Cashew-and-Golden Raisin Biscotti

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 large eggs 
• 1.7 cups flour all-purpose
• 0.8 cup golden raisins 
• 0.3 teaspoon mace 
• 0.5 teaspoon nutmeg whole grated
• 0.8 cup dry-roasted cashews chopped
• 0.8 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

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

Directions

1. Preheat oven to 30
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine the flour and the next 4 ingredients (flour through mace) in a large bowl. Beat the sugar, vanilla, and eggs with a mixer in a large bowl at medium speed until thick. Stir in the flour mixture, cashews, and raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 12-inch roll.
4. Place roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness.
5. Bake at 300 for 45 minutes. Cool 10 minutes on a wire rack.
6. Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet.
7. Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool).
8. Remove from baking sheet; cool completely on wire rack.