Recipes Raisin & Nut Biscotti (Holidays, Dessert)

Number of Servings
    • 1 2/3  cups  all-purpose flour
    • 3/4  teaspoon  baking powder
    • 1/2  teaspoon  grated whole nutmeg
    • 1/4  teaspoon  baking soda
    • 1/4  teaspoon  cinnamon
    • 3/4  cup  sugar
    • 2  teaspoons  vanilla extract
    • 2  large eggs
    • 3/4  cup  chopped dry-roasted cashews
    • 3/4  cup  golden raisins
    • Cooking spray



Preheat oven to 300°.  Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through mace) in a large bowl. Beat the sugar, vanilla, and eggs with a mixer in a large bowl at medium speed until thick. Stir in the flour mixture, cashews, and raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 12-inch roll. Place roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 300° for 45 minutes. Cool 10 minutes on a wire rack.  Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet. Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutrition Information

102 Calories, 2.6g Fat, 2.2g Protein, 18g Carbohydrate, .7g Fiber, 18mg Cholesterol, 0.8mg Iron, 52mg Sodium