Biscotti is a hard type of cookie, the name itself meaning “twice baked”. For some reason it has a reputation for being a gourmet, stuck-up kind of cookie, but actually it’s wonderfully easy to make, and it keeps for around three weeks, if you can wait that long. The cinnamon and nutmeg makes it a perfect cookie to have around during the holiday season!
Cinnamon Raisin Biscotti
Recipe adapted from Rocco DiSpirito
1/2 cup vegetable oil
1 cup sugar
1/2 tsp vanilla extact
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup raisins
Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar, and vanilla until well blended. Combine the flour and baking powder, cinnamon, nutmeg and salt. Stir into the egg mixture to form a heavy dough. Add raisins, mix until combined.
Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.