NUTTY ORANGE BISCOTTI
Provided by Trisha Yearwood
Categories dessert
Time 2h20m
Yield 2 dozen biscotti
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.
- Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.
- Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.
ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
GRANOLA BISCOTTI
"This cranberry-studded treat is low in fat but high on flavor," writes Lori Waites from Frankenmuth, Michigan. "Because it freezes so well, I always double the recipe!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough. , Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 1-1/2-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 20-25 minutes or until golden brown. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 75 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
NUTELLA® BISCOTTI
Subtly sweet from chocolate chips, Nutella®, and sugar, these twice-baked cookies get added crunch from toasted hazelnuts and melt to perfection in your mouth. They're easy to package and give as a gift to complement purchased coffee beans or a hot chocolate mix and can be served on a hot chocolate board spread during the holidays. Dunk in coffee, tea, or even milk!
Provided by thymeforpineapple
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 44
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
- Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
- Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
- Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
- Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
- Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
- Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
- Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
- Refrigerate, uncovered, until chocolate hardens, about 15 minutes.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 16.3 g, Cholesterol 16.8 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 54.5 mg, Sugar 6.8 g
GOOD-MORNING GRANOLA
This is ridiculously easy to make and has lots of healthy ingredients. It's a smart way to start your day or to keep yourself going. With pretty packaging, it makes a nice gift or bake sale item. -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Time 35m
Yield 7-1/2 cups.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 5 ingredients; set aside. In a small saucepan, combine orange juice, honey and oil. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Pour over oat mixture and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until golden brown, stirring every 10 minutes. Cool completely on a wire rack. , Stir in dried fruits. Store in an airtight container. Serve with yogurt if desired.
Nutrition Facts : Calories 206 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
GOLDEN SEMOLINA BISCOTTI
Make and share this Golden Semolina Biscotti recipe from Food.com.
Provided by Lille
Categories Dessert
Time 1h5m
Yield 24 biscotte
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (325F convection). Line a baking sheet with parchment paper.
- Stir together melted butter, sugar, salt, flavoring and vanilla, mixing until blended.
- Stir in eggs, then blend in the flour, baking powder and semolina flour.
- Mix in the cranberries and raisins. Divide dough into two portions.
- Form the dough into two 10 x 2.5" logs, slightly flattened, on the prepared baking sheet. The dough is quite sticky. Flour your hands as required when forming the dough.
- Bake for 25 minutes until a light golden colour. Remove from oven and place on a cooling rack until cool enough to handle, about 10-15 minutes.
- Reduce oven temperature to 325F (300F convection).
- Slice on the diagonal into 1/2"-3/4" pieces. Place biscotte on baking sheet on the cut edge and bake for about 15 minutes until golden.
Nutrition Facts : Calories 106.9, Fat 3, SaturatedFat 1.7, Cholesterol 24, Sodium 102.6, Carbohydrate 18.7, Fiber 0.7, Sugar 9.4, Protein 1.9
More about "granola biscotti recipes"
GRANOLA BISCOTTI | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (15)Total Time 1 hr 34 minsServings 32Calories 97 per serving
- Preheat the oven to 325°F. Have on hand a sheet of parchment and a baking sheet., In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Whisk in the eggs and vanilla. Stir in the dry ingredients, almonds, coconut, and fruit to make a stiff batter., Using floured hands, roll half of the dough into a 12” log and place on the parchment paper.
- Repeat with the second half of the dough, then slide the parchment, dough and all, onto the baking sheet.
GRANOLA BISCOTTI | RECIPE | KITCHEN STORIES
From kitchenstories.com
- Position a rack in the center of the oven, and heat to 165°C/325°F. Whisk melted butter and sugars in the bottom of a large bowl with a hand mixer. Whisk in the eggs and vanilla, then add in the flour, baking powder, baking soda, and salt. Stir in the rolled oats, sliced almonds, coconut, and dried fruit with a rubber spatula.
- On a floured counter, using floured hands, roll half the dough into a log the length of your baking sheet, 30 - 35 cm/12 - 14 in. Transfer the dough log to a parchment paper-lined baking sheet, and pat the top lightly until it becomes more oval-shaped. Repeat with the second half of the dough. Beat the egg white until foamy, and brush it over logs. Bake the logs at 165°C/325°F for 20 min., or until they are lightly golden brown and beginning to form cracks.
- Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour. With a serrated knife, cut the logs on the bias into 13 cm/½ -inch-thick slices. They will be crumbly; so cut as gently as possible. Transfer the slices back to the parchment-lined baking sheet, and lay flat in a single layer. Bake for another 20 min. at 165°C/325°F, or until toasted and crisp. Let cool. Biscotti keep in an airtight container at room temperature for up to 2 weeks, and longer if well wrapped in the freezer. Tastes great dipped in yogurt.
THE ONLY BISCOTTI RECIPE YOU'LL EVER NEED - CHEF ALINA
From chefalina.com
BROWN SUGAR GRANOLA BISCOTTI RECIPE - MARCIA KIESEL
From foodandwine.com
HAZELNUT GRANOLA RECIPE | BON APPéTIT
From bonappetit.com
GRANOLA BISCOTTI RECIPE - ANDREA MEYERS
From andreasrecipes.com
GRANOLA BISCOTTI | RECIPE - KOSHER.COM
From kosher.com
EASY BISCOTTI WITH QUAKER® SIMPLY GRANOLA - EVER AFTER …
From everafterinthewoods.com
ORGANIC GRANOLA BISCOTTI RECIPE (MAKES 4 SERVINGS)
From bakingshop.com
GRANOLA BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
Servings 18Calories 85 per servingTotal Time 1 hr 12 mins
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir with a whisk. Beat butter, sugar, almond extract, and egg with a mixer at medium speed until blended. Add flour mixture and granola; beat until well blended.
- Turn dough out onto a baking sheet coated with cooking spray. Shape dough into an 11-inch-long roll; pat to 1-inch thickness. Bake at 325° for 30 minutes.
- Place baking sheet on a wire rack to cool 10 minutes. Remove roll from baking sheet; cut roll diagonally into 18 (1/2- inch) slices. Place slices, cut sides up, on baking sheet. Bake at 325° for 10 minutes. Remove from baking sheet; cool completely on wire rack.
TROPICAL GRANOLA - LOVE IN MY OVEN
From loveinmyoven.com
SHE LOVES BISCOTTI - SIMPLE & TASTY FAMILY-FRIENDLY RECIPES WITH …
From shelovesbiscotti.com
LOW-FAT GRANOLA BISCOTTI
From pastrywiz.com
CRANBERRY GRANOLA BISCOTTI - LAVENDER & MACARONS
From lavenderandmacarons.com
GRANOLA BISCOTTI - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
GRANOLA BISCOTTI | HIGHWOOD CROSSING FOODS LTD.
From highwoodcrossing.com
87 BISCOTTI AND GRANOLA IDEAS | GRANOLA, SNACKS, FOOD
From pinterest.com
BROWN SUGAR GRANOLA BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
BANANA BREAD BISCOTTI RECIPE - FOOD.COM
From food.com
GRAIN-FREE GRANOLA BISCOTTI RECIPE | PURELY ELIZABETH
From purelyelizabeth.com
HEALTHY CHOCOLATE HAZELNUT BISCOTTI - THE GRANOLA DIARIES
From thegranoladiaries.com
PINEAPPLE COCONUT GRANOLA BISCOTTI + 5 BISCOTTI LINKS! - CUPS
From cupsandspoonfuls.com
PALEO ALMOND BISCOTTI {GLUTEN FREE, SUGAR FREE} - THE GRANOLA DIARIES
From thegranoladiaries.com
BEST ANNA OLSON'S GRANOLA BARS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GRANOLA BISCOTTI | BETZELVERLAG.DE
From betzelverlag.de
GRANOLA BISCOTTI - BIGOVEN.COM
From bigoven.com
CRUNCHY HOMEMADE GRANOLA -VEGAN - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CRANBERRY GRANOLA BISCOTTI | THE HOB-BEE HIVE
From thehobbeehive.com
9 WAYS TO USE GRANOLA | FOOD & WINE
From foodandwine.com
GRANOLA BISCOTTI - WHEN AFTERNOON COFFEE MEETS BREAKFAST
From pinterest.com
PIñA COLADA BISCOTTI | WHAT SMELLS SO GOOD?
From yummysmells.ca
GRANOLA BISCOTTI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HEALTHY GRANOLA BISCOTTI RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
AMISH GRANOLA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SMITTEN KITCHEN - GRANOLA BISCOTTI CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
10 BEST OAT BISCOTTI RECIPES | YUMMLY
From yummly.com
RECIPE OF ULTIMATE BISCOTTI GRANOLA | THE US FOOD RECIPES
From usfoodrecipes.netlify.app
You'll also love