Pistachio & Golden Raisin Biscotti

Diagonally cut biscotti that my husband considers my very best baking outcome. The combined flavors of the golden raisins and unsalted pistachios produce a mouth-satisfying pleasure. Some people add a chocolate glaze to the top or side surfaces. I am a purest and do not!


80-90 pieces


1 stick butter 1 cup plus 2 Tb sugar 3 large eggs, separated 1½ teaspoon vanilla extract 2 teaspoon grated lemon zest 1 TB Real Lemon lemon juice 3 cups all-purpose or unbleached flour 2 teaspoon baking powder ¼ teaspoon salt 1¼ cups shelled whole unsalted pistachio nuts 1¼ cups golden raisins

Nutritional information

50-60 Calories per piece and thickness of slices


Line two 13" X 18" cookie sheets with parchment paper. Set out all the ingredients. In a bowl combine flour, baking powder, and salt. Set aside. Cream the butter and ½ cup sugar in Cuisinart with blade until light and fluffy. Beat in egg yolks, vanilla extract, lemon zest and lemon juice. Add the flour mixture until all has crumbly texture. If needed, stop and use thin spatula to remove mixture from walls of bowl. Then pulse two-three times. Turn the crumbly mixture into a large bowl. Fold in the nuts and raisins making certain to coat all with the mixture. In a separate bowl beat egg whites and remaining sugar to soft peaks. Fold meringue into the crumbly mixture and mix until all is incorporated and you have a soft dough. This recipe will produce 4 logs side-ways in each of the cookie sheets. Grab a handful of dough and begin to form into a log. Sprinkle with flour to help maintain form. Lay out on cookie sheet and 'clip' to square off the ends. Bake in 325 degrees oven for 25-30 mins until dough is set and golden brown. Switch the sheets during process so dough bakes evenly. Remove and have logs rest for about 10 mins. Turn over temperature down to @250. After the rest, and with a sharp, serrated knife, slice the logs diagonally; arrange the biscotti cookies on the sheets vertically with space between them. Return to oven for 10-15 minutes to dry slightly. Remove from oven to rest and cool. Store in a covered container, if they last that long! Note: if you use extra-large eggs, add an additional TB or so of flour. With each preparation, you will get the proper 'feel' of the dough. This recipe is very forgiving as you balance the quantities of dry and liquid.