Raisin Pecan Biscotti

raisin pecan biscottiIs it just me, or winter makes me slow? I guess I hibernate in winter.Lol! Well, no matter what, I can’t stop cooking or baking, and what can bring warmth more than a big mug of coffee and a sweet delight like my Raisin Pecan Biscotti.

raisin pecan biscotti

Raisin Pecan Biscotti

When I want to be creative with Biscotti, I just think of the flavors I can add to a cookie or cake. Sometimes I don’t add any flavors to my biscotti, and just enjoy the natural buttery flavor.

raisin pecan biscottiHowever, today, and to be honest I made raisin and pecan biscotti, mainly because I was afraid the pecan might expire soon. Of course, you can add any nuts you like.

raisin pecan biscottiThe dough is very forgiving, and is easy to work with, but in any case, if you think it’s little sticky, dust your hand with flour, then make a log out of the dough, and then press it down, no need for a rolling pin here.

Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hash tag #munatycooking. I would love to see your creation.
As for my recipe, here you go!

Raisin Pecan Biscotti
 
Prep time
Cook time
Total time
 
Raisin Pecan Biscotti is the perfect companion to your coffee or tea. You can dip it in milk and enjoy its buttery and perfectly sweet flavor.
Recipe type: Breakfast
Cuisine: Italian
Serves: 19
Ingredients
  • ¼ cup melted butter
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1¾ cup all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • Pinch of salt
  • ¼ cup raisin
  • ¼ cup chopped and toasted pecan
Instructions
  1. In a bowl, whisk flour with baking powder and salt.
  2. In another bowl, add the eggs, sugar, vanilla, and butter. Beat until fluffy.
  3. Add the flour and stir to combine. Do not over mix.
  4. Add the raisin and pecan, mix well.
  5. Transfer the dough to greased baking pan, or just line a parchment paper.
  6. Dust your hands with flour and press down the dough giving it a triangle shape, which should be half inch high.
  7. Bake for 25 minutes. Take the biscotti out and let it rest for 10 minutes.
  8. Cut the biscotti into slices, the thickness really depends on how thick or thin you like your biscotti to be.
  9. Arrange the biscotti cut side down. Bake for 7 minutes, then turn the biscotti to the other side and bake for another 7 minutes.
  10. Transfer the biscotti to a rack and let it cool completely.

Other Biscotti recipes I have for you:

Chocolate Orange Biscotti

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Pistachio and Anise Biscotti

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Almond Biscotti

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