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Chocolate Raisin Biscotti

 Chocolate Raisin Biscotti
A drizzle of creamy frosting makes these chocolate treats from our Test Kitchen so special with coffee, chai or tea!
36 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 3 tablespoons butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract, divided
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 2/3 cup confectioners' sugar
  • 4 to 5 teaspoons fat-free milk

Directions

  • In a small bowl, beat butter and sugar until crumbly, about 2
  • minutes. Add eggs and 1/2 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-in. x 2-in. rectangle; place each on a baking sheet coated
  • with cooking spray. Bake at 350° for 18-22 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

2 of 2

Chocolate Raisin Biscotti (continued)

Directions (continued)

  • 3/4-in. 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.
  • Yield: 3 dozen.
Nutritional Facts: 1 cookie equals 56 calories, 1 g fat (1 g saturated fat), 14 mg cholesterol, 50 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.