Nutty Biscotti Recipes

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NUTTY ORANGE BISCOTTI



Nutty Orange Biscotti image

Provided by Trisha Yearwood

Categories     dessert

Time 2h20m

Yield 2 dozen biscotti

Number Of Ingredients 10

4 large eggs
1 cup sugar
Grated zest from 1 orange plus 1 teaspoon juice
2 tablespoons vegetable oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds or nuts of your choice
Nonstick cooking spray

Steps:

  • In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.
  • Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.
  • Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.

TRIPLE NUT BISCOTTI



Triple Nut Biscotti image

A crunchy easy to make Triple Nut Biscotti. Made with walnuts, pistachios and almonds. The perfect Christmas Cookie or why not gift a few!

Provided by Rosemary Molloy

Categories     cookies

Time 50m

Number Of Ingredients 12

1/3 cup almonds ((skinned))
1/3 cup pistachios ((shelled))
1/3 cup walnuts
2 large eggs
3/4 cup sugar
2 cups + 2 tablespoons flour
1 pinch salt
1 teaspoon baking powder
1 1/2 teaspoons honey
1 teaspoon vanilla
zest 1/2 lemon
1 egg

Steps:

  • Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
  • On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
  • In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
  • Move the dough to a lightly floured flat surface and gently knead into a soft dough.
  • Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
  • Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!

Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Cholesterol 11 mg, Sodium 5 mg, Sugar 3 g, ServingSize 1 serving

NUTTY BISCOTTI



Nutty Biscotti image

Make and share this Nutty Biscotti recipe from Food.com.

Provided by Riverlivin

Categories     Dessert

Time 3h30m

Yield 36 biscotti

Number Of Ingredients 17

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon lemon extract
3 cups all-purpose flour
1 cup coarsely chopped lightly salted pistachio nut
1 cup coarsely chopped macadamia nuts
1/4 cup finely chopped pistachio nut (for nut coating)
1/4 cup finely chopped macadamia nuts (for nut coating)
8 -10 ounces white chocolate baking squares (for nut coating)
1 teaspoon finely shredded lemon peel (for nut coating)
1 tablespoon shortening, additional if needed (for nut coating)

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.

Nutrition Facts : Calories 191.7, Fat 10.7, SaturatedFat 3.8, Cholesterol 19.4, Sodium 105.6, Carbohydrate 22, Fiber 1.1, Sugar 12.7, Protein 3.1

NUTTY PINA COLADA BISCOTTI



Nutty Pina Colada Biscotti image

A refreshing biscotti reminiscent of the tropical drink. Great with tea or coffee! I never really measure the ingredients after rum but I've tried to approximate for you... My friends LOVE this recipe!

Provided by Mc Coy

Categories     World Cuisine Recipes     European     Italian

Time 1h1m

Yield 42

Number Of Ingredients 12

4 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
3 eggs
2 tablespoons rum
2 tablespoons pineapple juice
1 ½ teaspoons coconut extract
1 cup shelled pistachio nuts
½ cup chopped dried pineapple
½ cup sweetened flaked coconut

Steps:

  • In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
  • Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
  • Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 19.4 g, Cholesterol 24.9 mg, Fat 6.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 87.7 mg, Sugar 9 g

ITALIAN NUT BISCOTTI



Italian Nut Biscotti image

These biscotti's are the old Italian favorites, My Daughter-in-laws Mother always made these at Christmas for everyone to enjoy. Now this is my Favorite Biscotti recipe. I have been making them at christmas time & other times for years. My family always looks forward to my making them.They are great served with coffee or wine. These rusk-type cookies are studded with nuts and flavored with anise. You Twice bake them to a toasty crunchiness. They do take time,But,are well worth it. Prep time does not include Refrigerate time.

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 108 Cookies

Number Of Ingredients 9

2 cups sugar
1/2 lb butter, melted
1/4 cup anise seed
1/4 cup anisette or 1/4 cup anise-flavored liqueur
3 tablespoons whiskey (I always use Whiskey) or 2 teaspoons vanilla (I always use Whiskey)
6 eggs
5 1/2 cups all-purpose flour
3 teaspoons baking powder
2 cups coarsely chopped almonds

Steps:

  • In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
  • In another bowl, stir together flour and baking powder.
  • Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
  • Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
  • Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
  • Place loaves parallel and 4 inches apart,(this make 6 loaves).
  • Bake in a 375 degrees oven for 20 minutes or until lightly browned.
  • Remove loaves from oven and let cool on baking sheets until you can touch them.
  • Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
  • Bake 375 degree oven for 15 more minutes or until lightly toasted.
  • Transfer to racks to cool;Store air tight container.

NUTTY ORANGE BISCOTTI



Nutty Orange Biscotti image

Categories     Bake     Orange

Yield makes 2 dozen

Number Of Ingredients 10

4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange zest
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon orange juice
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds or nuts of your choice

Steps:

  • Preheat the oven to 325°F.
  • In a large bowl, beat the eggs and sugar together at high speed with an electric mixer for 5 minutes, or until foamy. Add the orange zest, oil, vanilla, orange juice, and almond extract, beating until blended. Sift the flour and baking powder together and add to the sugar mixture, beating well. Fold in the almonds by hand. Cover the dough in the mixing bowl and place in the freezer for 30 minutes or in the refrigerator 2 hours until firm.
  • Divide the dough in half. Shape each portion into a 5 × 8-inch log on a lightly greased baking sheet. Bake for 25 minutes or until firm. Cool the dough logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  • Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the greased baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.
  • From Trisha
  • I usually leave the fancy recipes to my sister, and this is one of hers, but it's easy to make. They look so fancy on the plate, and sound so cool, though, that people will think you worked really hard to make them.

CHOCOLATE NUT BISCOTTI



Chocolate Nut Biscotti image

Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)

Provided by Sue Hushin

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 18

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (4 ounce) package bittersweet chocolate bar with almond nougat, chopped
1 cup chopped hazelnuts

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.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 23.9 g, Cholesterol 15.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 113 mg, Sugar 12.3 g

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