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Biscotti with Raisins and Dried Cherries
Courtesy of California Raisin Marketing Board
Servings: 36
Prep Time: 25 Min. Cook Time: 25 Min. Chill Time: 1 Hr. Marinate: 20 Min. What you need:
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+ 1/2 c. dried cherries, chopped
+ 1/2 c. California natural raisins, chopped + 1/2 c. California golden raisins, chopped + 1/4 c. brandy, cognac, rum or orange juice + 1 1/2 c. basic gluten free baking mix + 3/4 c. sugar + 1/4 c. sweet rice flour + 1/4 c. almond flour + 2 tsp. grated lemon or orange zest + 1 tsp. baking soda + 1 tsp. gluten free baking powder + 3/4 tsp. ground nutmeg or cinnamon + 1/2 tsp. xanthan gum + 1/8 tsp. salt + 2 egg whites + 1 whole egg + 1 egg white, for glazing What to do:
1. Measure cherries, raisins and brandy into a bowl. Cover and let stand for 15-20 mins. Mix baking mix, sugar, rice flour, almond flour, zest, soda, baking powder, nutmeg, xanthan gum and salt together.
2. In small bowl, whisk 2 egg whites and whole egg until frothy. Stir into dry ingredients along with undrained fruits; mix well. Cover and refrigerate for 1 hr. or overnight. 3. Preheat oven to 350°F. Lightly grease or line cookie sheet with parchment paper. Turn dough onto counter dusted with rice flour. Flour hands generously and divide dough into 3 equal pieces. Shape each piece into a log about 12-in. long. Place logs as far apart as possible on prepared cookie sheet. Flatten slightly to 1/2-in. thick and 2-in. wide. Lightly beat remaining egg white and brush onto logs. 4. Bake for 20 min. at 350°F or until golden. Let cool for 5-10 min. Reduce oven temperature to 300°F. Cut logs on slight diagonal into slices about 1-in. thick. Stand slices upright on cookie sheet. Return to oven and dry for 25 min. Cool. * Visit www.loveyourraisins.com/recipes/ for more raisin recipes! Nutritional information:
Calories: 60; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 5mg; Total Carbs: 14g; Fiber: 1g; Sugar: 8g; Protein: 1g; Sodium: 105mg; Potassium: 94mg;
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