Cinnamon Date Biscotti 2007 Recipes

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CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

CINNAMON DATE BISCOTTI 2007



Cinnamon Date Biscotti 2007 image

This is a baked once biscotti but if you wish you can do the twice baked, for a drier and harder cookie.

Provided by andypandy

Categories     Dessert

Time 45m

Yield 40 cookies

Number Of Ingredients 11

4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1 cup chopped dates
4 large eggs
1 cup canola oil
1 cup granulated sugar
1 cup brown sugar
1 egg, for glaze brushing

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine flour, spice, salt, soda, nuts, and dates.
  • In another bowl whisk the eggs with the oil, sugars, until dissolved.
  • Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended.
  • Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet.
  • Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired.
  • Bake 20 minutes to 25 minutes or until nice and golden brown.
  • Remove from oven and place parchment onto wire rack to cool.
  • Place cooled loaves on a cutting board and slice 1/2 thick.
  • Store when well cooled in a tight fitting tin.
  • Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.

CINNAMON-SUGAR BISCOTTI



Cinnamon-Sugar Biscotti image

Categories     Cookies     Dessert     Bake     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40

Number Of Ingredients 9

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
  • Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
  • Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

CINNAMON CHIP BISCOTTI RECIPE - (5/5)



Cinnamon Chip Biscotti Recipe - (5/5) image

Provided by Neenee

Number Of Ingredients 12

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 2/3 cups (10 oz. pkg.) HERSHEY'S Cinnamon Chips (divided)
1 cup very finely chopped walnuts
2 teaspoons shortening (do not use butter, margarine, spread or oil)
White Chip Drizzle (recipe follows)
WHITE CHIP DRIZZLE: Place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45

Steps:

  • 1. Heat oven to 325°F. Lightly grease cookie sheet. 2. Beat butter and sugar in large bowl until blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be stiff.) Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough. 3. Divide dough into four equal parts. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly. 4. Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove from oven; let cool on cookie sheet 30 minutes. Transfer to cutting board. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. Return to oven; bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely. Melt remaining cinnamon chips with shortening; drizzle over each cookie. Drizzle White Chip Drizzle over top.

CINNAMON HAZELNUT BISCOTTI



Cinnamon Hazelnut Biscotti image

These are delicious with coffee and they smell wonderful!

Provided by Kris

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 30

Number Of Ingredients 9

¾ cup butter
1 cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon salt
1 cup hazelnuts

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
  • Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  • Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g

CINNAMON TOAST BISCOTTI RECIPE BY TASTY



Cinnamon Toast Biscotti Recipe by Tasty image

These twice-baked biscotti are sprinkled with cinnamon and turbinado sugar for a sweet and satisfying crunch. They're perfect dipped in a hot mug of coffee or tea, or pair with your favorite ice cream!

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 1h15m

Yield 24 biscottis

Number Of Ingredients 10

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ stick unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon McCormick® Ground Cinnamon, divided, plus 2 teaspoon
2 large eggs
¼ cup whole milk
1 stick unsalted butter, melted
2 tablespoons turbinado sugar

Steps:

  • Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
  • Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
  • Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
  • Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
  • In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
  • Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 99 calories, Carbohydrate 20 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams

HAZELNUT-CINNAMON BISCOTTI



Hazelnut-Cinnamon Biscotti image

Categories     Cookies     Citrus     Egg     Dessert     Bake     Hazelnut     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32 biscotti

Number Of Ingredients 11

Nonstick vegetable oil spray
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup hazelnuts, toasted, husked (about 4 ounces)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 large eggs

Steps:

  • Preheat oven to 350°F. Spray large baking sheet with vegetable oil spray. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend until fluffy. Add orange peel and vanilla extract and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; mix using on/off turns until just blended. Mix in hazelnuts using on/off turns until just blended.
  • Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9-inch-long, 2-inch-wide log. Space logs 3 inches apart on prepared baking sheet. Flatten each to 12-inch-long, 2 1/2-inch-wide log. Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 minutes. Maintain oven temperature.
  • Using metal spatula, transfer logs to work surface. Using serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on large baking sheet. Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer. Transfer biscotti to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)

ORANGE AND CINNAMON BISCOTTI



Orange and Cinnamon Biscotti image

Make and share this Orange and Cinnamon Biscotti recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 1h8m

Yield 32 serving(s)

Number Of Ingredients 8

1 cup sugar
1/2 cup butter
2 large eggs
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons orange zest

Steps:

  • Preheat oven to 325° and butter 2 baking sheets.
  • Beat sugar and butter. Add eggs 1 at a time, beating well.
  • Add orange peel and vanilla; beat.
  • Add dry ingredients to butter mixture, mixing until just incorporated.
  • Divide dough into 2 parts.
  • Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
  • Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
  • Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.

Nutrition Facts : Calories 83.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 47, Carbohydrate 12.4, Fiber 0.3, Sugar 6.3, Protein 1.2

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From recipegirl.com


CHRISTMAS COOKIES - CINNAMON TOAST BISCOTTI - CHATELAINE
PRHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with cinnamon, nutmeg, baking powder and salt in a medium bowl. BEAT …
From chatelaine.com


ASTRAY RECIPES: CINNAMON-ALMOND BISCOTTI
EGG GLAZE From: Chris Susalski <DntlQueen@...> Date: Wed, 17 Jul 1996 16:18:21 -0400 1. In a large bowl beat sugar, butter, baking soda, baking powder and cinnamon with an electric mixer until blended. 2. Add eggs and extract; beat until smooth. Stir in grated chocolate. With mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover dough and refrigerate 1 hour or …
From astray.com


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