The Irish-Italian mixture worked well for my family so why not try it with Biscotti?

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup toasted almond flour
1/2 cup toasted rye flour
1/4 pound of crisco
3 eggs
1/2 cup sugar
1 1/4 teaspoons baking powder
1 tablespoon whiskey
1/2 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon caraway seeds
1/2 teaspoon sea salt for topping
1 tablespoon sugar for topping

DIRECTIONS

Preheat oven to 375 degrees F.  Sift flours, sugar, salt, and baking powder into a bowl. Cut in crisco until small crumb consistency.  Add beaten eggs, vanilla, and whiskey until just combined. Fold in caraway seeds and raisins.

Split dough into 2 equal pieces.  Form two longs about a foot long each and about 1 1/2 to 2″ wide.  Roll them in sugar and salt. Bake them for approximately 25-30 minutes until cooked through.  Remove from oven and let cool for 15 minutes.  Slice each loaf into 1/2″ pieces on a slant. Place them on the cookie sheet and return to oven to toast for approximately 15 minutes.  Remove from oven, flip over to other side to toast evenly.