Best Ever Italian Biscotti Recipes

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BASIC ITALIAN BISCOTTI



Basic Italian Biscotti image

This is about as basic a biscotti as you can make.

Provided by Traci

Categories     World Cuisine Recipes     European     Italian

Yield 24

Number Of Ingredients 6

5 cups all-purpose flour
1 ½ cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
3 eggs
1 tablespoon vanilla extract

Steps:

  • Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
  • Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
  • Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
  • Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 28.1 g, Cholesterol 23.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 131.3 mg, Sugar 7.9 g

ITALIAN BISCOTTI



Italian Biscotti image

A traditional biscotti recipe. Great for dunking in coffee or tea.

Provided by Bernie

Categories     World Cuisine Recipes     European     Italian

Yield 30

Number Of Ingredients 9

12 ounces butter
1 ¾ cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

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.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g

BISCOTTI



Biscotti image

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

Provided by Molly O'Neill

Categories     cookies and bars, dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 9

1 vanilla bean, split in half lengthwise
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups slivered almonds, coarsely chopped

Steps:

  • Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
  • Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
  • Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams

CLASSIC BISCOTTI



Classic Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
2 cups (11 ounces) almonds, toasted and coarsely chopped
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

BEST-EVER ITALIAN BISCOTTI



Best-Ever Italian Biscotti image

These classic Italian Biscotti are absolutely delicious! Very festive looking, they are perfect for the Holiday season and make great gifts too! VIDEO https://www.youtube.com/watch?v=3qj6D6ufCQk

Provided by CLUBFOODY

Categories     Dessert

Time 1h20m

Yield 24 biscotti

Number Of Ingredients 12

1/2 cup pistachios, coarsely chopped and toasted
1/2 cup sliced almonds, toasted
3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/4 teaspoon sea salt, ground
4 large eggs
3/4 cup granulated sugar
1/3 cup grapeseed oil (substitute canola)
2 tablespoons orange zest
1/2 cup dried cranberries
1/4 cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350ºF. Place chopped pistachios onto a baking sheet and transfer to the preheated oven. Toast them for 6 minutes, flipping half way through cooking. Remove from the heat and transfer to a bowl to cool off; set aside.
  • Meanwhile, in a small skillet over medium heat, toast almonds until golden brown, about 5 minutes, flipping them quite often. Place toasted almonds in a bowl to cool off; set aside.
  • In a medium bowl, combine flour, baking powder and salt; whisk until ingredients are well mixed; set aside.
  • In a bowl of a stand mixer, combine eggs, sugar, oil and orange zest; process for 1 ½ minutes on medium speed. Add flour mixture and process on low speed until the dough is soft, stopping a few times to scrape the sides of the bowl, about 4 minutes.
  • Add toasted pistachios and toasted almonds, dried cranberries, orange juice and vanilla extract; process until well blended, about 1 to 1 ½ minutes, stopping to scrape the sides of the bowl.
  • Transfer the dough (very sticky) on a lightly work surface and sprinkle with flour. Roll (not kneading) the dough in flour until less sticky and able to handle it. Divide dough into 2 pieces and shape into logs around 10-inch long by 3-inch wide. Place logs on a large baking sheet lined with parchment paper and transfer to the preheated oven; bake for 40 to 45 minutes or until golden.
  • Remove from heat and transfer to a cutting board to slice into ½-inch thick with a serrated knife. Transfer the biscotti on a wire rack placed on a baking sheet to cool off for 30-45 minutes.
  • Return the sliced biscotti and bake for 10 minutes. Flip them over and bake for an additional 10 minutes. Remove from the heat and let them cool off completely before serving and storing. Makes 24-28 biscotti.

Nutrition Facts : Calories 158.1, Fat 6.1, SaturatedFat 0.8, Cholesterol 31, Sodium 97.1, Carbohydrate 22.2, Fiber 1.1, Sugar 6.9, Protein 3.9

THE REAL ITALIAN BISCOTTI



The Real Italian Biscotti image

This is my mom's recipe for biscotti. They never last more than a few days after she makes them. I'm biased, but they are the BEST!

Provided by Trixyinaz

Categories     Dessert

Time 55m

Yield 72 biscotti

Number Of Ingredients 7

12 eggs
1 ounce anise flavoring
5 cups flour
6 teaspoons baking powder
2 cups sugar
1 1/2 cups Crisco, plus
2 tablespoons Crisco

Steps:

  • Preheat oven to 375°F.
  • In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
  • In a separate bowl, combine the flour, baking powder, and sugar.
  • Mix in the Crisco until it turns into small pieces.
  • Add the egg mixture and combine (dough will be thick and sticky).
  • Lightly grease cookie sheet.
  • Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
  • Place logs on the greased cookie sheet about 4 inches apart.
  • Bake for approximately 15 minutes or until lightly browned.
  • Remove from oven and slice diagonally.
  • Lay cut side down in tray and bake about 10 more minutes.
  • I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.

Nutrition Facts : Calories 106.4, Fat 5.5, SaturatedFat 1.7, Cholesterol 35.2, Sodium 42.1, Carbohydrate 12.3, Fiber 0.2, Sugar 5.6, Protein 1.9

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