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Cashew-and-Golden Raisin Biscotti



Preheat oven to 300.Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour and the next 4 ingredients (flour through mace) in a large bowl.
Beat the sugar, vanilla, and eggs with a mixer in a large bowl at medium speed until thick.
Stir in the flour mixture, cashews, and raisins.
Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times.
Shape dough into a 12-inch roll.
Place roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness.
Bake at 300 for 45 minutes.
Cool 10 minutes on a wire rack.
Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet.
Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on wire rack.