Instructions: 1. Preheat oven to 350 .

2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate covered raisins.

3. Turn dough out onto a lightly floured surface, and knead lightly 7 times.

Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness.

4. Bake at 350 for 25 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Cut toll diagonally into 20 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325 . 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). Remove from baking sheet; cool completely on wire rack.

Yield: 20 biscotti (serving size: 1
biscotto).

Cuisine:
"African/middle Eastern"

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