Cinnamon-Raisin Biscotti - Bon Appetit

• 1 large egg
• 1/2 C. sugar
• 1 T. brandy
• 1 tsp. vanilla extract
• 3/4 C + 2 T. flour
• 3/4 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/3 C. raisins
• 1/3 C. whole almonds, toasted

1. Preheat oven to 375 degrees. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in med. bowl until very thick and fluffy, about 2 min. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon, and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to for 10-11 inch strip. Using moistened fingertips, shape dough into neat 11 inch long by 2 1/2 inches wide long.
2. Bake until log just begins to brown and feels firm to touch, about 20 min. Cool cookie log on sheet 15 min. Maintain oven temperature.
3. Transfer cookie log to work surface. LUsing serrated knife, cut crosswise into 1/2inch wide slices. Arrange slices on same baking sheet. Bake 10 min. Turn slices over. Bake until beginning to color, about 8 min. longer. Cool cookies completely on baking sheet (cookies will become very crisp).
4. Can be prepared 1 week ahead. Store in airtight container at room temperature.

egg, sugar, brandy, vanilla extract, baking powder, ground cinnamon, salt, raisins, whole almonds

Taken from www.epicurious.com/recipes/member/views/cinnamon-raisin-biscotti-bon-appetit-50142137 (may not work)