Lauras Italian Gourmet Biscottis Recipes

LIMONCELLO AND ALMOND BISCOTTI

Limoncello and Almond Biscotti image

Provided by Giada De Laurentiis

Categories dessert

Time 40m

Yield 28 cookies

Number Of Ingredients 8

Ingredients

2 large egg whites, at room temperature
1/8 teaspoon kosher salt
1/2 cup granulated sugar
4 cups almond flour
1 cup slivered almonds
1/3 cup limoncello liqueur
1 tablespoon lemon zest (from 3 lemons)
1/3 cup confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

ITALIAN BISCOTTI AL LA SYD

Italian Biscotti Al La Syd image

The original of this recipe was from Pat Aldighieri & printed in our local newspaper, but I've increased the amount of nuts & cranberries, baked them less to give them a slightly softer texture & serve them as a regular cookie. However, if you want them really crisp, CAREFULLY bake them another 10-15 minutes. My daughter can't leave them alone [as long as they don't have the nuts!] & friends are always asking for the recipe! Your imagination is the only thing limiting the number of variations to this recipe!

Provided by Sydney Mike

Categories Dessert

Time 2h35m

Yield 130 serving(s)

Number Of Ingredients 10

Ingredients

1 lb unsalted butter, softened
4 cups granulated sugar
8 eggs, room temperature
1 tablespoon baking powder
2 teaspoons vanilla extract
1 (1 ounce) bottle anise
1 cup slivered almonds
8 cups all-purpose flour
3 cups dried cranberries
2 cups pistachio nuts

Steps:

Preheat oven to 350 degrees F.
In a large bowl mix the first 7 ingredients until well blended.
Stir in the flour one cup at a time.
When smooth, mix in cranberries & pistachios.
Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
Remove cookies from the oven & cool them completely before storing them in an air tight container.

Nutrition Facts : Calories 98.7, Fat 4.5, SaturatedFat 2, Cholesterol 20.5, Sodium 13.3, Carbohydrate 13.2, Fiber 0.6, Sugar 6.5, Protein 1.8

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