I like to think of myself as logical. Cool-headed if you will. I used to crinkle my nose when I watched mushy gushy movies.

But then I met a funny bear. And he sang me songs and made me smile, tucked me in at night and held me after a bad dream. Funny, that. Nowadays I secretly shed a tear at mushy movies. I’ve also resorted to pet naming my bear “Booboo” and he has somehow stuck me as “Bibi”. Does it make sense? Not at all. But sometimes that’s the best part.

This recipe is for my bear, because he likes, no wait, LOVES his Turkish Tea. As in, gulping about a gallon a day. These biscotti is a wonderful accompaniment to a nice hot cup of tea, or latte, if that suits your fancy.

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
3 eggs
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.



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Christi

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  • Vegolicious

    11.06.2010

    Delicious looking biscotti!

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

  • Nik


    These look fantastic! I’ll make it tonight! THANK YOU!

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