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
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.
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
- vanilla extract
- plain/all-purpose flour
- baking powder
- ground cinnamon
- ground nutmeg
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.
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! ♥