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Whole-Wheat Walnut-Raisin Biscotti

When you want a little something after dinner, skip the guilt and dip one of these crunchy, nut-studded treats into a cold glass of milk or a hot cup of coffee.

  • Prep:
  • Total Time:
  • Yield: 24 slices
Whole-Wheat Walnut-Raisin Biscotti

Source: Everyday Food, January/February 2007


  • Vegetable oil, for baking sheet
  • 3/4 cup whole wheat flour, spooned and leveled
  • 1/2 cup all-purpose flour, spooned and leveled, plus more for work surface
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup walnut halves
  • 1/4 cup golden raisins
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.

  2. In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.

  3. On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.

  4. Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely.

Cook's Note

Store in an airtight container at room temperature up to 1 month.

Reviews (8)

  • Becky from Oregon 10 Jun, 2013

    so... I didn't have the ingredients for this recipe so I improvised. I had almond flour... so I used that. I used stevia in place of sugar. I had slivered almonds instead of walnuts and no raisins. OTHERWISE, I followed the recipe exactly! :) ... result? awesome biscotti that is actually paleo and gluten free! woohoo.. oh, did I mention yummy as well?? Look forward to having raisins or some other dried fruit.

  • ljwaldron 17 Feb, 2012

    I would appreciate it if people would not hawk other websites in the comments. If the moderators could delete them or give us the ability to mark it as spam, that would be a good thing!

  • katstar 23 Jan, 2011

    I don't always have the best luck with biscotti, but these turned out fantastic! Easy to slice [maybe due to my knife being freshly sharpened] and I found the texture very nice. Re. the "too eggy" comment: try Egg Replacer to reduce egg taste.

  • rock63roll64 21 Apr, 2010

    Made this tonight. Used only white flour, since I ran out of wheat. Added some cinammon. My husband liked it and so did I. Simple to make and fast. I am ready for my company, hopefully they will be lucky to get some. Ha! ha! THANKS!

  • flits21 20 Jun, 2009

    Just okay... good texture, like the raisins but too eggy in taste. won't make again. The best biscotti recipe can be found at the Culinary Institute of America's website.. go to enthusiasts then recipes..

  • ShilpiKapoor 10 Jun, 2009

    Is there a substitute for this biscotti recipe?

  • slurp 13 Jun, 2008

    Very addictive. Very simple flavors but very yummy. The whole wheat combined with the walnuts make for a very nutty biscotti. Clean vanilla notes.
    Aleady a regular snack at home.

  • ehguy11 18 Feb, 2008

    Crispy and delicious....these biscotti are simple to make. I doubled the recipe, split the dough in two and made one batch walnut/raisin and the other batch almond/dried cranberry. I use one cookie sheet to bake both loaves, then 2 sheets for the second round of baking. I store them in big canning jars on my kitchen counnter for a quick guilt-free snack.

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