BISCOTTI ALL'ARANCIA E MANDORLE (ORANGE AND ALMOND BISCOTTI)
From cookiesfromitaly.com. Can be prepared 1 week ahead and stored in the refrigerator until ready to bake. Store in an airtight container. These biscotti have a great and unusual flavor with the orange and almond combination!
Provided by Maureenie
Categories Dessert
Time 1h55m
Yield 60 biscotti, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
- Sift flour and baking powder into medium bowl.
- Beat sugar and butter in large bowl until blended.
- Add eggs, 1 at a time, beating until fluffy.
- Mix in nuts and candied orange peel.
- Add flour mixture and liqueur; beat until well blended.
- Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
- Cut chilled dough lengthwise into 3 strips.
- Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
- Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
- Brush logs with egg yolk.
- Bake until golden and firm to touch (dough will spread), about 30 minutes.
- Cool completely on baking sheets. Reduce oven temperature to 325°F
- Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
- Stand biscotti slices upright on 2 heavy large baking sheets.
- Bake until biscotti are pale golden, about 25 minutes.
- Transfer to racks and cool.
Nutrition Facts : Calories 62.8, Fat 2.6, SaturatedFat 1, Cholesterol 17.6, Sodium 28.7, Carbohydrate 8.6, Fiber 0.4, Sugar 3.5, Protein 1.4
ORANGE ALMOND BISCOTTI
Provided by Food Network Kitchen
Time 2h
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
- Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
- Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
- Store biscotti for up to 2 weeks in an airtight container.
- Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
- Tip: Serve with Kahlua Eggnog.
ORANGE AND ALMOND BISCOTTI
Categories Cookies Dessert Bake Orange Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 3 baking sheets with waxed paper. Lightly flour waxed paper. Sift flour and baking powder into medium bowl. Beat sugar and butter in large bowl until blended. Add eggs, 1 at a time, beating until fluffy. Mix in nuts and candied orange peel. Add flour mixture and liqueur; beat until well blended.
- Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
- Cut chilled dough lengthwise into 3 strips. Shape each strip on lightly floured surface into 12-inch-long, 1 1/2-inch-wide and 1-inch-high log. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart. Brush logs with egg yolk. Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool completely on baking sheets. Reduce oven temperature to 325°F.
- Using serrated knife, cut logs into 3/4-inch-wide diagonal slices. Stand biscotti slices upright on 2 heavy large baking sheets. Bake until biscotti are pale golden, about 25 minutes. Transfer to racks and cool. (Can be prepared 1 week ahead. Store in airtight container.)
ALMOND-ORANGE BISCOTTI
These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Heat butter in a saucepan over medium-high heat until lightly browned, about 3 minutes. Immediately pour into a bowl, and stir in orange zest and rosemary. Let cool.
- Combine flour, cornmeal, granulated sugar, baking soda, and salt. Beat in 2 eggs, the vanilla, and the butter mixture. Stir in almonds.
- Dampen hands, and form dough into a 13-by-2-inch log. Set on a baking sheet lined with parchment. Combine remaining egg with water. Brush dough with egg wash, and sprinkle with sanding sugar. Bake, rotating sheet once, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.
- Reduce temperature to 200 degrees. Using a serrated knife, cut log on the diagonal into 1/4-inch-thick slices. Arrange slices on parchment-lined baking sheets. Bake, rotating sheets once, until dry and crisp, about 1 hour. Let cool.
ORANGE ALMOND BISCOTTI II
These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
- In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
- Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g
ORANGE-ALMOND BISCOTTI
There's no waiting in line for these crisp orange-almond cookies. Put on a pot of coffee, and enjoy that same coffee-shop taste at home!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 3
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Stir together sugar, butter, orange peel and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
- Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 85, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
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