None Such Cinnamon Raisin Biscotti
Delightfully spiced and irresistibly crunchy, None Such Cinnamon Raisin Biscotti is the perfect treat to elevate your coffee break or tea time. Featuring aromatic cinnamon, plump raisins, and the option of toasted pecans or walnuts for added texture, this twice-baked Italian-inspired cookie is a harmonious blend of sweetness and warmth in every bite. With a golden crust brushed with milk and a crisp finish from a second bake, these biscotti are easy to make yet impressively elegant. Whether enjoyed as a standalone snack or dipped into your favorite beverage, these treats offer a balanced sweetness with a touch of nostalgia. Perfect for gifting, meal prepping, or indulging, this recipe highlights cozy flavors and extended shelf life, making it a must-try for biscotti enthusiasts and home bakers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.25 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted and slightly cooled
- 0.75 cup raisins
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons milk (for brushing)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a separate medium bowl, whisk the eggs, vanilla extract, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until a dough forms.
Fold in the raisins and nuts (if using) until evenly distributed throughout the dough.
Lightly flour your hands to prevent sticking, then divide the dough in half. Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Brush the tops of the logs lightly with milk to help them achieve a golden crust during baking.
Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, carefully slice the logs diagonally into ½-inch thick slices. Arrange the slices cut side down on the baking sheet.
Return the sliced biscotti to the oven and bake for an additional 10-12 minutes on each side, or until crisp and golden brown.
Remove the biscotti from the oven and transfer to a wire rack to cool completely.
Once cooled, store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 233.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 368 mg | 28% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
