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RAISIN & ALMOND BISCOTTI

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Cookies & Biscuits - Biscotti's
Recipe No:  R779g
Group  Ingredient KG
1 Flour 1.000    35.7%
Castor Sugar 0.840    29.5%
Salt 0.020    0.7%
HERCULES BAKING POWDER 0.020    0.7%
 
2 Egg yolk 0.060    2.1%
Eggs 0.400    14%
Vanilla Essence No1 0.010    0.4%
 
3 Almonds (roasted) 0.250    8.8%
Raisins 0.250    8.8%
  Total Weight 2.850
Method:  1. lend Group 1 together for 1 minute on slow speed.
2. Slowly add Group 2 until mixed together.
3. Blend in Group 2 for 30 seconds on slow speed.
4. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll).
5. Bake at 160°C for 25-30 minutes.
6. Cool then cut into thin slices and bake at 140°C for 10-12 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)