Whole-Wheat Walnut-Raisin Biscotti

Name: Whole-Wheat Walnut-Raisin Biscotti
Prep time: 10 min
Total time: 150 min
Ingredients: Vegetable oil, for baking sheet; 0.75 cup whole wheat flour, spooned and leveled; 0.5 cup all-purpose flour, spooned and leveled, plus more for work surface; 0.333 cup sugar; 1 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup walnut halves; 0.25 cup golden raisins; 2 large eggs; 1 teaspoon pure vanilla extract

3.3

(37)

7 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.