Walnut Orange And Black Pepper Biscotti Recipes

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HELEN'S BLACK PEPPER WALNUT BISCOTTI

Provided by Valerie Bertinelli

Categories     dessert

Time 2h35m

Yield 30 biscotti

Number Of Ingredients 12



Helen's Black Pepper Walnut Biscotti image

Steps:

  • Sift together the flour, baking soda and baking powder in a medium bowl. Stir in the pepper and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts.
  • Fold in the flour mixture, then fold in the walnuts. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick silicone liners.
  • Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall. Bake until the logs are baked through and lightly browned, about 35 minutes.
  • Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks to cool 10 minutes more. Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15 to 20 minutes more. Transfer the biscotti to cooling racks to cool completely. They will keep, tightly covered, up to 1 week.

2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon freshly ground black pepper
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
2 teaspoons grated orange zest
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chopped walnuts, lightly toasted (see Cook's Note)

NUTTY ORANGE BISCOTTI

Provided by Trisha Yearwood

Categories     dessert

Time 2h20m

Yield 2 dozen biscotti

Number Of Ingredients 10



Nutty Orange Biscotti image

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.

4 large eggs
1 cup sugar
Grated zest from 1 orange plus 1 teaspoon juice
2 tablespoons vegetable oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds or nuts of your choice
Nonstick cooking spray

WALNUT, ORANGE AND BLACK PEPPER BISCOTTI

Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files.

Provided by spatchcock

Categories     Dessert

Time 1h15m

Yield 32 biscotti

Number Of Ingredients 12



Walnut, Orange and Black Pepper Biscotti image

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.

Nutrition Facts : Calories 121.8, Fat 7.1, SaturatedFat 2.3, Cholesterol 19.2, Sodium 39.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.5, Protein 2.1

2 cups all-purpose flour (unbleached for hard, bleached for more tender)
1/2 teaspoon baking powder
1/2 teaspoon baking soda (1/8 tsp. less if you want paler colour, more if darker)
1/8 teaspoon salt (change to 1/4)
2 teaspoons fresh ground black pepper, fairly fine (changed to 1 1/2 tsp., go easy at first)
1/2 cup unsalted butter
1 cup sugar (changed to 3/4 cup sugar)
2 large eggs
1 tablespoon lemon zest (or combination of all) or 1 tablespoon tangerine zest (or combination of all)
1 1/2 teaspoons vanilla
1 cup walnuts, toasted, cooled and chopped fine (better done by hand)
1/2 cup pine nuts (eliminated, used more walnuts)

PARMESAN BLACK-PEPPER BISCOTTI

Categories     Cheese     Egg     Bake     Christmas     Cocktail Party     Parmesan     Gourmet

Yield Makes 5 to 6 dozen biscotti

Number Of Ingredients 10



Parmesan Black-Pepper Biscotti image

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Pulse peppercorns in grinder until coarsely ground.
  • Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
  • Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
  • Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
  • Reduce oven temperature to 300°F.
  • Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
Special Equipment
an electric coffee/spice grinder

BLACK PEPPER BISCOTTI

Provided by Jennifer Flanagan

Categories     Cookies     Liqueur     Mixer     Dairy     Egg     Breakfast     Brunch     Bake     Picnic     New Year's Day     Lemon     Shower     Bon Appétit

Yield Makes about 42

Number Of Ingredients 11



Black Pepper Biscotti image

Steps:

  • Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Grand Marnier, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  • Preheat oven to 350°F. Sprinkle powdered sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  • Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on racks. (Can be made 3 days ahead. Store airtight.)

4 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon cracked black peppercorns
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons Grand Marnier
1 1/2 tablespoons grated lemon peel
2 teaspoons vanilla extract
4 large eggs
Powdered sugar

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