We had a very rainy day as a tropical storm came through. Dark cloudy skies, heavy rains, it felt like a perfect day to stay indoors…and bake! I love the smell of cinnamon. I look forward to fall, lighting candles with the scent of pumpkin spice, apple and cinnamon. Better still is filling my kitchen with the aromas of fresh-baked cinnamony treats!
Cinnamon Raisin Pecan Biscotti is crisp and low fat. Made with white/whole wheat blend flour, pecans and golden raisins. This is a recipe I have made many years back recently replacing the white flour with the white/wheat blend. Perfect for dipping in espresso!
Cinnamon Raisin Pecan Biscotti
Adapted from Bon Appetit, September 1995
2 large eggs
3/4 cup sugar
1 tablespoon brandy
1 teaspoon vanilla extract
2 3/4 cup white/wheat flour
2 teaspoons backing powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup golden raisins
Cinnamon / Sugar mix
Preheat oven to 350 degrees. Lightly grease a large baking sheet or use a slipat.
Beat eggs and sugar with electric mixer until thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and pecans. Divide dough into two and shape each into long, thin logs. If the dough feels sticky, use wet hands to shape. Sprinkle on cinnamon/sugar mix as liberally as you like.
Bake about 20-25 minutes until biscotti begins to brown and feels firm to the touch. Reduce oven temperature to 325 degrees. Cool biscotti logs on sheet for 10 minutes.
Transfer logs to cutting board and using a serrated knife, cut diagonally into 1/2 inch slices. Arrange slices on same baking sheet and bake for 20 minutes. Cool biscotti on baking sheets as biscotti will continue to become very crisp. Store in airtight container.