ALMOND BISCOTTI: QUARESIMALE
Steps:
- Preheat the oven to 350 degrees F.
- Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together.
- Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.
- Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300-degree F oven until sufficiently dry.
ALMOND FLOUR BISCOTTI
Provided by Gal
Categories Baked goods Dairy-Free Gluten-Free Sweets
Time 55m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract.
- Add in the almond flour, baking powder, salt and pistachios and mix well until a dough forms. It should be slightly wet.
- Line a baking tray with parchment paper.
- Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9" long and 3" wide- it should have a slight oval shape.
- Bake for 20-22 minutes, until the top and edges are golden brown.
- Remove from oven and let it cool completely for 10-15 minutes.
- Lower the oven temperature to 300 F.
- Once the cookie cools, slice into 1/2" sticks. You should have about 12-14. Place them back on the baking sheet onto one of the sides.
- Bake the cookies for 10-12 minutes, flip them, and bake for an additional 10-12 minutes.
- Remove from oven and let them cool completely, they will harden as they set.
- For the glaze, whisk together the powdered sugar and the brewed chai, and drizzle over each biscotti. You can top them with more chopped pistachios.
- Store them in an air tight container for up to 1 week, or freeze for up to 2 months.
Nutrition Facts :
ALMOND FLOUR BISCOTTI
This almond flour biscotti is so light, crispy, and studded with nuts, you won't believe it is low carb! Simple ingredients and an easy prep!
Provided by Arman
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 170C/325F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your wet ingredients until combined. Gently fold in the dry ingredients into the wet, until fully incorporated. Fold through your cranberries at the end.
- Lightly flour a kitchen surface. Remove the dough from the bowl and form two equal portions. Using your hands, form two rectangular loaves, 1-inch in size.
- Place the two loaves on the lined pan and bake for 20 minutes, until golden brown.
- Remove the loaves from the oven and let cool for 15 minutes. Reduce the oven heat to 120C/250F.
- Slice up the two loaves into 1/2-inch biscotti, and place them on the lined baking sheet. Bake the biscotti for an additional 20 minutes.
- Remove from the oven and let cool completely.
Nutrition Facts : ServingSize 1 biscotti, Calories 110 kcal, Carbohydrate 3 g, Protein 3 g, Fat 10 g, Sodium 105 mg, Fiber 2 g
ALMOND PISTACHIO BISCOTTI
If you've never made Biscotti, try this one first. These delightful cookies just melt in your mouth. You'll look like a pro in no time.
Provided by Vseward Chef-V
Categories Breakfast
Time 1h10m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray baking sheet with vegetable cooking spray.
- Place flour, sugar, baking powder and salt in food processor bowl. Cover and pulse until blended. Add almond paste and butter. Cover and pulse until mixture forms coarse crumbs. Turn mixture into mixing bowl.
- Add almonds, pistachios and chocolate. Beat together whole eggs and egg yolk with a fork. Remove 2 teaspoons and set aside for egg wash.
- Make a well in flour mixture. Add remaining eggs and vanilla and stir until mixture holds together. With floured hands, shape dough into four (12-inch-long) logs. Place logs 2 inches apart on prepared baking sheet. Flatten each log to a width of 1 1/4 inches. Lightly brush logs with reserved egg wash.
- Bake for 25 to 35 minutes or until logs start to brown and no imprint remains when pressed lightly with finger. Cool on baking sheet on wire rack for 20 minutes.
- Reduce oven temperature to 325°F Carefully transfer logs to a cutting surface. Cut logs on the diagonal into 1/2-inch-thick slices. Place biscotti standing up 1/2 inch apart on two ungreased baking sheets.
- Bake 15 to 25 minutes more or until biscotti are dry and the sides begin to color slightly. Do not overbake. Cool biscotti on baking sheets for 5 minutes. Transfer to wire racks and cool completely. Store biscotti in an airtight container in a cool, dry place.
- *To toast almonds, spread on baking sheet. Bake at 350°F for 8 to 10 minutes or until toasted.
Nutrition Facts : Calories 90, Fat 5.3, SaturatedFat 1.4, Cholesterol 15.1, Sodium 30.6, Carbohydrate 9.3, Fiber 1.1, Sugar 4, Protein 2.4
ALMOND BISCOTTI
Don't spend a fortune at the coffee house as these delicious biscuits are identical!
Provided by thecakefairy7
Time 1h20m
Yield Makes Fingers
Number Of Ingredients 0
Steps:
- To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).
- Turn oven down to 150C/130C Fan/Gas 2
- Combine Flour, Sugar, Baking Powder and Salt in a large bowl.
- Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.
- As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!
- Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.
- Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.
- Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.
- Bake for another 10 mins and then turn and bake the other side for 10 mins.
- Remove from the oven and cool.
- Store in an air-tight container.
ALMOND BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
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
ALMOND BISCOTTI
Biscotti are baked twice to make them extra crisp and dry-perfect for dunking into a cup of coffee. Get the recipe for Almond Biscotti.
Provided by Gina Marie Miraglia Eriquez
Time 2h50m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, mix together the sugar, butter, and almond extract until just smooth. One at a time, beat in the eggs. Add the flour mixture and almonds and mix until just incorporated (do not overmix). Refrigerate the dough, covered, until firm enough to handle, 30 to 60 minutes.
- Heat oven to 350° F. Divide the dough in half and shape into two 12-by-2-inch logs (about ¾ inch thick). Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 25 to 30 minutes. Transfer the loaves to a rack and cool for 15 minutes.
- Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 18 to 22 minutes. Cool completely on the baking sheet. Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 125 kcal, Carbohydrate 16 g, Cholesterol 24 mg, Protein 3 g, SaturatedFat 2 g, Sodium 56 mg, Sugar 7 g, Fat 6 g, UnsaturatedFat 0 g
THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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