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
EASY MOCHA BISCOTTI
Simple yet delicious biscotti. Coffee and chocolate - what a wonderful combination. Tasty suggestions include adding 1/3 cup toasted almond slivers or 1/3 cup chocolate morsels.
Provided by D.A. Libby
Categories Desserts Cookies Biscotti Recipes
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
- Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
- Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
- Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
- Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.
Nutrition Facts : Calories 208 calories, Carbohydrate 29.5 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 128.5 mg, Sugar 12.6 g
SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
EASY BISCOTTI
I found this recipe on the web about 5 years ago and can't remember where I found it. I wish I could so that they received the credit. I am a biscotti nut and this was the first recipe (and only) that I used. The results are fabulous and they are so easy to make even though they are triple-baked. I did change the ingredients just a little. Once you eat these you will never go back to store-bought again. I like them best dipped in a cup of hot tea.
Provided by Debby H
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cream butter and sugar.
- Add Eggs.
- Mix until smooth.
- Add orange zest and almond extract.
- Continue mixing until well blended.
- Sift in flour, baking powder and salt.
- Stir in almonds.
- On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
- Place rolls lengthwise on a cookie sheet approx 2 inches apart.
- Bake rolls at 350 for about 20- 25 minutes.
- Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
- Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
- Lay the slices flat on the cookie sheet, then bake for 8 minutes.
- Turn slices over and bake for an additional 8-10 minutes until slightly golden.
- Remove and cool biscottis on a rack.
- Store in an airtight container once they are cooled.
Nutrition Facts : Calories 159.9, Fat 8, SaturatedFat 3.3, Cholesterol 33.4, Sodium 96.3, Carbohydrate 19.4, Fiber 1, Sugar 7.8, Protein 3.3
D'AMARETTI BISCOTTI
Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.
Provided by Rosina
Categories World Cuisine Recipes European Italian
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
- Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
- Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
- Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
- Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
- Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 14.7 g, Cholesterol 22.3 mg, Fat 4.1 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 59.6 mg, Sugar 5.7 g
BISCOTTI
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 4 dozen biscotti
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the flour, sugar and baking powder in a large bowl. Add the oil, vanilla and eggs and stir together. Toss in the add ins and combine with your hands. Form the dough into 3 to 4 loaves, depending on how big you want your cookies to be. (I do 4 loaves.) Place the loaves on parchment paper on a cookie sheet and sprinkle with cinnamon sugar.
- Bake until golden brown, about 40 minutes. Allow to cool for 10 to 15 minutes, then slice on the bias. If you prefer traditional biscotti, after slicing, lay them flat on the cookie sheet. Reduce the oven temperature to 300 degrees F and continue to bake for another 10 to 15 minutes.
BASIC BISCOTTI
Steps:
- Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
- For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
- For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
- For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.
MARIETTA'S BUTTERSCOTCH BOURBON BISCOTTI
These biscotti are not too sweet and easy to make. You do not have to use the bourbon but it does give it a little something extra. You can also drizzle melted butterscotch on them, but remember that will make them sweeter.
Provided by Marietta Higgins-Spillone
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sugar and 3 eggs together in a large bowl until light and fluffy. Mix in butter, bourbon, and vanilla extract.
- Sift flour and baking powder together in a small bowl; add to egg mixture and stir until smooth dough forms. Fold in butterscotch chips and pecans.
- Turn dough out onto a lightly floured work surface; divide into 4 equal pieces. Roll each piece into 2-inch wide by 9-inch long log; place on baking sheet. Brush logs with beaten egg.
- Bake in preheated oven until pale golden, about 25 minutes. Cool until firm, about 15 minutes.
- Cut each log diagonally into 1-inch thick slices on a work surface; place slices, cut-side down, on baking sheet.
- Bake in oven until tops are golden, about 10 minutes. Invert slices and bake until tops are golden, about 10 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 25.5 g, Cholesterol 41.2 mg, Fat 9.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 62.1 mg, Sugar 13.2 g
CHERRY MANDLBRODT
Often referred to as Jewish biscotti, my grandmother got this recipe from a neighbor over 40 years ago. They both used almonds, my mother used walnuts and I prefer pecans. It has a sweeter taste and softer texture than biscotti. A great hit with kids!
Provided by Shortcake
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
- Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
- Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 26.7 g, Cholesterol 23.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 77.9 mg, Sugar 8.6 g
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