Recipe: Moroccan Biscotti (using ground almonds, cinnamon, and raisins)

MOROCCAN BISCOTTI

1 3/4 cups whole almonds
1 cup sugar
3 large eggs
4 tablespoons unsalted butter, melted
1/4 cup peanut oil or vegetable oil
1 1/2 cups dark raisins
2 teaspoons baking powder
1 tablespoon orange flower water (optional)
1/2 teaspoon ground cinnamon
3 to 3 1/2 cups all-purpose flour

TO PREPARE THE ALMONDS:
Place two racks just above and below the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment, or lightly grease them.

Bring about 4 cups of water to a vigorous boil in a medium pot. Toss in the almonds and blanch for 1 minute. Drain, and slip the almonds out of the skins; discard the skins.

Place the almonds on a separate unlined baking sheet and toast lightly in the oven for about 15 minutes, shaking the pan after about 10 minutes to ensure that none are burning.

Transfer the almonds to a food processor and pulse several times until coarsely chopped. Set aside.

TO PREPARE THE BISCOTTI:
Place the sugar in a medium bowl. Break in the eggs, and beat with a whisk or an electric mixer until thickened and smooth, about 5 minutes with a whisk, less with a mixer. Add the melted butter and oil and beat until smooth, about 1 minute more. Stir in the ground almonds, raisins and baking powder. Stir in the orange flower water, if using, and cinnamon. Sift in 3 cups flour, turn and stir, until the dough is smooth, not sticky, yet pliable (add a little more flour if necessary to prevent stickiness).

Lightly flour a work surface, then turn the dough out. Cut it into 8 equal pieces. Work with one at a time, keeping the others lightly covered. Shape the dough into a mounded baton shape, about 6 to 8 inches lone, 2 inches wide, and 3/4 inch high. Transfer to a baking sheet. Repeat with the remaining dough, leaving 1/2 inch space between the batons.

Bake for about 30 minutes; the loaves should be fairly firm but not browned. Remove from the oven and set aside on a rack to cool and firm up for 6 to 8 hours, or overnight.

WHEN READY TO PROCEED:
Preheat the oven to 325 degrees. Slice each loaf into 1/4- to 1/2-inch-thick slices. (A few of the slices will break and crumble; set these aside to be eaten as cookies.) Lay the whole slices on their sides on two ungreased baking sheets.

Bake for 15 minutes, then turn over and bake for another 10 minutes, or until lightly golden brown on both sides. Transfer to a rack to cool and crisp up, preferably overnight.

Once dried out, store in a well-sealed cookie tin.

Makes 7-8 dozen oval biscotti
Source: Home Baking by Jeffrey Alford and Naomi Duguid