Spring Biscotti Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
• Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange zest. Chill for 30 minutes. , Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes. , Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container.

Steps:

• In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
• Mix in eggs and egg white one at a time, beating well after each addition.
• Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon.
• Stir in the white chocolate, dried cranberries, and pistachios.
• Cover, and chill for 30 minutes, or until dough is no longer sticky.
• Preheat oven to 325°FF (165°C).
• Line a baking sheet with parchment paper.
• Turn dough out on a lightly floured surface, and divide into halves.
• Form each half into a flattish log about 12 inches long by 3 inches wide.
• Arrange logs at least 3 inches apart on baking sheet.
• Bake for 30 minutes in preheated oven, or until pale gold.
• Allow logs to cool on the baking sheet until cool enough to handle.
• On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices.
• Arrange on baking sheet.
• Bake for an additional 15 minutes, or until golden.
• Transfer biscotti to wire racks, and cool completely.
• Store in an airtight container at room temperature.

Steps:

• Preheat the oven to 350˚ F . Whisk the flour, baking powder and kosher salt in a medium bowl; set aside. In a large bowl, whisk the coconut oil and sugar. Whisk in the eggs, one at a time, and then the vanilla. Stir the dry ingredients into the wet ingredients and then fold in the sprinkles.
• Line a baking sheet with parchment paper. Divide the dough in half, then form each half into a long rectangle, about 4 inches wide, on the baking sheet. Leave a good few inches in between the rectangles because they will spread in the oven. Sprinkle the tops with more sprinkles and a few pinches of sea salt and bake for 25 minutes.
• Remove from the oven and reduce the oven temperature to 250˚ F. Transfer the rectangles to a cutting board and use a serrated knife to cut them into 1-inch-thick pieces. Place them on their sides on the baking sheet. Return to the oven and bake for 20 more minutes, or until desired crispiness. Transfer to a rack and let cool on the baking sheet.

Steps:

• Preheat the oven to 350° F. Line a 15 × 11-inch jelly-roll pan with parchment paper. Stir the flour, cornmeal, baking powder, and salt together in a bowl. Beat the butter with a handheld electric mixer until creamy. As you continue beating, add the sugar gradually, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the anisette. Pour the dry ingredients and almonds into the bowl, switch to a wooden spoon, and stir until the dough is smooth.
• Divide the mixture into two equal portions. Shape each into a loaf 12 inches long by 3 inches wide, making the sides and top even and smooth. Place the loaves side by side on the parchment-lined jelly-roll pan, leaving at least 2 inches between them and 1 inch between each loaf and the side of the pan. Bake until loaves are golden and the tops spring back when lightly poked with a finger, about 30 minutes. Remove the baking sheet from the oven and reduce the oven temperature to 300° F. Cool the loaves until barely warm but still soft enough to cut, about 30 minutes.
• Slice the loaves crosswise into 1/2-inch-wide cookies. Lay the cookies on their side and bake until evenly golden brown and very firm, about 10 minutes. Cool completely. Biscotti can be stored in a covered container for up to 2 weeks.

Steps:

• In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
• Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
• Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Steps:

• In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
• Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
• Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.