In a bowl combine the raisins with the Cointreau, let the raisins macerate for 20 minutes, drain well and reserve liquid. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking soda, the baking powder, and the salt until the mixture is combined well. Add the eggs and vanilla, beating until the dough is formed. Stir in the raisins and almonds.

Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 325 degree F. oven for 30 minutes let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs into 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325 degree F. oven for 10 to 12 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers.