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Cinnamon Raisin Biscotti

Cinnamon Raisin Biscotti – These deliciously crunchy cinnamon-spiced Biscotti are loaded with raisins, and perfectly shaped for dunking in tea or coffee!

Cinnamon Raisin Biscotti.

Cinnamon Raisin Biscotti

Who else here is a fan of cinnamon with raisins? If so, I have just the recipe for you today – Cinnamon Raisin Biscotti!

These dunkable cookies are satisfyingly crunchy, and packed full of flavour. You won’t be able to have just one with your morning cup of tea or coffee.

If you enjoyed my Chocolate Almond Biscotti, then you’ll love today’s Biscotti recipe!

“Biscotti” means twice-baked in English, and is an Italian cookie. Baking these oblong-shaped cookies twice makes them extra crispy, and perfect for dunking in hot drinks, or milk.

Cinnamon Raisin Biscotti, scattered, with some broken.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • vegetable oil
  • caster/granulated sugar
  • egg
  • vanilla extract
  • plain/all-purpose flour
  • baking powder
  • salt
  • ground cinnamon
  • ground nutmeg
  • raisins

How to make Cinnamon Raisin Biscotti

To make this Biscotti recipe, simply whisk together the oil, sugar, egg, and vanilla in one bowl, and the rest of the ingredients in another bowl.

Mix both mixtures together to form a soft cookie dough. Transfer the dough to a baking tray lined with parchment or a silicone mat, and shape into a roll, about 25cm (10″) long.

Gently press to flatten to a depth of 2cm ( 3/4″).

Bake for about 20 minutes until lightly browned. Cool slightly, then carefully cut into 1cm slices.

Place the slices back on the baking tray, cut side up, and bake for a further 5 minutes until crisp.

Repeat with the other side. This is the twice-baking part.

Aaaand you’re done!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A tall stack of Cinnamon Raisin Biscotti.
A close-up view of a stack of Cinnamon Raisin Biscotti.

This Cinnamon Raisin Biscotti is:

  • so quick and easy to make
  • deliciously crunchy and dunkable
  • loaded with juicy raisins
  • perfectly spiced with cinnamon

How long will this Biscotti last? These cookies will stay fresh, in an airtight container, at room temperature for up to 1 week.

Can I freeze this Biscotti? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

An overhead view of a scattered pile of Cinnamon Raisin Biscotti.
Cinnamon Raisin Biscotti - These deliciously crunchy cinnamon-spiced Biscotti are loaded with raisins, and perfectly shaped for dunking in tea or coffee! #biscotti #cookies #recipe

Try these dunkable cookies next!

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An overhead view of a scattered pile of Cinnamon Raisin Biscotti.

Cinnamon Raisin Biscotti

Yield: 10 - 12 cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These deliciously crunchy cinnamon-spiced Biscotti are loaded with raisins, and perfectly shaped for dunking in tea or coffee!

Ingredients

  • 1/4 cup (60ml) vegetable oil,
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (75g) raisins

Instructions

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper or a silicone mat, and set aside.
  2. Whisk together the oil, sugar, egg, and vanilla until combined. Set aside.
  3. Whisk together the flour, baking powder, salt, spices, and raisins. Add the wet ingredients, and combine to form a soft dough.
  4. Transfer the dough to the prepared baking tray, and shape into a roll, about 25cm (10") long. Gently press to flatten to a depth of 2cm ( 3/4").
  5. Bake for about 20 minutes until lightly browned. Cool slightly, then carefully cut into 1cm slices.
  6. Place the slices back on the baking tray, cut side up, and bake for a further 5 minutes until crisp. Turn them over, and repeat. Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 71mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Kari

Monday 25th of June 2018

Yum! What a delicious recipe!

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