Cinnamon Raisin Biscotti – These deliciously crunchy cinnamon-spiced Biscotti are loaded with raisins, and perfectly shaped for dunking in tea or coffee!
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.
For Cinnamon Raisin Biscotti, you’ll need:
- vegetable oil
- caster/granulated sugar
- vanilla extract
- plain/all-purpose flour
- baking powder
- ground cinnamon
- ground nutmeg
To make this Cinnamon Raisin 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!
Biscotti can be kept stored in an airtight container for up to 1 week, or you can freeze them for up to 3 months – a perfect make-ahead-of-time recipe!
Try these dunkable cookies next!
- My all-time FAVOURITE Chocolate Chip Cookies
- Cheesecake Stuffed Double Chocolate Cookies
- Chocolate Chip Coffee Cookies
- 1/4 cup vegetable oil 60ml
- 1/2 cup caster/granulated sugar 100g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups plain/all-purpose flour 187g
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins 75g
Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper or a silicone mat, and set aside.
Whisk together the oil, sugar, egg, and vanilla until combined. Set aside.
Whisk together the flour, baking powder, salt, spices, and raisins. Add the wet ingredients, and combine to form a soft dough.
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").
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. Turn them over, and repeat. Let cool for a few minutes before transferring to a wire rack to cool completely.
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.
The calories are an estimate only.