Carquinyolis Almond Biscotti Recipes

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ORANGE ALMOND BISCOTTI II



Orange Almond Biscotti II image

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

2 ¼ cups all-purpose flour
1 ¼ cups white sugar
1 pinch salt
2 teaspoons baking powder
½ cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
¼ teaspoon almond extract

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

ALMOND BISCOTTI



Almond Biscotti image

I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1-1/4 cups sugar, divided
3 large eggs, room temperature
1 teaspoon anise extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons 2% milk

Steps:

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

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

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

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

CARQUINYOLIS - ALMOND BISCOTTI



Carquinyolis - Almond Biscotti image

I recently tried this biscotti recipe, and told myself that I must share it! This is from my favorite magazine, SAVEUR. ENJOY!

Provided by love4culinary

Categories     Dessert

Time P15DT30m

Yield 20 serving(s)

Number Of Ingredients 8

3 eggs
1 cup confectioners' sugar
1 cup flour
1 tablespoon ground aniseed
1 tablespoon ground cinnamon
1 1/4 teaspoons active dry yeast
1/2 lemon, zest of
1 1/4 cups toasted almonds

Steps:

  • First, preheat your oven to 375°F.
  • Secondly, take a baking sheet, and line it with parchment paper and set it aside.
  • Then, take a small bowl and beat 1 egg in it, and set it aside.
  • Next fit your standing mixer with the paddle attachment.
  • Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
  • Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
  • Remove the bowl from mixer and fold in your almonds.
  • Then you will turn your dough out onto a well floured surface and divide it in half.
  • Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
  • Be sure to brush off excess flour from the dough with a dry pastry brush.
  • Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
  • Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
  • Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
  • Remove from the oven when done, and allow them to cool slightly.
  • Slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
  • Biscotti can be stored in an airtight container for up to 3 days.

EASY ALMOND BISCOTTI



Easy Almond Biscotti image

Every time I make Crème brûlée I am left with egg whites that I wonder what to do with. And one day I came across a biscotti recipe that I liked but with a few changes became even better.

Provided by Nadia Melkowits

Categories     Dessert

Time 20m

Yield 1 piece, 16 serving(s)

Number Of Ingredients 8

1/2 cup almonds meal
1/2 cup sugar
4 tablespoons butter
5 egg whites, lightly beaten
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well.
  • Combine flour, baking powder and salt in large bowl; mix well.
  • Stir egg white mixture and almonds into flour mixture until well blended.
  • Spray 8X8-inch loaf pans with nonstick cooking spray. Spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until tooth pick inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
  • As soon as loaves are cool enough to handle, cut each loaf into (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.

Nutrition Facts : Calories 129.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 124.8, Carbohydrate 21.8, Fiber 0.9, Sugar 6.5, Protein 3.2

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