Pistachio Raisin Holiday Biscotti

Source: Everyday Food, January/February 2004

2 1/4cup all purpose flour, plus more for work surface
¾ shelled unsalted pistachios
1.5 tsp baking powder
3 large eggs
¾ cup sugar
¾ cup golden raisins
¼ tsp salt
1tsp vanilla extract


Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.

On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.

Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.


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