Almond Biscotti with Golden Raisins
Golden raisin biscotti with almonds topped with crunchy sugar and salt make a delicious addition to your holiday cookies, or any time of the year!
Servings: 30 large biscotti
Calories: 132kcal
Equipment
Ingredients
For the biscotti
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled (8 Tbsp.)
- 4 Tbsp. amaretto warmed
- 2 tsp. vanilla
- 1 cup golden raisins
- 1 cup slivered or sliced almonds, toasted
- 3 eggs
- 2 3/4 cup all-purpose flour
- 1/2 tsp. kosher salt I use Diamond crystals
- 1 1/2 tsp. baking powder
For the egg wash and sugar/salt topping
- 1 tsp. water
- 1 egg
- 2 Tbsp. turbinado/coarse sugar
- 1 Tbsp. flake sea salt
Instructions
- Preheat oven to 350°F (177°C)
- Toast almonds: spread almonds in a single layer on a baking sheet and toast in the oven for 6 - 8 minutes until golden and fragrant. Remove and set aside to cool.
- Heat amaretto either in a small pot or in the microwave and add golden raisins to the amaretto to soak.
- In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate medium mixing bowl, whisk together sugar, cooled butter, vanilla and eggs.
- Add golden raisins with amaretto and toasted almonds.
- Add flour mixture to egg mixture and stir just to combine.
- Cover dough and chill 30 -45 minutes.
- Divide dough in half and shape into two equal-sized rectangles.
- Whisk water with remaining egg and egg wash the dough.
- Combine coarse sugar and flake salt, sprinkle the top of the loaves with sugar salt mixture.
- Bake for 30 minutes, rotating tray halfway through.
- Cool for 15 minutes, then carefully slice biscotti loaves into 1/2" slices.
- Place biscotti slices back on baking sheet, cut sides down, and bake for an additional 15 minutes.
- Cool completely on wire rack.
Video
Nutrition
Serving: 1piece | Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 307mg | Fiber: 1g | Sugar: 12g