Best Easy Biscotti Recipe Recipe For Hand

GRANDMA'S BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
• Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and butternut flavoring, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts (if using).
• Divide the dough into four equal pieces and shape each into a log about 10 inches long by 4 inches wide. Place two on each sheet and bake for 24 to 27 minutes, or until firm to the touch and lightly browned. Remove from the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
• Increase the oven temperature to 375 degrees F.
• Using a sharp knife, slice each log on the diagonal into ½-inch slices. Arrange the slices cut side-up on the baking sheets and return to the oven for an additional 15 to 20 minutes, or until golden brown (or done to your liking), flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350°F. Prep one cookie tray with parchment.
• In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
• Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
• Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
• Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
• Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
• Bake for about 30 minutes until puffed up, light golden brown and firm.
• Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
• Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
• Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
• After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
• After the last bake, remove the cookies from the oven and allow to cool on the tray.
• In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.

THE BEST ALMOND BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

ITALIAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

CLASSIC BISCOTTI RECIPE - 4 WAYS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the chocolate chips and nuts, if using.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, almond extract and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Stir in the chopped almonds.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, vanilla extract and orange zest. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the dried cranberries.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS

Steps:

• Preheat oven to 325°F (160°C). Position rack in the center.
• Line a large baking sheet with parchment paper.
• Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
• Increase the oven temperature to 350°F (175°C).
• In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
• In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
• Beat in the eggs, one at a time.
• Add vanilla extract.
• Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix).
• Fold in chopped hazelnuts and chopped chocolate.
• Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15-inch log. Flatten each biscotti log until 1½ inches wide.
• Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to a rack and let cool slightly.
• Transfer to a cutting board.
• Using a serrated knife, slice cookies at an angle about ½-inch thick.
• Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10-minute mark.
• Remove from oven and enjoy.

EASY BISCOTTI

Steps:

• Preheat oven to 350.
• Cream butter and sugar.
• Add Eggs.
• Mix until smooth.
• Add orange zest and almond extract.
• Continue mixing until well blended.
• Sift in flour, baking powder and salt.
• Stir in almonds.
• On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
• Place rolls lengthwise on a cookie sheet approx 2 inches apart.
• Bake rolls at 350 for about 20- 25 minutes.
• Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
• Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
• Lay the slices flat on the cookie sheet, then bake for 8 minutes.
• Turn slices over and bake for an additional 8-10 minutes until slightly golden.
• Remove and cool biscottis on a rack.
• Store in an airtight container once they are cooled.