CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
MARSALA ALMOND BISCOTTI
This recipe was my first attempt at making biscotti and they came out pretty good! Excellent with a cup of coffee or glass of your favourite Italian wine.
Provided by Irmgard
Categories Dessert
Time 1h30m
Yield 48 biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Line a large cookie sheet with parchment paper or foil coated with baking spray.
- In a large bowl, stir the butter with the sugar.
- Beat in the eggs, one at a time, then the Marsala, zest, lemon juice, vanilla and salt until just combined.
- In another bowl, stir the flour with the baking powder.
- Stir the flour mixture along with the chopped almonds into the egg mixture until combined; the dough will be sticky.
- Divide the dough in half; dollop lengthwise on the lined baking sheet.
- Wetting your hands with cold water, flatten the dough into long rectangular logs about 1/2 inch thick extending from one end of the sheet to the other. Logs should be at least 2 inches apart on the sheet.
- Sprinkle the tops with slivered almonds; gently pat down the dough.
- Bake in the centre of the oven until lightly golden on the edges and firm to the touch, about 30 minutes.
- Slide the parchment or foil onto a cutting board.
- Using a large sharp knife, cut crosswise into the slices about 1/2 inch thick.
- Picking up the segments, stand the biscotti upright about 1/2 inch apart on the unlined cookie sheet.
- Reduce the oven temperature to 300 degrees F; bake the biscotti in the centre of the oven for 35 to 40 minutes or until lightly golden and crisp.
- Cool on a rack, then store in an airtight container for up to a month, or freeze.
Nutrition Facts : Calories 108.5, Fat 4.3, SaturatedFat 1.4, Cholesterol 13.9, Sodium 56.3, Carbohydrate 15.2, Fiber 0.8, Sugar 6.5, Protein 2.2
ALMOND BISCOTTI
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
Provided by P48422
Categories Dessert
Time 1h45m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment.
- Combine dry ingredients and set aside.
- Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- Add the dry ingredients and mix until combined.
- Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- Scrape the dough out onto a parchment lined sheet pan.
- Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and cool 10 minute.
- Use a long serrated knife and slice into 1/2-inch wide slices.
- Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- Cool the biscotti on a rack; cool completely before storing.
Nutrition Facts : Calories 136.8, Fat 4.4, SaturatedFat 0.5, Cholesterol 27.9, Sodium 43.8, Carbohydrate 21.2, Fiber 1.2, Sugar 10.3, Protein 3.8
MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE
This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33).
Provided by Clarely
Categories Breakfast
Time 1h20m
Yield 36-42 biscotti
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Dissolve coffee crystals in the hot water.
- Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
- Stir in remaining ingredients.
- On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
- Bake about 30 minutes or until center is firm to the touch.
- Cool 15 minutes on the cookie sheet.
- Cut crosswise into 1/2 inch thick slices.
- Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
- Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
- Immediately remove from cookie sheet to a wire rack.
- When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
- Drizzle the chocolate over the biscotti using a spoon.
- When cool, enjoy with a cup of coffee.
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