Cookies Cream Biscotti Recipes

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

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.

BISCOTTI

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.

COOKIES & CREAM BISCOTTI

Steps:

• Heat oven to 350°F.
• Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Use floured hands to shape each half into 9x3-inch loaf on baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until golden brown and toothpick inserted in centers comes out clean. Cool 10 min. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake 10 to 12 min. on each side or until lightly toasted on both sides. Remove to wire racks; cool completely.
• Drizzle cooled biscotti with melted chocolate.

CHOCOLATE CHIP BISCOOKIE

Steps:

• Preheat the oven to 350 degrees F.
• Line a large rimmed baking sheet with parchment. Sift the flour, baking powder and salt in a medium bowl and set aside.
• Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes. Add one egg at a time, making sure to mix well before each addition. Add the vanilla and almond meal and mix.
• Add the flour mixture to the egg mixture and beat until combined. The dough will be thick and sticky. Fold in the chocolate chips and pecans.
• Transfer the dough to a lightly-floured surface; divide in half. Using floured hands, shape each piece of dough into a log about 10-inches long. Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake until browned and set, about 20 minutes. Transfer to a rack; let cool for 10 minutes.
• Reduce the oven temperature to 300 degrees F.
• Transfer the biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices. Arrange the slices cut-side down on baking sheets. Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes. Transfer the baking sheets to racks and let cool completely.
• Biscookies can be made 3 days ahead. Store in an airtight container at room temperature.

COOKIES AND CREAM BROOKIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22x33 cm) pan with nonstick cooking spray.
• To make the brownie portion, place the semisweet chocolate chips and butter in a large, microwave-safe bowl. Place in the microwave and heat on high power in 30-second intervals, stirring between, until the chocolate is melted and smooth.
• Whisk in the granulated sugar until smooth.
• Add the eggs, vanilla, salt, and cocoa powder, and whisk until well mixed.
• Add the flour and, using a spatula, stir carefully until incorporated, but not overmixed.
• Fold in the chopped Oreos. Set aside.
• To make the cookie portion, cream together the butter, cream cheese, and granulated and brown sugars in the bowl of a stand mixer, or in a large bowl using a hand mixer, until smooth and fluffy.
• Mix in the egg and vanilla.
• Sift the flour, baking soda, and salt together into a medium bowl. Then mix in with the wet ingredients until well combined.
• Gently fold in the cookies and cream bars and Oreos. Set aside.
• To assemble the brookie, spread the brownie batter in the prepared pan.
• Use your hands to evenly drop flattened portions of cookie dough over the top of the brownie mixture in the pan, covering it completely. Note: the cookie dough is not going to easily spread, so just drop in flattened portions; it will bake together.
• Bake for 40-50 minutes until the top is dark golden brown and a toothpick inserted all the way into the brownie layer comes out clean.
• Let cool for 1-2 hours and then cut into 24 squares.
• Enjoy!

SOUR CREAM BISCOTTI

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; gradually add to creamed mixture. , Line two baking pans with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8x2-1/2x3/4-in. loaves; place on foil. Bake until golden, 20-25 minutes. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes. , Place on a cutting board; using a serrated knife, slice diagonally 3/4-in. thick. Place slices, cut side down, on ungreased baking sheets. Bake until golden, 8-10 minutes. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container.

BISCOTTI

Steps:

• Prepare the biscotti. Preheat the oven to 300°F (150°C). Spread the almonds and pistachios evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting the nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
• Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes; the mixture will hold together in a soft dough. Add the cooled toasted nuts and mix until they are evenly incorporated, about 1 minute. If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.
• Remove the dough from the mixing bowl and place on a very lightly floured work surface. If the dough is sticky and hard to work with, it is too soft. To fix this, flatten it into a disk, cover with plastic wrap, and place it in the refrigerator for a minimum of 1 hour. (When the butter in the dough gets cold, the dough will stiffen.) Remove from the refrigerator and proceed.)
• Preheat the oven to 350��F (175°C). Divide the dough into three equal pieces. Use the palms of your hands to roll each piece on the lightly floured work surface into a rope 1 to 1 1/2 inches in diameter. Each rope should be even and fit on your baking sheet lengthwise. If the dough sticks to your hands or to the work surface as you are rolling it, dust it lightly with flour. Roll firmly to remove any trapped air bubbles. (At this stage, you can wrap the dough well in plastic wrap and freeze for up to two weeks. Bring it back to room temperature before baking.)
• Place two of the biscotti ropes on a parchment paper-covered baking sheet. You will only have room for two because they spread as they bake. With a pastry brush, lightly brush each rope with the egg white; this will add shine to the baked biscotti. Bake until golden brown, about 30 minues. Remove from the oven and let cool slightly on the baking sheet.
• Use a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies. If you do this while the biscotti are still warm, they will not crumble. The biscotti will harden as they cool. If they are still soft when you slice them, place the slices on a baking sheet and bake at 300°F (150°C) for another 10 to 15 minutes. Repeat the baking and cooling procedure with the remaining biscotti rope.
• Store in an airtight container at room temperature for two to three weeks.

CHOCOLATE-FILLED BISCOTTI

Steps:

• For cream cheese filling dough: In medium bowl, combine flour, baking powder and salt.
• In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add the sugars and beat 3 minutes or until light and creamy.
• Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended.
• Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 8 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
• When ready to roll out dough, prepare chocolate filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts; stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.
• Preheat oven to 350 degrees. Grease 2 large cookie sheets.
• Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10-inch by 6-inch rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).
• Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
• Bake logs 20-22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
• While logs bake, repeat with remaining dough and filling.
• Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature for up to 2 weeks or in freezer up to 3 months.
• To serve, sprinkle logs with confectioners' sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room temperature before sprinkling with sugar and slicing).

CLASSIC BISCOTTI

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.