Cookie Swap: Daniel's Biscotti Falcona Marittima
It's Day 7 of our holiday cookie swap! To keep things COVID-safe, we've taken our holiday traditions and transformed them into a experience for our friends and followers.
Pull up a cup of coffee (or a hot chocolate - hey, 'tis the season!) and join John as he makes Daniel's delicious Italian biscotti.
Have you been following our virtual cookie swap? Join us all December long as we swap recipes through December 24th and Spotlight some of our favorite homemade holiday treats! Here are a few other recipes from this year's swap:
- Day 1: Cookie Swap: Sara's Caramel Heart Chocolate Cookies
- Day 2: Cookie Swap: Peyton's Pecan Caramels
- Day 3: Cookie Swap: Tracy's Puppy Paws
- Day 4: Cookie Swap: Keri's Snickerdoodle
- Day 5: Cookie Swap: Jenna's Maple Peanut Butter Chocolate Chip Cookies
- Day 6: Cookie Swap: Granny's Mini Coconut Pies
Daniel's Biscotti Falcona Marittima
Mom’s Italian Biscotti recipe she makes every year that makes bellies happy! Makes about 60 Biscotti.
Recipe By: Daniel Azen
Baked By: John Durdaller
|3/4 c. raisins|
|1/4 c. plus 2 tbsp. Cointreau (triple sec)|
|5 large eggs, separated|
|2 1/4 c. sugar, divided|
|1 tsp. vanilla extract|
|1 1.2 c. blanched whole almonds, chopped|
|5 c. flour|
|1 1/2 tsp. baking soda|
|1.2 tsp. salt|
- In a small bowl combine the raisins and Cointreau, let the raisins macerate for 20 min., and drain them well, reserving the liqueur.
- In the bowl of an electric mixer beat the yolks with 2 C of the sugar until the mixture is thick and pale, beat in the reserved liqueur and vanilla.
- In another bowl beat the egg whites until stiff peaks, add the remaining ¼ c sugar gradually, beating, and beat the whites until they hold stiff peaks. Whisk one fourth of the whites into the yolk mixture to lighten it, fold in the remaining whites gently but thoroughly, and fold in the raisins and almonds.
- In a bowl whisk together the flour, baking soda and salt, fold the mixture into the egg mixture in 4 batches on forming a dough, divide the dough into fourths.
- Working on a floured surface, with floured hands, form each piece of dough into a flattish log about 12 inches long and 3 inches wide. Arrange the logs at least 3 inches apart on buttered sheet trays.
- Bake the logs in a preheated 350 degree oven for 20 minutes or until they are golden and let them cool on baking sheets for 10 minutes.
- On a cutting board cut the logs crosswise on the diagonal into ¾ inch thick slices, arrange Biscotti on baking sheets, cut sides down, and bake them in the 350 oven for 7 to 8 minutes on each side, or until they are pale golden.
- Transfer the biscotti to racks for cooling and store them in airtight containers.
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