Cinnamon Raisin Biscotti Recipes

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CINNAMON-RAISIN BISCOTTI

Provided by Tony DiSalvo

Categories     Cookies     Mixer     Dessert     Bake     Low Fat     Raisin     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield MAKES ABOUT 2 DOZEN

Number Of Ingredients 10



Cinnamon-Raisin Biscotti image

Steps:

  • Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
  • Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
  • Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

1 large egg
1/2 cup sugar
1 tablespoon brandy
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon (generous) salt
1/3 cup raisins
1/3 cup whole almonds, toasted

RAISIN WALNUT BISCOTTI

These are simple and wonderful. I got the recipe from a booklet put out by Diamond Walnuts and Sunmaid Raisins. Time is approximate, and includes both preparation and baking together.

Provided by Charmed

Categories     Dessert

Time 50m

Yield 30 serving(s)

Number Of Ingredients 9



Raisin Walnut Biscotti image

Steps:

  • Preheat oven to 350.
  • Grease a large cookie sheet.
  • In a large bowl, beat the butter, sugar, eggs and vanilla together.
  • Stir in the flour, baking powder and cinnamon.
  • Add the raisins and walnuts, and stir to blend.
  • Divide the dough in half.
  • Shape each half into a long loaf, about 1 1/2 inches thick.
  • Place the logs onto the prepared cookie sheet.
  • Flatten slightly.
  • Bake for 18 to 20 minutes, or until firm.
  • With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
  • Place the slices cut sided down back onto the cookie sheet.
  • Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
  • Cool on a rack.

1/4 cup butter or 1/4 cup margarine, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup raisins

CINNAMON SUGAR BISCOTTI

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12



Cinnamon Sugar Biscotti image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

NONE SUCH CINNAMON RAISIN BISCOTTI

Make and share this None Such Cinnamon Raisin Biscotti recipe from Food.com.

Provided by amanda.shirka

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 8



None Such Cinnamon Raisin Biscotti image

Steps:

  • Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
  • Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
  • Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
  • Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.

Nutrition Facts : Calories 115.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 20.6, Sodium 56.8, Carbohydrate 21.8, Fiber 0.5, Sugar 11.5, Protein 1.7

3/4 cup sugar
1/4 cup butter or 1/4 cup margarine, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 (9 ounce) package none such condensed mincemeat, crumbled

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