CINNAMON SUGAR BISCOTTI
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
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
COFFEE-MACADAMIA BISCOTTI
Provided by Food Network Kitchen
Time 3h
Yield Makes 36 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven 350 F and line a baking sheet with parchment and set aside.
- Pulse the flour, sugar, espresso powder, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like sand.
- Whisk the eggs, 1 tablespoon water and vanilla together in a large bowl until well mixed then add the flour mixture and stir until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in the macadamia nuts.
- Divide the dough in half and shape each into an 11-by-2-inch log on the prepared baking sheet, keeping 3-inches between the logs. Brush each log with egg white and sprinkle all over with sugar. Bake for 30 minutes.
- Cool the logs for 5 minutes on the baking sheets and then transfer to a cutting board. Cut 1/2-inch thick slices using a sharp serrated knife. Return to the baking sheet and bake again, turning halfway though, until firm and browned, 25 minutes more. Transfer to a wire rack to cool. Store at room temperature in an airtight container for up to 2 weeks.
COCONUT-MACADAMIA BISCOTTI
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts., Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set., Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down., Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 99mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI
A softer biscotti and a wonderful addition to your cookie platter.
Provided by Marietta Higgins-Spillone
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h
Yield 56
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
- Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
- Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g
TERRY'S WHITE CHOCOLATE MACADAMIA BISCOTTI, (TENDER BISCOTTI)
I don't like biscotti in general, they are too hard and I don't dunk anything in milk or coffee, just not my thing...my good friend and past landlady Terry made these biscotti and I only tried them to make her happy. Oh my god! They were so good and NOT hard, crisp but tender! If biscotti is not your thing, give these a try, you might change your mind!
Provided by Mrs Goodall
Categories Dessert
Time 1h5m
Yield 40 biscotti
Number Of Ingredients 11
Steps:
- In a mixing bowl cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla and liqueur.
- In a bowl combine the flour, baking powder and salt.
- Add to the creamed mixture, mixing until blended.
- Fold in nuts and chocolate chips. Divide dough in half.
- On a greased and floured baking sheet pat out into two logs about 1/2 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart.
- Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
- Transfer from baking sheet to a rack.
- Let cool for 5 minutes. Place on a cutting board.
- With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
- Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
- Let cool on a rack.
- Store in a tightly covered container.
Nutrition Facts : Calories 94.3, Fat 5.2, SaturatedFat 2.4, Cholesterol 16, Sodium 54.8, Carbohydrate 10.9, Fiber 0.4, Sugar 5.6, Protein 1.4
MACADAMIA NUT BISCOTTI
Steps:
- Preheat oven 325. Toast macadamia nuts till fragrant ( not too much as they will continue toasting when baking). Puree 1 -1/2 cups nuts in food processor till looks like nut butter. Remove to small bowl. Puree 2 eggs in processor till doubled in volume about 3 mins. Mix kahlua and vanilla into sugar, slowly add to egg mixture along with melted butter, puree till mixed, add nut butter process to mix, should be smooth. In separate small bowl, whisk flour, baking powder and salt. Gently fold in half of flour mixture to nut butter, add remaining half flour mixture, add chocolate chips. Divide dough in half- flour hands and place 8x3in log on parchment lined pan. Repeat with remaining dough. Spray tops with cooking spray and egg wash. Bake 325- 25-30 minutes, till golden. Cool on rack 30 min., then slice diagonally into 1/2 inch slices. Place cut side down on cooling rack inside cooking sheet. Bake 35 min, rotating pan halfway through baking time. Cool completely. Store covered up to one month.
LEMON OR LIME AND MACADAMIA BISCOTTI
A lightly flavoured Biscotti with the crunch of macadamia nuts. These nuts are supposed to be very good for you so I tell myself I am eating healthy :) This recipe was one among my "Healthy Recipe Cards". I love these with a nice hot cup of coffee or tea.
Provided by Jen T
Categories Dessert
Time 35m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200'C.
- Sift the flours, baking powder and sugar into a bowl and stir to mix well.
- In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
- Add the egg mix to the dry ingredients and mix to form a stiff dough.
- Turn out the dough onto a floured board and divide into two and shape into 2 logs.
- Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
- Bake at 200'C for 15minutes.
- Remove logs from oven and allow to cool completely.
- Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray.
- Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
- When cold store in an airtight container.
Nutrition Facts : Calories 95.9, Fat 4, SaturatedFat 0.7, Cholesterol 21.1, Sodium 19.7, Carbohydrate 13.6, Fiber 1.1, Sugar 5.3, Protein 2.2
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