CINNAMON-RAISIN BISCOTTI
Provided by Tony DiSalvo
Categories Cookies Mixer Dessert Bake Low Fat Raisin Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield MAKES ABOUT 2 DOZEN
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
- Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
- Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
LOW-FAT ALMOND-CINNAMON BISCOTTI
Categories Cookies Dessert Bake Low Fat Almond Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
- Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
- Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)
CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
WHOLE GRAIN CINNAMON NUT BABY BISCOTTI
Cinnamon, sugar, and butter play a starring role in these crunchy mini-biscotti. Best of all, your family and friends will never guess they're made with whole wheat flour, especially when you use white whole wheat. I am not sure how many this makes as the recipe didn't state it and it would depend on how you make your logs.
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Lightly grease (or line with parchment) a large cookie sheet or a half-sheet (18" x 13") pan.
- In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth. Add the eggs and beat till the mixture is well combined. It may look a big coagulated. That's OK. Add the flour and oats, mixing to combine. Stir in the chips and nuts.
- Divide the dough into four equal pieces, placing them on the prepared baking sheet. Shape each piece into a rough log about 10" to 11" long, placing the logs crosswise on the sheet, and spacing them about 2" apart. Using your wet fingers and/or a wet spatula, flatten and smooth the logs till they're about 3/4" thick, and about 1 1/4" wide.
- Spritz the top of each log with water, and sprinkle heavily with cinnamon-sugar. Bake the logs for 23 to 25 minutes, until they're beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz with water, sprinkle with more cinnamon sugar, and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325°F
- Cut the logs crosswise into 1/2" to 3/4" slices, using a sharp chef's knife. Place the biscotti back on the baking sheet, spacing them close together without touching. Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them from the oven, and cool on the pan.
Nutrition Facts : Calories 223.6, Fat 10.5, SaturatedFat 4.3, Cholesterol 46.3, Sodium 157.1, Carbohydrate 30.2, Fiber 2.8, Sugar 14.6, Protein 4.3
CINNAMON HAZELNUT BISCOTTI
These are delicious with coffee and they smell wonderful!
Provided by Kris
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
- In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
- Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g
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WALNUT & CINNAMON BISCOTTI - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 1 hrCategory DessertsCalories 77 per serving
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cinnamon.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until well incorporated. Mix in the vanilla. Add the flour mixture and walnuts and mix on low speed until just combined. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
- Remove the dough from the refrigerator and divide it in two. Directly on the lined baking sheet, form each portion into logs about 1-1/2 inches wide and 3/4-inch tall. (If the dough is sticky, dust your hands with flour.) Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 20 minutes, then remove from the oven and let cool for 10 minutes. Once cool, transfer the cookie logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous 1/2-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on the lined baking sheet; return to the oven and cook for 5-7 minutes, until lightly golden on the underside. Remove the biscotti from the oven and flip over; cook 5-7 minutes more, until lightly golden all over. Let cool on the baking sheet completely before serving.
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