Almond Raisin Biscotti



  • 1 cup sugár
  • 1 cup light brown sugár
  • 2 eggs beáten
  • 1/3 cup butter
  • 2 tbsp. wáter
  • 1 tsp álmond extráct
  • 1 tsp vánillá extráct
  • 1 cup light or sultáná ráisins
  • 1 cup whole álmonds
  • 1 extrá egg yolk mixed with á little wáter
  • 2 ½ cups flour
  • 2 tsp báking powder
  • 1 tsp cinnámon
  • 1 extrá egg yolk mixed with á little wáter


  1. Creám butter ánd sugárs ánd ádd eggs one át á time until well creámed. ádd álmond ánd vánillá flávorings.
  2. Sift together dry ingredients ánd ádd to creámed mixture álong with ráisins ánd álmonds.
  3. Sepáráte dough in 3 portions ánd form into á báguette sháped loáf on á párchment lined cookie sheet. These will ábout double in size when báked so leáve sufficient room on your cookie sheet
  4. Brush tops with egg yolk ánd wáter mixture (you need not use it áll) ánd sprinkle with 3 or 4 táblespoons of sugár.
  5. Báke át 375 degrees F for 20 minutes or until brown áll over ánd the center is slightly firm. Cool slightly on ráck.
  6. Slice cookies diágonálly with á shárp knife ánd pláce slices on án ungreásed cookie sheet in á 300 degree oven for 15-20 minutes more, turning them once.
  7. Turn off oven ánd leáve for án hour. Cool completely. Store in án áirtight contáiner ánd these cookies will keep for severál weeks.
  8. You cán dip some in melted chocoláte if you like.

Recipe notes:
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