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Biscotti with Raisins and Nuts
#Pastries and sweets
Brittle and Delicious

Biscotti with Raisins and Nuts

Biscotti with Raisins and Nuts is a simple recipe for homemade cookies that you will love. Filled with nuts like pistachios, almonds, and walnuts.

Biscotti with Raisins and Nuts
Biscotti are Italian cookies (also known as Cantucci) that are wildly popular in Slovenia too. Here, we call them Domači prijatelj, which directly translates to “a homey friend”. They are crunchy, brittle and perfect for dipping in hot beverages like coffee, cacao or tea. Serve them for Christmas, celebrations or have them ready in your pantry when friends or family come to visit. This is one of the easiest biscotti recipes and I hope you guys are going to love it just as much as we do.

Biscotti with Raisins and Nuts

Classic cookies that will make your day sweeter. Make them with your kids and play around with different additions like chocolate or candied fruits.

  • easy recipe
  • these biscotti cookies stay crunchy for a long time
  • full of nuts and raisins
  • perfect for any day of the year
  • they keep very well (up to 30 days)

Biscotti with Raisins and Nuts dough

Biscotti with Raisins and Nuts logs before baking

Baked Biscotti with Raisins and Nuts

How to make biscotti?

Making biscotti at home is quick and easy. It goes like this

  1. Combine all ingredients and knead into a dough
  2. Shape the dough into two logs 
  3. Bake in the oven for 25 - 30 minutes
  4. Slice the baked logs into thin cookies
  5. Cook and serve

Additions and Substitutes

You can easily personalize these cookies. Add different nuts or substitute with other ingredients you like. We recommend:

  • chopped chocolate
  • candied orange, cut in small cubes
  • chopped dried figs
  • dried cranberries

Biscotti with Raisins and Nuts

Biscotti with Raisins and Nuts recipe

How to store biscotti

When your Biscotti with Raisins and Nuts are completely cooled, store them in an airtight container. Keep them at room temperature for up to 30 days.

Biscotti with Raisins and Nuts

Biscotti with Raisins and Nuts

Try these delicious cookies too


Lets get cooking!

  • makes
  • preparation:
  • bake:
  • total time:


  • make the dough

    Preheat the oven to 180°C / 355°C. In a large bowl beat together eggs, sugar, lemon zest, vanilla and 1/4 tsp of salt using an electric mixer. Beat for about 3 - 4 minutes. Add melted (cold) butter and milk (or Limoncello) while still beating. Incorporate baking powder, all-purpose flour, chopped walnuts, raisins, chopped hazelnuts, chopped almonds, and chopped pistachios. Knead into a dough using your hands.

  • divide the dough

    Lightly sprinkle your working surface with flour. Place the dough on the floured surface and divide into two equal parts. Sprinkle each dough with flour and shape each half into a log that’s about 35 cm / 14 inches long. Place each log on a baking sheet lined with parchment paper. Sprinkle your hands with flour and flatten each roll to an even 1 cm or 1/2 inch thickness.

  • bake

    Place the baking sheet with the biscotti in the oven on the middle rack. Bake for 25 - 30 minutes at 180°C / 355°C. Take the biscotti out of the oven. Leave the logs on the baking sheet for about 5 minutes, then, while they are still warm, cut them diagonally on 2 cm or 1-inch cookies. Place the biscotti cookies back on the baking sheet lined with parchment paper. Place them in the oven and continue to bake for 3 minutes, then turn the cookies around and bake them for another 3 minutes on the other side of the cookie. Leave the biscotti to cool on a wire rack. Store in an airtight container for up to 30 days.


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