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
3/4 c Crisco
2 c sugar
3 egg YOLKS
1 whole egg
4 c flour
2 Tbsp citron
2 Tbsp wine
1 tsp baking soda
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
Bake @ 350, 35-40 minutes or until golden.
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.
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.
Formed into a log.
Notice the thickness
One log per cookie
sheet, stretching end
Baked. Notice how
much it's expanded.
The bottom of the log.
Baked golden. Much
wider than before it
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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