Filled Biscotti
Dough:
1 stick butter
1 stick margarine
1 1/2 cup sugar
4 small eggs
1 tsp salt
5 tsp baking powder
a small amount of milk
6 cups flour
1 tsp vanilla
1 tsp almond extract
Filling:
1 box raisins
1 1/4 cups nuts
1/8 cup sugar
2 Tbs jelly or jam
Brandy or wine
DIRECTIONS
1. Soak raisins in Brandy or wine for 3 hours. Drain, add remaining filling ingredients and set aside.
2. In a mixer, mix butter, margarine, & sugar. Add one egg at a time mixing after each.
3. Add remaining wet ingredients.
4. Slowly add dry ingredients. The dough should not be sticky, add a little more flour if needed.
5. Using a baseball size pieces of dough at a time, roll into a rectangle about 4 inches wide and between 1/8 -1/4 inches thick on a floured surface.
6. Add a strip of filling to the dough and fold dough over filling jelly roll style. Carefully place cookie log on a non-stick pan.
7. Bake at 350 for 30 minutes.
8. CAREFULLY slice into cookies about ¾ inches wide. Turn them on their side and bake for 15 minutes longer.