Chocolate Raisin Biscotti

Chocolate Raisin Biscotti

Chocolate Raisin Biscotti


A drizzle of creamy frosting makes these chocolate treats from our Test Kitchen so special with coffee or tea!


Chocolate Raisin Biscotti Recipe

Chocolate Raisin Biscotti

3 Tbsp. butter, softened

2/3 cup sugar

2 eggs

¾ tsp. vanilla, divided

1 cup flour

¼ cup baking cocoa

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ cup raisins

2/3 cup confectioners’ sugar

4 to 5 tsp. fat-free milk


In a small bowl, beat butter and sugar until crumbly, about 2 minutes.  Add eggs and ½ teaspoon vanilla; mix well.  Combine the flour, cocoa, baking powder, baking soda and salt; beat into butter mixture.  Stir in raisins (dough will be sticky).

Divide dough in half, with lightly floured hands, shape each portion into a 12 x 2 inch rectangle; place each on a baking sheet coated with cooking spray.  Bake at 350 F. for 18 to 22 minutes or until set and tops begin to crack.  Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾ inch slices.  Place cut side down on ungreased baking sheets.  Bake for 5 minutes.   Turn and bake 5-7 minutes longer or until firm.  Remove to wire racks to cool.

In a small bowl, combine the confectioners’ sugar, remaining vanilla and enough milk to achieve a drizzling consistency.  Transfer to a small resealable plastic bag; cut a small hole in a corner of bag.  Drizzle over biscotti.  Let stand until set.  Store in an airtight container.            3 dozen


(Recipe for Chocolate Raisin Biscotti came from


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