CINNAMON-RAISIN BISCOTTI
Provided by Tony DiSalvo
Categories Cookies Mixer Dessert Bake Low Fat Raisin Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield MAKES ABOUT 2 DOZEN
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
- Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
- Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
RAISIN WALNUT BISCOTTI
These are simple and wonderful. I got the recipe from a booklet put out by Diamond Walnuts and Sunmaid Raisins. Time is approximate, and includes both preparation and baking together.
Provided by Charmed
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease a large cookie sheet.
- In a large bowl, beat the butter, sugar, eggs and vanilla together.
- Stir in the flour, baking powder and cinnamon.
- Add the raisins and walnuts, and stir to blend.
- Divide the dough in half.
- Shape each half into a long loaf, about 1 1/2 inches thick.
- Place the logs onto the prepared cookie sheet.
- Flatten slightly.
- Bake for 18 to 20 minutes, or until firm.
- With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
- Place the slices cut sided down back onto the cookie sheet.
- Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
- Cool on a rack.
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
NONE SUCH CINNAMON RAISIN BISCOTTI
Make and share this None Such Cinnamon Raisin Biscotti recipe from Food.com.
Provided by amanda.shirka
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
- Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
- Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
- Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.
Nutrition Facts : Calories 115.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 20.6, Sodium 56.8, Carbohydrate 21.8, Fiber 0.5, Sugar 11.5, Protein 1.7
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