Pecan Raisin Biscotti

Posted on: April 4th, 2011 by missycoppage No Comments

Pecan Raisin Biscotti

I wanted to make something that could be breakfast on the go and also something that could satisfy a late night sugar craving.  The answer to this dilemma…..Biscotti.  It is a dessert or a breakfast food.

Pecan Raisin Biscotti

Makes 2 dozen


1 1/2 Cups Whole Pecans, ground in a food processor

1/2  Cup Raisins

1/2 Cup Earth Balance Butter (8tbsp)

2 Tbsp Ground Flax Seed/ 6 Tbsp Water

1  Cup Raw Sugar

1 tsp Pure Vanilla Extract

3 1/2 Cups Whole Wheat Pastry Flour

1 tsp Baking Powder

1/2 tsp Sea Salt



*Preheat oven to 350 degrees

*Whisk together Flax and Water and set aside.  The consistency will get sticky after it sits.

*Place Pecans in a food processor and grind until in small pieces.

*Remove Pecans and mix in a large bowl with raisins.

*Measure butter into food processor and beat until light and fluffy.

*Into food processor, add flax mixture, sugar, and vanilla.  Mix until smooth.

*Next add flour, baking powder, and salt.  Mix until combined.

*Empty dough into large bowl with pecans and raisins and combine by hand or with a wooden spoon.  Make sure well mixed.

*Divide the dough in half and place on a lightly floured surface.  Roll into two logs about 12″ long and 1-2″ wide.

*Place on ungreased cookie sheet and bake for 35 minutes. (or until slightly brown on bottom)

*Remove from heat and allow to cook for 5-10 minutes.

*Slice each log diagonally into 1 inch pieces.  (Should be about a dozen per long depending on cut).

*Place pieces back on cookie sheet and bake 5 minutes.

*Flip pieces over and bake another 5 minutes.

*Remove from oven and allow to cool slightly before enjoying.

*Be sure to store in a airtight container. 🙂

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