White Chocolate Walnut Raisin Biscotti
White Chocolate Walnut Raisin Biscotti

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, white chocolate walnut raisin biscotti. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

White Chocolate Walnut Raisin Biscotti is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. White Chocolate Walnut Raisin Biscotti is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook white chocolate walnut raisin biscotti using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make White Chocolate Walnut Raisin Biscotti:
  1. Take 1 cup Walnuts -
  2. Take 2 cups Flour -
  3. Make ready 1 tsp Baking Powder -
  4. Take 1/8 tsp Salt -
  5. Take 1/2 cup Raisins -
  6. Take 3/4 cups Sugar -
  7. Make ready 3 Eggs -
  8. Make ready 1 tsp Vanilla Extract -
Instructions to make White Chocolate Walnut Raisin Biscotti:
  1. Toast Walnuts in a preheated 180C/350F oven until lightly brown for 8-10mins
  2. Reduce the temperature to 150C/300F and began to make the dough
  3. Beat the eggs and the extracts together. Slowly add in the flour, sugar, baking powder and salt. Mix until blended into a dough. Add the walnuts and raisins and gently fold in to the dough
  4. Roll the dough into a log and place on a baking sheet and bake for 30-40mins or until firm to touch
  5. Remove from oven, and let it cool for about 10mins. Using a knife, cut the log into 1/2 inch slices. Place the slices on the baking sheet and bake for 10mins, turn the slices over and bake another 10mins until firm to the touch
  6. I then melted some white chocolate and dipped each into it :) YUM!
  7. Remove from oven and let it cool. Store in an airtight container

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