BLUEBERRY BISCOTTI 1989
Very nice not hard cookie. Berries keep them moist, and the anise gives a great shot of flavour. Don't be tempted to put more berries, beacuse this is really the right amount for this cookie...
Provided by andypandy
Categories Dessert
Time 55m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees F.
- Line cookie sheet with parchment.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Sift in all dry ingredients.
- Fold in the almonds then the fruit lightly.
- Make into two large logs and flatten down to 4 inches wide.
- Keeping each well apart for rising.
- Bake 30 minutes or until firm.
- Remove and cool.
- Slice into 1/2 inch slices.
- Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.
Nutrition Facts : Calories 57.9, Fat 2.2, SaturatedFat 0.8, Cholesterol 14.3, Sodium 25.3, Carbohydrate 8.5, Fiber 0.4, Sugar 3.7, Protein 1.4
BLUEBERRY BISCOTTI
To enhance the flavor, blueberries may be microwaved for 1 minute. Though this may change the color of the biscotti's. Recipe may be doubled. The recipe comes from KitchenAid.com
Provided by Barb G.
Categories Dessert
Time 1h4m
Yield 30 biscotti's
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Line baking sheet with parchment or wax paper.
- In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
- Add flour, baking powder, salt and lemon zest and beat just until combined.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
- Add the nuts blueberries and anise seeds and mix until combined.
- Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
- Transfer log to the prepared baking sheet with a spatula.
- Bake for 30 minutes, or until the top is firm to the touch.
- Allow log to cool on baking sheet for 10 minutes.
- Leave oven on.
- Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
- Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
- Cool completely on wire rack.
- Store in a airtight container in a cool dry place up to 2 weeks.
Nutrition Facts : Calories 71.5, Fat 2.8, SaturatedFat 0.9, Cholesterol 15.4, Sodium 22.4, Carbohydrate 10.3, Fiber 0.6, Sugar 4.5, Protein 1.7
BLUEBERRY BISCOTTI
Categories Breakfast & Brunch
Number Of Ingredients 9
Steps:
- Set rack in the middle level of the oven; preheat to 350°F. Line a cookie sheet with parchment paper; set aside. In the bowl of a stand mixer, combine flour, sugar, baking powder, salt and cinnamon. With the flat beater, stir on lowest speed. Mixing on lowest speed, add the butter a few pieces at a time just until absorbed. Add lemon zest, blueberries and eggs; continue to mix on lowest speed until dough masses around the beater. Scrape dough to a floured work surface and gently knead into a smooth cylinder. Cut the dough in half and roll each to a cylinder about 15 inches long. Arrange the dough on the pan, equally distant from the sides of the pan and from each other; gently flatten. Bake until golden and firm, about 30 minutes. Cool thoroughly; slice each loaf diagonally into 1/2-inch biscotti. Arrange on the cookie sheet and return to the oven to toast briefly to a light golden.
Nutrition Facts :
BLUEBERRY ALMOND BISCOTTI
????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
BUTTERSCOTCH BISCOTTI
I've been experimenting with biscotti recipes I make up and this one is great!
Provided by JEANNETTEV
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
- Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
- Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.5 g, Cholesterol 27.4 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 63.1 mg, Sugar 9.2 g
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