GRANDMA'S BISCOTTI RECIPE
My grandma's biscotti recipe - a family favorite for decades!
Provided by Michelle
Categories Snack
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and butternut flavoring, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts (if using).
- Divide the dough into four equal pieces and shape each into a log about 10 inches long by 4 inches wide. Place two on each sheet and bake for 24 to 27 minutes, or until firm to the touch and lightly browned. Remove from the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
- Increase the oven temperature to 375 degrees F.
- Using a sharp knife, slice each log on the diagonal into ½-inch slices. Arrange the slices cut side-up on the baking sheets and return to the oven for an additional 15 to 20 minutes, or until golden brown (or done to your liking), flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : Calories 97 kcal, Carbohydrate 15 g, Protein 2 g, Fat 2 g, Cholesterol 13 mg, Sodium 6 mg, Sugar 4 g, ServingSize 1 serving
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 2 Dozen
Number Of Ingredients 11
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 15 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 resealable plastic bags up to 3 weeks.
GRANDMA GERALDINE'S FAMOUS BISCUITS
Eddie Jackson can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. She was the head chef at the high school in his hometown, Americus, GA, for more than 45 years, and as a kid Eddie spent mornings in the cafeteria, helping her prep. "Seeing how excited the kids would get as they came through the breakfast line to get my grandmother's biscuits stuck with me," Eddie says. The women in his family have passed down the recipe for generations. This recipe works for drop biscuits or cutouts. "My grandmother would do both," Eddie says.
Provided by Eddie Jackson
Categories side-dish
Time 35m
Yield About 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
- Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
- Bake the biscuits until golden brown on top, 15 to 17 minutes.
AUNT GEN'S BISCOTTI
Provided by Ron Lieber
Categories dessert
Time 1h5m
Yield About 4 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, cream together shortening and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add anise extract and vanilla extract, and mix well.
- In a separate bowl, sift together 4 cups of flour, cream of tartar and baking powder. Stir in anise seeds and hazelnuts. Gradually add to shortening mixture, mixing well; dough will be soft and sticky.
- Turn dough onto a lightly floured work surface. Using floured hands, lightly knead the dough, sprinkling with flour as needed until dough is soft but no longer sticky. Pat dough into four loaves a scant 1/2 inch high (they will rise when baked), about 3 inches wide, and 6 to 8 inches long.
- Spray two baking sheets with oil, and place loaves on them. Bake until lightly browned, about 25 minutes. Remove from oven, and cut diagonally into slices about 1 inch wide. Place slices cut-side down and return to oven to bake until undersides are light golden brown, 8 to 10 minutes. Turn cookies and bake again 8 to 10 minutes until cookies are hard and golden brown on both sides.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
AUNT VICTORIA'S BISCOTTI
Provided by Amanda Hesser
Categories side dish
Time 1h
Yield about 4 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place kernels on a baking sheet, and toast in oven until they smell nutty, about 5 minutes. Remove from oven, and let cool. Chop finely.
- In bowl of a mixer fitted with a paddle, cream butter until fluffy. Add sugar, and cream again until fluffy. Beat in eggs until mixture is smooth. Beat in grappa, anise extract and aniseed. In another bowl, mix flour, baking powder and salt. Beat them in just until mixed. Stir in chopped kernels.
- Lower oven temperature to 325. Set an oven rack in upper third of oven. On a lightly floured board, make rolls of dough an inch or so thick and the length of your baking sheet. Set them on the sheet 2 inches apart, and bake on the oven rack until they are set and lightly browned on top, about 25 minutes. Cool rolls on a rack 5 minutes, and slice diagonally 1/2 inch thick.
- Lay slices back on baking sheet, and return to 325-degree oven for 5 minutes to dry them. Turn slices, and dry 5 minutes more. Cool on a rack, and store in a tightly covered container. The flavor improves if cookies are stored a few days.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 3 grams, TransFat 0 grams
AUNT MARY'S ITALIAN BISCOTTI
This recipe was taken from a Sebastiani vineyard cookbook I bought for my Mom. The lemon and orange peel give these biscotti a wonderful flavor!
Provided by Fresca
Categories Dessert
Time 45m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- add eggs one at a time beating well after each addition.
- Add vanilla.
- Sift together flour, baking powder and salt and ad slowly to creamed mixture.
- Stir in lemon and orange peels, anise seeds and nuts and blend well.
- divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
- Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
- Bake at 350F for 15 minutes.
- Remove and slice rolls crosswise 3/4 inches.
- Lay cut side down and bake additional 7 minutes.
- Flip to other side of cookie and bake another 7 minutes.
- Makes approx 4 dozen biscotti. ENJOY!
- Freezes well.
- Note: If you want sweeter, increase sugar to 1 full cup.
Nutrition Facts : Calories 80.3, Fat 3.9, SaturatedFat 1.4, Cholesterol 18.3, Sodium 74.9, Carbohydrate 9.9, Fiber 0.6, Sugar 3.3, Protein 1.9
GRANOLA BISCOTTI
"This cranberry-studded treat is low in fat but high on flavor," writes Lori Waites from Frankenmuth, Michigan. "Because it freezes so well, I always double the recipe!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough. , Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 1-1/2-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 20-25 minutes or until golden brown. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 75 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MARK BITTMAN'S BASIC BISCOTTI
I love Mark Bittman! This comes from "How to Cook Everything." This was my first time making biscotti, and they came out absolutely wonderful -- this was such an easy recipe. Best of all, he gives it not as a recipe, but as a template; you can essentially add anything and make whatever kind of biscotti you want. The only near-problem I found is that the 30 minute initial cooking time was too long for me; the edges of my logs were quite brown. Next time I'll try for 25-28 minutes, and go a full 20 minutes for the second round in the oven. The serving size is based on half biscotti; I got 24 very large biscotti, and consider half a cookie a serving.
Provided by KLHquilts
Categories Dessert
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
- Butter and flour two cookie sheets (or spritz 'em with baking spray; that worked well for me). Divide dough in half and shape each into a "log" about 2" wide. This will spread quite a bit during baking, so if you try to cram 'em on to one baking sheet, bear that in mind.
- Bake until logs are golden and beginning to crack on top. Bittman says this is 30 minutes; for me, it was closer to 25 minutes. (At 30 minutes mine were a little overdone.) Remove from oven and drop temperature to 250.
- When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagnonal. (You can always eat the little nubby ends that are left over!)
- Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
- Cool on wire racks.
- NOTE: Mr. Bittman makes lots of wonderful suggestions for variations. I threw in a cup of chopped blanched almonds and half a cup of currants, and used almond extract. You can throw in any spice you like (cinnamon, anise, nutmeg); a cup of nuts (almonds or hazelnuts); chocolate chips; citrus zest; crystallized ginger; dried fruit -- you can change the flavor of your extract to match. You can also wait until your biscotti are cool, and then top 'em with a chocolate glaze (4 oz. good chocolate mixed with 2 tablespoons butter and a little extract for flavoring).
- Enjoy!
Nutrition Facts : Calories 45.1, Fat 1.2, SaturatedFat 0.7, Cholesterol 11.4, Sodium 30.2, Carbohydrate 7.7, Fiber 0.2, Sugar 3.1, Protein 0.9
More about "grandma ferrantes biscotti recipes"
GREAT GRANDMA’S ITALIAN BISCOTTI RECIPE| TRADITIONAL SOFT
From youtube.com
Author KK's ReflectionsViews 3.1K
TOASTING GRANDMA'S BISCOTTI | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
GREAT NONNA JANINA'S BISCOTTI - COOKING WITH NONNA
From cookingwithnonna.com
ITALIAN GRANDMA MAKES BISCOTTI WITH NUTS & DRIED FRUIT
From cfood.org
PISTACHIO ALMOND BISCOTTI - WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
GRANDMA CATRINO’S BISCOTTI - DINNER: A LOVE STORY
From dinneralovestory.com
ITALIAN GRANDMA MAKES BISCOTTI WITH NUTS & DRIED FRUIT
From pizzapartiesofamerica.com
GRANDMA DELCARLOS BISCOTTI - BIGOVEN.COM
From bigoven.com
GRANDMA’S ALMOND CHERRY BISCOTTI - ENDURANCE BAKING
From endurancebaking.com
RECIPE: GRANDMA SANTORO BISCOTTI | RECIPES | RICHMOND.COM
From richmond.com
MARIO BATALI’S GRANDMA’S BISCOTTI RECIPE - COPY ME THAT
From copymethat.com
BISCOTTI WITH ORANGE ZEST AND GRAND MARNIER - KEVIN LEE JACOBS
From agardenforthehouse.com
BISCOTTI. – GRANDMA'S RECIPES.
From grandmasrecipes.uk
GRANDMA BATALI'S CHOCOLATE BISCOTTI - PUNCHFORK
From punchfork.com
GRANDMA'S ITALIAN BISCOTTI COOKIES - FOOD FOR YOUR BODY, MIND, AND ...
From gloriagoodtaste.com
BISCOTTI THAT MAY GET YOU BLACKLISTED - AT FRAN'S TABLE
From atfranstable.com
BISCOTTI RECIPE ITALIAN GRANDMA' MAKES ANISETTE BISCOTTI
From everybodylovesitalian.com
GRANDMA FERRANTE'S BISCOTTI | BISCOTTI RECIPE, CRANBERRY RECIPES, …
From pinterest.com
ITALIAN GRANDMA MAKES BISCOTTI WITH ANISETTE
From pizzapartiesofamerica.com
GRANDMA BISCUITS | SICILIAN COOKING
From siciliancookingplus.com
BISCOTTI RECIPE - SIMPLE JOY
From simplejoy.com
GRANDMA FERRANTE'S BISCOTTI | RECIPE | ORANGE BISCOTTI …
From pinterest.co.uk
JENNIFER GARNER'S FAVOURITE BISCOTTI RECIPE - CHATELAINE
From chatelaine.com
BISCOTTI ARCHIVES - GRANDMA RAISED IN THE SOUTH
From grandmaraisedinthesouth.com
AMARETTI COOKIES – ITALIAN GRANDMA GINA’S RECIPE
From everybodylovesitalian.com
SUPER EASY HOMEMADE BISCOTTI RECIPE (MY NONNA'S RECIPE)
From stayingclosetohome.com
RECIPES ARCHIVES - FERRANTE WINERY & RISTORANTE
From ferrantewinery.com
HOW TO MAKE BISCOTTI: KATIE'S ITALIAN GRANDMA SHARES RECIPE
From youtube.com
GRANOLA BISCOTTI | RECIPE | KITCHEN STORIES
From kitchenstories.com
GRANDMA'S ITALIAN BISCOTTI COOKIES LARGE BATCH RECIPE - CUISINART
From cuisinart.com
GRANOLA BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
DINNER: A LOVE STORY FRIED RICE, GRANDMA’S BISCOTTI, BOARD GAMES
From dinneralovestory.com
MAMMA LIDIA’S BISCOTTI - IL GLOBO
From ilglobo.com
GRANDMOTHER TURNS BISCOTTI RECIPE INTO BUSINESS - THE STAR BANNER
From ocala.com
GRANOLA BISCOTTI | KING ARTHUR BAKING
From kingarthurbaking.com
BISCOTTI - GRANDMA RAISED IN THE SOUTH
From grandmaraisedinthesouth.com
GRANDMA'S BISCUITS IS A DESSERTS BY MY ITALIAN RECIPES
From myitalian.recipes
HOW TO MAKE BISCOTTI: KATIE'S ITALIAN GRANDMA SHARES RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love