Ingredients:

•           3             Large Eggs    Separated
•     1 1/2  Cups   Sugar
•        1/3  Cup    (5 1/3 Tablespoons) Butter -- melted and cooled
•           1 Cup     Lightly Toasted And Coarsely Chopped Almon
•       1/2  Cup     Raisins -- * see note
•          2  Tb       Chopped Candied Orange Peel <<Or>>
•          3  Tb       Orange Zest -- grated
•    3 1/2  C         Unbleached All-Purpose Flour
•    1 1/2  tsp       Baking Powder

Direction:

 Preheat the oven to 325=B0F. Butter a baking sheet or line it with=
 parchment.
 In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light
 and the sugar is dissolved. Stir in the melted butter, almonds, raisins and
 orange peel. In a separate bowl, beat the egg whites until they just begin
 to form peaks and gradually beat in the remaining 3/4 cup sugar until the
 whites form stiff peaks.

 Sift the flour and baking powder together. Fold in 1/3 of the flour into the
 yolks; then fold 1/3 of the egg whites in. Repeat, alternating, until well
 combined. The dough will be firm and slightly sticky. If the dough is too
 soft, add more flour. With floured hands, divide the dough into two logs
 approximately 1 1/2 inches wide. Arrange the logs on the prepared baking
 sheet and bake for 20 to 25 minutes or until they are lightly brown and firm
 to the touch. Remove from the oven and set the baking sheet on a rack for 10
 minutes. On a cutting board, cut the logs on a diagonal into slices 1/2 inch
 wide. Return the slices to the baking sheet and bake for 5 to 7 minutes on
 each side or until the biscotti are very lightly browned and crisp. Cool on
 racks and store in airtight containers.