Almond and Raisin Biscotti

Name: Almond and Raisin Biscotti
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp anise seeds; 1 teaspoon baking powder; 118 milliliters whole blanched almonds, toasted; 2 larges eggs plus 1 egg white; 473 milliliters all-purpose flour, plus more for dusting; 118 milliliters golden raisins; 237 milliliters granulated sugar; 1 orange, zested; 1 pinch Pinch fine salt; 2 Tbsps turbinado sugar; 113 grams stick unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 12 servings Coffee or Vin Santo, for dipping

Almond and Raisin Biscotti might be just the dessert you are searching for. This vegetarian recipe serves 12. One serving contains 272 calories, 4g of protein, and 11g of fat. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of anise seeds, orange zest, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Mixing Bowl

Hand Mixer

Whisk

Add the orange zest and beat in the

Ingredients you will need

Orange Zest

whole eggs one at a time. Stir in the vanilla.

Ingredients you will need

Egg

Vanilla

Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.

Ingredients you will need

Baking Powder

Almonds

Raisins

Anise

All Purpose Flour

Salt

Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour.

Ingredients you will need

Dough

All Purpose Flour

Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl.

Ingredients you will need

Egg Whites

Dough

Water

Roll

Equipment you will use

Bowl

Brush the logs with the egg white and sprinkle with the turbinado sugar.

Ingredients you will need

Turbinado Sugar

Egg Whites

Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.

Equipment you will use

Oven

Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.

Equipment you will use

Serrated Knife

Cutting Board

Oven

Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.

Ingredients you will need

Biscotti

Equipment you will use

Oven

Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.

Ingredients you will need

Vin Santo

Coffee

Equipment you will use

Oven

Biscolicious!

Equipment

Ingredients

Servings:

1Tbsp

anise seeds 1teaspoon

baking powder 118milliliters

whole blanched almonds, toasted 2larges

eggs plus 1 egg white 473milliliters

all-purpose flour, plus more for dusting 118milliliters

golden raisins 237milliliters

granulated sugar 1

orange, zested 1pinch

Pinch fine salt 2Tbsps

turbinado sugar 113grams

stick unsalted butter, at room temperature 1teaspoon

pure vanilla extract 12servings

Coffee or Vin Santo, for dipping

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.