Micheles Spiced Almond Biscotti Recipes

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

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.

Steps:

• Preheat oven to 350°F.
• Finely grind 1/3 cup of the toasted almonds in a food processor.
• In a medium-sized bowl, combine the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
• In a mixing bowl, cream together sugar and butter.
• Add honey, egg, vanilla extract and almond extract to the creamed mixture.
• Gradually blend in dry mixture and remaining 2/3 cup almonds.
• On a well floured surface, shape dough into two logs.
• Transfer logs to a baking sheet or baking stone, leaving space between the two logs.
• Bake in preheated oven for 20 minutes, or until firm and lightly brown.
• Cool logs on a wire rack for at least 5 minutes.
• Cut logs into 3/4-inch slices.
• Place slices in a single layer on the baking sheet, leaving space around each slice.
• Continue baking about 10-15 minutes or until desired crispness.
• Cool completely on a wire rack.

Steps:

• Set rack at the middle level of the oven and preheat to 350 degrees.
• Prepare a cookie sheet or jelly roll pan by lining with parchment.
• Combine sugar and 1 1/4 cups almonds in the bowl of a food processor fitted with the metal blade; grind to a fine powder.
• In a large mixing bowl, stir together ground almonds, baking powder, baking soda, salt, pepper, ginger, cinnamon, coriander and cloves. Stir in the remaining 2 cups whole almonds.
• Stir water, honey and orange zest together; add to bowl and mix until dough holds together. Scrape dough onto a floured work surface, slightly kneading it until it holds together. Divide dough in half and roll each half into a cylinder, slightly shorter than one of your baking pans. Transfer logs to the pan, keeping them well apart from one another and the sides of the pan.
• Bake the logs until they have puffed and spread and feel firm when pressed with a fingertip, about 30 minutes. (Note: About halfway through the baking time, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, bake the pan on the lower rack stacked on a second one for insulation.).
• Let cool, then slice into 1/4- to 1/2-inch-thick slices with a serrated knife. Return slices to pan (2 parchment lined pans may be required) and bake until they are slightly toasted, 20 to 25 minutes.

Steps:

• Preheat oven to 325 degrees. Place rack in center of oven.
• Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
• Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
• Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
• Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.

Steps:

• Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
• Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.

Steps:

• In a small bowl sift together flour, baking powder, baking soda, salt, white pepper, ground cloves, cinnamon and ginger.
• Whisk sugar and eggs to a light lemon color; stir in extracts, orange zest and almonds.
• Sift dry ingredients over the egg mixture, then fold in until dough is just combined.
• Adjust oven rack to middle position and heat oven to 350ºF.
• Halve dough and turn each portion onto an oiled cookie sheet covered with parchment.
• Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet.
• Pat each dough shape to smooth it.
• Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
• Cool the loaves for 10 minutes; lower oven temperature to 325ºF.
• Cut each loaf diagonally into 3/8-inch slices with a serrated knife.
• Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return them to the oven.
• Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.
• Transfer biscotti to wire rack and cool completely.
• Biscotti can be stored in an airtight container for at least 1 month.
• Variations: Macerate (means to soak or steep) 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour.
• Drain and fold into the dough along with extracts, adding a teaspoon or so of the macerating liquid to the dough.

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.