
1 tsp baking soda
Add:
3 Tbsp white raisins
2 Tbsp pignoli
1/2 c almonds

Cover 2 cookie sheets with parchment paper or
silicone baking mats.
Form into 1 log per cookie sheet.
See photos to see how much it expands.
[Use a 3rd cookie sheet & divide dough by 3 for
smaller biscotti]

Bake @ 350, 35-40 minutes or until golden.
Let cool.
Transfer to cutting board.
Use a sharp knife to cut into slices.
Place slices back on cookie sheets.
Bake 5-7 minutes.  Flip.  Bake other side 5-7 minutes.
They should dry & look lightly toasted.
"A mother understands what a child
does not say."
This batch was made with 2 Tbsp fresh lemon juice &
lemon zest (of one lemon) instead of wine & citron.  I
also used slivered almonds instead of whole.
Clara's Biscotti
Formed into a log.  
Notice the thickness
before baking.
One log per cookie
sheet, stretching end
to end.
Baked.  Notice how
much it's expanded.
The bottom of the log.  
Baked golden.  Much
wider than before it
was baked.
Move to a cutting
board & use a sharp
knife to cut into slices.
Place slices cut side
down on cookie sheet.
A reusable non-stick
silicone baking mat.
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