Wedding Biscotti Recipes

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ITALIAN WEDDING COOKIES III

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

Provided by Chris Hetherington

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 40

Number Of Ingredients 7



Italian Wedding Cookies III image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
  • Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Nutrition Facts : Calories 140 calories, Carbohydrate 11.5 g, Cholesterol 18.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 44.9 mg, Sugar 3.5 g

1 ½ cups unsalted butter
¾ cup confectioners' sugar
¾ teaspoon salt
1 ½ cups finely ground almonds
4 ½ teaspoons vanilla extract
3 cups sifted all-purpose flour
⅓ cup confectioners' sugar for rolling

WEDDING BISCOTTI

Recipe Courtesy Katie Lee Joel and the Food Network. She gave these at favors at her wedding to Billy Joel because rosemary is a symbol of remembrance.

Provided by cookiedog

Categories     Dessert

Time 1h10m

Yield 50 biscotti

Number Of Ingredients 9



Wedding Biscotti image

Steps:

  • Preheat the oven to 350°F
  • In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside.
  • Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla and gently stir in the flour mixture until just combined. Stir in currants.
  • Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick.
  • Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp.
  • Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 70.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 17.6, Sodium 35.3, Carbohydrate 11.3, Fiber 0.4, Sugar 4.5, Protein 1.4

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 tablespoons finely chopped fresh rosemary leaves
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup dried currant

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