Almond and Raisin Biscotti
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 292
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 5
- Cholesterol
- 51
- Sodium
- 62
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 orange, zested
2 large eggs plus 1 egg white
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
Pinch fine salt
1/2 cup whole blanched almonds, toasted
1/2 cup golden raisins
1 tablespoon anise seeds
2 tablespoons turbinado sugar
Coffee or Vin Santo, for dipping
Directions
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
- whole eggs one at a time. Stir in the vanilla.
- Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
- Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!