Best Cinnamon Raisin Biscotti Recipes

CINNAMON-RAISIN BISCOTTI

Steps:

• Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
• Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
• Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

SOFT CINNAMON RAISIN BANANA BISCOTTI WITH A CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease cookie sheet very lightly.
• Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
• In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
• Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
• Fold in raisins.
• On a floured board, scoop mixture onto it and lightly knead.
• Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
• Bake at 350ºF for 25 minutes.
• Turn oven down to 250°F.
• Remove log from sheet and let cool for 10 minutes.
• In a small bowl, mix together one egg and a bit of water for white-wash, mix.
• Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
• Turn biscotti on their sides and bake at 250ºF for 15 minutes.
• Let cool for 20 minutes.

NONE SUCH CINNAMON RAISIN BISCOTTI

Steps:

• Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
• Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
• Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
• Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.

CINNAMON-RAISIN BISCOTTI - BON APPETIT

Steps:

• Preheat oven to 375 degrees. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in med. bowl until very thick and fluffy, about 2 min. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon, and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to for 10-11 inch strip. Using moistened fingertips, shape dough into neat 11 inch long by 2 1/2 inches wide long. Bake until log just begins to brown and feels firm to touch, about 20 min. Cool cookie log on sheet 15 min. Maintain oven temperature. Transfer cookie log to work surface. LUsing serrated knife, cut crosswise into 1/2inch wide slices. Arrange slices on same baking sheet. Bake 10 min. Turn slices over. Bake until beginning to color, about 8 min. longer. Cool cookies completely on baking sheet (cookies will become very crisp). Can be prepared 1 week ahead. Store in airtight container at room temperature.