PISTACHIO BISCOTTI
Steps:
- Preheat the oven to 350 degrees F.
- Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
- In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
- Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
PERSIAN HALVA
Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.
Provided by marybakes
Categories Desserts Candy Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
- Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
- Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 42.9 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 4 mg, Sugar 25.1 g
HALVA BISCOTTI
Make and share this Halva Biscotti recipe from Food.com.
Provided by fire_from_the_abyss
Categories Dessert
Time 55m
Yield 14 biscotti, 14 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour and add egg and sugar.
- Thoroughly mix the halva into the dough.
- Knead dough so all ingredients are combined and shape into a log.
- Brush with the remaining egg white and place in the oven at 180celcius for 10-15mins.
- Remove from the oven and cut into inch-thick slices. Return to the oven at a lower heat until the biscotti are hard and crunchy.
HALVA 5 WAYS
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.
Provided by Mindy Fox
Categories Sesame Dessert Vanilla Dairy Free Peanut Free Freeze/Chill Pistachio Chocolate Lemon Poppy
Yield Makes about 1 lb.
Number Of Ingredients 4
Steps:
- Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
- Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
- Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
- Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
- Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
- For Pistachio-Rose Halva
- Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
- Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
- For Cardamom-Chocolate Halva:
- Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
- For Lemon-Poppy Seed Halva:
- Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
- Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
- Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
- For Chocolate-Za'atar Halvah:
- Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
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
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