These almond raisin biscotti are twice baked in the traditional Italian style. Perfect for Holiday baking and gift giving. Delicious dipped in hot coffee or red wine.
Almond Raisin Biscotti.
Originally published December 2007.
After trying several biscotti recipes over the years, this is my own almond raisin version of these traditional Italian cookies. These almond raisin biscotti are twice baked and quite crispy and dense, as they should be.
The double baking method, making them well suited to dipping in coffee (especially espresso) or even sweet wine. I also sometimes like to dip mine in Italian Limoncello Liqueur.
Slicing Almond Raisin Biscotti for the second bake.
These will keep well for several weeks too, when properly stored in an airtight container. This makes them ideal to bake well in advance of any occasion, like the Holidays.
Roll the dough into 2 1/2 inch logs.
This is another fantastic recipe for gift giving as well. Especially so because they can be made well in advance!
I usually dip half the batch in melted chocolate.
There are a couple of select recipients on my list who will receive a few of these in a cellophane bag. Always tied with a festive ribbon, of course.
Dipping them in chocolate is of course, optional. Well, for some people anyway. 😉
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Almond Raisin Biscotti
Twice baked cookies that are perfect for dipping into coffee, tea or even red wine or Italian liqueurs.
Ingredients
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs beaten
- 1/3 cup butter
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup light or sultana raisins
- 1 cup whole almonds
- 1 extra egg yolk mixed with a little water
- 3 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 extra egg yolk mixed with a little water (1-2 Tbsp)
Instructions
- Cream butter and sugars and add eggs one at a time until well creamed. Add almond and vanilla flavorings.
- Sift together dry ingredients and add to creamed mixture along with raisins and almonds.
- Separate dough in 2 to 3 portions and form each into a log shape, about 2 1/2 inches wide.
- Place on a parchment lined cookie sheet. These will about double in size when baked so leave sufficient room on your cookie sheet
- Chill the dough logs for about a half hour.
- Brush tops with egg yolk and water mixture (you need not use it all) and sprinkle with 3 or 4 tablespoons of sugar.
- Bake at 375 degrees F for 20 minutes or until brown all over and the center is slightly firm.
- Cool for 20-30 minutes.
- Slice cookies diagonally with a sharp knife and place slices on an ungreased cookie sheet in a 300 degree oven for 15-20 minutes more, turning them once.
- Turn off oven and leave for an hour.
- Cool the biscotti completely on wire rack.
- Store in an airtight container and these cookies will keep for several weeks.
- You can dip some in melted chocolate if you like.
Nutrition Information
Yield
36Serving Size
1 biscottiAmount Per Serving Calories 135Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 67mgCarbohydrates 23gFiber 1gSugar 14gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Carmen
Thursday 17th of December 2020
I made these last night. After the first bake, the top was very crackled and the center was still raw, so slicing them made the crackling even worse. I needed to bake them for about 30 minutes total on the second bake to get them to firm up. They taste good (though sweeter than I prefer), but don't look pretty. I loved your recipe for Pistachio Cranberry Biscotti and will replace the pistachios and cranberries for almonds and some lemon rind next time I want Almond Biscotti.