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Raisin Pecan Biscotti

raisin pecan biscotti overhead shot

Is 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 close up image
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 biscotti in a glass jar

However, 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 biscotti on a cup

The 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.

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As for my recipe, here you go!

raisin pecan biscotti

Raisin Pecan Biscotti

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.
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Course: Breakfast
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 39 minutes
Total Time: 49 minutes
Servings: 19
Author: Muna Kenny


  • ¼ cup melted butter
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • cup all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • Pinch of salt
  • ¼ cup raisin
  • ¼ cup chopped and toasted pecan


  • In a bowl, whisk flour with baking powder and salt.
  • In another bowl, add the eggs, sugar, vanilla, and butter. Beat until fluffy.
  • Add the flour and stir to combine. Do not over mix.
  • Add the raisin and pecan, mix well.
  • Transfer the dough to greased baking pan, or just line a parchment paper.
  • Dust your hands with flour and press down the dough giving it a triangle shape, which should be half inch high.
  • Bake for 25 minutes. Take the biscotti out and let it rest for 10 minutes.
  • Cut the biscotti into slices, the thickness really depends on how thick or thin you like your biscotti to be.
  • Arrange the biscotti cut side down. Bake for 7 minutes, then turn the biscotti to the other side and bake for another 7 minutes.
  • Transfer the biscotti to a rack and let it cool completely.
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  1. I like the combo of pecan and raisin in this Italian classic. Nice to go with tea or coffee.

    • munatycooking

      I am loving the combination too and thinking what else I can come up with using both together 🙂

  2. I’ll take that coffee and raisin pecan biscotti, please. It’s the perfect pair!

  3. I sure wish I had a couple of your lovely biscotti to have with my after dinner tea! They sound wonderful!!!

  4. this sounds delicious! raisin and pecan is such a great combo! YUM 😉

  5. I had no idea homemade biscotti would be so easy. I bet the raisin and pecan combo is outstanding!

    • munatycooking

      The combination is just great, crunch from the pecan,sweet chewy texture from the raisins, in a crunchy biscotti 🙂

  6. I simply adore a good biscotti with coffee or tea as a snack. I’ve never tried one with raisins, though. I bet it’s wonderful.

  7. That sounds so delicious! I really love your photographs!

  8. Biscotti is one of my favorite cookies. This is a fun combination of flavors, perfect for cold winter days.

  9. These sound like delicious biscottis! I love to have them with my morning cup of coffee!

  10. I wouldn’t mind a slice or two with my mid coffee coffee addiction.
    Love the combination of flavors.

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