Biscotti with Raisinets

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 30%
  • Fat: 2.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.1g
  • Carbohydrate: 11.8g
  • Fiber: 0.2g
  • Cholesterol: 16mg
  • Iron: 0.5mg
  • Sodium: 57mg
  • Calcium: 20mg


  • 1/2 cup packed brown sugar
  • 3 tablespoons butter or stick margarine, softened
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup chocolate-covered raisins (such as Raisinets)
  • Cooking spray


  1. Preheat oven to 350°.
  2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well-blended. Stir in chocolate-covered raisins.
  3. Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness.
  4. Bake at 350° for 25 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Cut roll diagonally into 20 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°. Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
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