TRIPLE NUT BISCOTTI
A crunchy easy to make Triple Nut Biscotti. Made with walnuts, pistachios and almonds. The perfect Christmas Cookie or why not gift a few!
Provided by Rosemary Molloy
Categories cookies
Time 50m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
- On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
- In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
- Move the dough to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
- Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!
Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Cholesterol 11 mg, Sodium 5 mg, Sugar 3 g, ServingSize 1 serving
TOZZETTI
Provided by Federica Cucinelli
Categories Cookies Nut Dessert Bake Christmas Tree Nut Almond Edible Gift Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 28
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Whisk baking powder, salt, and 1 3/4 cups flour in a medium bowl; set aside. Using an electric mixer on medium-high, beat sugar and butter in a medium bowl until creamy, about 2 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping sides of bowl, until combined. Reduce speed to low, add dry ingredients, and mix just to blend. Fold in almonds.
- Transfer dough to a lightly floured work surface and knead just to bring together, about 2 times. Form into a log about 14" long, 2" wide, and 1" thick. Place log on a parchment-lined baking sheet.
- Bake until puffed, cracked in spots, and starting to brown, 25-30 minutes. Transfer baking sheet to a wire rack and let log cool.
- Using a serrated knife, slice log diagonally 1/2" thick. Arrange slices on same sheet; bake until golden brown, 15-20 minutes. Turn and bake until other side is golden brown, 5-10 minutes longer. Transfer baking sheet to a wire rack. Let tozzetti cool.
- DO AHEAD: Tozzetti can be made 1 week ahead. Store airtight at room temperature.
ITALIAN TORCETTI COOKIES/BISCOTTI
Steps:
- In a mixing bowl whisk together the flour, powdered sugar, baking powder and salt.
- Make a well in the middle and add the vanilla, cream and yolk, mix together with flat beaters or even a fork or spatula, until a soft compact dough forms. Move to a flat surface and knead gently a few times to bring the dough together.
- Remove pieces, roll into ropes, approximately 8 inches (20cm) long, cross the rope in the middle 1-2 times. Place the formed cookies on the prepared cookie sheet, sprinkle with cane or granulated sugar, chill while the oven is pre-heating, approximately 15-20 minutes.
- Pre-heat oven to 350F (180C).
- Remove from the fridge and bake for 12-15 minutes or until golden brown. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!
Nutrition Facts : Calories 91 kcal, Carbohydrate 15 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 3 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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