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
LIMONCELLO AND ALMOND BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 28 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
- Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
- Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.
CHOCOLATE CITRUS BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h35m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
- Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
- Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
ALMOND CITRUS BISCOTTI
Make and share this Almond Citrus Biscotti recipe from Food.com.
Provided by Chris Reynolds
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
- Bake at 350° for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen.
Nutrition Facts : Calories 203.6, Fat 5.3, SaturatedFat 2.8, Cholesterol 41.2, Sodium 85.4, Carbohydrate 34.8, Fiber 0.9, Sugar 12.7, Protein 4.2
CITRUS BISCOTTI
Steps:
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.
- Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 x 4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes. Let cool before serving.
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
LEMON ANISE BISCOTTI
"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
TUSCAN SPICE AND ALMOND BISCOTTI
I've been making these biscotti for several years now. I found the recipe in a small cookbook called "The Best 50 Biscotti Recipes". My father-in-law loves these biscotti and requests them often.
Provided by Kim D.
Categories Dessert
Time 50m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Finely grind 1/3 cup of the toasted almonds in a food processor.
- In a medium-sized bowl, combine the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
- In a mixing bowl, cream together sugar and butter.
- Add honey, egg, vanilla extract and almond extract to the creamed mixture.
- Gradually blend in dry mixture and remaining 2/3 cup almonds.
- On a well floured surface, shape dough into two logs.
- Transfer logs to a baking sheet or baking stone, leaving space between the two logs.
- Bake in preheated oven for 20 minutes, or until firm and lightly brown.
- Cool logs on a wire rack for at least 5 minutes.
- Cut logs into 3/4-inch slices.
- Place slices in a single layer on the baking sheet, leaving space around each slice.
- Continue baking about 10-15 minutes or until desired crispness.
- Cool completely on a wire rack.
Nutrition Facts : Calories 61.4, Fat 3.5, SaturatedFat 1, Cholesterol 9.3, Sodium 38.6, Carbohydrate 6.6, Fiber 0.6, Sugar 3, Protein 1.4
More about "almond citrus biscotti recipes"
ALMOND CITRUS BISCOTTI - DASH OF SANITY
From dashofsanity.com
Reviews 49Estimated Reading Time 6 minsCategory DessertTotal Time 1 hr 25 mins
ALMOND CITRUS BISCOTTI RECIPE | SIDECHEF
From sidechef.com
4/5 (2)Total Time 1 hrCuisine ItalianCalories 45 per serving
CITRUS + ALMOND BISCOTTI – HELLO VICTORIA
From hellovictoriablog.com
ALMOND BISCOTTI - HISPANIC FOOD COMMUNICATIONS INC.
From hispanicnutrition.com
ALMOND AND CITRUS BISCOTTI RECIPE | NUTSTOP RECIPES
From recipes.nutstop.com
LEMON-ALMOND BISCOTTI | KING ARTHUR BAKING
From kingarthurbaking.com
CRANBERRY AND ALMOND CITRUS BISCOTTI - SIMPLE PLEASURES IN OUR LIVES
From simplepleasuresinourlives.com
LEMON ALMOND BISCOTTI - LIMONEIRA
From limoneira.com
ALMOND BISCOTTI - THE ALMOND EATER
From thealmondeater.com
APRICOT ALMOND BISCOTTI - SAVORING ITALY
From savoringitaly.com
CHEF ANI | ALMOND BISCOTTI | PLANT-BASED, VEGAN
From chefani.com
ALMOND BISCOTTI RECIPE | THE ANTHONY KITCHEN
From theanthonykitchen.com
CANTUCCI {ALMOND BISCOTTI FROM TUSCANY} - ITALIAN RECIPE BOOK
From italianrecipebook.com
ALMOND BISCOTTI WITH FRESH CITRUS AND GELATO | GIADZY
From giadzy.com
GLUTEN-FREE ALMOND BISCOTTI | LIV GLUTEN-FREE
From livglutenfree.ca
CLASSIC ALMOND BISCOTTI | CANADIAN LIVING
From canadianliving.com
ALMOND BISCOTTI: THE PERFECT CARE-PACKAGE COOKIE
From seriouseats.com
LEMON ALMOND BISCOTTI - A QUICK AND EASY ITALIAN TREAT
From sugarsaltmagic.com
ALMOND BISCOTTI RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
ALMOND CHERRY BISCOTTI WITH CITRUS
From canolainfo.org
ALMOND BISCOTTI - THE SUGAR ASSOCIATION
From sugar.org
CRUNCHY ALMOND BISCOTTI RECIPE - JUST~ONE~DONNA
From justonedonna.com
ALMOND ANISETTE BISCOTTI | CANADIAN LIVING
From canadianliving.com
ALMOND BISCOTTI - AN EASY RECIPE! OWLBBAKING.COM
From owlbbaking.com
BEST ALMOND BISCOTTI RECIPE - HOW TO MAKE ALMOND BISCOTTI
From countryliving.com
ORANGE & ALMOND BISCOTTI - LIMONEIRA
From limoneira.com
ALMOND BISCOTTI RECIPE - BAKING A MOMENT
From bakingamoment.com
10 BEST ALMOND MEAL BISCOTTI RECIPES | YUMMLY
From yummly.com
HOW TO MAKE CITRUS BISCOTTI - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
ALMOND CITRUS BISCOTTI - REVIEW BY RDSXLOLO - ALLRECIPES.COM
From allrecipes.com
ALMOND BISCOTTI WITH CITRUS RECIPE - HUBPAGES
From discover.hubpages.com
BEST ALMOND AND CHERRY BISCOTTI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC ALMOND BISCOTTI - SAVOR THE BEST
From savorthebest.com
YOUR GO-TO ALMOND BISCOTTI RECIPE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
ALMOND BISCOTTI - RECIPE GIRL
From recipegirl.com
ALMOND FLOUR BISCOTTI - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
MARGARET'S DISH: ALMOND CITRUS BISCOTTI | VEGAN COOKIES RECIPES ...
From pinterest.com
BEST ORANGE ALMOND BISCOTTI RECIPES | FOOD NETWORK …
From foodnetwork.ca
You'll also love