CINNAMON RAISIN BISCUITS
My husband, children, in-laws and grandchildren really enjoy these biscuits! They're especially good for breakfast, but can be served at any meal.
Provided by Taste of Home
Time 35m
Yield 10 biscuits.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.
Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON-RAISIN BUTTERMILK BISCUITS
"I modeled this recipe after a favorite restaurant treat," explains Myrna Itterman from Aberdeen, South Dakota. "They're excellent at brunch with a steaming cup of tea or coffee."
Provided by Taste of Home
Time 30m
Yield 4 biscuits.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm.
Nutrition Facts : Calories 370 calories, Fat 17g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
CINNAMON-RAISIN BISCOTTI
Provided by Tony DiSalvo
Categories Cookies Mixer Dessert Bake Low Fat Raisin Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield MAKES ABOUT 2 DOZEN
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
- Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
- Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
CINNAMON TOAST BISCOTTI RECIPE BY TASTY
These twice-baked biscotti are sprinkled with cinnamon and turbinado sugar for a sweet and satisfying crunch. They're perfect dipped in a hot mug of coffee or tea, or pair with your favorite ice cream!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 1h15m
Yield 24 biscottis
Number Of Ingredients 10
Steps:
- Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
- Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
- Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
- Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
- In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
- Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 99 calories, Carbohydrate 20 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
RAISIN WALNUT BISCOTTI
These are simple and wonderful. I got the recipe from a booklet put out by Diamond Walnuts and Sunmaid Raisins. Time is approximate, and includes both preparation and baking together.
Provided by Charmed
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease a large cookie sheet.
- In a large bowl, beat the butter, sugar, eggs and vanilla together.
- Stir in the flour, baking powder and cinnamon.
- Add the raisins and walnuts, and stir to blend.
- Divide the dough in half.
- Shape each half into a long loaf, about 1 1/2 inches thick.
- Place the logs onto the prepared cookie sheet.
- Flatten slightly.
- Bake for 18 to 20 minutes, or until firm.
- With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
- Place the slices cut sided down back onto the cookie sheet.
- Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
- Cool on a rack.
CINNAMON-RAISIN BISCUITS
If you are looking for a cinnamon-raisin biscuit that tastes like the pros, you have to try these amazing biscuits baked in an iron skillet. I've tried many other recipes but they didn't come close. I came up with this recipe myself and I must say there pretty darn close to the pros.
Provided by Teresa
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
- Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
- Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
- Remove skillet from the oven and place biscuits in the hot oil with sides touching.
- Bake in the preheated oven until golden brown, about 10 minutes.
- While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 36.9 g, Cholesterol 1.7 mg, Fat 13.7 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 312.1 mg, Sugar 20.5 g
SOFT CINNAMON RAISIN BANANA BISCOTTI WITH A CRUNCH
A lovely, decadent, sweet-smelling treat that will surely leave your house smelling absolutely wonderful by the time you're through baking this. It's a wonderful recipe that will absolutely make you proud! This is a biscotti that although is nice and crispy on the outside, is a bit soft on the inside--fantastic with coffe or a late-night ice cream treat.
Provided by theres no i in brit
Categories Dessert
Time 2h
Yield 20 biscotti, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease cookie sheet very lightly.
- Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
- In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
- Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
- Fold in raisins.
- On a floured board, scoop mixture onto it and lightly knead.
- Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
- Bake at 350ºF for 25 minutes.
- Turn oven down to 250°F.
- Remove log from sheet and let cool for 10 minutes.
- In a small bowl, mix together one egg and a bit of water for white-wash, mix.
- Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
- Turn biscotti on their sides and bake at 250ºF for 15 minutes.
- Let cool for 20 minutes.
Nutrition Facts : Calories 89.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 28.2, Sodium 61.1, Carbohydrate 17.7, Fiber 0.9, Sugar 8.4, Protein 2.1
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