Suhariki, in Russian, means croutons but sukhariki, means biscotti. Tricky right? Well, this weekend we had some guests visiting. Obviously we had to treat them with some delicious biscotti!
The traditional recipe my grandmother uses has butter in it. This causes the biscotti to be a little softer and spread more while baking. My mother likes the traditional recipe more. I like the fact that these are so crunchy because I like to dip them in my coffee or tea. Our guests loved these and begged for the recipe!
Adapted from California Walnuts
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar + extra for sprinkling
1/4 cup vegetable oil
1 tbsp orange juice
2 tsp grated orange rind
1.5 tsp vanilla
1 cup walnuts, chopped
1/2 cup raisins
1 egg white
>>Preheat oven to 350F. Combine flour, baking powder, and salt in a bowl and set aside. Beat sugar and eggs in a seperate bowl for 2-3 mins until thick. Mix in the oil, juice, rind, and vanilla. Slowly add the flour mixture and then fold in the walnuts and raisins. On a floured table top, knead the dough and shape into 2 flat logs (about 8×2). Brush an egg white and water mixture on top and sprinkle with sugar. Bake 25-30 mins. Reduce oven to 300F, and let the logs cool slightly while you wait for the oven. Cut the logs into slices, and turn them onto their sides. Bake 15 mins, or until golden brown.
Makes about 30 biscotti, which yields 1 fat & 1 grain exchange per biscotti