• 3 Tablespoons Butter, softened, unsalted
  • 1/4 Cup Sugar, granulated
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 3/4 Cup All Purpose Flour
  • 1 Teaspoon Baking powder
  • 1/4 Teaspoon Salt
  • 1/3 Cup California Raisins
  • 1/3 Cup Almonds, chopped


Pre-heat oven to 350F.  Line a baking sheet with parchment paper or silicone mat.  In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.  Add dry ingredients to wet ingredients and mix well.  Mix in almonds and raisins.  Spoon dough onto the prepared baking sheet.  Shape dough into a 6 inch long and 3 inch wide log.  Bake for 35 minutes.  Remove from oven and cool for 15 minutes.

Cut logs diagonally into 1/2 inch thick cookies with a serrated knife.  Place the cookies flat on their sides on the baking sheet and bake for 10 minutes.  Flip the cookies and bake another 5 minutes.  Remove from the oven and cool on a rack until completely cool.  You can dip the biscotti into melted dark chocolate if you like them even sweeter!

Thanks to Hetal Vasavada, milkandcardamom for this delicious recipe!


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California Raisins are naturally sweet, no added sugar!