Raisin Biscotti
Submitted by ecraig
Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.
YIELD
48 servingsPREP
10 minCOOK
45 minREADY
55 minThese biscotti go the traditional Italian route with anise seeds, a flavor that’s been paired with twice-baked cookies for generations. Lemon and orange zest layer on citrus brightness, while raisins and chopped walnuts fill out every slice with fruit and crunch.
Unlike many biscotti recipes that skip butter entirely, this one creams softened butter with sugar and eggs for a richer, slightly more tender cookie. You still get that satisfying snap when you bite in, but the crumb isn’t bone-dry the way oil-free versions can be.
The egg white wash brushed on before the first bake gives the logs a glossy, golden shell. After 30 minutes, the logs come out for slicing on the diagonal, then go back in at a lower temperature to dry out and crisp both cut faces.
Kitchen Tips
- Use a sharp, heavy knife for slicing. The logs are studded with walnuts and raisins that can drag and tear if your blade is dull.
- Flatten the rolls slightly before baking as directed. Round logs produce wedge-shaped slices that don’t sit flat on the sheet for the second bake.
- Bake cut-side down for even crisping. The flat surfaces need direct contact with the hot sheet.
- Store in an airtight container for up to three weeks. Biscotti actually get better after a day or two.
Variations
- Chocolate dipped: Dip one end of each cooled biscotti in melted dark chocolate and let set on parchment.
- Fennel seed swap: If anise is too strong for you, use fennel seeds for a milder licorice note.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease a cookie sheet.
Combine butter, sugar and 2 eggs plus 1 egg yolk (reserve remaining egg white); beat until light and fluffy.
Stir in anise seeds, lemon peel and orange peel.
Combine flour, baking powder and baking soda.
Stir into butter mixture; mix well.
Stir in walnuts and raisins.
Divide dough in half.
Shape each half into 12-inch roll.
Place rolls on greased cookie sheet, allowing space in between for spreading.
Press tops of rolls to flatten slightly.
Slightly beat egg white; brush over rolls.
Bake in upper third of oven at 350℉ (180℃) F for 30 minutes, or until lightly browned.
Remove from oven.
Reduce temperature to 325℉ (160℃).
Using a sharp knife, cut rools diagonally into ½ inch slices.
Place slices, cut side down, on cookie sheet.
Return to oven and bake at 325 derees an additional 10 to 12 minutes or until almost dry.
Cool on wire racks.
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