Ellies Biscotti Recipes

BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS

Biscotti with Dried Cherries, Chocolate and Almonds image

Provided by Ellie Krieger

Categories dessert

Time 1h5m

Yield 12 biscotti

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)

Steps:

Preheat oven to 350 degrees F.
In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients until the mixture forms a dough. Stir in the cherries, almonds and chocolate.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 230, Fat 10 grams, SaturatedFat 1.8 grams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams

BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS

Biscotti with Dried Cherries, Chocolate And Almonds image

Provided by Ellie Krieger

Categories dessert

Time 1h30m

Yield 12 biscotti, 1 biscotti is a serving

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)

Steps:

Preheat oven to 350 degrees F.
In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut-side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.

Nutrition Facts : Calories 230 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 178 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 5 grams

HONEY PISTACHIO BISCOTTI

Honey Pistachio Biscotti image

Provided by Ellie Krieger

Categories dessert

Time 1h5m

Yield 15 biscotti

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons honey
2 large eggs
1/4 cup olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup unsalted, shelled pistachios

Steps:

Preheat oven to 350 degrees F.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.

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