ORANGE ALMOND BISCOTTI
Provided by Food Network Kitchen
Time 2h
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
- Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
- Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
- Store biscotti for up to 2 weeks in an airtight container.
- Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
- Tip: Serve with Kahlua Eggnog.
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.
CRANBERRY-ORANGE BISCOTTI
I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.
Provided by bubbles52793
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
- Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
- Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g
ORANGE AND ALMOND BISCOTTI
Categories Cookies Dessert Bake Orange Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 3 baking sheets with waxed paper. Lightly flour waxed paper. Sift flour and baking powder into medium bowl. Beat sugar and butter in large bowl until blended. Add eggs, 1 at a time, beating until fluffy. Mix in nuts and candied orange peel. Add flour mixture and liqueur; beat until well blended.
- Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
- Cut chilled dough lengthwise into 3 strips. Shape each strip on lightly floured surface into 12-inch-long, 1 1/2-inch-wide and 1-inch-high log. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart. Brush logs with egg yolk. Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool completely on baking sheets. Reduce oven temperature to 325°F.
- Using serrated knife, cut logs into 3/4-inch-wide diagonal slices. Stand biscotti slices upright on 2 heavy large baking sheets. Bake until biscotti are pale golden, about 25 minutes. Transfer to racks and cool. (Can be prepared 1 week ahead. Store in airtight container.)
ORANGE ALMOND BISCOTTI II
These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
- In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
- Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g
BISCOTTI ALL'ARANCIA E MANDORLE (ORANGE AND ALMOND BISCOTTI)
From cookiesfromitaly.com. Can be prepared 1 week ahead and stored in the refrigerator until ready to bake. Store in an airtight container. These biscotti have a great and unusual flavor with the orange and almond combination!
Provided by Maureenie
Categories Dessert
Time 1h55m
Yield 60 biscotti, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
- Sift flour and baking powder into medium bowl.
- Beat sugar and butter in large bowl until blended.
- Add eggs, 1 at a time, beating until fluffy.
- Mix in nuts and candied orange peel.
- Add flour mixture and liqueur; beat until well blended.
- Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
- Cut chilled dough lengthwise into 3 strips.
- Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
- Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
- Brush logs with egg yolk.
- Bake until golden and firm to touch (dough will spread), about 30 minutes.
- Cool completely on baking sheets. Reduce oven temperature to 325°F
- Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
- Stand biscotti slices upright on 2 heavy large baking sheets.
- Bake until biscotti are pale golden, about 25 minutes.
- Transfer to racks and cool.
Nutrition Facts : Calories 62.8, Fat 2.6, SaturatedFat 1, Cholesterol 17.6, Sodium 28.7, Carbohydrate 8.6, Fiber 0.4, Sugar 3.5, Protein 1.4
ORANGE-ALMOND BISCOTTI
These Healthy Living Orange-Almond Biscotti make a perfect gift. Or keep them, and use them to dunk in your coffee. Your call.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 24 servings, 1 biscotti each.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix flour, baking powder and salt in small bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, orange zest and vanilla; mix well. Gradually add flour mixture, beating well after each addition.
- Knead almonds into dough on floured surface. Divide dough into 2 equal portions. Shape each portion into 12x2-inch log on greased baking sheet.
- Bake 20 to 25 minutes or until lightly browned. Remove from baking sheet. Place on cutting board; cool 15 minutes. Using serrated knife, cut each log diagonally into 1-inch-thick slices. Place, cut sides up, on baking sheet. Bake an additional 10 minutes on each side or until lightly toasted and dry. Remove from baking sheet. Cool on wire rack. Store in airtight container at room temperature.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ALMOND-ORANGE BISCOTTI
Biscotti, the "twice baked" treat from Italy can be made in an infinite number of flavors. They are very easy to make, keep well and make great little gifts from your kitchen.
Provided by seahorse73
Categories Dessert
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange.
- In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.
- Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour.
- With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch.
- Remove from oven and let logs cool on baking pan on a rack for 10 minutes.
- On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths.
- Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp.
- Cool on racks and store airtight.
Nutrition Facts : Calories 120.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 22.1, Sodium 46.3, Carbohydrate 18.4, Fiber 0.8, Sugar 8.6, Protein 2.6
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