Sour Cream Biscotti Recipes

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; gradually add to creamed mixture. , Line two baking pans with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8x2-1/2x3/4-in. loaves; place on foil. Bake until golden, 20-25 minutes. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes. , Place on a cutting board; using a serrated knife, slice diagonally 3/4-in. thick. Place slices, cut side down, on ungreased baking sheets. Bake until golden, 8-10 minutes. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

Steps:

• Cream butter and sugar together.
• Beat each egg in well one at a time.
• Add sour cream and vanilla.
• Combine dry ingredients in a seperate bowl mix well and add to creamed mixture.
• Mix until a dough is formed.
• Turn out onto floured surface, lightly knead and divide into 3 loaves 8-in. x 2-1/2-in. x 3/4-in.
• Line two baking sheets with aluminum foil and grease, place loaves onto baking sheets and bake at 350 for 25 minutes or until golden brown.
• Allow loaves on foil to cool on wire rack for 15 minutes.
• Once cooled place on a cutting board and slice 3/4 diagonal slices.
• Place slices cut side down on ungreased baking sheets.
• Bake at 350 for 8 minutes or until golden; turn and bake an additional 8 minutes.
• Cool slices on wire rack.
• Store in an airtight container.

Steps:

• In one med bowl mix all of the dry ingredients together.
• In a small microwave safe bowl place the margarine and apple sauce.
• Warm the small bolw on defrost till the margarine is soft enough to mix into the applesauce.
• Add the vanilla, egg white and sour cream to the small bowl with the margarine mixe and stir together.
• Add the liquid ingredients to the flour mix and stir just till everything is mixed.
• Turn onto a lightly floured surface and knead lightly about 4 times (don't over do it.
• Transfer to pam sprayed baking sheet and shape into a log 10-12 inches long.
• Bake at 350f for 25-30 mins (till browned lightly).
• Remove fron oved and allow to sit for 15 minute.
• Cut into 1/2 inch slices and return to the baking sheet cut side down.
• Bake for 8 mins then turn the slices over and bake for another 8 minutes.
• Remove from sheet and cool on a rack.

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.