WHOLE WHEAT ALMOND BISCOTTI
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
- Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams
CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
HONEY WHOLE WHEAT ALMOND BISCOTTI
Make and share this Honey Whole Wheat Almond Biscotti recipe from Food.com.
Provided by talk2sabby2
Categories Dessert
Time 1h30m
Yield 30 pieces, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and place parchment paper on a large cookie sheet.
- Sift flours,baking powder,sugar and cinnamon. Add nuts and resift.
- Cut in margarine with finger tips until well blended. Make a well in center.
- Warm honey slightly.
- Put eggs and warmed honey into dry ingredients and knead into a smooth ball.
- Dough should be firm and manageable: if it is too soft and sticky, add a little more flour.
- Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick.
- Place both loaves on the prepared pan about 4 inches apart.
- Brush top and sides with reserved egg white.
- Bake at 350 degrees for 30 minutes.
- Do not turn oven off.
- Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes.
- Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes.
- Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes.
- Store in air-tight container or freezer bags.
- They will stay fresh for weeks.
Nutrition Facts : Calories 235.3, Fat 8.9, SaturatedFat 1.5, Cholesterol 42.3, Sodium 161.7, Carbohydrate 35.7, Fiber 2.2, Sugar 16.6, Protein 5
WHOLE WHEAT ALMOND BISCOTTI
Made with whole wheat and oat flours, this whole grain biscotti is a nourishing backpack or breakfast snack. It is exclente with various dried fruits; figs, dates or apricots.
Provided by Chef Glaucia
Categories Dessert
Time 55m
Yield 22 biscotti, 22 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
- Add vanilla and almond extract and beat until combined.
- Mix in almonds and dried fruits or chocolate chips ( if desired ).
- Stir in combined flours, salt and baking powder.
- Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
- Flatten the log, using wet hands, until about 2-inches thick.
- Bake the log for 20 minutes in a 350°F preheated oven.
- Cool for 30 minutes.
- Using a serrated knife, cut into 1-inch thick slices.
- Bake slices in a 325°F oven for 15 minutes.
- Transfer to wire rack and let cool.
- Store in an airtight container at room temperature for up to 2 weeks.
- Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.
Nutrition Facts : Calories 124.7, Fat 6, SaturatedFat 1.8, Cholesterol 24.8, Sodium 64.9, Carbohydrate 15.5, Fiber 1.9, Sugar 7.3, Protein 3.3
HEALTHY ALMOND BISCOTTI
A recipe that I obtained from allhomemadecookies.com and modified for my own tastes and added Splenda instead of sugar. The original recipe calls for 1/4 cup almond extract or almond liqueur but as I didn't have almond extract or amaretto I changed to nonfat vanilla soymilk and they turned out great.
Provided by londongavchick
Categories Breakfast
Time 1h30m
Yield 10-16 cookies
Number Of Ingredients 8
Steps:
- Put almonds in a shallow pan. Toast at 350°F for 10 minutes. Turn oven down to 300°F Cool almonds and chop coarsely or pulse in food processor.
- Mix flour, Splenda, baking soda and nuts in a large mixing bowl.
- In a separate bowl, beat remaining ingredients for about one minute. Add flour mixture into liquid.
- Cut dough in half. On a baking sheet with parchment paper, pat dough into two logs- 1/2" thick x 1 1/2" wide x 12" long and place 2 " apart.
- Bake at 300°F for 40 minutes or until golden brown.
- Cool on a rack for 5 minutes or until cool enough to handle. Cut loaves at a 45 degree angle, 1/2" thick with a serrated knife.
- Lay slices flat on baking sheet and bake an additional 15 minutes, turning once. Store in an airtight container.
HEARTY WHOLE WHEAT BISCOTTI
These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes.
Provided by A Messy Cook
Categories Dessert
Time 50m
Yield 24 biscotti
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Add remaining ingredients and mix well.
- Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
- Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
- Slice with serrated knife at ½ inch intervals.
- Return to oven for 10-15 minutes more, turning once.
- Cool completely and store in airtight container.
- If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
VEGAN ALMOND BISCOTTI
I loved biscotti before I became vegan, so I was thrilled when I found this version in "Nonna's Italian Kitchen", a vegan Italian cookbook.
Provided by Bixer
Categories Dessert
Time 1h15m
Yield 40 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven the 325°F.
- Lightly oil two cookie sheets.
- Use double layer shiny ones, if you have them.
- If yours are very black, line them with foil.
- In a large bowl, whisk together the flours, baking powder, and salt.
- In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
- Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
- With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
- Place these on the cookie sheets.
- Bake the logs for about 25 minutes.
- Remove the pans and reduce the oven heat to 300°F.
- Cool the logs on a rack for 15 minutes.
- Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
- Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
- Bake 5-10 minutes, or until golden on the bottom.
- Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
- Cool on racks, then store airtight for up to two weeks.
Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 0.3, Sodium 74.2, Carbohydrate 16, Fiber 1.2, Sugar 8.2, Protein 2.2
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