Pistachio-raisin Biscotti

This recipe comes straight from Savoury Days (They also have a video there as well). I don’t have a scale so I converted measurements to cups/ tbps and it worked well for me. Perfect to accompany a pot of tea and an afternoon full of interesting conversations!

YIELD: ~ 18- 20 slices of biscotti


  • 3.5 tbsp melted butter
  • 1 tsp vanilla extract
  • 1.5 cup flour (*)
  • 0.5 cup almond flour ( or grind blanched almond in a food processor, or replace with 0.5 cup flour)
  • 1.5 tsp baking powder
  • 2 eggs, room temp
  • 0.5 cup granulated sugar (*)
  • 1/3 cup shelled pistachio
  • 1/3 cup raisins/ golden raisins
  • Zest of half a lemon


  1. Sift all the flour and baking powder in a bowl (Bowl A). Crack eggs and sugar in a big bowl (Bowl B) – this is the bowl we’ll mix the batter in.
  2. Bring some water to a boil in a small pot, keep it on simmer. Put bowl B on top, keep stirring with a spatula for about 1-2 mins, until the egg mixture feels warm ( but don’t cook it!). Take it off the stove.
  3. Use a hand mixer to whisk the egg mixture, starting from the lowest setting and increase until the air bubbles are smaller in size, then reduce the speed and keep beating for 4-5 minutes until the mixture is pale yellow, thicker, and fluffy. When you stop the mixer it should fall like a ribbon.
  4. Set the oven temp at 350F. Warm the melted butter and add vanilla extract. Add about a third of the butter and a third of the flour mixture ( from bowl A) to the egg mixture, use a spatula to fold everything together until combined. Repeat for the rest of the butter and flour. Fold in the pistachios and raisins.
  5. Line a baking pan/ sheet with parchment paper, shape the mixture into roughly a rectangle 12 inch x 4 inch, and keep it flat. Mixture will be sticky, so you can wet your hand in water before shaping. Bake for 20-25 mins until the top is slightly golden, and it feels medium hard to the touch. Take it out of the oven and let it rest for 8-10 mins.
  6. Slice along the shorter side of the rectangle, each slice should be about half an inch/ 0.75 inch apart. Arrange the slices on the same tray.
  7. Lower the temp to 325F, bake for 8 mins, turn the slice over and bake for 5 mins. Don’t overbake since they’ll turn dry.
  8. Let it cool completely and store in an airtight container.


  • Measuring flour: use a small spoon to scoop flour into the cup measure (instead of digging the cup into the flour jar) to avoid overmeasuring.
  • Sugar: I tend to prefer things not very sweet. For the average crowd, add 2 tbps sugar.

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