Ellies Biscotti Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
• Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut-side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
• Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.

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.

Steps:

• Preheat oven to 325°F. and lightly grease and flour a large baking sheet.
• In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
• Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 30 minutes, or until it no longer feels sticky.
• Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 5 minutes.
• On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden.
• Transfer biscotti to racks and cool completely. Biscotti keep in an airtight container at room temperature.