Italian Almond and Raisin Biscotti 
These almond and raisin biscotti are first baked as one large log. They puff up and rise slightly, almost like a cake. Then, they are taken out of the oven, cooled completely, and sliced into thin pieces. The slices are then baked again to dry and become slightly golden.
The result is beautifully crunchy biscotti, perfect with coffee or tea.
60g unsalted butter, at room temperature
100g sugar
½ tsp salt
2 eggs
1 tsp baking powder
170g flour
100g coarsely chopped almonds
80g raisins
Preparation
1. Using a hand mixer, mix the butter (at room temperature) with the sugar and salt until smooth. Add the eggs and baking powder, and mix well. Then, add the flour and mix using a spoon.
2. Fold in the almonds and raisins.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for 40 minutes to 1 hour.
4. On a floured surface, shape the dough into a long, thin rectangular log. Place it on baking paper and bake at 160°C for 30–40 minutes or until golden.
5. Allow it to cool completely (if not cooled, it will crumble), then slice it into pieces about 1 cm thick using a long bread knife.
6. Place the slices back on the baking paper and bake again at 140°C to dry them out. This will take 20–40 minutes, depending on the thickness of the slices and the oven’s strength.
Store in an airtight container once completely cooled.