Cornmeal Raisin Biscotti

What do you get when you combine the best of Italian biscotti recipes with all-American ingredients like brown sugar and cinnamon?

A sweet, wholesome, crunchy biscotti perfect for dipping, dunking, crunching, and munching.

Cornmeal Raisin Biscotti are one of my favorite easy biscotti recipes.

The moment I spotted the recipe in the wonderful, practical cookbook for busy home bakers, Mom's Big Book of Baking by Lauren Chattman, I knew it would be delicious.

What's not to like - cornmeal, raisins, cinnamon, and brown sugar stirred into an Italian biscotti recipe that will please young and old biscotti lovers alike.

You can mix these biscotti by hand, just as the Italians have done for centuries, if you prefer an unplugged kitchen, or with your KitchenAid Stand Mixer, the workhorse of many busy home bakers. Either way, your Cornmeal Raisin Biscotti will be delicious.

Cornmeal Raisin Biscotti Recipe

  • 1 cup whole almonds, toasted and coarsely chopped
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 3 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla
  • 1/2 cup raisins
  1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  2. In a large bowl whisk together the flour, cornmeal, brown sugar, baking powder, cinnamon,and salt.
  3. Add two of the whole eggs, the egg yolks, and vanilla.
  4. Mix with an electric mixer on low speed until just combined.
  5. Add the nuts and raisins and beat on low speed until incorporated.
  6. Scrape the dough on to a lightly floured work surface and divide it in half.
  7. Shape each half into a 2 1/2 inch by 12 inch flat log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
  8. Carefully transfer the logs onto your prepared baking sheet, spacing them at least 3 inches apart because they will spread as they bake.
  9. Beat the remaining whole egg and brush it over the logs.
  10. Place the baking sheet on the center rack of your oven and bake for about 35 minutes, or until the logs are firm to the touch.
  11. Place the baking sheet on a wire rack and allow the logs to cool completely.
  12. Lower the oven temperature to 325 degrees F.
  13. Transfer the logs to a cutting board.
  14. Using a serrated knife, cut the logs on a slight diagonal into 1-inch thick slices.
  15. Place biscotti slices on the baking sheet cut side down. It's okay if they touch since they won't spread.
  16. Bake the biscotti until they are crisp, about 10 minutes.
  17. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.

This recipe yields about 24 Cornmeal Raisin Biscotti.

Cornmeal Raisin Biscotti Recipe Variations:

  • Cornmeal Cranberry Biscotti: Substitute dried cranberries for the raisins.
  • Cornmeal Currant Biscotti: Substitute currants for the raisins.

Recipe Source: This easy biscotti recipe is adapted from the wonderful cookbook Mom's Big Book of Baking by Lauren Chattman.

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