Almond and Raisin Biscotti

  • Level: Intermediate
  • Yield: 10 to 12 servings
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.
Advertisement

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

  1. Preheat the oven to 300 degrees F.
  2. 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
  3. whole eggs one at a time. Stir in the vanilla.
  4. Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
  9. Biscolicious!

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

bmachen

First time making this. Had to bake on first bake just 5 minutes longer to get the middle just a bit soft, which could be a result of my oven. Make just as directed and cut as soon as I took out of oven. Just a few fell apart, but make good snacking while second bake was happening. Next time will put parchment paper down before putting dough on baking sheet, as they did stick a bit. Very delicious and not so hard. We loved them just plain! Don't know what makes the flavor so good, but the combination works!

See All Reviews