Walnut & Raisin Biscotti
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: About 18 biscotti

Biscotti cooling on a rack

Biscotti cooling on a rack - Buon Appetito!

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  • 1 ¼ cups whole wheat flour
  • ¾ cup almonds
  • 1 teaspoon baking powder
  • ½ teaspoons salt
  • 1 ½ teaspoons anise seeds
  • ⅓ cup raisins
  • ½ cup organic cane sugar
  • 4 tablespoons butter, softened
  • 1 large egg
  • 1 ½ teaspoons Sambuca (anise liqueur)
  • Zest of one organic orange
  1. Preheat oven to 325° F. (165° C.)
  2. Toast almonds about 15 minutes, until lightly brown and toasty-smelling.
  3. In a large bowl combine dry ingredients (flour, baking powder, salt, anise seeds, raisins and toasted almonds).
  4. In another bowl whisk softened butter and sugar with a fork until slightly fluffy.
  5. Add egg, orange zest, Sambuca and whisk until just incorporated.
  6. Fold wet mixture into the dry mix and incorporate thoroughly using a wooden spoon.
  7. Wrap dough in plastic wrap and refrigerate for 5 - 10 minutes.
  8. Roll dough into a round bar, carefully move it onto a cookie sheet lined with with parchment paper then flatten it slightly with your hands.
  9. Bake for about 20 minutes or until light golden brown, firm on the surface, but yielding to light pressure.
  10. Remove cookie sheet from oven and let cool for about 5 minutes.
  11. Move baked dough to a cutting board and, using a very sharp knife, cut diagonally into slices about ½ inch wide.
  12. Carefully place slices back onto warm cookie sheet, cut side down, and bake for 5 more minutes.
  13. Remove from oven and move to a cool rack.
  14. Serve once completely cold, or store for up to two weeks in airtight container.

Biscotti: Mix dry ingredients    Biscotti: Mix butter and sugar    Biscotti: Add orange zest, Sambuca, egg  and incorporate

Biscotti: Incorporate wet and dry ingredients    Biscotti: Wrap dough in plastic and refrigerate for 5 minutes

Biscotti: Bake for 5 more minutes    Biscotti cooling on a rack

Click on the images above to see larger pictures

  • You may separate the dough in two parts to obtain shorter biscotti. In this case the recipe above would produce about 36 biscotti.
  • Instead of almonds and raisins you may experiment with walnuts, pecans, dried cranberries or other nuts and dried fruits.
  • For chocolate lovers, once cooled down, one end of each biscotto may be dipped in melted chocolate to coat it, keeping part of the dough clear to hold it.
  • Biscotti means "cooked twice", from "bis" (repeat) and "cotti" (cooked). The name refers to the fact that after the dough is baked, it is sliced and then baked again.
  • Originally from Tuscany, they can now be found almost anywhere in Italy.
  • Biscotti are originally from Tuscany, where they are typically paired with Vin Santo (Holy Wine), the classic local dessert wine.
  • It pairs well with Moscato from Sorso Sennori, a luscious dessert wine with a bouquet reminiscent of warm honey, as well as fizzy, sweet Moscato from Piedmont, or Lambrusco Amabile (sweet Lambrusco).
  • My mom used to like them dipped into Lambrusco Amabile.
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