Grape Nuts Biscotti Recipes

GRAPE NUTS BISCOTTI WITH CINNAMON FROSTING

Steps:

• Preheat oven to 375 degrees Fahrenheit and line one to two cookie sheets with Gefen Parchment Paper.
• Beat eggs and sugar. Add oil, vanilla and almond extract.
• Add flour, baking powder, and salt. Mix until just incorporated.
• Mix in cereal and almonds. Do not overmix.
• Allow dough to rest for 15 minutes.
• Form dough into a log the length of your baking sheet (for smaller biscotti, divide dough in half and form a log on two baking sheets).
• Bake for 25 minutes. Remove from oven and slice into half-inch slices while still hot.
• Lower oven temp to 325 degrees Fahrenheit.
• Lay biscotti slices on their side and return to oven for another seven minutes
• In a bowl, combine icing sugar, milk, cinnamon, and vanilla and stir until there are no lumps.
• While biscotti are still warm, drizzle the frosting over with a spoon or fork.

GRAPE-NUTS BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• Beat together eggs and sugar.
• Add rest of ingredients.
• Mix well.
• Divide dough into 3 loaves.
• Oil cookie sheet.
• Bake 15 minutes.
• Cool.
• Slice (approx. 12 per loaf) and bake 15-20 minutes or until lightly brown.

CHOCOLATE NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
• In a small bowl, mix flour, baking powder and salt.
• Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
• Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
• Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

GRAPE NUT BISCOTTI

Steps:

• Place all dry ingredients into a bowl and blend together. Make a well in the center of the mixture. Mix eggs, oil, almond extract, and orange zest together and add to the dry mixture all at once.
• With hands or slotted spoon, work dry mixture with liquids until a dough has been formed. Turn mixture out on a lightly floured surface and roll into log approx 15 inches long. Place log onto a sill pack baking sheet. Press log into a sheet of dough approximately ¾-inch thick by 6 x 15.
• Bake in a 350 degree oven for 30 to 35 minutes until lightly colored on top. Remove from oven and cool slightly.
• Remove to a cutting board. Using a sharp knife, cut cylinders diagonally into 3/4 inch slices. Carefully place slices back on the baking sheet, cut sides down, and return to the oven for 15 minutes more. Bake until sides are golden and biscotti have dried out a bit. Remove from the oven and cool on wire racks. They should be crunchy.

NUTTY BISCOTTI

Steps:

• Preheat oven to 350 degree F.
• Line cookie sheet with parchment paper.
• Beat butter with mixer on medium to high speed 30 seconds.
• Add sugar, soda, baking powder, and salt; beat until combined.
• Add eggs, lemon peel and juice, and extract. Beat until combined.
• Add flour; beat until combined. Stir in nuts.
• Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
• Bake 35 to 40 minutes or until beginning to brown (logs will spread).
• Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
• Place, cut sides down, on ungreased cookie sheet.
• Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
• NUT COATING: Combine the pistachios and the macadamias. In small saucepan melt 8 to 10 ounces white chocolate baking squares over low heat. Stir in 1 teaspoon finely shredded lemon peel and 1 tablespoon shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely.