Almond-Raisin Biscotti
Submitted by skydiverwife
Almond-raisin biscotti, twice-baked until crisp, with toasted almonds, plump raisins and bright orange in two forms. A coffee-dunking Italian cookie made airy by folding in whipped egg whites.
YIELD
24 servingsPREP
25 minCOOK
35 minREADY
1 hrsTrue biscotti earn their name, Italian for ‘twice-baked,' by going into the oven twice, which is exactly what gives them that dry, sturdy crunch built for dunking in coffee or vin santo.
This version has a few smart touches. Toasted almonds bring nutty depth, raisins add chewy sweetness, and a double hit of orange (both candied peel and fresh zest) keeps the whole thing bright and fragrant. The technique sets it apart too: instead of a dense one-bowl dough, you separate the eggs and fold in stiffly whipped whites, which lightens the texture.
Bake the logs first until firm, let them rest ten minutes so they slice cleanly, then cut on the diagonal and bake the slices again on each side to crisp them through. Stored airtight, they keep for weeks.
Pro Tips
- Toast the almonds before chopping; it deepens their flavor and keeps them from going soft in the dough.
- Let the baked logs cool about ten minutes before slicing, so they cut clean instead of crumbling.
- Use a serrated knife and a firm, sawing motion to slice on the diagonal without shattering the logs.
- The second bake is what makes them crisp; flip the slices so both cut sides dry out evenly.
Variations
- Swap the almonds for hazelnuts or pistachios.
- Use dried cranberries or chopped dried apricots in place of raisins.
- Dip the cooled ends in melted dark chocolate for a dressier cookie.
Ingredients
Directions
Preheat the oven to 325℉ (160℃). Butter a baking sheet or line it with parchment.
In a large bowl, beat the egg yolks with ¾ cup of the sugar until light and the sugar is dissolved.
Stir in the melted butter, almonds, raisins and orange peel.
In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining ¾ cup sugar until the whites form stiff peaks.
Sift the flour and baking powder together. Fold in ⅓ of the flour into the yolks; then fold ⅓ of the egg whites in. Repeat, alternating, until well combined.
The dough will be firm and slightly sticky. If the dough is too soft, add more flour.
With floured hands, divide the dough into two logs approximately 1½ inches wide.
Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch.
Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs on a diagonal into slices ½ inch wide.
Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp. Cool on racks and store in airtight containers.
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