BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
EASY BISCOTTI
Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas
Provided by Liberty Mendez
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
- In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
- Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 127 calories, Fat 5 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
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
EASY BISCOTTI
I found this recipe on the web about 5 years ago and can't remember where I found it. I wish I could so that they received the credit. I am a biscotti nut and this was the first recipe (and only) that I used. The results are fabulous and they are so easy to make even though they are triple-baked. I did change the ingredients just a little. Once you eat these you will never go back to store-bought again. I like them best dipped in a cup of hot tea.
Provided by Debby H
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cream butter and sugar.
- Add Eggs.
- Mix until smooth.
- Add orange zest and almond extract.
- Continue mixing until well blended.
- Sift in flour, baking powder and salt.
- Stir in almonds.
- On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
- Place rolls lengthwise on a cookie sheet approx 2 inches apart.
- Bake rolls at 350 for about 20- 25 minutes.
- Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
- Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
- Lay the slices flat on the cookie sheet, then bake for 8 minutes.
- Turn slices over and bake for an additional 8-10 minutes until slightly golden.
- Remove and cool biscottis on a rack.
- Store in an airtight container once they are cooled.
Nutrition Facts : Calories 159.9, Fat 8, SaturatedFat 3.3, Cholesterol 33.4, Sodium 96.3, Carbohydrate 19.4, Fiber 1, Sugar 7.8, Protein 3.3
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