BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
CLASSIC BISCOTTI RECIPE - 4 WAYS
This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!
Provided by Kristine Rosenblatt
Categories Dessert
Time 1h20m
Number Of Ingredients 43
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.
Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g
BISCOTTI REGINA (SESAME SEED COOKIES)
Steps:
- Preheat oven to 350 degrees F.
- Combine the flour, baking powder and salt in a small bowl and set aside.
- Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
- To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
- Let cool and serve. These will keep in an airtight container for up to 2 weeks.
BISCOTTI
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
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
ITALIAN BISCOTTI COOKIES
My 85 year old Italian friend, made these the other night for our dance. She got the recipe from her great aunt, who got it from Italy. I have not made them myself, but I plan to as soon as I can. They were really really good.
Provided by Lighthouse Rita
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In mixer blend butter and sugar, add eggs, one at a time and mix together. Add whiskey, vanilla, anise flavor and mix.
- Sift flour, salt and baking powder and gradually add to above mixture. Blend well.
- By hand, mix in nuts and anise seed -- MIx well.
- On a greased cookie sheet, using two spatulas, make rows of dough about 1 1/2 inches wide, more or less. Use spatualr to make somewhat of a roll.
- Bake 350 degrees, about 20 minutes, until light brown. Take out and cool a bit (put next batch i9n oven.
- Slice first batch in diagonal slices, arrange cookies on each side, put back in oven and bake each side for 10-15 min ( until brown).
Nutrition Facts : Calories 169.9, Fat 7.7, SaturatedFat 2.9, Cholesterol 33.4, Sodium 132.2, Carbohydrate 21.2, Fiber 1.1, Sugar 10.8, Protein 3.4
CLASSIC BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 8
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.
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