Cinnamon Raisin Biscotti
These deliciously crunchy cinnamon-spiced Biscotti are loaded with raisins, and perfectly shaped for dunking in tea or coffee!
Servings: 10 - 12 cookies
Calories: 138kcal
Ingredients
- ¼ cup (60ml) vegetable oil
- ½ cup (100g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (187g) plain/all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (75g) raisins
Instructions
- 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.
Video
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.