Easy Walnut Raisin Biscotti Recipe

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Most Helpful Positive Review

Jan 11, 2003

This is consistently one of the best biscotti recipes I have-I substitute dried cranberries & pecans and add a little orange rind (eliminate the cinnamon); you can use other substitutions as well. It's one of my favorite 5 biscotti recipes. Everyone loves it.

—PAULAMAS

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Most Helpful Critical Review

Aug 29, 2002

I found difficulties when cutting those biscotti.. most of them were broken ... too much rasins and walnuts were used as well..

—CHLOELAU

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28 Ratings

Jan 26, 2004

This is a very good biscotti recipe. I made it with olive oil instead of butter, as I've been doing in all my biscotti lately. I just really like the taste better than butter, and I highly recommend trying it out. I also used dried figs instead of raisins, which were a nice change of pace.

—MACKALLEN

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Jun 29, 2004

Great recipe. I use my food processor to coarsely grind the raisins and nuts. I also cooked them a little bit longer so they would be dry and crispy. I had no trouble cutting them with the nuts and raisins chopped fine and always use a serrated knife or an electric knife works well also.

—LAURIE K

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Aug 08, 2003

Very easy to make. Good flavor and easy to tweak recipe. I flatten mine a little more to make longer biscotti (but not too flat usually about 3/4"). I usually use chopped nuts but have used whole almonds and it came out good too. I love cinnamon so usually double (or even triple) the cinnamon. I have used walnuts, pecans and almonds successfully. I have also made them plain and they are quite good too. This recipe doesn't mind a little variation.

—JPREVOTT

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May 20, 2007

After eating phenomenal biscotti in Port Townsend, WA, I wanted to try to make something similar at home. I modified this recipe by adding 2 tsp of orange zest and substituting chocolate chips for the raisins. They turned out perfect, and were a huge hit with friends and family. Thank you!

—thetrippychick

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Dec 13, 2002

I've made this recipe several times and it has always worked well. I agree the chunks make it hard to slice so I chop walnuts extra fine and use currants instead of raisins and they have a much finer texture.

—LISA HOVENGA

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Aug 08, 2000

Cinnimon lovers get your fix here. For an added cinnimon boost I drizzled cinnimon sugar over the top before baking. I also added mini chocolate chips. Certainly one of my top five biscotti recipes.

—COOKIEEATER

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Nutrition

Calories
266 kcal
13%

Carbohydrates
38.4 g
12%

Cholesterol
45 mg
15%

Fat
11.3 g
17%

Fiber
1.8 g
7%

Protein
5.1 g
10%

Sodium
122 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Walnut Raisin Biscotti

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 266
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 3.3g 17 %
Cholesterol 45mg 15 %
Sodium 122mg 5 %
Potassium 170mg 5 %
Total Carbohydrates 38.4g 12 %
Dietary Fiber 1.8g 7 %
Protein 5.1g 10 %
Sugars 18.7g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 9 %
Iron 17 %
Thiamin 22 %
Niacin 19 %
Vitamin B6 6 %
Magnesium 9 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.