Rosemary Biscotti
1/4 cup butter
1 1/2 cups granulated sugar
3 egg whites
1 egg or 1/4 cup egg substitute
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup minced fresh rosemary, divided
1/2 cup currants, dried cherries or cranberries
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Heat oven to 350 degrees F. Lightly spray a baking sheet with nonstick cooking spray.
Beat butter in mixing bowl until light and creamy. Beat in sugar until light. Beat in 2 egg whites until blended. Beat in egg, vanilla and almond extracts and 2 tablespoons of the minced rosemary until blended. Stir in currants.
Sift together flour, baking powder and salt in separate bowl. Stir into creamed mixture until completely mixed. Divide dough into two parts. Shape each into a 12-inch log. Roll each log in remaining rosemary to coat outside. Place logs on prepared baking sheet. Lightly beat remaining egg white and brush tops and sides of logs. Bake until lightly browned, 25 to 30 minutes. Remove logs from oven and let cool 10 to 15 minutes.
Cut logs into 1/2 inch slices. Arrange slices on baking sheets and bake 5 to 7 minutes on each side, until lightly browned
Biscotti recipes
Biscotti recipes
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Biscotti Al Cioccolato E Noce (Double Chocolate Walnut Biscotti)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semi-sweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 degrees
Butter and flour a large baking sheet.
1. In a bowl, whisk together flour, cocoa powder, baking soda and salt.
2. In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
3. On the prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
4. On a cutting board, cut biscotti diagonally into 3/4 inch slices.
5. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
6. Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semi-sweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 degrees
Butter and flour a large baking sheet.
1. In a bowl, whisk together flour, cocoa powder, baking soda and salt.
2. In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
3. On the prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
4. On a cutting board, cut biscotti diagonally into 3/4 inch slices.
5. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
6. Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.
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Pistachio Biscotti Recipe
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1/4 cup butter or margarine, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon grated lemon, rind of
1 cup shelled pistachios, chopped
Heat oven to 325 degrees.
Position rack in center of oven.
Combine flour, baking powder and salt in a medium bowl and set aside.
Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
Gradually stir in dry ingredients until smooth.
Stir in nuts.
Form dough into a 15x4 ½-inch log or prepared sheet.
Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
Cool for 15 minutes.
Keep oven on.
With serrated knife, cut log on angle into 18 ½” thick slices.
Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
Turn cookies over and bake 10-12 minutes more.
Cool cookies on wire racks.
Note: if you can't find pistachio, you can substitute almonds.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1/4 cup butter or margarine, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon grated lemon, rind of
1 cup shelled pistachios, chopped
Heat oven to 325 degrees.
Position rack in center of oven.
Combine flour, baking powder and salt in a medium bowl and set aside.
Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
Gradually stir in dry ingredients until smooth.
Stir in nuts.
Form dough into a 15x4 ½-inch log or prepared sheet.
Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
Cool for 15 minutes.
Keep oven on.
With serrated knife, cut log on angle into 18 ½” thick slices.
Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
Turn cookies over and bake 10-12 minutes more.
Cool cookies on wire racks.
Note: if you can't find pistachio, you can substitute almonds.
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Cheese and Rosemary Biscotti
Ingredients:
3 1/2 cups flour
3 eggs
2/3 cup water
1/2 cup parmesan cheese, grated
1 tbs dried rosemary
1 tsp baking powder
1 tsp salt
1/2 tsp pepper
Preparation:
In a large bowl, sift together flour, cheese, rosemary, baking powder, salt and pepper. In another bowl, beat the eggs together with the water. Add to the dry mixture, and stir. On a floured board, knead dough until smooth. Divide into thirds, and roll each portion into a log about 1 1/2 inches in diameter. Place on a baking sheet and flatten slightly. Bake at 350F for about half an hour. Remove from oven and slice logs diagonally into 1/2 inch thick slices. Place back in the oven for another 20-30 minutes.
Makes approximately 25 biscotti
Ingredients:
3 1/2 cups flour
3 eggs
2/3 cup water
1/2 cup parmesan cheese, grated
1 tbs dried rosemary
1 tsp baking powder
1 tsp salt
1/2 tsp pepper
Preparation:
In a large bowl, sift together flour, cheese, rosemary, baking powder, salt and pepper. In another bowl, beat the eggs together with the water. Add to the dry mixture, and stir. On a floured board, knead dough until smooth. Divide into thirds, and roll each portion into a log about 1 1/2 inches in diameter. Place on a baking sheet and flatten slightly. Bake at 350F for about half an hour. Remove from oven and slice logs diagonally into 1/2 inch thick slices. Place back in the oven for another 20-30 minutes.
Makes approximately 25 biscotti
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Classic Tuscan Biscotti
An easy biscotti recipe that won't overpower your coffee, or tea. You can dip these versatile biscotti in anything, even a delicate green tea. They're gently flavoured with cinnamon and almonds.
Ingredients:
3/4 cup sugar
2 cups flour
3 eggs
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups whole unblanched almonds
2 tsp vanilla
Preparation:
Preheat oven to 350F. In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add almonds. In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff. Turn out dough onto a floured surface and split in two. Roll each piece into a log around the same length as your baking sheet. Place the logs on the baking sheet and flatten slightly. Make sure to leave plenty of room between them. Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally. Place (cut side down) on the baking sheet. Bake for another 15-20 minutes, until crispy.
An easy biscotti recipe that won't overpower your coffee, or tea. You can dip these versatile biscotti in anything, even a delicate green tea. They're gently flavoured with cinnamon and almonds.
Ingredients:
3/4 cup sugar
2 cups flour
3 eggs
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups whole unblanched almonds
2 tsp vanilla
Preparation:
Preheat oven to 350F. In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add almonds. In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff. Turn out dough onto a floured surface and split in two. Roll each piece into a log around the same length as your baking sheet. Place the logs on the baking sheet and flatten slightly. Make sure to leave plenty of room between them. Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally. Place (cut side down) on the baking sheet. Bake for another 15-20 minutes, until crispy.
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Sugar Free Biscotti
The dates and coconut add extra sweetness, as does the artificial sweetener Splenda. No reason to go without biscotti just because you are watching your sugar intake.
Ingredients:
3 eggs
1 cup Splenda
2 1/2 tbs butter, melted
1 tbs orange zest
1 tbs vanilla
1 tbs almond extract
2 1/4 cups flour
1 tsp baking soda
1 cup walnuts, chopped
1/2 cup coconut
1/2 cup dates, chopped
Preparation:
Preheat oven to 350F. Beat eggs and Splenda in a large mixing bowl until thick. Whisk in butter, zest, vanilla and almond extract Sift in flour and baking soda. Add chopped dates, walnuts and coconut and mix thoroughly. Split dough in half and shape 2 loaves, 10 inches by 4 inches. Bake each loaf for 20 minutes. Remove from the oven and slice into 1/2 inch slices, using a serrated knife. Place biscotti slices back in the oven and bake for another 5 minutes on each side.
The dates and coconut add extra sweetness, as does the artificial sweetener Splenda. No reason to go without biscotti just because you are watching your sugar intake.
Ingredients:
3 eggs
1 cup Splenda
2 1/2 tbs butter, melted
1 tbs orange zest
1 tbs vanilla
1 tbs almond extract
2 1/4 cups flour
1 tsp baking soda
1 cup walnuts, chopped
1/2 cup coconut
1/2 cup dates, chopped
Preparation:
Preheat oven to 350F. Beat eggs and Splenda in a large mixing bowl until thick. Whisk in butter, zest, vanilla and almond extract Sift in flour and baking soda. Add chopped dates, walnuts and coconut and mix thoroughly. Split dough in half and shape 2 loaves, 10 inches by 4 inches. Bake each loaf for 20 minutes. Remove from the oven and slice into 1/2 inch slices, using a serrated knife. Place biscotti slices back in the oven and bake for another 5 minutes on each side.
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Brownie Biscotti
INGREDIENTS:
1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
powder 2 teaspoons baking powder
1/2 cup miniature semisweet
chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
INGREDIENTS:
1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
powder 2 teaspoons baking powder
1/2 cup miniature semisweet
chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
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Raspberry Lemonade Biscotti
INGREDIENTS:
3/4 cup fresh raspberries
2 tablespoons white sugar
1 cup butter, softened
1 1/3 cups white sugar
3 eggs 2 teaspoons grated lemon zest
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
DIRECTIONS:
1. Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
2. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
4. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
5. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
6. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
7. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.
INGREDIENTS:
3/4 cup fresh raspberries
2 tablespoons white sugar
1 cup butter, softened
1 1/3 cups white sugar
3 eggs 2 teaspoons grated lemon zest
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
DIRECTIONS:
1. Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
2. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
4. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
5. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
6. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
7. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.
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Pumpkin Biscotti
Ingredients
2 1/2 cups of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract
Method
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies
Ingredients
2 1/2 cups of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract
Method
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Makes approximately 15 cookies
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Apricot-Almond Biscotti Recipe
Ingredients:
3/4 cup chopped almonds
1/2 cup butter
1/4 teaspoon ground cardamom or cinnamon
2/3 cup granulated sugar
3/4 cup finely snipped dried apricots
1 teaspoon vanilla extract
2 teaspoons baking powder
1 egg yolk
2 eggs
2 cups all-purpose flour
1 teaspoon water
Preparation
The first thing that has to be done is the softening of butter which can be done with the help of an electric mixer and then once the butter has softened, add baking powder, sugar and cardamom or cinnamon. Beat the whole mixture until they combine well. Then the eggs have to be beaten and the vanilla extract has to be mixed with it. Now the remaining flour, if any, has to be added along with the apricots and the almonds. Now when the dough is made it has to be divided into two halves and has to be chilled. After an hour or two take the dough out and cut it into logs and flatten them on a greased sheet. Now bake them at 375 degree Fahrenheit for approximately half an hour. You can check if they are completely baked by inserting a wooden pick, if it comes out clean the cookies are baked otherwise not. Once they are baked they are to be taken out of the oven and cut into pieces and baked for another 9 minutes or longer until the cookies become crispy. So enjoy the biscotti!!
Ingredients:
3/4 cup chopped almonds
1/2 cup butter
1/4 teaspoon ground cardamom or cinnamon
2/3 cup granulated sugar
3/4 cup finely snipped dried apricots
1 teaspoon vanilla extract
2 teaspoons baking powder
1 egg yolk
2 eggs
2 cups all-purpose flour
1 teaspoon water
Preparation
The first thing that has to be done is the softening of butter which can be done with the help of an electric mixer and then once the butter has softened, add baking powder, sugar and cardamom or cinnamon. Beat the whole mixture until they combine well. Then the eggs have to be beaten and the vanilla extract has to be mixed with it. Now the remaining flour, if any, has to be added along with the apricots and the almonds. Now when the dough is made it has to be divided into two halves and has to be chilled. After an hour or two take the dough out and cut it into logs and flatten them on a greased sheet. Now bake them at 375 degree Fahrenheit for approximately half an hour. You can check if they are completely baked by inserting a wooden pick, if it comes out clean the cookies are baked otherwise not. Once they are baked they are to be taken out of the oven and cut into pieces and baked for another 9 minutes or longer until the cookies become crispy. So enjoy the biscotti!!
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Festive Nutella Biscotti
This festive chocolate-hazelnut flavored biscotti (thanks to the Nutella) has a very festive look with the green pistachios and the red cranberries.
Makes about 48
4 large eggs, divided
1 cup granulated sugar
1 cup Nutella, divided
1 cup green unsalted pistachios, shelled
1/3 cup dried cranberries
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup powdered sugar
3 tablespoons boiling water
Pre-heat oven to 350 F. Line baking sheet with parchment paper or aluminum foil. In large mixing bowl, beat together 3 eggs, 1 egg yolk (reserve extra white) and 1 cup granulated sugar until well mixed. Add 3/4 cup Nutella; mix well. Stir in pistachios and dried cranberries. Gently stir in flour, salt and baking powder. Divide dough in half and form into two 12 x 2-inch logs on prepared baking sheet. Brush logs with remaining egg white and sprinkle with 2 tablespoons granulated sugar. Bake for 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking. Turn oven down to 300 F. Remove logs from oven and let cool for 10 minutes. While warm, cut logs width-wise on slight diagonal to form 1/2-inch-wide strips. Lay on sides on baking sheet. Bake cookies for another 15 to 20 minutes. Remove from baking sheet. When cool, in a small bowl, whisk together remaining 1/4 cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze.
This festive chocolate-hazelnut flavored biscotti (thanks to the Nutella) has a very festive look with the green pistachios and the red cranberries.
Makes about 48
4 large eggs, divided
1 cup granulated sugar
1 cup Nutella, divided
1 cup green unsalted pistachios, shelled
1/3 cup dried cranberries
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup powdered sugar
3 tablespoons boiling water
Pre-heat oven to 350 F. Line baking sheet with parchment paper or aluminum foil. In large mixing bowl, beat together 3 eggs, 1 egg yolk (reserve extra white) and 1 cup granulated sugar until well mixed. Add 3/4 cup Nutella; mix well. Stir in pistachios and dried cranberries. Gently stir in flour, salt and baking powder. Divide dough in half and form into two 12 x 2-inch logs on prepared baking sheet. Brush logs with remaining egg white and sprinkle with 2 tablespoons granulated sugar. Bake for 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking. Turn oven down to 300 F. Remove logs from oven and let cool for 10 minutes. While warm, cut logs width-wise on slight diagonal to form 1/2-inch-wide strips. Lay on sides on baking sheet. Bake cookies for another 15 to 20 minutes. Remove from baking sheet. When cool, in a small bowl, whisk together remaining 1/4 cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze.
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Gingerbread Biscotti
1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through
baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through
baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
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Walnut Cappuccino Biscotti
2-1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons coffee beans ground for espresso
1 teaspoon baking soda
1 cup toasted California walnuts, chopped
3 eggs
2 tablespoons extra-virgin olive oil
1/8 cup whole milk
Preheat the oven to 350º F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
Place dough onto a floured surface. Divide evenly into two pieces. Roll the dough into two 12 inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat - approximately 3 1/2 inches wide. Bake the logs until they spring back when pressed lightly.
Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their side.
Bake again, at 350º F, for 8 more minutes. Let cool. Store in an airtight container.
2-1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons coffee beans ground for espresso
1 teaspoon baking soda
1 cup toasted California walnuts, chopped
3 eggs
2 tablespoons extra-virgin olive oil
1/8 cup whole milk
Preheat the oven to 350º F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
Place dough onto a floured surface. Divide evenly into two pieces. Roll the dough into two 12 inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat - approximately 3 1/2 inches wide. Bake the logs until they spring back when pressed lightly.
Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their side.
Bake again, at 350º F, for 8 more minutes. Let cool. Store in an airtight container.
No. 28 in the Order of PAO
Chief Bearer of the Torch and Admin
Chief Bearer of the Torch and Admin
Re: Biscotti recipes
You're welcome! Some of these I've not tried yet, but they all sound so yummy!! If you really want recipes, pick a search engine and do a search for biscotti recipes, but be prepared to spend a lot of time and ink.... and watch out for the drooling!Ruth Ann Landry wrote:THANK YOU, THANK YOU, THANK YOU....LOVE BISCOTTI
Monica
No. 28 in the Order of PAO
Chief Bearer of the Torch and Admin
Chief Bearer of the Torch and Admin