---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Raisin Biscotti
 Categories: Bakery, Biscotti
      Yield: 48 Servings
 
    1/2 c  Butter; softened
      1 c  Sugar
      3    Eggs; divided
      1 tb Anise seeds
      2 ts Lemon peel; grated
      2 ts Orange peel; grated
      3 c  All purpose flour
    1/3 ts Baking powder
    1/4 ts Baking soda
      1 c  Walnuts; chopped
      1 c  Raisins
 
  Heat oven to 350°F. 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" 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°F for 30 minutes, or
  until lightly browned. Remove from oven. Reduce temperature to
  325°F. Using a sharp knife, cut rools diagonally into 1/2" slices. 
  Place slices, cut side down, on cookie sheet. Return to oven and
  bake at 325°F an additional 10 to 12 minutes or until almost dry.
  Cool on wire racks.
  
  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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