Biscotti with raisins and walnuts
4 servings
60 minutes
Biscotti with raisins and walnuts is a classic Italian cookie from Tuscany. Its name comes from the word 'biscotto', meaning 'twice baked', as it is prepared this way to achieve a crispy texture. The nuts add a pleasant buttery note, while the raisins provide a sweet tartness, creating a harmony of flavors. Biscotti pairs perfectly with a cup of coffee or wine, as its hardness allows for prolonged enjoyment of each bite, softening gently when dipped. This cookie is traditionally gifted during holidays and used as an elegant dessert for family gatherings. Its simplicity in preparation and exquisite taste have made it a beloved treat in Italy and beyond.
1
Beat the softened butter with sugar. Add vanilla and eggs, and mix thoroughly. Then add flour with baking powder and knead the dough. Mix in nuts and raisins. Form two bars about 8 cm wide from the dough with wet hands.
- Butter: 120 g
- Sugar: 120 g
- Vanilla: to taste
- Chicken egg: 2 pieces
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
- Walnuts: 130 g
- Raisin: 95 g
2
Place the bars on a greased baking sheet and send them to the oven. Bake for 25 minutes at 180 degrees. Then remove the bars, let them cool slightly, and cut diagonally into slices 1–1.5 cm thick.
- Butter: 120 g
3
Place the slices back on the baking sheet and return to the oven. Bake the biscotti with raisins and walnuts for another 10 minutes, flipping once.