Raisin Pecan Biscotti
Raisin Pecan Biscotti is the perfect companion to your morning coffee! These crunchy Italian treats, made with rich melted butter, are filled with sweet raisins and toasted pecans. They offer a deliciously nutty flavor that pairs perfectly with your warm drink, making them an ideal choice for brunch or a midday snack!
What is Biscotti
Biscotti are long cookies that get their signature crispiness and crunch from being baked twice. While it might sound tricky, they’re actually quite simple to make! Just shape the dough into logs and bake. After a brief cooling, slice the logs and bake the slices again for that perfect crunch. It’s really that easy!
Why You’ll Love This Recipe
Perfect Crunch: Twice-baked for that satisfying crispiness, these biscotti offer the ideal texture for dipping into coffee or tea.
Flavorful Combination: The sweetness of raisins pairs beautifully with the nutty richness of toasted pecans, creating a balanced and delicious flavor.
If you use brown butter: Made with brown butter, these biscotti have a deep, buttery flavor that elevates the overall taste.
Versatile Treat: Whether enjoyed as a breakfast treat, a midday snack, or a brunch companion, they fit perfectly into any part of your day!
Ingredients for Raisins Pecan Biscotti
Detailed ingredients are listed in the recipe card below.
Flour: I have used flour for all purposes. You can use whole wheat flour, but the biscotti will be drier.
Unsalted Butter: I always use unsalted butter to control how much salt I add to the recipe, but if all you have is salted butter, then omit the salt from the recipe.
Pecans: You can buy toasted pecans, but I toast them myself since some store-bought toasted pecans have either sugar or salt in them.
Raisins: If you like them to stay chewy and a little dryer after baking, add them to the dough. If you like them softer, soak them in warm water for 10 to 15 minutes.
How to Make Pecan Biscotti
Step 1
Whisk or sift the flour with salt and baking powder.
Step 2
Beat the eggs with sugar, vanilla, and butter until fluffy.
Step 3
Add the flour to the wet ingredients and mix gently. Now, add the raisins and pecans and mix for a few seconds.
Step 4
Transfer the dough to a greased baking pan. Dust your hands with flour and press down the dough, giving it a triangle shape
Step 5
Bake for 25 minutes. Take the biscotti out and let it rest for 10 minutes. Cut the biscotti into slices.
Step 6
Bake for 7 minutes, then turn the biscotti to the other side and bake for another 7 minutes.
Pro Tips
- To add more flavor, use brown butter.
- Preheat the oven for 20 to 30 minutes before using it.
- Do not overwork the dough, or the biscotti will come out dense.
More Cookie Recipes For You
How to Store Raisin Pecan
You can place the baked biscotti in an airtight container over the counter for a week.
Freezing the biscotti is an excellent idea to keep it longer. Place the biscotti in a freezer-friendly bag, take out as much air as you can, and freeze for up to three months.
⭐PLEASE RATE AND REVIEW
If you have tried this Raisins Pecan Biscotti recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Raisin Pecan Biscotti
Ingredients
- ¼ cup melted usalted butter
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¾ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup raisins
- ¼ cup chopped and toasted pecan
Instructions
- 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.
- In a preheated oven 180C/350F, 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.
Notes
- To add more flavor, use brown butter.
- Preheat the oven for 20 to 30 minutes before using it.
- Do not overwork the dough, or the biscotti will come out dense.
Nutrition
I like the combo of pecan and raisin in this Italian classic. Nice to go with tea or coffee.
I am loving the combination too and thinking what else I can come up with using both together 🙂
I’ll take that coffee and raisin pecan biscotti, please. It’s the perfect pair!
I’m glad you liked it Nagi, maybe someday I can send you some for real 🙂
I sure wish I had a couple of your lovely biscotti to have with my after dinner tea! They sound wonderful!!!
You will love them Liz, and they are perfect with tea 🙂
this sounds delicious! raisin and pecan is such a great combo! YUM 😉
Thanks for stopping by Michele 🙂
I had no idea homemade biscotti would be so easy. I bet the raisin and pecan combo is outstanding!
The combination is just great, crunch from the pecan,sweet chewy texture from the raisins, in a crunchy biscotti 🙂
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.
Hope you give it a try 🙂
That sounds so delicious! I really love your photographs!
You are so sweet Ellen, I love to take pictures using natural light!
Biscotti is one of my favorite cookies. This is a fun combination of flavors, perfect for cold winter days.
These sound like delicious biscottis! I love to have them with my morning cup of coffee!
I wouldn’t mind a slice or two with my mid coffee coffee addiction.
Love the combination of flavors.
This biscotti is great with coffee 🙂
Wondering what temperature to bake at??
Hi Gerlad, it’s 180C/350F.