Almond Biscotti with Golden Raisins

5 from 7 votes

Almond biscotti with golden raisins make a delicious addition to your holiday cookies, or any time of the year!

Prep Time15

Cook Time45

Chilling Time30

Total Time1 30

Course: Desserts

Cuisine: Italian-American

Servings: large biscotti

Calories: 146kcal

Author: Cheryl Bennett

Preheat oven to 350°F / 180°C.
Toast almonds: spread almonds in a single layer on a baking sheet and toast in the oven for 5 - 7 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, melted and 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. *optional
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 (on their sides), and bake for an additional 15 - 20 minutes.
Cool completely on wire rack.

If you have Morton's kosher salt, decrease the salt to 1/3 teaspoon.
The dough will be slightly sticky. If you find it is sticking to your hands while trying to press it out and form the loaves, use slightly damp hands to shape the dough. When your hands have a tiny bit of water on them, the dough is less likely to stick. Be careful not to use really wet hands, you don't want too much extra water going into the dough.