Best Whole Wheat Raisin Biscotti Recipes

Whole-Wheat Walnut-Raisin Biscotti image

Provided by Martha Stewart

Time 2h30m

Yield Makes 24

Number Of Ingredients 10

Vegetable oil, for baking sheet
3/4 cup whole wheat flour, spooned and leveled
1/2 cup all-purpose flour, spooned and leveled, plus more for work surface
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnut halves
1/4 cup golden raisins
2 large eggs
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.
In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.
Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely.

Nutrition Facts : Calories 58 g, Fat 1 g, Protein 1 g

WHOLE WHEAT RAISIN BISCOTTI image

Yield 20-25 pieces

Number Of Ingredients 9

Steps:

Sift or whisk flours, sugar, baking powder, and salt into bowl. Stir in walnuts and raisins In another bowl whisk eggs and vanilla together. Add wet ingredients to dry, stirring just until combined. Flour worksurface and form dough into 2"x7" loaf. Place loaf on oiled baking sheet and bake at 350 deg. for 20 min. Remove loaf and slice into 1/4" slices and place on baking sheet again. Bake slices at 300 deg for 25 min. turning halfway through. Cool then store in airtight container.