BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
ITALIAN BISCOTTI COOKIES
My 85 year old Italian friend, made these the other night for our dance. She got the recipe from her great aunt, who got it from Italy. I have not made them myself, but I plan to as soon as I can. They were really really good.
Provided by Lighthouse Rita
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In mixer blend butter and sugar, add eggs, one at a time and mix together. Add whiskey, vanilla, anise flavor and mix.
- Sift flour, salt and baking powder and gradually add to above mixture. Blend well.
- By hand, mix in nuts and anise seed -- MIx well.
- On a greased cookie sheet, using two spatulas, make rows of dough about 1 1/2 inches wide, more or less. Use spatualr to make somewhat of a roll.
- Bake 350 degrees, about 20 minutes, until light brown. Take out and cool a bit (put next batch i9n oven.
- Slice first batch in diagonal slices, arrange cookies on each side, put back in oven and bake each side for 10-15 min ( until brown).
Nutrition Facts : Calories 169.9, Fat 7.7, SaturatedFat 2.9, Cholesterol 33.4, Sodium 132.2, Carbohydrate 21.2, Fiber 1.1, Sugar 10.8, Protein 3.4
ITALIAN BISCOTTI
These additive Italian cookies are meant for dunking, but are good just eaten alone. The word "biscotti" refers to their preparation--they are twice baked. They are just wonderful.
Provided by Mimi in Maine
Categories Dessert
Time 1h35m
Yield 45 cookies
Number Of Ingredients 9
Steps:
- In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
- Add the sugar, flour, soda, and salt; beat until a dough forms.
- Add the nuts.
- Turn the sticky dough onto a lightly floured board; knead several times.
- Divide the dough in half.
- With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
- Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
- Bake at 325 degrees for 40 minutes.
- Remove and cool for 10 minutes.
- Reduce oven to 275 degrees.
- On a cutting board, cut the logs diagonally into 3/4" thick slices.
- Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
- Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
- Remove and cool completely.
Nutrition Facts : Calories 55.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 9.4, Sodium 46.6, Carbohydrate 9.2, Fiber 0.4, Sugar 4.6, Protein 1.5
CHOCOLATE CHILE BISCOTTI
The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.
Provided by Ligaya Mishan
Categories cookies and bars, dessert
Time 3h
Yield 36 to 40 small biscotti
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
- Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
- Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
- Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
- Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
- Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
- For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
- Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
- Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.
More about "italian biscotti cookies recipes"
TRADITIONAL ITALIAN BISCOTTI RECIPE - THE FOREIGN FORK
From foreignfork.com
5/5 (1)Total Time 1 hr 5 minsCategory Cookies, DessertCalories 170 per serving
- Cream butter and sugar well with an electric mixer. Add sour cream, well-beaten eggs, and anise seeds, mixing between each ingredient.
TRADITIONAL ITALIAN BISCOTTI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (39)Total Time 41 minsCategory DessertCalories 113 per serving
ITALIAN BISCOTTI - THE MERCHANT BAKER
From themerchantbaker.com
ITALIAN BISCOTTI - ICED VANILLA SUGAR COOKIES - MUMMY IS COOKING
From mummyiscooking.com
ITALIAN SESAME SEED COOKIES (BISCOTTI REGINA) - DON'T SWEAT THE …
From dontsweattherecipe.com
BISCOTTI RECIPES - BETTYCROCKER.COM
From bettycrocker.com
30 OF OUR BEST BISCOTTI RECIPES - FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
31 OLD-WORLD ITALIAN COOKIE RECIPES YOUR GRANDMOTHER …
From tasteofhome.com
18 BISCOTTI RECIPES PERFECT FOR YOUR COFFEE BREAK | TASTE OF …
From tasteofhome.com
HOW TO MAKE BISCOTTI {TRIPLE TESTED} | MARCELLINA IN CUCINA
From marcellinaincucina.com
AUTHENTIC ITALIAN ANISE BISCOTTI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
10 BEST ITALIAN BISCOTTI LEMON RECIPES | YUMMLY
From yummly.com
10 BEST ITALIAN ALMOND BISCOTTI RECIPES | YUMMLY
From yummly.com
25 ITALIAN COOKIE RECIPES LIKE GRANDMA MADE - INSANELY …
From insanelygoodrecipes.com
ITALIAN ANISETTE BISCOTTI COOKIES - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
ITALIAN BISCOTTI COOKIE RECIPE - MIMI'S FAVORITE - LIFE BY LEANNA
From lifebyleanna.com
ITALIAN TORCETTI COOKIES/BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ITALIAN BISCOTTI COOKIES RECIPE - LIZ'S PANTRY
From lizspantry.com
BISCOTTI RECIPES - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE BISCOTTI: KATIE'S ITALIAN GRANDMA SHARES RECIPE
From youtube.com
SICILIAN SESAME COOKIES: BISCOTTI REGINA - ITALY MAGAZINE
From italymagazine.com
BISCOTTI REGINA RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
SOFT ITALIAN BISCOTTI RECIPE - EVER AFTER IN THE WOODS
From everafterinthewoods.com
SOFT ITALIAN BISCOTTI RECIPE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
THE BEST EASY AND CLASSIC BISCOTTI RECIPE | COOKIES AND CUPS
From cookiesandcups.com
ITALIAN BISCOTTI REGINA RECIPE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
SIMPLE HOMEMADE ITALIAN S COOKIES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ITALIAN ALMOND BISCOTTI COOKIE RECIPE - SUZAN MUNN
From suzanmunn.blogspot.com
SESAME SEED COOKIES - BISCOTTI REGINA - COOKING WITH NONNA
From cookingwithnonna.com
AUTHENTIC ITALIAN COOKIE RECIPES - FOOD AND JOURNEYS
From foodandjourneys.net
TRADITIONAL ITALIAN BISCOTTI (CANTUCCI TOSCANI) - MEDITERRANEAN LIVING
From mediterraneanliving.com
HOMEMADE ALMOND BISCOTTI COOKIES - COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
LEMON BISCOTTI-ITALIAN LEMON BISCOTTI WITH A DELICIOUS LEMON SUGAR ...
From savoringitaly.com
ITALIAN PISTACHIO BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEST CATALAN BISCOTTI RECIPE - HOW TO MAKE CATALAN BISCOTTI
From 177milkstreet.com
REGINELLE {ITALIAN SESAME COOKIES} - ITALIAN RECIPE BOOK
From italianrecipebook.com
CANTUCCI {ALMOND BISCOTTI FROM TUSCANY} - ITALIAN RECIPE BOOK
From italianrecipebook.com
ITALIAN BISCOTTI RECIPE AKA TWICE-BAKED COOKIES
From theitaliangrandmama.com
ITALIAN SESAME COOKIES REGINA - THERESCIPES.INFO
From therecipes.info
BISCOTTI COOKIE RECIPES - CHOCOLATE ALMOND BISCOTTI - ITALIAN COOK
From italiancook.ca
GREAT NONNA JANINA'S BISCOTTI - COOKING WITH NONNA
From cookingwithnonna.com
THE BEST ITALIAN COOKIES RECIPES EVER MADE! - THE BELLA VITA
From the-bella-vita.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