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
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
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
ALMOND BISCOTTI: QUARESIMALE
Steps:
- Preheat the oven to 350 degrees F.
- Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together.
- Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.
- Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300-degree F oven until sufficiently dry.
CHOCOLATE-ALMOND BISCOTTI
These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.
Provided by johnvac52
Categories Dessert
Time 1h20m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet and set aside.
- Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
- Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
- Beat in eggs and almond extract.
- Beat in as much of the flour as you can with mixer.
- By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
- On pieces of wax paper, shape dough into two 14 inch long rolls.
- Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
- Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
- Cool on cookie sheet for 1 hour.
- Cut each roll diagonally into 1/2 inch thick slices.
- Place slices, cut sides down, on ungreased cookie sheets.
- Bake 8 minutes.
- Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
- Remove from cookie sheets to wire racks.
- Cool completely.
- If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
- Add 1 teaspoon of shortening to each bowl.
- Microwave on high for 1 minute, stirring once; stir.
- If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
- Dip biscotti into mixtures or drizzle over tops.
Nutrition Facts : Calories 125.3, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.4, Sodium 89.8, Carbohydrate 16.6, Fiber 0.8, Sugar 8.5, Protein 2.2
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.
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.
NONNA'S BISCOTTI
Provided by Toni Oltranti
Categories Cookies Egg Dessert Bake Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 42 cookies
Number Of Ingredients 10
Steps:
- Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
- Chill dough, covered, 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
- Cut loaves into 3/4-inch slices with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
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
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
More about "best almond biscotti recipes"
ALMOND BISCOTTI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
Ratings 213Calories 112 per servingCategory Cookies
- Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
MOM’S BEST ALMOND BISCOTTI, 840 G : AMAZON.CA: GROCERY ...
From amazon.ca
Reviews 75
AMAZON.COM: LA DOLCE VITA CLASSIC ITALIAN BISCOTTI ALMOND ...
From amazon.com
Reviews 2.7K
MOM’S BEST ALMOND BISCOTTI 840 GRAM, PACK OF 2 : AMAZON.CA ...
From amazon.ca
Reviews 2
ALMOND BISCOTTI - SHEMADE FOODS | SHE MADE FOOD
From shemadefoods.com
CLASSIC ALMOND BISCOTTI - CANADIAN LIVING
From canadianliving.com
10 BEST ITALIAN ALMOND BISCOTTI RECIPES | YUMMLY
From yummly.com
THE BEST ALMOND BISCOTTI RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
ALMOND BISCOTTI (ITALIAN CANTUCCI) - THE CLEVER MEAL
From theclevermeal.com
MOM’S BEST GOURMET FOODS ALMOND BISCOTTI, 840 G | COSTCO
From costcobusinesscentre.ca
COSTCO KIRKLAND SIGNATURE ALMOND BISCOTTI REVIEW - COSTCUISINE
From costcuisine.com
10 BEST BISCOTTIS OF 2022 | MSN GUIDE: TOP BRANDS, REVIEWS ...
From msn.com
ALMOND BISCOTTI RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
ALMOND BISCOTTI W. LEMON ZEST RECIPE - LUCI'S MORSELS
From lucismorsels.com
COSTCO MOM'S BEST ALMOND BISCOTTI REVIEW - COSTCUISINE
From costcuisine.com
ALMOND BISCOTTI RECIPE - FOOD.COM | RECIPE | ALMOND ...
From pinterest.com
MOM'S BEST GOURMET FOODS | PROUDLY CANADIAN
From momsbest.ca
10 BEST SOFT BISCOTTI RECIPES - FOOD NEWS
From foodnewsnews.com
17 BEST EGGLESS BISCOTTI RECIPE IDEAS IN 2022 - FOOD NEWS
From foodnewsnews.com
MOM'S BEST - ALMOND BISCOTTI CALORIES, CARBS & NUTRITION ...
From androidconfig.myfitnesspal.com
MOM`S BEST GOURMET FOODS ALMOND BISCOTTI - COOKIES ...
From zumzum.ca
BEST CLASSIC CRANBERRY ALMOND BISCOTTI RECIPES | FOOD ...
From foodnetwork.ca
BEST ALMOND BISCOTTI RECIPE - HOW TO MAKE ALMOND BISCOTTI
From countryliving.com
BISCOTTI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ALMOND BISCOTTI RECIPE : SBS FOOD
From sbs.com.au
BEST ALMOND AND CHERRY BISCOTTI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC ALMOND BISCOTTI - SAVOR THE BEST
From savorthebest.com
BEST CANTUCCI ALMOND BISCOTTI RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
ALMOND BISCOTTI RECIPE - REAL SIMPLE
From realsimple.com
ALMOND BUSCOTTI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BISCOTTI RECIPES | ALLRECIPES
From allrecipes.com
FOOD WISHES VIDEO RECIPES: ALMOND BISCOTTI – BECAUSE ...
From foodwishes.blogspot.com
BISCOTTI RECIPE ALMOND RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
30 OF OUR BEST BISCOTTI RECIPES | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
BISCOTTI | FOOD & WINE
From foodandwine.com
LEMON ALMOND BISCOTTI - A QUICK AND EASY ITALIAN TREAT ...
From sugarsaltmagic.com
BISCOTTI RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
LEMON-ALMOND BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
YOUR GO-TO ALMOND BISCOTTI RECIPE - GEMMA’S BIGGER ...
From biggerbolderbaking.com
You'll also love