Biscotti with Raisinets

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 cup brown sugar packed
• 0.3 cup chocolate-covered raisins (such as Raisinets)
• 1 large eggs 
• 1 cup flour all-purpose
• 0.1 teaspoon salt 
• 3 tablespoons stick margarine softened
• 0.5 teaspoon vanilla extract 

Equipment

• baking sheet
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended.
3. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well-blended. Stir in chocolate-covered raisins.
5. Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 12-inch-long roll.
6. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness.
7. Bake at 350 for 25 minutes.
8. Remove roll from baking sheet; cool 10 minutes on a wire rack.
9. Cut roll diagonally into 20 (1/2-inch) slices.
10. Place, cut sides down, on baking sheet. Reduce oven temperature to 32
11. Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
12. Remove from baking sheet; cool completely on wire rack.