Raisin and Walnut Biscotti


Biscotti is Italian and literally means twice baked, this is how you get their dry, crisp texture.  Biscotti is traditionally served with a cup of coffee or tea.  Some people like dipping it into hot chocolate, no matter how you like to eat them, they can be found  in all sorts of flavors.


1 tsp
1 tsp
¼ tsp
Unsalted butter, melted
Vanilla extract
All purpose flour
Baking powder
Walnuts, chopped
Egg white, lightly beaten (for brushing)


  • Preheat oven to 350◦F.
  • Beat melted butter, sugar, eggs and vanilla in a large mixer bowl.  Combine flour, baking powder and salt, stir until just combined.
  • Add in walnuts and raisins, stir well to combine.

Biscotti dough

Form mixture into a log or divide mixture into two smaller logs.

Biscotti dough

  • Place on a lined baking tray and brush with egg white.
  • Bake in the oven for 20-30 minutes or until light golden.  Remove from the oven and allow to cool for about 15 minutes.
  • Place the log on the cutting board, using a sharp knife, cut the log on a diagonal into 1/2-inch thick slices.  Arrange the biscotti, cut side down, on the baking sheet.  Return biscotti to the oven and bake until they are golden brown, about 15 minutes.

Biscotti dough

  • Transfer the biscotti to a rack and cool completely.

One thought on “Raisin and Walnut Biscotti

  1. Pingback: Mexican Wedding Cookies | GinsKitchen

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