Self Rising Nut Spice Biscotti Recipes

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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

CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

SELF-RISING BISCUITS



Self-Rising Biscuits image

Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 14

Number Of Ingredients 3

2 cups Gold Medal™ self-rising flour
1/4 cup shortening
3/4 cup milk

Steps:

  • Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
  • On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Categories     Food Processor     Mixer     Nut     Dessert     Bake     Quick & Easy     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 32 cookies

Number Of Ingredients 7

1 1/2 cups hazelnuts (7 ounces)
3/4 cup sugar
2 cups self-rising cake flour
2 large eggs
1 teaspoon pure vanilla extract
Special Equipment
parchment paper; a stand mixer with paddle attachment

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
  • Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
  • Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
  • Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
  • Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
  • Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

FIVE-SPICE BISCOTTI



Five-Spice Biscotti image

Make and share this Five-Spice Biscotti recipe from Food.com.

Provided by Sydney Mike

Categories     Dessert

Time 1h10m

Yield 40 serving(s)

Number Of Ingredients 10

3 large eggs
1 cup granulated sugar
2 teaspoons five-spice powder
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
3 1/3 cups unbleached white flour (or a little more)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups whole almonds

Steps:

  • Preheat oven to 350 degrees F & grease two baking sheets.
  • In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
  • In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
  • Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
  • Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
  • Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
  • Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
  • Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
  • While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
  • Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
  • Remove from the oven & let cookies cool on a wire rack.
  • Store in an airtight container, up to 2 weeks.

Nutrition Facts : Calories 108.8, Fat 5, SaturatedFat 1.8, Cholesterol 20.1, Sodium 59.8, Carbohydrate 14, Fiber 0.8, Sugar 5.2, Protein 2.5

SELF-RISING NUT & SPICE BISCOTTI



Self-Rising Nut & Spice Biscotti image

This combination of flavors and nuts in a light, crunchy biscotti is absolutely delicious. The cookies pair beautifully with coffee, tea, or hot chocolate.

Provided by Annacia

Categories     Dessert

Time 1h

Yield 36 3.5 inch biscotti

Number Of Ingredients 10

6 tablespoons cold butter, cut into pieces
1/3 cup brown sugar, packed
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice or 1/4 teaspoon ground cloves
1 teaspoon vanilla extract
2 large eggs
2 3/4 cups self-rising flour
1 cup finely diced crystallized ginger
1 1/2 cups diced pecans or 1 1/2 cups walnuts, toasted

Steps:

  • Preheat the oven to 350°F Lightly grease (or line with parchment) two large baking sheets.
  • In a medium-sized bowl, beat the butter, sugar, spices, and vanilla until the mixture is smooth and creamy.
  • Beat in the eggs; the batter may look slightly curdled.
  • Gently mix in the flour, crystallized ginger, and diced nuts, stirring until smooth.
  • Transfer half the dough onto each of the prepared baking sheets, and shape it into a rough, flattened log about 14" long and 1 3/4" wide.
  • Bake the logs for 20 to 25 minutes. Remove them from the oven, and allow them to cool on the pan for about 30 minutes.
  • Reduce the oven temperature to 325°F.
  • Using a spray bottle filled with room-temperature water, lightly but thoroughly spray the logs, making sure to cover the sides as well as the top. Let sit for a few minutes; softening the crust just this little bit will make slicing the biscotti much easier.
  • Use a serrated knife to cut the logs into 1/2" to 3/4" slices. Cut at a 45° angle for long biscotti; cut crosswise slices for shorter biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
  • Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center if you break off a piece; but they'll continue to dry out as they cool.
  • Remove the biscotti from the oven, and transfer them to a rack to cool. Once they're cool, store airtight to preserve their texture. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.

Nutrition Facts : Calories 94.7, Fat 5.5, SaturatedFat 1.6, Cholesterol 15.4, Sodium 142.7, Carbohydrate 9.9, Fiber 0.8, Sugar 2.2, Protein 1.7

RAISIN-AND-NUT-STUDDED BISCOTTI



Raisin-and-Nut-Studded Biscotti image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h45m

Yield 6 dozen biscotti

Number Of Ingredients 14

1/3 cup dark raisins
1 tablespoon Curacao or cognac
5 1/2 tablespoons unsalted butter or best-quality lard, or half of each, plus butter for greasing
2 3/4 cups all-purpose flour, plus more for dusting work surface
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 egg yolks
cup milk
2 tablespoons pine nuts
1/2 cup raw almonds, toasted and roughly chopped
2 tablespoons candied orange peel
1/4 teaspoon aniseeds
1 large egg beaten with a little water

Steps:

  • Soak the raisins in the liquor for 30 minutes. Drain, reserving the liquid. Heat the oven to 350 degrees. Lightly grease and flour 2 cookie sheets.
  • If you are making the biscotti by hand, sift together the flour, sugar, baking powder and salt. With your fingers, rub in the butter until the mixture has the texture of coarse cornmeal. Place them in a mixing bowl, making a well in the center. Beat together the egg yolks, reserved liquor and the milk and pour them into the well. Gradually draw the dry ingredients into the egg mixture, turning the bowl and working from the outside toward the center. When the dough is evenly mixed, scrape it onto a lightly floured work surface and flatten it into a rectangle. Scatter half the raisins, pine nuts, almonds, candied orange peel and aniseeds over the dough, and fold the dough over on itself several times to distribute them evenly. Add more flour to the work surface if necessary to keep the dough from sticking, and repeat the process with the remaining raisins, pine nuts, almond, orange peel and aniseeds.
  • If you are using an electric mixer, combine the flour, baking powder and salt and set aside. In the mixing bowl, cream the butter and sugar and beat for about 3 minutes, until light and creamy. Add the yolks, one at a time, incorporating each fully before adding another. Stir in the liquor and the milk. Sift the flour mixture over the top and fold in at the lowest speed. Add the remaining ingredients by hand.
  • Lightly flour the work surface and your hands and shape the dough into 6 equal 9-by-2-inch logs. If the dough is too soft to roll, cover and refrigerate it for 1 to 2 hours. Transfer the logs to the cookie sheets, setting them at least 2 inches apart. Flatten the tops and brush with the egg wash.
  • Bake until pale golden and barely firm, about 20 minutes. Remove the logs from the cookie sheets, let them cool until you can handle them, about 10 minutes, then cut each one on the diagonal at -inch intervals. Set the slices on their edges on the cookie sheets, leaving 1-inch space between them, and bake until golden and firm, about 15 to 18 minutes. Alternatively, you can lay the slices on their sides and turn them after 7 minutes. Cool on a rack.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 3 grams, TransFat 0 grams

PUMPKIN SPICE BISCOTTI RECIPE BY TASTY



Pumpkin Spice Biscotti Recipe by Tasty image

Savor the flavors of fall with these pumpkin spice biscotti. Perfect for dipping in a mug of hot coffee or tea, they are filled with pumpkin puree, crunchy pepitas, and chewy cranberries and finished with smooth white chocolate.

Provided by Chris Salicrup

Categories     Bakery Goods

Time 2h

Yield 18 biscottis

Number Of Ingredients 13

4 tablespoons unsalted butter
½ cup sugar, plus 1 tablespoon
½ teaspoon kosher salt
1 ½ teaspoons McCormick® Pumpkin Pie Spice
1 ½ teaspoons baking powder
1 large egg
1 teaspoon vanilla extract
½ cup pumpkin puree
2 cups all-purpose flour
½ cup toasted pepitas
½ cup dried cranberry
2 cups white chocolate chip
1 tablespoon coconut oil

Steps:

  • Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment paper.
  • In a large bowl, combine the butter, ½ cup (100 G) sugar, the salt, pumpkin pie spice, baking powder. Cream with a hand mixer on medium speed until smooth.
  • Add the egg, vanilla, and pumpkin puree and beat to combine.
  • Add the flour and beat just to incorporate. Fold in the pepitas and cranberries with a rubber spatula.
  • Transfer the dough to the prepared baking sheet and shape into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1 ¼ cm) thick. Sprinkle the remaining tablespoon of sugar over the top of the dough.
  • Bake for 30 minutes, or until the dough is firm to the touch. Remove from the oven and let cool for about 15 minutes. The log should be just warm enough to touch. If it cools too much, it will be difficult to slice.
  • Line a baking sheet with parchment paper.
  • Slice the log into ½-inch (1 ¼ cm) thick pieces. Arrange the pieces, cut-side up, on the prepared baking sheet and return to the oven. Bake for another 15 minutes, or until the tops begin to crisp. Flip the biscotti over and continue baking for 15 minutes more, or until the other side crisps. Remove from the oven and let cool completely.
  • In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
  • Line a baking sheet with parchment paper.
  • Dip the bottom half of each biscotti in the melted white chocolate, then place on the prepared baking sheet and refrigerate until the chocolate is set, about 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 29 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams

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EASY 3 INGREDIENT SELF-RISING FLOUR BISCUITS (+VIDEO)
2021-02-26 Instructions. First, place a large mixing bowl, box grater, biscuit cutter, flour, and 1 stick of butter into the freezer for 15 minutes. Next preheat your oven to 425 degrees F and place a large cast-iron skillet into the oven to preheat. In a large, chilled mixing bowl, add 4 cups of self rising flour and set aside.
From kindlyunspoken.com


FISHER NUTS | RECIPE | 3 NUT BISCOTTI
Slice and bake: Use a serrated knife to cut the dough into ½-inch slices. Use a sawing motion so the cookies don’t break as you cut. Arrange the biscotti in a single layer but close together on the baking sheet. Lower the oven to 325•F and bake 13 to 15 minutes on each side or until browned and the cookies have dried out. Cool.
From fishernuts.com


BANANA BREAD BISCOTTI - SAVORING ITALY
2022-05-22 Bake the logs in a preheat 350 degree F oven for 20-25 minutes. The biscotti may be ready by 22 or 23 minutes. Keep in mind the ends may brown a …
From savoringitaly.com


SELF-RISING WALNUT & SPICE BISCOTTI | BISCOTTI RECIPE, KING ARTHUR ...
Apr 5, 2018 - Browse these King Arthur Flour recipes for ideas, inspiration and practical tips. Apr 5, 2018 - Browse these King Arthur Flour recipes for ideas, inspiration and practical tips. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


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