Raisin and Nut Biscotti

    1 hour

    If you've never tried making your own biscotti you'll find it's a lot easier than you thought (and cheaper than store bought, too)!

    30 people made this

    Serves: 12 

    • 65g butter, softened
    • 2/3 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 cup chopped walnuts
    • 1 cup raisins

    Preparation:20min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease a baking tray.
    2. In a medium sized bowl beat together the butter, 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, 4cm thick. Place loaves onto the prepared baking tray and flatten slightly.
    4. Bake for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 2cm thick slices. Place cut sides down on baking trays. Bake slices for an additional 10 minutes or until lightly browned.

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    Reviews in English (32)


    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.  -  26 Jan 2004  (Review from Allrecipes USA and Canada)


    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.  -  09 Oct 2001  (Review from Allrecipes USA and Canada)


    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.  -  29 Jun 2004  (Review from Allrecipes USA and Canada)