CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
EASY ALMOND BISCOTTI
Every time I make Crème brûlée I am left with egg whites that I wonder what to do with. And one day I came across a biscotti recipe that I liked but with a few changes became even better.
Provided by Nadia Melkowits
Categories Dessert
Time 20m
Yield 1 piece, 16 serving(s)
Number Of Ingredients 8
Steps:
- Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well.
- Combine flour, baking powder and salt in large bowl; mix well.
- Stir egg white mixture and almonds into flour mixture until well blended.
- Spray 8X8-inch loaf pans with nonstick cooking spray. Spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until tooth pick inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
- As soon as loaves are cool enough to handle, cut each loaf into (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.
Nutrition Facts : Calories 129.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 124.8, Carbohydrate 21.8, Fiber 0.9, Sugar 6.5, Protein 3.2
CHOCOLATE ALMOND BISCOTTI
Provided by Food Network
Categories dessert
Time 1h40m
Yield 2 logs/24 total pieces
Number Of Ingredients 10
Steps:
- In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
- On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.
ALMOND BISCOTTI
Don't spend a fortune at the coffee house as these delicious biscuits are identical!
Provided by thecakefairy7
Time 1h20m
Yield Makes Fingers
Number Of Ingredients 0
Steps:
- To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).
- Turn oven down to 150C/130C Fan/Gas 2
- Combine Flour, Sugar, Baking Powder and Salt in a large bowl.
- Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.
- As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!
- Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.
- Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.
- Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.
- Bake for another 10 mins and then turn and bake the other side for 10 mins.
- Remove from the oven and cool.
- Store in an air-tight container.
CRUNCHY ALMOND BISCOTTI
No oil or butter added. These cookies are very crispy and crunchy.
Provided by kel7298
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h20m
Yield 28
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
- Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
- Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
- Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
- Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
- Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.
- Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 13.9 g, Cholesterol 19.9 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 35.9 mg, Sugar 5.6 g
ALMOND BISCOTTI
A simply delightful traditional biscotti
Provided by pocoyo
Time 1h30m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Preheat oven to 180 degrees C. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
- Reduce oven temperature to 150 degrees C and line a baking sheet with greaseproof paper.
- In a small bowl lightly beat the eggs, vanilla and almond extracts together. Set aside.
- In another bowl combine the flour, sugar, baking powder and salt. Beat until blended.
- Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
- On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer to baking tray and bake for 30-40 mins. Remove from oven and cool on a wire rack for 10 mins.
- Cut into slices 1/2 inch (1.25 cm) thick diagonally and arrange evenly on baking tray. Bake 10 mins on each side (until they are firm). Remove from oven and cool.
ALMOND BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
HONEY AND ALMOND BISCOTTI
Provided by Peggy Markel
Categories Cookies Egg Dessert Bake Almond Spring Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
- Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F.
- Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.
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ALMOND BISCOTTI RECIPE - REAL SIMPLE
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3/5 Total Time 2 hrs 50 minsServings 44Calories 125 per serving
- In a large bowl, mix together the sugar, butter, and almond extract until just smooth. One at a time, beat in the eggs. Add the flour mixture and almonds and mix until just incorporated (do not overmix). Refrigerate the dough, covered, until firm enough to handle, 30 to 60 minutes.
- Heat oven to 350° F. Divide the dough in half and shape into two 12-by-2-inch logs (about ¾ inch thick). Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 25 to 30 minutes. Transfer the loaves to a rack and cool for 15 minutes.
- Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 18 to 22 minutes. Cool completely on the baking sheet. Store the biscotti in an airtight container at room temperature for up to 2 weeks.
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