Swedish Biscotti Recipes

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SKORPOR - SWEDISH STYLE BISCOTTI



Skorpor - Swedish Style Biscotti image

For ZWT 6. This is a recipe I found online from Carolyn Balkum. These sound easy to make and are probably very good with a hot cup of coffee or tea. Cooling time is not included in preparation or cooking time.

Provided by Pesto lover

Categories     < 60 Mins

Time 50m

Yield 100 pieces

Number Of Ingredients 10

2 cups sugar
4 ounces butter
1 cup sour cream
1 egg
4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 cup finely chopped almonds

Steps:

  • Preheat oven to 350°F.
  • Cream the sugar and butter.
  • Add the sour cream and the egg. Mix well.
  • Add all other ingredients. Batter will be sticky.
  • Grease a 10x15 jelly roll pan and spread batter evenly on pan with a greased spatula.
  • Bake 30 minutes. Let cool completely.
  • Cut into 1/2" x 3" pieces and arrange on cookie sheet. Bake at 250F until light golden.
  • Makes 100 pieces.

Nutrition Facts : Calories 55.9, Fat 2.2, SaturatedFat 1, Cholesterol 5.6, Sodium 23.2, Carbohydrate 8.2, Fiber 0.3, Sugar 4.1, Protein 1

SWEDISH BISCOTTI



Swedish Biscotti image

This recipe comes from my husband's grandmother. In Swedish it is called Svenska Mandel Skorpar or Swedish Toast. It resembles biscotti but has cardamon in it not chocolate nor anise. It is wonderful with tea and keeps well if stored in a dry container. The best flavor of cardamon is fresh--remove the outside pod, put the seeds into a plastic ziplock bag, put the sealed bag on cement floor, and pound with a hammer and you have ground cardamon. This is the method my MIL taught me:) The original recipe says "a pinch of salt and soda" so that is why I have it here that way:) In Step 5 you are supposed to use sugar lumps but not even sure if they sell that anymore. Swedes use to drink a LOT of coffee and FIL loved his with lots of sugar. BTW, this is the small batch size. LOL!

Provided by WiGal

Categories     Dessert

Time 1h5m

Yield 48 serving(s)

Number Of Ingredients 11

1 cup sugar
1 cup butter
2 eggs
3 cups flour
3 tablespoons sour cream
1 teaspoon baking powder
1 pinch salt
1 pinch baking soda
1/2 cup almonds, chopped
1 teaspoon ground cardamom
1 egg white

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl cream sugar and butter; add both eggs.
  • Add in flour, sour cream, baking powder, "a pinch of salt", "a pinch of baking soda", the almonds, and the ground cardamon.
  • Roll into 4 long narrow rolls.
  • Brush tops with egg white and sprinkle with sugar (coarse if you have it is best, but use what you have).
  • Use 2 cookie sheets, put 2 rolls on each cookie sheet b/c you need space later.
  • Bake at 350 degrees for 25 minutes or until golden.
  • Raise temperature of oven to 400 degrees.
  • Cut into thin slices.
  • Put back onto cookie sheets to toast.
  • Bake 10 minutes, then flip to other side and bake about 5 minutes.
  • You want it to be a light brown.

BISCOTTI



Biscotti image

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

½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

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

CARDAMOM BISCOTTI



Cardamom Biscotti image

Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30

Number Of Ingredients 8

1 1/4 cups all-purpose flour, plus more for surface
2 teaspoons baking powder
Salt
3 3/4 ounces blanched almonds, ground (about 1 cup)
1 tablespoon cardamom pods, husks removed, seeds crushed (1/2 teaspoon)
3/4 cup sugar
2 large eggs plus 1 large egg white
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Place rack in center of oven.
  • Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
  • Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
  • Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
  • Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.

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