Best Whole Wheat Walnut 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

Raisin Walnut Biscotti image

Provided by Charmed

Categories Dessert

Time 50m

Yield 30 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup raisins

Steps:

Preheat oven to 350.
Grease a large cookie sheet.
In a large bowl, beat the butter, sugar, eggs and vanilla together.
Stir in the flour, baking powder and cinnamon.
Add the raisins and walnuts, and stir to blend.
Divide the dough in half.
Shape each half into a long loaf, about 1 1/2 inches thick.
Place the logs onto the prepared cookie sheet.
Flatten slightly.
Bake for 18 to 20 minutes, or until firm.
With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
Place the slices cut sided down back onto the cookie sheet.
Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
Cool on a rack.

Hearty Whole Wheat Biscotti image

Provided by A Messy Cook

Categories Dessert

Time 50m

Yield 24 biscotti

Number Of Ingredients 7

Steps:

Mix together dry ingredients.
Add remaining ingredients and mix well.
Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
Slice with serrated knife at ½ inch intervals.
Return to oven for 10-15 minutes more, turning once.
Cool completely and store in airtight container.
If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.