Almond Cinnamon-Raisin Biscotti

A traditional Italian-style biscotti flavored with warm cinnamon, plump raisins, whole almonds, and a quarter cup of brandy. The cinnamon-raisin combination leans these cookies more toward a coffeehouse breakfast biscotti than a strict Italian cantucci, which traditionally skips the spice.

The brandy is the move that home cooks often miss. It evaporates in the oven and leaves behind warm, oak-aged depth that you simply cannot replicate with vanilla alone. Use whatever brandy you have on hand. Even cheap supermarket brandy works fine here.

This is a small-log recipe that produces about 60 thin slices. The thinner the slice, the crisper the final biscotti, which is exactly what you want when dipping in coffee.

Pro Tips

• Beat the eggs and sugar until truly thick and ribbon-trailing, the full 2 minutes called for. The aerated mix gives the biscotti their light, airy snap rather than dense thud.
• Wet your fingertips before shaping the log. The dough is sticky and will tear if you handle it dry.
• Cool the baked log 15 minutes before slicing as the recipe specifies. Hot logs crumble; warm logs slice cleanly with a serrated knife.
• Use a serrated knife in a sawing motion, not pressing down. Pressing crushes the almonds and tears the loaf.

Variations

• Use hazelnuts or pine nuts instead of almonds for a different Italian regional spin.
• Swap raisins for dried cranberries or chopped figs.
• Replace brandy with anise liqueur (Sambuca) for a more traditional cantucci di Prato flavor.