Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Whole-Wheat Walnut-Raisin Biscotti 3.3 (37) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 30 mins Yield: 24 When you want a little something sweet after dinner, dip one of these crunchy, nut-studded treats into a cold glass of milk or a hot cup of coffee. Ingredients Vegetable oil, for baking sheet ¾ cup whole wheat flour, spooned and leveled ½ cup all-purpose flour, spooned and leveled, plus more for work surface ⅓ cup sugar 1 teaspoon baking powder ¼ teaspoon salt ½ cup walnut halves ¼ cup golden raisins 2 large eggs 1 teaspoon pure vanilla extract Directions 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. In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined. 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. 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. Print