Almond Orange Cardamom Biscotti Food

CARDAMOM ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

ORANGE ALMOND BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
• In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
• Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

ALMOND ORANGE CARDAMOM BISCOTTI

Steps:

• Gather all the ingredients.Preheat the oven to 175ºC (350ºF) and line a baking sheet with parchment paper.
• Toast the almonds for 5 minutes in the oven. Roughly chop them and set them aside to cool down.
• Sift the flour, salt, baking powder, and cardamom in a mixing bowl. Set aside.
• Mix sugar and orange zest in the mortar and pestle until the sugar turns pale orange in color (Note 1).
• In the bowl of a stand mixer beat the butter and sugar/zest mix until evenly incorporated, light and fluffy. Scrape the sides as needed.
• Add the eggs and vanilla extract. Mix until well incorporated scraping the sides as needed.
• On the lowest speed, add the flour to the butter/sugar mixture and mix until there are no dry flour bits visible in the bowl.Add the almonds and mix on the lowest speed for several revolutions until most of the almonds are incorporated into the dough.
• Dust the clean working surface with the flour. Turn the dough onto the working surface and pat it together into one cohesive mass. Divide in half and form a log of around 26cm (10in) in length with about 3cm (1.2in) in diameter from each piece.Place the kitchen ruler on top of the log and gently press down until the log flattens out so that its height is about 1.5cm (½in). Do the same process for the second log (Note 2)
• Lightly brush the top of the logs with the egg white and sprinkle with some demerara sugar.
• Bake for about 20 to 25 minutes at 175ºC (350ºF) or until the biscotti are starting to turn on light golden color.
• Take out from the oven and cool on the kitchen counter for 20 minutes.Once cooled, carefully transfer the logs onto a cutting board.Using a sharp serrated knife cut the logs crosswise, slightly on the diagonal, into 1.5cm (½in) wide slices.
• Option 1: Place the cut biscotti back on the baking sheet, standing up, and bake for another 20 to 25 minutes, rotating the baking sheet halfway through.Option 2: Place the cut biscotti, cut sides down, on a cooling rack. Bake them for another 12 minutes. Flip each cookie on the other side and bake for another 12 minutes, or until golden in color.
• Cool to room temperature before serving.
• Store cooled cookies in an airtight container for 2 weeks.

PISTACHIO-ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.

CARDAMOM BISCOTTI

Steps:

• Preheat oven to 325 degrees. Place rack in center of oven.
• Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
• Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
• Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
• Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.

ALMOND BISCOTTI

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.

SOFT ALMOND BISCOTTI BARS

Steps:

• Preheat oven to 375°. Line a 15x10x1-in. baking pan with parchment paper, letting ends extend up sides; grease paper., In a large bowl, beat sugars and oil until blended. Beat in eggs, then 3 tablespoons water. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into sugar mixture. Stir in chopped almonds (dough will be sticky)., Press into prepared pan, lightly flouring top as needed. Mix egg yolk and remaining water; brush over dough. Top with sliced almonds, gently pressing into dough. Bake 20-25 minutes or until golden brown., Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into 24 squares; cut each square two triangles.

CHEF JOHN'S ALMOND BISCOTTI

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.

THE BEST ALMOND BISCOTTI

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.