|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Dry marsala||2 Tablespoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Sugar||1 Cup (16 tbs)|
|Toasted sliced almonds||1⁄3 Cup (5.33 tbs)|
|Chopped crystallized ginger||2 Tablespoon|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Orange||1 , rind grated|
|Lemon||1 , rind grated|
|Frozen orange juice concentrate||1 Tablespoon, thawed|
Preheat the oven to 325°F.
Coat a baking sheet with no-stick spray.
Place the raisins and Marsala or apple juice in a small bowl.
Let soak for 10 minutes, or until the raisins are softened.
In a large bowl, combine the flour, sugar, almonds, ginger, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, combine the eggs, egg white, vanilla, orange rind, lemon rind, and orange juice concentrate; mix well.
Stir in the raisins and their soaking liquid.
Pour into the flour mixture and mix well.
Divide the dough in half.
Shape each half into a 13"-long log; flatten to a 1 "thickness.
Transfer the logs to the prepared baking sheet and space them 2" apart.
Bake for 25 minutes, or until firm to the touch.
Remove the logs from the baking sheet and let cool on a wire rack for 10 minutes.
Reduce the oven temperature to 300°F.
Gut each roll diagonally into eighteen 1/2" slices.
Place the slices, cut side down, on the baking sheet.
Bake for 20 minutes.
Transfer to a wire rack and cool completely.