Easy Biscotti Recipes Recipe Box Recipe For Hand

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ANISE BISCOTTI



Anise Biscotti image

Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.

Provided by Laria Tabul

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 1h40m

Yield 60

Number Of Ingredients 11

2 cups white sugar
1 cup butter, softened
4 eggs
4 ½ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
⅓ cup brandy
1 ½ teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed

Steps:

  • Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
  • In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
  • Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
  • Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
  • Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  • Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 14.5 g, Cholesterol 20.5 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 88.3 mg, Sugar 6.8 g

BISCOTTI



Biscotti image

This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 42

Number Of Ingredients 6

½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

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.

Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g

EASY BISCOTTI



Easy Biscotti image

I found this recipe on the web about 5 years ago and can't remember where I found it. I wish I could so that they received the credit. I am a biscotti nut and this was the first recipe (and only) that I used. The results are fabulous and they are so easy to make even though they are triple-baked. I did change the ingredients just a little. Once you eat these you will never go back to store-bought again. I like them best dipped in a cup of hot tea.

Provided by Debby H

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

3/4 cup toasted almond (slivered works best)
1/4 lb butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 orange, zest of (make sure it is fresh)

Steps:

  • Preheat oven to 350.
  • Cream butter and sugar.
  • Add Eggs.
  • Mix until smooth.
  • Add orange zest and almond extract.
  • Continue mixing until well blended.
  • Sift in flour, baking powder and salt.
  • Stir in almonds.
  • On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
  • Place rolls lengthwise on a cookie sheet approx 2 inches apart.
  • Bake rolls at 350 for about 20- 25 minutes.
  • Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
  • Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
  • Lay the slices flat on the cookie sheet, then bake for 8 minutes.
  • Turn slices over and bake for an additional 8-10 minutes until slightly golden.
  • Remove and cool biscottis on a rack.
  • Store in an airtight container once they are cooled.

Nutrition Facts : Calories 159.9, Fat 8, SaturatedFat 3.3, Cholesterol 33.4, Sodium 96.3, Carbohydrate 19.4, Fiber 1, Sugar 7.8, Protein 3.3

BISCOTTI



Biscotti image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 4 dozen biscotti

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
3/4 cup canola oil
1 teaspoon pure vanilla extract
3 large eggs
Add ins: 1/2 to 3/4 cup (total) of your favorites, such as toasted coconut, raisins, walnuts, etc. (I use semisweet chocolate chips and then throw in a chopped-up toffee bar)
Cinnamon sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the flour, sugar and baking powder in a large bowl. Add the oil, vanilla and eggs and stir together. Toss in the add ins and combine with your hands. Form the dough into 3 to 4 loaves, depending on how big you want your cookies to be. (I do 4 loaves.) Place the loaves on parchment paper on a cookie sheet and sprinkle with cinnamon sugar.
  • Bake until golden brown, about 40 minutes. Allow to cool for 10 to 15 minutes, then slice on the bias. If you prefer traditional biscotti, after slicing, lay them flat on the cookie sheet. Reduce the oven temperature to 300 degrees F and continue to bake for another 10 to 15 minutes.

EASY BISCOTTI



Easy biscotti image

Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 8

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
milk or dark chocolate , melted, to decorate (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
  • In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
  • Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 127 calories, Fat 5 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

MEMORABLE BISCOTTI



Memorable Biscotti image

The enticing aroma of anise filled the kitchen and wafted through the house as Mom baked these crisp cookies when I was a girl. Mom always kept a big glass jar filled so we had a supply of these traditional cookies on hand. -Cookie Curci, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon anise extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; 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, form each portion into an 11x3-in. rectangle. , Bake at 300° for 35 minutes or until lightly browned. Carefully remove to wire racks; cool for 15 minutes. Increase heat to 325°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 317 calories, Fat 18g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY BISCOTTI



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

BISCOTTI



Biscotti image

Provided by Jacques Torres

Categories     Nut     Dessert     Bake     Winter

Yield About 5 1/2 dozen biscotti

Number Of Ingredients 13

For the biscotti:
Whole unblanched almonds - 3/4 cup (4 ounces; 100 grams)
Whole pistachios - 1/3 cup (1.6 ounces; 50 grams)
Cold unsalted butter, cubed - 7 tablespoons (3.5 ounces; 100 grams)
Granulated sugar - 3/4 cup (5.25 ounces; 150 grams)
All-purpose flour - 2 cups (8.8 ounces; 250 grams)
Anise seeds - 1 tablespoon (0.3 ounces; 8 grams)
Baking powder - 1 teaspoon (0.2 ounces; 6 grams)
Grated zest of 1 lemon
Pinch of salt
2 large eggs
For the egg wash:
1 large egg white, beaten

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.

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