Orange And Cinnamon Biscotti Recipes

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.

Steps:

• Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
• Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
• Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
• Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

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.

Steps:

• Preheat oven to 325° and butter 2 baking sheets.
• Beat sugar and butter. Add eggs 1 at a time, beating well.
• Add orange peel and vanilla; beat.
• Add dry ingredients to butter mixture, mixing until just incorporated.
• Divide dough into 2 parts.
• Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
• Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
• Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.

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.

Steps:

• Cream butter and sugar.
• add eggs, vanilla and orange flavor and peel.
• Add dry ingredients mix til combined, just dont over mix.
• Form into 2 logs (the length of sheet pan) and place on parchment paper on sheet pan.
• Sprinkle with cinnamon /sugar mixture.
• Bake 350 degrees for 30 minutes.
• Remove let cool about 10 minutes.
• Cut into slices and place back on sheet pan.
• Bake 10 minutes and turn off oven (dont peek) they need to dry out.

Steps:

• Heat oven to 325°F.
• Chop half the chocolate. Mix flour, baking soda, cinnamon and salt until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, orange extract and zest; mix well. Gradually beat in flour mixture until blended. Stir in nuts and chopped chocolate.
• Divide dough in half. Roll each half into 12x2-inch log on lightly floured surface. Place, 2 inches apart, on prepared baking sheet.
• Bake 20 to 25 min. or until lightly browned. Cool 15 min. Place on cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut sides up, on baking sheet. Bake 10 min. or until slightly dry. Remove to wire racks; cool completely.
• Melt reserved chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

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.

Steps:

• Preheat oven to 350°F.
• To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
• Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
• In a medium bowl sift the flours, baking powder, soda, salt and pepper.
• In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
• Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
• Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
• With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
• picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.).
• If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
• Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden.
• Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
• Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
• Let cool on racks and then store in airtight containers.

Steps:

• Preheat the oven to gas 3/160°C/325°F.
• Grease a baking sheet.
• Beat together the butter and sugar until smooth. Beat int the egg, then the orange rind, juice, flour, baking powder, cinnamon and polenta.
• Tip the mixture on to a lightly floured surface and knead. Place dough on the baking sheet and flatten with the palm of your hand to make a rectangle approx 25 x 18 cm.
• Bake for 25 minutes, then remove from the oven and leave to stand for 5 mins until slightly cooled. Using a sharp knife, carefully cut the mixture widthways into thin sticks about 1 cm wide.
• Space the cookies out slightly on the baking sheet, then bake for a further 20 minutes until crisp.
• When cool, dust with icing sugar.

Steps:

• Preheat the oven to 325°F.
• In a large bowl, beat the eggs and sugar together at high speed with an electric mixer for 5 minutes, or until foamy. Add the orange zest, oil, vanilla, orange juice, and almond extract, beating until blended. Sift the flour and baking powder together and add to the sugar mixture, beating well. Fold in the almonds by hand. Cover the dough in the mixing bowl and place in the freezer for 30 minutes or in the refrigerator 2 hours until firm.
• Divide the dough in half. Shape each portion into a 5 × 8-inch log on a lightly greased baking sheet. Bake for 25 minutes or until firm. Cool the dough logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
• Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the greased baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.
• From Trisha
• I usually leave the fancy recipes to my sister, and this is one of hers, but it's easy to make. They look so fancy on the plate, and sound so cool, though, that people will think you worked really hard to make them.

Steps:

• Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
• Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
• Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
• Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
• In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
• Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
• Enjoy!