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Biscotti With Almonds And Raisins

Enjoy an afternoon treat with your booch. These delicious biscotti go super well with Clearly Kombucha Black Currant. Recipe development and photo by our friend Natalie of @bakenofake.


  • 7 oz. flour
  • 3.5 oz. sugar
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2.5 oz. roasted unsalted almonds
  • 1 oz. raisins

1 hr.

20-22 biscotti


  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper. Roughly chop the almonds.
  2. In a small bowl combine 2 egg yolks and 1.5 egg whites (leave approx. half of one egg white for coating). Add vanilla extract into the bowl and whisk everything together with a fork.
  3. In a bowl of stand mixed fitted with a paddle attachment add flour, sugar, baking powder and salt. Stir dry ingredients. Pour whisked egg mixture to the bowl and stir on a medium speed until dough just comes together. Add chopped almonds and raisins to the bowl and stir once again (or distribute them evenly with your hands).
  4. Transfer the dough to the slightly floured surface. Divide it into equal parts and shape two long logs, approx. 4 cm in width. Place on the prepared baking sheet, leaving enough space in between. Slightly beat the remaining egg white and coat the logs with them.
  5. Bake in the preheated oven for 30-35 minutes or until the toothpick inserted in the center comes our dry and clean. Once the logs are ready, remove the sheet from the oven and let them cool for a bit. Try to not eat them immediately, even though it's hard to resist the smell :)
  6. Using a serrated knife cut logs into slices diagonally. Arrange cookies on the sheet and bake them for another 10-15 minutes. Transfer biscotti to the rack and let them cool completely.

Enjoy with a bottle of Clearly Kombucha!

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