Biscotti with Raisins and Nuts
Classic cookies that will make your day sweeter. Make them with your kids and play around with different additions like chocolate or candied fruits.
- easy recipe
- these biscotti cookies stay crunchy for a long time
- full of nuts and raisins
- perfect for any day of the year
- they keep very well (up to 30 days)
How to make biscotti?
Making biscotti at home is quick and easy. It goes like this
- Combine all ingredients and knead into a dough
- Shape the dough into two logs
- Bake in the oven for 25 - 30 minutes
- Slice the baked logs into thin cookies
- Cook and serve
Additions and Substitutes
You can easily personalize these cookies. Add different nuts or substitute with other ingredients you like. We recommend:
- chopped chocolate
- candied orange, cut in small cubes
- chopped dried figs
- dried cranberries
How to store biscotti
When your Biscotti with Raisins and Nuts are completely cooled, store them in an airtight container. Keep them at room temperature for up to 30 days.
Try these delicious cookies too
- Whole Wheat Cookies with Nutella
- Viennese Whirls
- Raspberry Almond Cookies
- Brittle Linzer Cookies with Marmalade
- Chocolate Crinkle Cookies (video)
- Chocolate Brownie Cookies
- Whole Wheat Soft Chewy Chocolate Chip Cookies
METHOD
-
make the dough
Preheat the oven to 180°C / 355°C. In a large bowl beat together eggs, sugar, lemon zest, vanilla and 1/4 tsp of salt using an electric mixer. Beat for about 3 - 4 minutes. Add melted (cold) butter and milk (or Limoncello) while still beating. Incorporate baking powder, all-purpose flour, chopped walnuts, raisins, chopped hazelnuts, chopped almonds, and chopped pistachios. Knead into a dough using your hands.
-
divide the dough
Lightly sprinkle your working surface with flour. Place the dough on the floured surface and divide into two equal parts. Sprinkle each dough with flour and shape each half into a log that’s about 35 cm / 14 inches long. Place each log on a baking sheet lined with parchment paper. Sprinkle your hands with flour and flatten each roll to an even 1 cm or 1/2 inch thickness.
-
bake
Place the baking sheet with the biscotti in the oven on the middle rack. Bake for 25 - 30 minutes at 180°C / 355°C. Take the biscotti out of the oven. Leave the logs on the baking sheet for about 5 minutes, then, while they are still warm, cut them diagonally on 2 cm or 1-inch cookies. Place the biscotti cookies back on the baking sheet lined with parchment paper. Place them in the oven and continue to bake for 3 minutes, then turn the cookies around and bake them for another 3 minutes on the other side of the cookie. Leave the biscotti to cool on a wire rack. Store in an airtight container for up to 30 days.
