RSS
 

Archive for the ‘Biscotti’ Category

Spumoni Biscotti

27 Aug

Spumoni Biscotti

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup shelled pistachios, coarsely chopped
1 cup drained maraschino cherries, patted dry
Melted chocolate

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Combine flour, baking powder and salt. Beat butter with sugar until fluffy. Beat in eggs, one at a time; add extracts. Beat in flour mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on baking sheets, 3 inches apart. Bake for 40 minutes or until edges start to brown.

Remove from oven and reduce heat to 250 degrees F. Allow logs to cool slightly.

Using a serrated knife, cut logs into 1/2 inch thick, diagonal slices. Transfer slices to baking sheets, standing upright. Bake for 15 to 20 minutes or until edges are golden and cookies are almost completely dry. Cool on rack.

Melt chocolate in a double boiler. Dip half of each cookie into melted chocolate; set on wax paper to cool. Store in an airtight container.

Serve with cups of espresso or cappuccino.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Dried Cranberry And Almond Biscotti Mix In A Jar

16 Aug

Dried Cranberry and Almond Biscotti Mix in a Jar

2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups granulated sugar
3/4 cup sliced almonds
2/3 cup dried cranberries

Stir together flour, baking powder, salt and sugar in mixing bowl. Trasnfer mixture to 1-quart wide-mouth jar.

Place almonds into small zip-type bag. Place cranberries into small zip-type bag and seal. Layer bags in jar.

Decorate jar and attached the following instructions on a gift tag:

Dried Cranberry and Almond Biscotti

Makes 2 dozen.

1 jar Dried Cranberry and Almond Bixcotti Mix
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, melted

Center rack in oven. Heat oven to 350 degrees F.

Place almonds from jar mix on baking sheet and toast in oven for 5 minutes. Cool on rack. Adjust oven racks to upper and lower thirds of oven. Line two baking sheets with parchment paper or nonstick liners.

Lightly beat eggs and vanilla extract in large mixing bowl. Add butter and stir to blend. Stir in flour mixture from jar until combined. Stir in almonds and cranberries from jar mix until blended.

Divide dough in half. Dust hands with flour and form each piece into log measuring about 10 x 4 x 3/4-inch. Place each log in center of baking sheet.

Bake for 12 minutes then switch pans on racks and bake another 12 to 13 minutes or until set. Cool on racks for 15 minutes.

Place each log on cutting board. Using serrated knife, cut on diagonal into 3/4-inch thick slices. Place slices on baking sheets cut side down. Bake for 8 minutes. Switch baking sheets on racks. Bake another 8 to 10 minutes.

Cool on racks. Store biscotti in airtight container between sheets of wax paper at cool room temperature up to two weeks.

  • Share/Bookmark
 
No Comments

Posted in Biscotti, Jar Mix

 

Miele Biscotti (honey Biscotti)

16 Aug

Miele Biscotti (Honey Biscotti)

Source: Gourmet Connection magazine

3 cups sifted flour
3 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped almonds
1/2 cup shortening
3 eggs (reserve 1 egg white)
1/2 cup honey

Sift flour, measure, and resift with baking powder, sugar, and cinnamon. Add nuts. Cut shortening in with fingers until well blended. Warm honey slightly.

Make a well in flour, put eggs and warm honey into it and knead into a smooth ball. Dough should be firm and manageable; if it is too soft and sticky, add more flour.

Roll dough into oblong loaf 5 inches wide and 1/2-inch thick. Place on a greased cookie sheet, brush top with reserved egg white, and bake in moderate oven (350 degrees F) until golden brown, about 30 minutes.

Cool slightly. Cut into 1-inch slices. Store in airtight container. They will keep fresh for weeks.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Butterscotch-heath Bar Biscotti

15 Aug

Butterscotch-Heath Bar Biscotti

1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
1 teaspoon butterscotch extract
3 eggs, lightly beaten
3 cups all-purpose flour
1 3/4 teaspoons baking powder
Pinch of salt
1 1/2 cups coarsely chopped Heath bars
1/2 cup whole pecans

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a mixing bowl, cream the oil, granulated and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs.

Mix flour, baking powder and salt together and then fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 minutes. Cool very thoroughly.

Baker’s Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350 degree F oven first on one side, about 12 minutes, then turn over and bake other side about 5 minutes. Cool well. Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than Heath Bar Chips, which are too small.

Makes 36 to 48 biscotti.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Double Nut Biscotti

13 Aug

Double Nut Biscotti

2 cups all-purpose flour
1/2 cup ground almonds
1 cup granulated sugar
2 extra large eggs
1/4 cup dark rum
1/4 cup Amaretto or Nocello
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 cup walnuts
1 cup whole blanched almonds

Preheat oven to 350?F. Butter and flour 2 cookie sheets; set aside.

Beat flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder until well blended with a wooden spoon. Stir in walnuts and whole almonds. The dough should be soft and a bit sticky, but should hold its shape when picked up. If it is too runny, add a bit more flour. Form half the dough into a tube about the size of a paper towel roll. Place on cookie sheet, making sure it does not touch edges. Repeat with remaining dough. Bake 45 minutes to an hour until golden brown and firm. They will spread during baking. Remove to wire rack, let cool about 15 minutes.

Carefully loosen from sheet with a spatula. Let stand on cutting board until nearly room temperature. Cut each roll into slices about 1 inch thick. Place, cut side up, on the cookie sheets and return to oven to dry, about 15 minutes. Let cool completely before storing.

Yields 3 dozen.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Biscotti Di Regina

06 Aug

Biscotti di Regina

4 cups sifted all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup shortening
2 eggs, slightly beaten
1/2 cup milk
3/4 cup sesame seed

Preheat oven to 375 degrees F. Lightly grease 2 cookie sheets.

Sift together flour, sugar, baking powder and salt. Cut in with pastry blender or 2 knives until pieces are size of small peas. Add shortening; stir in to make a soft dough. Add eggs and milk (1 tablespoon at a time) and mix together thoroughly. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1 1/2 inches in length. Flatten rolls slightly and roll in sesame seed. Place on cookie sheets about 3/4 inch apart. Bake for 12 to 15 minutes or until lightly browned.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Marbled Biscotti

06 Aug

Marbled Biscotti

3/4 cup semisweet chocolate chips
1/3 cup butter
3/4 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
2 eggs
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup hazelnuts, coarsely chopped
1 1/2 teaspoons orange zest

Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

Melt chocolate chips in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until it is smooth. Remove from heat and cool.

In a large mixing bowl, beat butter on medium speed until it is creamy – approximately 1 minute. Add sugar, baking powder and salt; beat until blended. Beat in eggs and vanilla extract until combined. Stir in the flour with a wooden spoon. Divide dough in half and transfer one half to another bowl. Stir the melted chocolate and 1/4 cup of the hazelnuts into one half of the dough. Stir the orange zest and remaining nuts into the other half.

Divide each half into 4 equal parts. Using lightly floured hands, shape each portion into 1 1/4 x 10-inch ropes. Place a rope of each color side by side on one of the prepared baking sheets. Twist the ropes around each other several times. Flatten slightly to make a 2-inch wide log. Repeat with the other ropes, placing the logs about 4 inches apart on the baking sheets. Bake for 25 minutes, or until logs are firm to the touch. Cool on the baking sheets for 15 minutes, or until cool enough to handle. Lower the oven temperature to 300 degrees F.

Transfer one log to a cutting board and, with a serrated knife, cut log into twelve 1-inch wide cookies. Repeat with the remaining three logs. Remove one oven rack and place the 48 cookies directly on it. Return the rack to the uppermost position in the oven and crisp for 20 to 25 minutes. To test for doneness, remove one cookie; let it cool, then check it for crispness.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Jelly Bean Biscotti

04 Aug

Jelly Bean Biscotti

Posted by Chyrel at recipegoldmine.com 3/27/02 11:47:33 am

13 ounce bag jelly beans (can be more or less according to taste)
3 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/4 cup sanding sugar (can be more or less or left out completely)
Parchment paper (optional-but makes it much easier to remove
    cookies and clean up is easy!)

Preheat the oven to 375 degrees F.

In a medium bowl or electric mixer bowl – add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes). Add 1 egg and beat to incorporate, add second egg and incorporate then add third egg and incorporate. (4th egg is used later) Beat in the vanilla extract then add the baking powder, salt and flour, beating on low speed until fully incorporated – you do not want to mix too long. Notice that the dough is very soft and sticky.

Using a spatula, scrape the dough out of the bowl onto a floured surface. Put flour on your hands and sprinkle flour on top of the dough. Then cut the dough in half… I use my hand like a karate chop down the center. Next take one half and roll lightly back and forth making a rope – pick it up and place it on a cookie sheet with parchment paper. Don’t be worried if the dough is so soft it bends when you pick it up. Once you place it on the parchment paper you can shape it a little more. Do the same with the second half.

Flatten them out on top a little with your palm. Next beat one egg in a bowl and using a brush – brush them all over to coat them evenly. Now sprinkle with sanding sugar (optional) Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
When done – remove them from the oven. Let them cool for about 10-20 minutes or until they are cool enough for you to handle. Place them on a breadboard and slice them like shown in the photo – crosswise on the diagonal into about 3/4 inch slices.

Put them back on the cookie sheet (inside up) and bake for another 10-12 minutes until the edges are turning slightly brown. Remove from the oven and transfer to wire rack to cool… ENJOY!

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Double Almond Biscotti

03 Aug

Double Almond Biscotti

Recipe developer Pam Simmons says the recipe was developed by her test kitchen in response to consumer requests ? but it soon became a favorite in her own office.

1 (7 ounce) package almond paste
13/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup (1 stick) cold butter, cut into small pieces
1 teaspoon baking powder
1/4 teaspoon salt
4 egg whites (large eggs)
1/2 teaspoon vanilla extract
1 cup slivered almonds

Preheat oven to 325 degrees F with oven rack in center. Take 2 large cookie sheets and stack one inside the other (the double sheets help prevent biscotti from burning). Line top cookie sheet with parchment paper, or lightly grease.

Grate almond paste on large-hole side of grater.

Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of small crumbs.

In a large bowl beat egg whites with vanilla extract until just frothy.

Add food processor mixture, plus the slivered almonds to the beaten egg whites. Mix with a large spoon until dough holds together. Turn out on a lightly floured counter.

Roll dough into a 2-inch-thick log. Divide in two. Roll each piece into a log about 10 inches long. Flatten gently with hands until 1/2 to 3/4 inch thick. Using spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart. Bake 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti still on them, on wire rack to cool (about 1 hour).

When completely cool, slice 3/4-inch diagonal pieces, using a serrated knife. Return the pieces to cookie sheets, cut side down (you may need to do this in two batches). Bake for 25 minutes at 325 degrees F, or until slightly golden. (For softer textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more).

Cool completely. Store in airtight container or wax paper.

Makes 22 biscotti.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 

Apricot-almond Biscotti

03 Aug

Apricot-Almond Biscotti

1/2 cup butter
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom or cinnamon
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped almonds
3/4 cup finely snipped dried apricots
1 egg yolk (optional)
1 teaspoon water (optional)

In large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds or until softened.  Add sugar, baking powder and cardamom or cinnamon. Beat until combined. Beat in the eggs and vanilla extract. By hand, stir in any remaining flour with the almonds and apricots.  Divide the dough in half, If necessary. Cover and chill for 1 to 2 hours or until easy to handle.

Shape each portion into a 9-inch long log; place about 4 inches apart on a lightly greased cookie sheet. Flatten the logs slightly until about 2 inches wide. If desired, for a shiny surface, stir together the egg yolk and water and brush onto the logs.

Bake in a 375 degree F oven for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean. Cool on the cookie sheet for about 1 hour.

With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Lay the slices, cut side down, on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 minutes and then turn slices over; bake for an additional 8 to 10 minutes more until dry and crisp (do NOT under-bake). Cool on wire rack.

Yields 32 slices.

  • Share/Bookmark
 
No Comments

Posted in Biscotti

 
« Older Entries
 
Tweeter button Facebook button Delicious button