TUSCAN BISCOTTI (CANTUCCI)
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
- Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
- Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
- Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
- Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
CAPPUCCINO BISCOTTI
I found this recipe on joyofbaking.com. It has since become one of my favorites to bake. Not only are the cookies tasty and easy, but they leave my entire house smelling terrific.
Provided by Az B8990
Categories Dessert
Time 1h30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and place rack in center of oven.
- Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
- Reduce oven temperature to 300F and line a baking sheet with parchment paper.
- In a small bowl whisk together the eggs and vanilla extract. Set aside.
- In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
- Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
- With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
- Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
- Remove from oven and let cool on a wire rack for about 10 minutes.
- On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
- Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
- Remove from oven and let cool. Store in an airtight container.
CAPPUCCINO BISCOTTI
Make and share this Cappuccino Biscotti recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
- In a small bowl whisk together the eggs and vanilla extract. Set aside.
- With a hand mixer, beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
- Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through.
- With floured hands divide the dough in half.
- On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
- Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch
- Remove from oven and let cool on a wire rack for about 10 minutes.
- On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices.
- Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
- Remove from oven and let cool.
Nutrition Facts : Calories 97.7, Fat 2.6, SaturatedFat 0.9, Cholesterol 26.4, Sodium 48.8, Carbohydrate 16.8, Fiber 0.7, Sugar 8.3, Protein 2.2
GOURMET CAPPUCCINO BISCOTTI
I have had this recipe for a while now and have not tried it yet. It took forever and a day to type (no wonder I have carpel tunnel)! From Gourmet December 1992.
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 36 biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
- Blend until the mixture is combined well.
- In small bowl, whisk together espresso, milk, egg yolk and vanilla extract.
- Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips.
- Turn out the dough onto a floured surface. Knead it several times and halve it.
- On a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide.
- Arrange logs at least 3 inches apart on the sheet.
- Bake the logs in the center of oven for 35 minutes.
- Let cool on the baking sheet on a rack for about 10 minutes.
- Reduce the oven temperature to 300°.
- On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices.
- Arrange the biscotti, cut side down, on the baking sheet.
- Bake 5-6 minutes on each side, or until they are pale golden.
- Transfer the biscotti to racks to cool and then store in airtight containers.
Nutrition Facts : Calories 77.9, Fat 2.6, SaturatedFat 0.6, Cholesterol 4.7, Sodium 56, Carbohydrate 12.9, Fiber 0.6, Sugar 7, Protein 1.3
CINNAMON MOCHA BISCOTTI
Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 12-13 Large Biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F on convection bake setting.
- note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
- Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix briefly.
- Add flour, baking powder, salt and cinnamon and mix until well blended.
- Fold in pecans, chocolate morsels and cinnamon chips.
- Line a baking sheet with parchment paper.
- Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
- Bake 25 minutes, or until firm.
- Remove from oven and cool 10 minutes.
- Use a serrated knife to cut the dough into ½-inch thick slices.
- Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
- Turn and bake 8 minutes more.
- Remove from oven and cool completely on wire racks before storing in an airtight container.
WALNUT CAPPUCCINO BISCOTTI
Recipe courtesy of the California Walnut Commission. If you want to go all out use Recipe #91909. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie!
Provided by Annacia
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350º F.
- In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
- Place dough onto a floured surface.
- Divide evenly into two pieces.
- Roll the dough into two 12 inch logs.
- Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
- Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
- Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
- Arrange the biscotti on the baking sheet, flat on their side.
- Bake again, at 350º F, for 8 more minutes. Let cool.
- Store in an airtight container.
Nutrition Facts : Calories 70.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.3, Sodium 31.5, Carbohydrate 10.8, Fiber 0.4, Sugar 5.4, Protein 1.5
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