TONI'S TROPICAL BISCOTTI
My second mom had a hankering for biscotti with pistachios and dried papaya. Since she's a fabulous cook, I gave it a whirl. The result was sensational!-Bonnie Hauschild, Wellington, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, orange zest and vanilla. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut, mangoes and pistachios., Divide dough in half. On ungreased baking sheets, shape each half into a 12x4-in. rectangle. Bake 15-20 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes longer or until golden brown. Remove from pans to wire racks to cool.,
Nutrition Facts :
TROPICAL FRUIT BISCOTTI
These island-inspired biscotti are studded with dried papaya, candied ginger, and pistachios. Certainly a departure from the traditional Italian flavor profile, they'll warm up a cookie tin with color and flavor.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes about 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F, with racks in upper and lower thirds. In a mixer fitted with the paddle attachment, beat flour, granulated sugar, cornmeal, baking powder, salt, and allspice to combine. Add butter; beat on medium speed until coarse crumbs form, about 2 minutes.
- Reduce speed to low and add whole eggs, one at a time, beating after each addition, until a stiff dough forms. Beat in pistachios, papaya, and ginger. (If they don't completely incorporate, knead in.)
- On a parchment‐lined baking sheet, shape dough into two 11‐inch logs. Pat each out to 2 inches wide. Brush with beaten egg white and sprinkle generously with sanding sugar. Bake until set in middle, firm to the touch, and light golden brown, 35 to 45 minutes. Let cool completely on sheet on a wire rack.
- With a serrated knife, slice logs on the diagonal, slightly wider than 1/4 inch. Arrange slices, cut‐sides down, on parchment‐lined baking sheets. Bake, rotating sheets halfway through, until just golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 weeks.
FESTIVE DRIED FRUIT BISCOTTI
Make small pieces and eat in moderation. This recipe was received from an Italian friend. Our family makes it for special occasions. Very addictive.
Provided by talk2sabby2
Categories Dessert
Time 1h35m
Yield 60 pieces, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
- Beat margarine until soft.
- Beat in sugar and eggs.
- Add melted white chocolate,juice and extract until combined.
- With your hand fold in remaining ingredients. The dough will be sticky.
- Form dough into logs almost as long as the cookie sheet and place 3 inches apart.
- Bake at 350 degrees for 30 minutes until golden brown.
- Lower oven temperature to 325 degrees.
- Remove biscotti from oven and let cool 5 minutes before slicing diagonally.
- Return to oven and toast on each side for 5-10 minutes.
- Store in air-tight containers.
Nutrition Facts : Calories 162.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 14.5, Sodium 151.7, Carbohydrate 24.9, Fiber 1.1, Sugar 12.1, Protein 2.7
FRUITY BISCOTTI
The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive
Provided by Good Food team
Categories Snack, Treat
Time 1h15m
Yield Makes about 72 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
- Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
- Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.
Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.06 milligram of sodium
DRIED FRUIT AND NUT BISCOTTI
I found this recipe in a magazine years ago and use a different combination of nuts and fruits every time I make it, but dried apricots and pistachio nuts work well here. You might need to adjust the baking and drying times, depending on your oven. Enjoy!
Provided by nadinep
Categories Dessert
Time 1h50m
Yield 30 biscuits
Number Of Ingredients 7
Steps:
- Sift the dry ingredients into a bowl.
- Add eggs, nuts and fruit.
- Mix well.
- Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
- Cool and turn out of pan.
- Slice loaf as thinly as possible and layer on large oven tray.
- Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.
CANDIED FRUIT BISCOTTI
A very festive cookie for the holidays.
Provided by Allrecipes
Categories Italian Recipes
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. Roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes.
- Remove from the oven and let cool on the pans for about 5 minutes. Slice diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet and return to the oven for another 16 to 18 minutes, or until lightly toasted. Cool on racks and store in airtight containers.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 29.9 g, Cholesterol 37.8 mg, Fat 3.6 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 103.2 mg, Sugar 11.2 g
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