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Cashew and Raisin Biscotti
Cashew and Raisin Biscotti Eileen Goltz | Pareve
1 hour, 40 minutes 25 minutes
10 minutes
1 hour, 5 minutes
24 pieces

  • 1⅔ cups flour
  • ¾ teaspoon baking powder
  • ½ teaspoon grated whole nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground mace
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¾ cup chopped dry-roasted cashews
  • ¾ cup golden raisins
  • Cooking spray

  1. Preheat oven to 300°F.
  2. In a bowl combine the flour, baking powder, nutmeg, baking soda and mace.
  3. In an electric mixing bowl combine the sugar, vanilla, and eggs and beat, at medium speed until thick. Stir in the flour mixture, cashews, and raisins.
  4. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times.
  5. Shape the dough into a 12-inch roll. Place the roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness.
  6. Bake at 300°F for 45 minutes. Cool 10 minutes on a wire rack.
  7. Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet.
  8. Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool).
  9. Remove from baking sheet; cool completely on wire rack.

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