Cashew-and-Golden Raisin Biscotti

The ultimate travel cookies, crunchy biscotti are perfect for picnic-packing. They make a great not-too-sweet snack or dessert.

Yield: 2 dozen (serving size: 1 biscotto)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 23%
  • Fat: 2.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 18g
  • Fiber: 0.7g
  • Cholesterol: 18mg
  • Iron: 0.8mg
  • Sodium: 52mg
  • Calcium: 14mg

Ingredients

  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon grated whole nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground mace
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup chopped dry-roasted cashews
  • 3/4 cup golden raisins
  • Cooking spray

Preparation

  1. Preheat oven to 300°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through mace) in a large bowl. Beat the sugar, vanilla, and eggs with a mixer in a large bowl at medium speed until thick. Stir in the flour mixture, cashews, and raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 12-inch roll. Place roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 300° for 45 minutes. Cool 10 minutes on a wire rack.
  3. Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet. Bake for 20 minutes (the 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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