3 eggs
1/4 c. sugar
1/2 c. melted butter
2 tsp. baking powder
2 1/2 c. flour
1 c. grated carrots
1 c. raisins

Cook raisins in 1 cup water. Drain the water out when ready to mix in the dough.

Beat eggs, sugar and butter or melted butter until very light and fluffy. Add flour and baking powder, a little each time. Add grated carrots and raisins. Knead well until the dough is soft and smooth. Grease a cookie sheet and make 2 logs of dough as long as the pan.

Flatten with your hand until approximately 1/2" thick. Bake at 400 degrees for 10 to 15 minutes or until golden; watch closely. Remove from oven, cool, cut each log on an angle. Replace the biscotti on cookie sheet and return to oven 5 minutes or until toasted to your liking.

In place of carrots, you can make this with 1 cup fresh grated cranberries.