Honey Nut Bran Biscotti Recipes

HAZELNUT, ORANGE AND HONEY BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

CINNAMON HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

HONEY NUT BRAN BISCOTTI

Steps:

• Preheat oven to 350°F and line cookie sheet with parchment paper.
• Combine all of the ingredients, except the pecans with an electric mixer.
• Dough will form a ball, but it is sticky.
• Add the pecans and combine with other mixture. (Here, I use dough hooks because of the consistency of the dough).
• With well floured hands turn dough out of bowl onto the cookie sheet.
• Pat the dough into two equal logs about 4 inches wide and 12 to 14 inches long.
• Slightly flatten the log.
• Bake at 350°F for 30 minutes.
• Remove the loaves on the parchment paper to a wire rack and cool for 15 minutes.
• Place the logs on a cutting surface and with a sharp serrated knife slice the log in to 1/2 inch slices.
• Return the parchment paper to the cookie sheet and place the slices on the cookie sheet with a cut side up.
• Return to the oven for 8 minutes.
• Remove and turn each slice over and return to the oven for an additional 8 minutes.
• The biscotti is best if left in the oven for more than 30 minutes after turning off the oven.
• Leave the oven door ajar.
• Allow the biscotti to cool on a wire rack completely.
• Biscotti will keep a long time in an air tight container.

HONEY NUT OAT BISCOTTI

Steps:

• In bowl, beat butter with sugar until fluffy; beat in honey.
• Beat in eggs, 1 at a time; beat in vanilla.
• Mix together flour, rolled oats, pecans, cinnamon, baking powder, baking soda and salt; stir into butter mixture until moistened.
• On large greased baking sheet, spoon batter into two 10 x 2 inch logs, smoothing surface with floured fingers.
• Bake in 350 F.
• oven for 30 minutes or until lightly browned.
• Let cool on pan for 5 minutes.
• Transfer logs to cutting board; cut diagonally into 1/2 inch thick slices.
• Stand slices up, slightly apart, on baking sheet.
• Reduce heat to 325 F.
• ;bake for 25 to 30 minutes or until golden and almost firm to the touch.
• Remove to rack and let cool.
• (Cookies can be stored in airtight container for up to 1 week.) Makes 30 cookies.
• VARIATION: Honey Nut Apricot Biscotti: For this softer, less crunchy version of the classic biscotti, reduce pecans to 3/4 cup and add 1/3 cup chopped dried apricots.
• Canadian Living Per cookie: about 145 calories, 2 g.
• protein, 6 g fat, 20 g carbohydrate.

FRUITED NUT BARS (BISCOTTI)

Steps:

• Preheat oven to 325°F
• Place nuts on a baking sheet in a single layer. Bake nuts for 8 to 10 minutes, until golden brown and aromatic. Remove from oven and let cool. Chop into hearty sized pieces.
• Cream butter and sugar in a large mixing bowl until light and creamy. Add in vanilla extract and eggs.
• In a separate bowl sift together the flour, baking powder and spices
• In a third bowl, sprinkle a tablespoon of the flour mixture on top of the dried fruit and mix together. (This helps to keep the fruit from clinging together in a lump).
• Combine the rest of the flour into the butter, sugar and eggs. Fold in the fruit and nuts by hand.
• Divide the dough into two.
• On a greased, sprayed or lined cookie sheet place half the dough spreading out into a log 1/2 inch high, 1 1/2 inches wide and about 14 inches long. (Keep your ends a little squared off so you don't have itty bitty dried cookies from the end.) Repeat with second log allowing space between for the two logs to expand.
• Bake in the middle section of the oven for 25 minutes or until lightly browned (also at 325 degrees). Let sit for a minute then remove to a rack for 5 minutes.
• Place logs on cutting board and using a serrated knife cut log into 1/2 inch pieces at a slight (45 degree) angle. Place the slices back onto the cookie sheet cut side up. Bake an additional 10 minutes.
• Allow cookies to completely cool before storing in a tightly covered tin. Stored well biscotti will last for a week or two.

HONEY BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
• Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
• Beat in sugar and honey until smooth, then add eggs one at a time.
• Add vanilla and orange flower water and mix to thoroughly combine.
• Mix dry ingredients into the wet just until mixed.
• The dough should be stiff at this point.
• Stir in the orange zest and pistachios.
• Divide dough in half.
• On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
• Bake in the preheated oven for 20-25 minutes, until golden.
• Remove from the oven and transfer logs to a cutting board.
• Reduce oven to 325°F
• While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
• If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
• Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
• [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].

HONEY AND ALMOND BISCOTTI

Steps:

• Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
• Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F.
• Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.

LEMON-NUT BISCOTTI

Steps:

• Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
• Beat in eggs, lemon peel, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
• On alightly floured surface, divide dough into 3 portions.
• Shape each portion into an 8-inch-long loaf.
• Place loaves at least 3 inches apart on prepared cookie sheets.
• Flatten loaves to about 2-1/2 inches wide.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
• (Loaves will spread slightly.).
• Let stand on cookie sheets on wire racks for 30 minutes.
• Reduce oven temperature to 325 degree F.
• Transfer loaves to a cutting board.
• Cut each loaf diagonally into 1/2-inch-thick slices.
• Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
• Bake in a 325 degree F oven for 8 minutes.
• Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
• Transfer to wire reacks; cool.
• For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
• Drizzle over biscotti.
• Let stand until frosting is set.
• Makes about 36 cookies.
• Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
• Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
• Seal, label, and freeze up to 3 months.
• To serve, thaw biscotti at room temperature 15 minutes.
• Drizzle with icing.