Easy Walnut Raisin Biscotti Recipe - Allrecipes.com
Easy Walnut Raisin Biscotti Recipe

Easy Walnut Raisin Biscotti

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"Easy to make and tasty too!"

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
  3. Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
  4. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.
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Reviews More Reviews

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.

 
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..

 

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.

 
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.

 
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.

 
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!

 
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.

 
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.

 

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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.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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