Marbled Biscotti Recipes

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:

• Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
• Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
• Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Steps:

• Preheat oven to 350°F.
• In a medium bowl combine and stir the all purpose flour, whole wheat flour, baking powder and baking soda.
• In a large bowl stir the eggs, egg white, sugar, canola oil, milk, and vanilla extract and an additional tsp of water.
• Add the dry ingredients and combine (you may have to knead with your hands).
• In a plastic or microwave safe bowl melt the chocolate chips. Start out with 30 seconds and continue in 5 second periods in the microwave until melted.
• Quickly add to the dough and create a marbled effect.
• Shape into 4 logs about 2 inches wide and 9 inches long.
• Place logs on baking sheets lightly coated with nonstick spray.
• Bake for 20 minutes until lightly browned.
• Cut into pieces (18 per log).
• Place back on baking sheet cut side down and bake for 15-20 minutes or until dry at 325°F.
• ENJOY.

Steps:

• Preheat oven 325.
• Beat sugar and butter until light and creamy.
• Beat in eggs and marmalade until combined.
• Combine flour,baking powder and salt. Add to marmalade mixture, stir to combine, add chocolate and chocolate-covered almonds;stir to combine.
• Turn dough onto a floured surface;shape into 3 logs. Transfer to a parchment lined baking sheet. Bake for 25 minutes or until firm and lightly browned.
• Cool logs on baking sheet for 5 minutes, on wire rack. Cut cookies on the diagional, return to oven; bake for 10 more minute. ENJOY.