Great with coffee in the morning or a nice treat anytime.
Cinnamon Raisin Biscotti
2 large eggs
1 cup sugar
4 teaspoons pure vanilla extract
1 ¾ cups flour
1 1/2 tsps baking powder
1 1/2 tsps cinnamon
1/2 tsp sea salt
2/3 cup golden raisins
2/3 cup whole almonds, toasted and chopped
Preheat to 375°F and line a baking sheets with parchment paper.
In a mixer whisk egg and sugar together until very thick and fluffy, about 2 minutes.
Mix together dry ingredients in a separate bowl - add to egg mixture and blend well
Mix in raisins and almonds.
Turn the dough out on a lightly flour a surface and divide the dough into 2 parts.
With floured hands shape the dough on the parchment paper into two 10 - 11 inch by 2 1/2 inch logs.
Bake until the logs just begin to turn brown and feels firm to the touch, about 20 minutes.
Remove from oven and cool for 15 minutes.
Transfer the log to a cutting surface and use a bread knife to diagonal slices 1/3 or 1/2 inch wide.
Arrange slices on the parchment paper paper and bake 8 - 10 minutes.
Remove from oven and let cool on the cookie sheet.