How To make Cinnamon Raisin Biscotti

Homemade Cinnamon Raisin Biscuits

How to make Homemade Cinnamon Raisin Biscuits. Buttery cinnamon biscuits full of raisins and iced with a creamy sweet glaze.

Ingredient List:

2 cups all purpose flour
1/2 cup sugar
1 tblsp baking powder
1 tsp salt
1 tsp cinnamon ground
1 cup raisins
1 cup half & half or milk
1 stick butter

Glaze
1 cup powdered sugar
2-3 drops of vanilla extract
5 tsp of milk
Mix together until smooth.

Combine ingredients as shown in video and cut out or shape into 12 biscuits. Brush melted butter on sides and top of each biscuit. Bake in a pre-heated 450 degrees F oven for 12-15 minutes or until golden brown. Make glaze as shown and drizzle on warm biscuits. Serve immediately. Enjoy!
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Simple AND Delicious Biscotti Recipe

Easy Biscotti with Cranberries and Pistachios

This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.

Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios

Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!

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Greg Doucette's Cinnamon Raisin SQUARES | Or is it biscotti? || High PROTEIN Bodybuilding Recipe

#GregDoucette #Bodybuilding #Anabolic #Cinnamon #Raisin #MealPlan #TheUltimateAnabolicCookbook2

Have you ever had Cinnamon Raisin Squares before? I made the ANABOLIC version and these may need a little work. High protein? Yes. Anabolic? Yes. Cooked to perfection? Ummmm...you tell me.

Buy Coach Greg's cookbook here:

Breakfast Recipe Ideas | How to Make Cinnamon Raisin Biscuits!

Here is the Recipe! Thank you for watching!

Cinnamon Raisin Biscuits
2 cups (256 grams, 9 oz.) all-purpose flour
¼ cups (50 grams, 1.78 oz.) granulated sugar
1 Tbsp. baking powder
¼ tsp. baking soda
1 tsp. salt
½ Tbsp. cinnamon
½ cup (75 grams, 2.6 oz.) raisins
8 Tbsp. (113 grams, 2 oz.) cold cubed butter
1 cup (240 grams, 8.5 oz.) buttermilk
Icing:
1 ½ cups (170 grams, 6 oz.) powdered sugar
3 Tbsp. milk
½ tsp vanilla extract

In a large bowl add your flour, baking powder, baking soda, salt, cinnamon, sugar, and raisins. Next, add in your cold cubed butter you can either use a pastry cutter or potato masher (which I used) and cut the butter into the flour. You want to achieve a sand like texture with bits of butter still in the mixture. Then, add your buttermilk and mix with a spoon till all the dry ingredients are absorbed and left with a sticky dough. Take your sticky dough and place in on a clean floured surface and make sure to sprinkle a little flour on the dough so your hands won’t stick to it as bad. Knead the dough about 6 times. Pat/roll out your biscuit dough to about ¾ inch thick. Take a biscuit cutter and cut out the biscuits and lay them on a greased baking sheet. Bake in the oven at 375 degrees Fahrenheit for about 20 to 25 minutes. You want the biscuits to be a nice golden brown. When they are done take them out of oven let cool for 5 minutes. For the icing mix in a bowl the powdered sugar milk, and vanilla extract it will look like a fairly thin icing. You can either spoon on icing or dip the tops of the biscuits in. They are best eaten warm. Enjoy!

My favorite Childhood Treat, Cinnamon Raisin Biscuit. #biscuits #shorts #baking

Cinnamon Raisin Biscuits-Hardees

Ingredients Biscuits
2 ¼ cups Gluten Free 1.1 flour
8 tbsp vegetable shortening
1 ¼ tsp kosher salt
1/2 cup sugar
1 tsp cinnamon
1 cup raisins
½ tsp baking soda
1 tbsp baking powder
1 cup buttermilk

Preheat the oven to 450 degrees. Brush 9 cast iron skillet or 7x10
baking dish with 1 tbsp butter. Whisk together
the oat milk & vinegar to create buttermilk. Add all of the dry
ingredients to a bowl & mix until well combined. Cut in the shortening
until fine crumbs. Stir in the buttermilk and raisins, mix until just
combined. Be careful not to over
mix. Roll dough out until it is ½ to 3/3 thick. Use a 3 biscuit
cutter to cut out 8 biscuits. Let the biscuits bake for 17-20 minutes,
or until the tops or lightly golden brown.

Ingredients Glaze
2 tsp milk (you may need an additional 1 tsp)
1 1/2 cups powdered sugar
1/2 tsp cinnamon

Mix until smooth and brush the top of the biscuits. Enjoy!

Easy Italian Biscotti Recipe 4 Ways | Classic, Almond, Pistachio & Raisins | By Jamila Azar

These are extra crispy from being bakes twice, but don't worry this is an Easy Italian Biscotti Recipe, with 4 different ways but with the same dough #Biscotti #Cookies #Recipe
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Italian Biscotti Recipe:

* 110 grams Cold Butter cut into pieces
* 1 cup of Sugar
* 4 Eggs
* 1 teaspoon Vanilla
* ½ tsp. Almond Extract
* 4 cups Flour
* 2 tsp. Baking Powder
* Pinch of Salt
* Almond / Raisin / Pistachios

In a mixing bowl beat the cold butter with sugar until creamy, then add the eggs, vanilla and almond extract and mix. Now add the flour, baking powder and salt and mix.

Your dough might seem too soft but do not add flour, shape into a bowl and cut into 4 if you want the 4 different flavors or however you'd like. If your dough is way too sticky then leave in the refrigerator for 5 minutes it will harden it a bit.

Mix in your nuts that you'd like then shape your dough into a log shape and put in a baking pan. Bake in a 350 degrees F oven, until it is golden brown on the bottom. Let this cool for 30 minutes then cut and place in a baking pan and bake again in the lowest setting of your oven for 20 minutes. Remember that the more you bake them in low heat the crunchier.

Let these completely cool before adding melted chocolate to it. Remember to put them in the refrigerator after adding melted chocolate so the chocolate can harden.

Then enjoy these with a cup of black coffee my favorite!



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