Almond Raisin Biscotti — Twice-Baked Cookies for Coffee, Wine, or Limoncello

# What this recipe produces These almond raisin biscotti are a traditional twice-baked Italian cookie: dense, crispy, and built for dipping into coffee, espresso, tea, sweet wine, or limoncello. The recipe is suited to holiday baking and gift giving because the cookies keep well for several weeks when stored airtight.

# Ingredients at a glance

• 1 cup sugar
• 1 cup light brown sugar
• 2 eggs, beaten
• 1/3 cup butter
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 cup light or sultana raisins
• 1 cup whole almonds
• 1 extra egg yolk mixed with a little water (for brushing)
• 3 cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• Additional sugar (3–4 tbsp) for sprinkling

Yield: about 36 biscotti. A nutrition summary is provided with the original recipe.

# Method, step by step

1. 1Creaming and mixing: Cream the butter with the two sugars. Add the two beaten eggs one at a time until well combined. Stir in almond and vanilla extracts.
2. 2Dry ingredients and additions: Sift together flour, baking powder, and cinnamon. Add the dry mixture to the creamed mixture. Fold in the raisins and whole almonds.
3. 3Forming logs: Divide dough into two or three portions. Shape each portion into a log about 2½ inches wide. Place logs on a parchment-lined baking sheet, leaving room for expansion — the logs double in size during the first bake.
4. 4Chill: Chill the logs for about 30 minutes.
5. 5First bake: Brush the tops with the egg yolk + water mixture (you may not need it all). Sprinkle with 3–4 tablespoons sugar. Bake at 375°F for 20 minutes or until brown all over and the center is slightly firm. Cool for 20–30 minutes.
6. 6Slicing and second bake: Slice the cooled logs diagonally with a sharp knife. Arrange slices cut-side down on an ungreased cookie sheet and bake at 300°F for 15–20 minutes, turning once. After the second bake, turn off the oven and leave the biscotti in the oven for an hour to finish drying.
7. 7Cooling and storing: Cool completely on a wire rack. Store in an airtight container.

# Timing and texture notes Total active time listed is 1 hour 10 minutes (30 minutes prep, 40 minutes cook), but allowance must be made for chilling, cooling after the first bake, the second bake, and the post-bake drying period in the turned-off oven. The double bake should produce a crisp, dense cookie that holds up to dipping.

# Simple variations and serving ideas

• Dip half the batch in melted chocolate for a sweeter finish. The original author often does this for gift recipients.
• Serve with espresso, hot coffee, tea, sweet red wine, or Italian limoncello.

# Why this recipe is practical The biscotti store well and can be made well in advance, which reduces holiday-day workload. The steps are straightforward: mix, shape, bake, slice, and dry. The brushing and sugar sprinkle before the first bake create a slightly glossy, sugared top.

# Final pointers