Cinnamon and Raisin Biscotti

Cinnamon and Raisin Biscotti
Recipe type: desserts
  • 1 large egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup raisins
  • ½ cup whole almonds, toasted
  1. Preheat oven to 375 F.
  2. Line a sheet pan with parchment paper.
  3. Using a stand mixer, combine and beat the egg and sugar until thick and lemony in color.
  4. Add vanilla.
  5. Sift in the flour, baking powder, cinnamon & salt.
  6. Blend well Mix in the raisins and almonds.
  7. Turn the dough out of the mixer onto the work surface.
  8. Knead gently for 2 min. to combine the ingredients.
  9. Shape dough into a log that is about 12 inches long by 2-1/2 inches wide.
  10. Transfer to lined sheet pan.
  11. Flatten the top of log slightly with hands, tapering towards the edge.
  12. Bake for 20 min.
  13. Remove from oven and cool for 15 min.
  14. Using a serrated knife cut the log crosswise, at a diagonal, into ⅓-inch wide slices.
  15. Arrange the slices on the baking sheet an bake for 4 min.
  16. Turn slices over and bake another 4 min.
  17. Cool biscotti on the baking sheet.
  18. Serve when cool.