CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
CINNAMON HAZELNUT BISCOTTI
These are delicious with coffee and they smell wonderful!
Provided by Kris
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
- In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
- Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g
CINNAMON BISCOTTI WITH PISTACHIOS
Delicious cinnamon biscotti that go great with coffee or tea. Cinnamon chips (found next to chocolate chips) give it an extra burst of cinnamon. Co-workers request that I make these regularly and bring to work for the morning coffee break.
Provided by MaryK
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
- Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
- Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
- Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
- Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.9 g, Cholesterol 17.4 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 106.2 mg, Sugar 10.1 g
CINNAMON SUGAR BISCOTTI
Make and share this Cinnamon Sugar Biscotti recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 40 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
- Beat 1 cup sugar and butter in a large bowl until fluffy.
- Add 1 egg; beat well.
- Add egg yolk; beat well.
- Mix in vanilla, then dry ingredients.
- Transfer dough to work surface and divide in half.
- Shape each half into 9-inch long, 1 1/2 inch wide log.
- Transfer logs to prepared baking sheets that you have lined with parchment paper.
- Beat remaining egg in small bowl.
- Brush logs with egg.
- Bake until golden and firm to touch (dough will spread) about 50 minutes.
- Cool on sheets.
- Maintain oven temperature.
- Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
- Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
- Place biscotti, cut side down, on baking sheets.
- Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
- Bake until pale golden, about 20 minutes.
- Store airtight at room temperature.
Nutrition Facts : Calories 66.7, Fat 2.1, SaturatedFat 1.2, Cholesterol 18.5, Sodium 27.8, Carbohydrate 10.9, Fiber 0.3, Sugar 6, Protein 1.1
HAZELNUT-CINNAMON BISCOTTI
Categories Cookies Citrus Egg Dessert Bake Hazelnut Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray large baking sheet with vegetable oil spray. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend until fluffy. Add orange peel and vanilla extract and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; mix using on/off turns until just blended. Mix in hazelnuts using on/off turns until just blended.
- Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9-inch-long, 2-inch-wide log. Space logs 3 inches apart on prepared baking sheet. Flatten each to 12-inch-long, 2 1/2-inch-wide log. Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 minutes. Maintain oven temperature.
- Using metal spatula, transfer logs to work surface. Using serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on large baking sheet. Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer. Transfer biscotti to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)
CINNAMON-SUGAR BISCOTTI
Categories Cookies Dessert Bake Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
- Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
- Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)
CINNAMON NUT BISCOTTI
If you can't find cinnamon-flavored chips, sub white chocolate chips and increase the ground cinnamon to 1 1/2 teaspoons.
Provided by SusieQusie
Categories Breakfast
Time 1h
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF. Line a large baking sheet with nonstick aluminum foil.
- Beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
- Place coffee in food processor and pulse until finely ground. Add flour, baking powder, ground cinnamon and salt; pulse to blend.
- Add flour/coffee mixture to butter and stir until smooth. Stir in hazelnuts and cinnamon chips.
- Divide dough in half and with floured hands, place halves on prepared baking sheet. Pat into logs measuring about 12-inches long by 2 1/2-inches wide.
- Bake for 28-20 minutes or until browned on the edges. Remove from oven and cool for 10 minutes.
- Place logs on a cutting board and cut into 1/2-inch slices, for a total of 32.
- Put slices, cut side down, back onto baking sheet and bake an additional 15-18 minutes.
- Transfer to rack and cool completely. Store in air-tight containers.
Nutrition Facts : Calories 108.5, Fat 5.8, SaturatedFat 2.1, Cholesterol 20.8, Sodium 40.2, Carbohydrate 12.5, Fiber 0.7, Sugar 4.9, Protein 2
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- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cinnamon.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until well incorporated. Mix in the vanilla. Add the flour mixture and walnuts and mix on low speed until just combined. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
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