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1
Preheat the oven to 325 Butter a baking sheet or possibly line it with parchment.
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2
In a large bowl, beat the egg yolks with 3/4 c. of the sugar till light and the sugar is dissolved.
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3
Stir in the melted butter, almonds, raisins and orange peel.
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4
In a separate bowl, beat the egg whites till they just begin to create peaks and gradually beat in the remaining 3/4 c. sugar till the whites form stiff peaks.
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5
Sift the flour and baking pwdr together.
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6
Mix in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in.
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7
Repeat, alternating, till well combined.
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8
The dough will be hard and slightly sticky.
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9
If the dough is too soft, add in more flour.
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10
With floured hands, divide the dough into two logs approximately 1 1/2 inches wide.
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11
Arrange the logs on the prepared baking sheet and bake for 20 to 25 min or possibly till they are lightly brown and hard to the touch.
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12
Remove from the oven and set the baking sheet on a rack for 10 min.
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13
On a cutting board, cut the logs on a diagonal into slices 1/2 inch wide.
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14
Return the slices to the baking sheet and bake for 5 to 7 min on each side or possibly till the biscotti are very lightly browned and crisp.
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15
Cold on racks and store in airtight containers.
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16
NOTES :*Plump raisins in 2/3 C fruity white wine such as Reisling or possibly Geworztraminer.
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17
Drain.
