Enricos Biscotti Recipes

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
• Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

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.

ITALIAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

MRS. P'S BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.
• Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.
• Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.

ENRICO'S BISCOTTI

Steps:

• Preheat oven to 350. Line a baking sheet with parchment paper. Whisk together flour and baking powder. In a separate bowl of an electric mixer fitted with a paddle, beat butter and sugar on medium until creamy. Beat in eggs, one at a time. Continue beating until the mixture is light and fluffy. Add vanilla. With the mixer on low speed, gradually add the flour mixture mixing to form a soft dough. Remove bowl from the bixer. Fold in flavoring ingredients if you've chosen to use any. Divide the dough in half and shape into 2 logs directly on the prepared baking sheet. Bake 30 min until tops are firm to the touch and golden brown. Remove baking sheet to wire rack and cool 10-15 min. Slide the logs onto cutting board; with serrated knife, cut each log diagonally into 1/2 inch slices. Arrange, bake 10 min on each side, careful not to burn or color too much. Remove again and let cool completely on wire racks. Store biscotti at room temperature in an airtight container.

WENDY'S BISCOTTI

Steps:

• Preheat oven to 325°F. and lightly grease and flour a large baking sheet.
• In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
• Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 30 minutes, or until it no longer feels sticky.
• Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 5 minutes.
• On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden.
• Transfer biscotti to racks and cool completely. Biscotti keep in an airtight container at room temperature.