Basic Biscotti Recipes

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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



Biscotti image

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

½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

HOLIDAY BISCOTTI

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield Makes about 2 dozen

Number Of Ingredients 11



Holiday Biscotti image

Steps:

  • Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
  • Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

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



Italian Biscotti image

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

12 ounces butter
1 ¾ cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

BISCOTTI

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

Provided by Molly O'Neill

Categories     cookies and bars, dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 9



Biscotti image

Steps:

  • Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
  • Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
  • Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams

1 vanilla bean, split in half lengthwise
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups slivered almonds, coarsely chopped

BASIC BISCOTTI RECIPE

This is my fav biscotti recipe. You can cook it as is or toss in dried fruit or nuts or chocolate or add flavorings. I can't recall for the life of me where I got it, but I've been making it for a few years now and love it. For Christmas I tossed some dried cranberry's and for a sweet coffee treat I dip the bottom half in melted chocolate.

Provided by KandB

Categories     Dessert

Time 1h15m

Yield 10-15 biscotti

Number Of Ingredients 7



Basic Biscotti Recipe image

Steps:

  • Cream together oil and sugar; beat in eggs and then vanilla. Add sifted flour and remaining dry ingredients and mix well.
  • Fold in fruits or nuts or other ingredients if you are adding any.
  • Flour your hands so the dough doesn't stick to you and form 2 loaves or "flat logs" on a cookie sheet making them the width of cookie you want.
  • Bake the loaves at 375 deg. F for 15 minutes then lower temperature to 300 deg. F and bake for 30 minutes. When the loaves are nicely browned on the outside, take them out of the oven.
  • Using a bread knife, slice loaves into individual cookies about 1/2 to 3/4" thick. Place freshly cut biscotti on the cookiesheet on their side and put back into the oven for 5 minutes on each side to crisp up.
  • Yummy treat.

Nutrition Facts : Calories 281.5, Fat 12, SaturatedFat 1.8, Cholesterol 42.3, Sodium 102.9, Carbohydrate 39.5, Fiber 0.7, Sugar 20.2, Protein 3.8

1/2 cup olive oil
1 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour, sifted
2 teaspoons baking powder
1 dash salt

BASIC BISCOTTI

Provided by Food Network

Categories     dessert

Number Of Ingredients 5



Basic Biscotti image

Steps:

  • Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
  • For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
  • For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
  • For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.

6 large eggs
2 cups granulated sugar
1/2 teaspoon salt
4 cups all purpose flour
2 teaspoons baking powder

BISCOTTI

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 4 dozen biscotti

Number Of Ingredients 8



Biscotti image

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the flour, sugar and baking powder in a large bowl. Add the oil, vanilla and eggs and stir together. Toss in the add ins and combine with your hands. Form the dough into 3 to 4 loaves, depending on how big you want your cookies to be. (I do 4 loaves.) Place the loaves on parchment paper on a cookie sheet and sprinkle with cinnamon sugar.
  • Bake until golden brown, about 40 minutes. Allow to cool for 10 to 15 minutes, then slice on the bias. If you prefer traditional biscotti, after slicing, lay them flat on the cookie sheet. Reduce the oven temperature to 300 degrees F and continue to bake for another 10 to 15 minutes.

3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
3/4 cup canola oil
1 teaspoon pure vanilla extract
3 large eggs
Add ins: 1/2 to 3/4 cup (total) of your favorites, such as toasted coconut, raisins, walnuts, etc. (I use semisweet chocolate chips and then throw in a chopped-up toffee bar)
Cinnamon sugar, for sprinkling

BASIC BISCOTTI

Make and share this Basic Biscotti recipe from Food.com.

Provided by JChamberlin

Categories     Dessert

Time 1h

Yield 36 biscotti

Number Of Ingredients 6



Basic Biscotti image

Steps:

  • PREHEAT OVEN TO 350 degrees F.
  • Spread almonds on a baking sheet and toast them in oven until lightly golden.
  • Let cool.
  • Coarsely chop half the nuts.
  • Butter 2 large baking sheets.
  • Mix flour, sugar, salt and baking soda.
  • Beat in eggs, then whole and chopped nuts.
  • Mix to obtain a firm dough.
  • Knead briefly, then divide dough into 2 pieces.
  • On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter.
  • Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch.
  • With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick.
  • Set wire racks on the baking sheets and lay out the biscotti on them.
  • Return them to the oven for 20 to 30 minutes, or until very firm and crisp.
  • Cool on the racks, then transfer them to a tin for long keeping.

Nutrition Facts : Calories 94.8, Fat 2.2, SaturatedFat 0.3, Cholesterol 17.6, Sodium 31.8, Carbohydrate 17, Fiber 0.6, Sugar 9.9, Protein 2.1

4 ounces blanched almonds
2 1/2 cups flour
1 3/4 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
3 eggs

BASIC PESTO

Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield about 2 cups of pesto

Number Of Ingredients 6



Basic Pesto image

Steps:

  • Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
  • With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

8 cups packed fresh basil
1/2 cup pine nuts, toasted
2 to 4 cloves garlic
Kosher salt
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese

BASIC ITALIAN BISCOTTI

This is about as basic a biscotti as you can make.

Provided by Traci

Categories     World Cuisine Recipes     European     Italian

Yield 24

Number Of Ingredients 6



Basic Italian Biscotti image

Steps:

  • Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
  • Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
  • Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
  • Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 28.1 g, Cholesterol 23.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 131.3 mg, Sugar 7.9 g

5 cups all-purpose flour
1 ½ cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
3 eggs
1 tablespoon vanilla extract

MARK BITTMAN'S BASIC BISCOTTI

I love Mark Bittman! This comes from "How to Cook Everything." This was my first time making biscotti, and they came out absolutely wonderful -- this was such an easy recipe. Best of all, he gives it not as a recipe, but as a template; you can essentially add anything and make whatever kind of biscotti you want. The only near-problem I found is that the 30 minute initial cooking time was too long for me; the edges of my logs were quite brown. Next time I'll try for 25-28 minutes, and go a full 20 minutes for the second round in the oven. The serving size is based on half biscotti; I got 24 very large biscotti, and consider half a cookie a serving.

Provided by KLHquilts

Categories     Dessert

Time 1h30m

Yield 48 serving(s)

Number Of Ingredients 6



Mark Bittman's Basic Biscotti image

Steps:

  • Preheat oven to 375.
  • With an electric mixer, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
  • Butter and flour two cookie sheets (or spritz 'em with baking spray; that worked well for me). Divide dough in half and shape each into a "log" about 2" wide. This will spread quite a bit during baking, so if you try to cram 'em on to one baking sheet, bear that in mind.
  • Bake until logs are golden and beginning to crack on top. Bittman says this is 30 minutes; for me, it was closer to 25 minutes. (At 30 minutes mine were a little overdone.) Remove from oven and drop temperature to 250.
  • When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagnonal. (You can always eat the little nubby ends that are left over!)
  • Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
  • Cool on wire racks.
  • NOTE: Mr. Bittman makes lots of wonderful suggestions for variations. I threw in a cup of chopped blanched almonds and half a cup of currants, and used almond extract. You can throw in any spice you like (cinnamon, anise, nutmeg); a cup of nuts (almonds or hazelnuts); chocolate chips; citrus zest; crystallized ginger; dried fruit -- you can change the flavor of your extract to match. You can also wait until your biscotti are cool, and then top 'em with a chocolate glaze (4 oz. good chocolate mixed with 2 tablespoons butter and a little extract for flavoring).
  • Enjoy!

Nutrition Facts : Calories 45.1, Fat 1.2, SaturatedFat 0.7, Cholesterol 11.4, Sodium 30.2, Carbohydrate 7.7, Fiber 0.2, Sugar 3.1, Protein 0.9

4 tablespoons butter, unsalted, softened
3/4 cup sugar
2 eggs
1/2 vanilla extract (or whatever flavor you want, I used a full teaspoon)
2 1/4 cups all-purpose flour
2 teaspoons double-acting baking powder

PLAIN BASIC BISCOTTI

This is a basic biscotti recipe I found on the internet on foodfit.com. I made some substitions. You'll need powdered sugar to roll the dough in, instead of flour.

Provided by ix3fruits

Categories     Dessert

Time 25m

Yield 72 biscotti, 72 serving(s)

Number Of Ingredients 6



Plain Basic Biscotti image

Steps:

  • Roll your dough into logs on a surface that you've lightly covered in powdered sugar. If you roll the dough in flour, the biscotti will lose some sweetness.
  • Bake the logs at 350°F for 15 minutes, just until firm to the touch. Allow the logs to cool and then using a serrated knife, slice them into ½-inch slices on the diagonal.
  • Turn your oven down to 300°F and bake them again for 10 to 15 minutes, until they're dry and lightly toasted, but don't let them burn.
  • If you don't have the time to do both baking processes in the same day, the half-baked logs can be wrapped and stored in the refrigerator for up to three days. Then just slice and bake them.

Nutrition Facts : Calories 18, Fat 0.1, Sodium 18.1, Carbohydrate 3.3, Fiber 0.1, Protein 0.8

2 1/2 cups flour
1 cup Splenda granular
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 cup egg substitute

EASY BISCOTTI

I found this recipe on the web about 5 years ago and can't remember where I found it. I wish I could so that they received the credit. I am a biscotti nut and this was the first recipe (and only) that I used. The results are fabulous and they are so easy to make even though they are triple-baked. I did change the ingredients just a little. Once you eat these you will never go back to store-bought again. I like them best dipped in a cup of hot tea.

Provided by Debby H

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9



Easy Biscotti image

Steps:

  • Preheat oven to 350.
  • Cream butter and sugar.
  • Add Eggs.
  • Mix until smooth.
  • Add orange zest and almond extract.
  • Continue mixing until well blended.
  • Sift in flour, baking powder and salt.
  • Stir in almonds.
  • On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
  • Place rolls lengthwise on a cookie sheet approx 2 inches apart.
  • Bake rolls at 350 for about 20- 25 minutes.
  • Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
  • Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
  • Lay the slices flat on the cookie sheet, then bake for 8 minutes.
  • Turn slices over and bake for an additional 8-10 minutes until slightly golden.
  • Remove and cool biscottis on a rack.
  • Store in an airtight container once they are cooled.

Nutrition Facts : Calories 159.9, Fat 8, SaturatedFat 3.3, Cholesterol 33.4, Sodium 96.3, Carbohydrate 19.4, Fiber 1, Sugar 7.8, Protein 3.3

3/4 cup toasted almond (slivered works best)
1/4 lb butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 orange, zest of (make sure it is fresh)

CLASSIC BISCOTTI

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 8



Classic Biscotti image

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
2 cups (11 ounces) almonds, toasted and coarsely chopped
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

EASY BISCOTTI

Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 8



Easy biscotti image

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
  • In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
  • Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 127 calories, Fat 5 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
milk or dark chocolate , melted, to decorate (optional)

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From thepioneerwoman.com


BASIC BISCOTTI - CHEF SILVIACHEF SILVIA
Basic Biscotti. By chefsilvia on December 19, 2019 in baked goods, Dessert, Free Recipes. It’s the season for baking cookies and I made a big batch to gift my neighbors with my favorite cookies. So I thought I’d share (once again) my recipe for making biscotti. You can make them any size big, small and in-between. It can easily be doubled or tripled and makes tons of …
From chefsilvia.com


HOW TO MAKE BISCOTTI, BASIC BISCOTTI RECIPE - BAKER BETTIE
Prep: Preheat oven to 350 F (180 C). Line a half sheet pan with parchment paper and set aside. Sift Dry Ingredients: In a large mixing bowl sift the flour, granulated sugar, brown sugar (you have to sort of work that through the sieve), salt, and baking powder. Give the ingredients a quick whisk to evenly distribute.
From bakerbettie.com


THE BEST EASY AND CLASSIC BISCOTTI RECIPE | COOKIES AND CUPS
Divide the Dough in Half: Form the dough into 2 (15- inch) logs on your baking sheet allowing at least 3- inches in between the two logs to allow for spreading. Bake the Biscotti (Twice): Bake for 25 – 30 minutes until golden brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Using a knife or a bench scraper, cut ...
From cookiesandcups.com


THE BASIC BISCOTTI - FOODRETRO.COM
Crack the eggs into a bowl and add the sugar. Using a mixer, beat on medium speed for 3-4 minutes, or until well blended and the eggs thicken and turn pale.
From foodretro.com


CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN
Slice the logs on the diagonal, pressing a sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti. Bake the biscotti a second time, for 12-16 minutes, until crisp.
From kristineskitchenblog.com


BISCOTTI RECIPES - FOOD NETWORK
Coffee-Macadamia Nut Biscotti. Recipe | Courtesy of Food Network Kitchen. Total Time: 1 hour 45 minutes. 3 Reviews.
From foodnetwork.com


BISCOTTI RECIPES | BBC GOOD FOOD
Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas. Double chocolate & orange biscotti . A star rating of 4.4 out of 5. 15 ratings. Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa. Espresso & dark …
From bbcgoodfood.com


BASIC BISCOTTI - FOODS AND DIET
Desscription Ingredients cup all-purpose flour 1 cup sugar 2 teaspoons baking powder teaspoon salt 4 teaspoons Canola oil 1 teaspoon vanilla extract 3 lrgs eggs, or 1 large egg and 4 cooking spray 1 lrg egg white 2 tablespoons cinnamon sugar Preparation 1 Preheat oven to 350 degrees. Spray a heavy or cushioned cookie sheet with cooking spray. 2 Combine …
From foodsanddiet.com


BISCOTTI RECIPES | TASTE OF HOME
Biscotti Recipes. These tasty biscotti recipes were designed for dunking. Pour yourself a cup of coffee or tea, then tuck into these fun biscotti flavors, including almond, chocolate, cranberry and lemon. Add Filter.
From tasteofhome.com


RECIPE: BASIC AMERICAN BISCOTTI WITH FRUIT & GREEN TEA
2 green tea bags (tea removed from the bags) Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cream butter and sugar in mixer until fluffy and then add in vanilla and eggs. Scrape bowl and combine remaining dry ingredients (without add ins) in a separate bowl. Whisk until combined and then slowly add to the wet ...
From thekitchn.com


TRADITIONAL ITALIAN BISCOTTI RECIPE - THE SPRUCE EATS
In a stand mixer or in a baking bowl, mix the flour, sugar, baking powder, salt, whole eggs, and the yolk, beating together to form a smooth dough. Add the chopped skin-on almonds and using your fingers, gently knead the nuts into the mixture. Tip the dough onto a lightly floured work surface and roll into a ball and divide into 4 evenly sized ...
From thespruceeats.com


BISCOTTI | BASICS WITH BABISH - CAJUN COOKING SCHOOL
Publish Date: September 23, 2021 Category: Cajun Cooking School Video License Standard License Imported From: Youtube
From cajuncookingschool.com


HOW TO MAKE BISCOTTI: ITALIAN LEMON BISCOTTI RECIPE
Preheat the oven to 325° F (160° C) and position the oven rack in the center. Line your baking sheet with parchment paper and set it aside for now. In a medium bowl, whisk together all-purpose flour (2 cups), baking powder (1 teaspoon) and salt (1/4 teaspoon). Set it …
From shelovesbiscotti.com


BASIC BISCOTTI RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl.
From stevehacks.com


HOW TO MAKE CLASSIC BISCOTTI, PLUS RECIPES | MARTHA STEWART
Make the Dough. Credit: Adrian Mueller. Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
From marthastewart.com


THE SUPER-EASY WAY TO MAKE BISCOTTI - BETTYCROCKER.COM
Heat the oven to 350°F. Spread the hazelnuts in an ungreased shallow pan and bake uncovered for about 10 minutes, stirring occasionally, until golden-brown. Allow them time to cool. 2. In a large bowl, beat sugar, butter, almond extract, vanilla and eggs with an electric mixer on medium speed, or mix with a spoon, until well-blended.
From bettycrocker.com


CHOCOLATE BISCOTTI RECIPE - THE SPRUCE EATS
Gather the ingredients. Preheat oven to 350 F. Prepare a large baking sheet by lining with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate mixing bowl, cream the granulated …
From thespruceeats.com


BASIC BISCOTTI DOUGH RECIPE - CANADIAN LIVING - MASTERCOOK
1/2 cup 1/2cupbutter, softened; 1/2 cup 1/2cupbutter, softened; 1 cup 1cupgranulated sugar; 1 cup 1cupgranulated sugar; 2 2eggeggs; 1 tsp …
From mastercook.com


BISCOTTI RECIPES | ALLRECIPES
74. Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips. By Rosina.
From allrecipes.com


RECIPE: BEST EVER BISCOTTI | CBC LIFE
Preparation. Biscotti: Cream sugar and butter together. Add eggs and whip with hand mixer until combined. Combine flour, baking powder and salt in a separate bowl, whisk to combine. Combine dry ...
From cbc.ca


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #desserts     #eggs-dairy     #fruit     #european     #cookies-and-brownies     #italian     #nuts     #grains     #eggs     #dietary     #low-sodium     #biscotti     #low-in-something     #pasta-rice-and-grains     #number-of-servings

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