Soft Cinnamon Raisin Banana Biscotti With A Crunch Recipes

SOFT CINNAMON RAISIN BANANA BISCOTTI WITH A CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease cookie sheet very lightly.
• Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
• In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
• Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
• Fold in raisins.
• On a floured board, scoop mixture onto it and lightly knead.
• Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
• Bake at 350ºF for 25 minutes.
• Turn oven down to 250°F.
• Remove log from sheet and let cool for 10 minutes.
• In a small bowl, mix together one egg and a bit of water for white-wash, mix.
• Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
• Turn biscotti on their sides and bake at 250ºF for 15 minutes.
• Let cool for 20 minutes.

ALMOND AND RAISIN BISCOTTI

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!

CINNAMON TOAST BISCOTTI RECIPE BY TASTY

Steps:

• Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
• Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
• Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
• Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
• In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
• Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
• Enjoy!

NONE SUCH CINNAMON RAISIN BISCOTTI

Steps:

• Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
• Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
• Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
• Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.

CINNAMON SUGAR BISCOTTI

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.

CINNAMON-RAISIN BISCOTTI

Steps:

• Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
• Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
• Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

BANANA BISCOTTI

Steps:

• PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
• DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
• BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
• Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
• Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.

RAISIN-AND-NUT-STUDDED BISCOTTI

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.

CINNAMON CRUNCH BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
• Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
• Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
• Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
• Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

BANANA RUM BISCOTTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
• Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.