FIVE-SPICE BISCOTTI
Make and share this Five-Spice Biscotti recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F & grease two baking sheets.
- In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
- In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
- Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
- Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
- Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
- Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
- Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
- While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
- Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
- Remove from the oven & let cookies cool on a wire rack.
- Store in an airtight container, up to 2 weeks.
Nutrition Facts : Calories 108.8, Fat 5, SaturatedFat 1.8, Cholesterol 20.1, Sodium 59.8, Carbohydrate 14, Fiber 0.8, Sugar 5.2, Protein 2.5
BISCOTTI
Steps:
- Preheat the oven to 375 degrees F. 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 2 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, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 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. Cookie slices should be lightly toasted.
FIVE-SPICE MIX
An ancient spice mix used in Chinese cooking that combines sweet cinnamon and cloves, fennel seeds and star anise, and tongue-tingling Sichuan pepper
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 5
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
HOMEMADE FIVE-SPICE POWDER
Making your own homemade spices and condiments not only saves big bucks, but they are healthier to boot. You'll find that many of the required ingredients are already in your pantry. Give it a try. I think you'll like it. Note: A cooking time was required to be entered; I entered a small amount, keep in mind there is NO COOKING TIME AT ALL.
Provided by Happy Hippie
Categories Asian
Time 6m
Yield 1 Tablespoon
Number Of Ingredients 5
Steps:
- In a small bowl, combine 1 teaspoons ground cinnamon; 1 tsp aniseed, crushed; 1/4 tsp fennel seed, crushed; 1/4 tsp Szechwan pepper, crushed; and 1/8 tsp ground cloves.
- Store in a covered container.
Nutrition Facts : Calories 17.1, Fat 0.6, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 3.5, Fiber 2, Sugar 0.1, Protein 0.6
FIVE-SPICE POWDER
This recipe is posted in response to a request. When you can't find this spice in your local market spice aisle, you can make your own!
Provided by SilentCricket
Categories Asian
Time 10m
Yield 1/4 cup of spice powder
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or coffee grinder.
- Blend until finely ground.
- Store in airtight container.
- Keeps up to 2 months.
- Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.
SELF-RISING NUT & SPICE BISCOTTI
This combination of flavors and nuts in a light, crunchy biscotti is absolutely delicious. The cookies pair beautifully with coffee, tea, or hot chocolate.
Provided by Annacia
Categories Dessert
Time 1h
Yield 36 3.5 inch biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Lightly grease (or line with parchment) two large baking sheets.
- In a medium-sized bowl, beat the butter, sugar, spices, and vanilla until the mixture is smooth and creamy.
- Beat in the eggs; the batter may look slightly curdled.
- Gently mix in the flour, crystallized ginger, and diced nuts, stirring until smooth.
- Transfer half the dough onto each of the prepared baking sheets, and shape it into a rough, flattened log about 14" long and 1 3/4" wide.
- Bake the logs for 20 to 25 minutes. Remove them from the oven, and allow them to cool on the pan for about 30 minutes.
- Reduce the oven temperature to 325°F.
- Using a spray bottle filled with room-temperature water, lightly but thoroughly spray the logs, making sure to cover the sides as well as the top. Let sit for a few minutes; softening the crust just this little bit will make slicing the biscotti much easier.
- Use a serrated knife to cut the logs into 1/2" to 3/4" slices. Cut at a 45° angle for long biscotti; cut crosswise slices for shorter biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
- Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center if you break off a piece; but they'll continue to dry out as they cool.
- Remove the biscotti from the oven, and transfer them to a rack to cool. Once they're cool, store airtight to preserve their texture. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.
Nutrition Facts : Calories 94.7, Fat 5.5, SaturatedFat 1.6, Cholesterol 15.4, Sodium 142.7, Carbohydrate 9.9, Fiber 0.8, Sugar 2.2, Protein 1.7
TUSCAN SPICE AND ALMOND BISCOTTI
I've been making these biscotti for several years now. I found the recipe in a small cookbook called "The Best 50 Biscotti Recipes". My father-in-law loves these biscotti and requests them often.
Provided by Kim D.
Categories Dessert
Time 50m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Finely grind 1/3 cup of the toasted almonds in a food processor.
- In a medium-sized bowl, combine the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
- In a mixing bowl, cream together sugar and butter.
- Add honey, egg, vanilla extract and almond extract to the creamed mixture.
- Gradually blend in dry mixture and remaining 2/3 cup almonds.
- On a well floured surface, shape dough into two logs.
- Transfer logs to a baking sheet or baking stone, leaving space between the two logs.
- Bake in preheated oven for 20 minutes, or until firm and lightly brown.
- Cool logs on a wire rack for at least 5 minutes.
- Cut logs into 3/4-inch slices.
- Place slices in a single layer on the baking sheet, leaving space around each slice.
- Continue baking about 10-15 minutes or until desired crispness.
- Cool completely on a wire rack.
Nutrition Facts : Calories 61.4, Fat 3.5, SaturatedFat 1, Cholesterol 9.3, Sodium 38.6, Carbohydrate 6.6, Fiber 0.6, Sugar 3, Protein 1.4
PUMPKIN SPICE BISCOTTI RECIPE BY TASTY
Savor the flavors of fall with these pumpkin spice biscotti. Perfect for dipping in a mug of hot coffee or tea, they are filled with pumpkin puree, crunchy pepitas, and chewy cranberries and finished with smooth white chocolate.
Provided by Chris Salicrup
Categories Bakery Goods
Time 2h
Yield 18 biscottis
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment paper.
- In a large bowl, combine the butter, ½ cup (100 G) sugar, the salt, pumpkin pie spice, baking powder. Cream with a hand mixer on medium speed until smooth.
- Add the egg, vanilla, and pumpkin puree and beat to combine.
- Add the flour and beat just to incorporate. Fold in the pepitas and cranberries with a rubber spatula.
- Transfer the dough to the prepared baking sheet and shape into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1 ¼ cm) thick. Sprinkle the remaining tablespoon of sugar over the top of the dough.
- Bake for 30 minutes, or until the dough is firm to the touch. Remove from the oven and let cool for about 15 minutes. The log should be just warm enough to touch. If it cools too much, it will be difficult to slice.
- Line a baking sheet with parchment paper.
- Slice the log into ½-inch (1 ¼ cm) thick pieces. Arrange the pieces, cut-side up, on the prepared baking sheet and return to the oven. Bake for another 15 minutes, or until the tops begin to crisp. Flip the biscotti over and continue baking for 15 minutes more, or until the other side crisps. Remove from the oven and let cool completely.
- In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Line a baking sheet with parchment paper.
- Dip the bottom half of each biscotti in the melted white chocolate, then place on the prepared baking sheet and refrigerate until the chocolate is set, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 29 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams
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