ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
THE REAL ITALIAN BISCOTTI
This is my mom's recipe for biscotti. They never last more than a few days after she makes them. I'm biased, but they are the BEST!
Provided by Trixyinaz
Categories Dessert
Time 55m
Yield 72 biscotti
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
- In a separate bowl, combine the flour, baking powder, and sugar.
- Mix in the Crisco until it turns into small pieces.
- Add the egg mixture and combine (dough will be thick and sticky).
- Lightly grease cookie sheet.
- Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
- Place logs on the greased cookie sheet about 4 inches apart.
- Bake for approximately 15 minutes or until lightly browned.
- Remove from oven and slice diagonally.
- Lay cut side down in tray and bake about 10 more minutes.
- I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.
Nutrition Facts : Calories 106.4, Fat 5.5, SaturatedFat 1.7, Cholesterol 35.2, Sodium 42.1, Carbohydrate 12.3, Fiber 0.2, Sugar 5.6, Protein 1.9
AUTHENTIC BISCOTTI
Make and share this Authentic Biscotti recipe from Food.com.
Provided by Summerlea
Categories Dessert
Time 1h15m
Yield 7 1/2 dozen, approx, 90 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch.
- Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes.
- Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp.
- If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.
Nutrition Facts : Calories 91, Fat 4.1, SaturatedFat 0.5, Cholesterol 14.1, Sodium 50.7, Carbohydrate 12, Fiber 0.6, Sugar 4.6, Protein 1.9
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
NONNA'S BISCOTTI
Provided by Toni Oltranti
Categories Cookies Egg Dessert Bake Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 42 cookies
Number Of Ingredients 10
Steps:
- Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
- Chill dough, covered, 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
- Cut loaves into 3/4-inch slices with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
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