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Easy Walnut Raisin Biscotti


"Easy to make and tasty too!"
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servings 266 cals
Original recipe yields 12 servings (2 1/2 dozen)


  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

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 recom...

Most helpful critical review

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

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Most positive
Least positive

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 recom...

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 wel...

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 nu...

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 w...

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 ...

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 ...

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 rec...

Very good. I substituted almond extract for the vanilla, and it added a really nice flavor.

I made these for my co-workers and they loved them! Everyone kept asking for the recipe. I made a few changes. I used 2 tsp of cinnamin and added 1/2 cup of cranberries. Excellent recipe and VER...