Easy Raisin Walnut Biscotti

    (33)
    45 min

    Very easy to make biscotti with the simple flavours of cinnamon, walnuts and raisins. Perfect with a cuppa!


    30 people made this

    Ingredients
    Serves: 12 

    • 50g butter, softened
    • 125g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 120g chopped walnuts
    • 150g raisins

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. 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 at 180 C / Gas 4 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 & ratings
    Average global rating:
    (33)

    Reviews in English (29)

    by
    31

    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 US | Canada)

    by
    31

    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 US | Canada)

    by
    23

    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 US | Canada)

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