CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
ALMOND AND RAISIN BISCOTTI
Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.
Provided by Anne Burrell
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
- whole eggs one at a time. Stir in the vanilla.
- Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
- Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!
ABSOLUTELY AMAZING ALMOND BISCOTTI
This is one of our favorite biscotti recipes-it is simply superb with a cup of hot, spiced Chai tea! It's also excellent if 3/4 cup dried cherries or cranberries are added!
Provided by Moogliwoogli
Categories Dessert
Time 1h20m
Yield 36 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Spray large baking sheet (12x19-inch) with Pam or oil.
- If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
- Combine all-purpose flour, baking powder, baking soda and salt and set aside.
- Cream sugars and butter until creamy and smooth using an electric mixer.
- Add eggs, almond and vanilla extracts, stir until well mixed.
- Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
- Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
- Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
- Repeat with the other dough ball and place both logs side by side on the cookie sheet.
- Bake 30 minutes until dry. Allow to cool 10 minutes.
- Slice each log into 18 slices, about 1/2 inch each.
- Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
- Cool biscotti on a rack.
- Can dip or stripe in white or dark chocolate.
- Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!
Nutrition Facts : Calories 127.5, Fat 4.7, SaturatedFat 1.2, Cholesterol 18.9, Sodium 68.8, Carbohydrate 18.8, Fiber 1, Sugar 9.8, Protein 2.9
TOASTED ALMOND BISCOTTI
Steps:
- Preheat oven to 350 degrees. Spread the almonds on a baking sheet, place in the oven and toast for about 15 minutes.
- Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
- Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar and almond extract into the remaining eggs until blended. Stir in the flour mixture to form a soft dough.
- When the almonds are toasted, remove them from the oven and transfer them to a bowl. Line the baking sheet with parchment paper.
- Divide dough in half and place one portion on well-floured work surface. With floured hands, pat into a six-inch square. Scatter half of almonds on dough and press them into surface. Roll dough into cylinder about 2 inches in diameter and 12 to 15 inches long. Place on parchment-lined baking sheet. Repeat with remaining dough. Brush the tops of both cylinders with the reserved egg.
- Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
ROBIN'S ALMOND BISCOTTI
Make and share this Robin's Almond Biscotti recipe from Food.com.
Provided by Wordartist
Categories Dessert
Time 49m
Yield 48 biscotti, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, or spray with non- stick spray. In medium bowl, sift together flour, baking powder, salt and baking soda.
- In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended (about 1 minute).
- Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds.
- Blend in half of the flour mixture with a spatula, then beat with a mixer on low speed for several seconds.
- Add remaining flour mixture and continue beating until smooth, about 5 seconds. (If mixture is too wet, or seems sticky to touch, add the remaining flour).
- Add almonds and beat just to combine.
- Divide dough into 2 pieces, smoothing each into a 12 x 2 inch strip on the baking sheet.
- Bake until firm and lightly golden in color, 15-20 minutes.
- Remove and let cool for for 2 minutes, leave the oven on.
- Slide loaves onto cutting board and with serrated knife, cut loaves diagonally into 1/2 inch thick slices.
- Discard the ends, or eat them.
- Place slices, cut sides down back on the baking tray, (they can touch).
- Bake for 7 minutes and then turn over and bake the other side for 7 minutes.
- Let cool completely on wire rack.
- Once cool, store in airtight container.
Nutrition Facts : Calories 45.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 8.8, Sodium 28.3, Carbohydrate 8.6, Fiber 0.2, Sugar 4.3, Protein 1.1
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