Raisin Biscotti

1/2 c Butter, softened

1 c Sugar

3 Eggs, divided

1 tb Anise seeds

2 ts Grated lemon peel

2 ts Grated orange peel

3 c All purpose flour

1/3 ts Baking powder

1/4 ts Baking soda

1 c Chopped walnuts

1 c Raisins

Heat oven to 350 degrees. Grease a cookie sheet. Combine butter, sugar and 2 eggs plus 1 egg yolk (reserve remaining egg white); beat until light and fluffy. Stir in anise seeds, lemon peel and orange peel. Combine flour, baking powder and baking soda. Stir into butter mixture; mix well. Stir in walnuts and raisins. Divide dough in half. Shape each half into 12-inch roll. Place rolls on greased cookie sheet, allowing space in

between for spreading. Press tops of rolls to flatten slightly. Slightly beat egg white; brush over rolls. Bake in upper third of oven at 350 degrees for 30 minutes, or until lightly browned. Remove from oven. Reduce temperature to 325 degrees. Using a sharp knife, cut rools diagonally into 1/2 inch slices. Place slices, cut side down, on cookie sheet. Return

to oven and bake at 325 derees an additional 10 to 12 minutes or until almost dry. cool on wire racks. Makes 4 dozen cookies. Biscotti are not meant be eaten alone, but to be dunked in coffee. If you try to eat them dry, you will find them difficult to eat- but they are absolutely heavenly dipped in coffee! these can also be dipped in chocolate for an elegant look (dip them long-way, to about half way up) from Sun Maid Raisin's Touch of the Sun 80th anniversery cookbook
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