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 tasteofhome.com)
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