Quaresmali Twice Baked Cookie Or Biscotti Recipes

HOLIDAY BISCOTTI

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange zest. Chill for 30 minutes. , Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes. , Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container.

QUARESMALI TWICE BAKED COOKIE OR BISCOTTI

Steps:

• Toast whole almonds for about 6- 8 minutes.
• Remove and cool.
• Put aside 2 cups of the almonds.
• To the remainder one cup of almonds chop very fine.
• Add the honey to the chopped almonds and mix well.
• Add the brown and white sugar and stir in well.
• In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
• Add in the honey/nut/sugar mixture and beat well.
• Add in the dry ingredients and the 2 cups of almonds that were set aside.
• Combine all well and make a stiff dough.
• Divide the dough into two pieces.
• On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
• Keep 4 inches between logs.
• Preheat oven to 350 degrees F.
• Brush both logs with the egg wash.
• Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
• Remove each log to a wire rack.
• Cool 10 minutes.
• Slice into slices with serrated knife.
• Place back onto parchment lined sheet.
• Bake for 8 minutes.
• Remove and turn slices over.
• Bake another and final 8 minutes, until toasty and golden.
• Remove to wire rack and cool completely.
• Store airtight tin container.
• Will keep month or so at room temperature.

TWICE BAKED COOKIES (BISCOTTI)

Steps:

• mix sugar butter anise and vanilla.
• beat in eggs.
• mix flour with baking powder.
• stir into sugar/butter/anise/vanilla and almonds.
• blend together.
• preheat oven 350.
• chill 2-3 hours.
• shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
• bake 20 mins 350.
• cut into 3/4 inch thick slices.
• place back on pan on sides for another 15 minutes.

BUTTER BRICKLE BISCOTTI

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.