ANNA'S TWICE BAKED ALMOND BISCOTTI
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)
Provided by Gingerbee
Categories Dessert
Time 40m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
- Divide dough in half.
- Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
- Gently press down to flatten alittle.
- Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
- Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
- Lay the cookie flat side down and return to oven until light gold in color.
- Cool.
- Freezes very well.
QUARESMALI TWICE BAKED COOKIE OR BISCOTTI
Make and share this Quaresmali Twice Baked Cookie or Biscotti recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 50m
Yield 30 slices
Number Of Ingredients 12
Steps:
- Toast whole almonds for about 6- 8 minutes.
- Remove and cool.
- Put aside 2 cups of the almonds.
- To the remainder one cup of almonds chop very fine.
- Add the honey to the chopped almonds and mix well.
- Add the brown and white sugar and stir in well.
- In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
- Add in the honey/nut/sugar mixture and beat well.
- Add in the dry ingredients and the 2 cups of almonds that were set aside.
- Combine all well and make a stiff dough.
- Divide the dough into two pieces.
- On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
- Keep 4 inches between logs.
- Preheat oven to 350 degrees F.
- Brush both logs with the egg wash.
- Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
- Remove each log to a wire rack.
- Cool 10 minutes.
- Slice into slices with serrated knife.
- Place back onto parchment lined sheet.
- Bake for 8 minutes.
- Remove and turn slices over.
- Bake another and final 8 minutes, until toasty and golden.
- Remove to wire rack and cool completely.
- Store airtight tin container.
- Will keep month or so at room temperature.
Nutrition Facts : Calories 176.4, Fat 9.4, SaturatedFat 1.7, Cholesterol 25.2, Sodium 44.7, Carbohydrate 20.4, Fiber 1.9, Sugar 11.7, Protein 4.6
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
DOUBLE ALMOND BISCOTTI
The original recipe is from the Odense.com site. I love almond paste and thought these were quite tasty and looked like biscotti from a coffee house- not hard to make at all. Next time I might add a little almond extract and even a little lemon zest would be nice but they were gone in a short time just the way the recipe is posted. I doubled the recipe and only made 2 loaves so my biscotti were quite big.
Provided by nadia murray
Categories Dessert
Time 1h30m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and line baking sheets with parchment.
- Grate almond paste and butter into a medium bowl.
- Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
- Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
- Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
- Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
- Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
- Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
- Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
- Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).
TWICE BAKED COOKIES (BISCOTTI)
my grandmom would always make these all year round. whats nice is that they taste better when they have aged
Provided by DCFeeIV
Categories Dessert
Time 4h5m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- mix sugar butter anise and vanilla.
- beat in eggs.
- mix flour with baking powder.
- stir into sugar/butter/anise/vanilla and almonds.
- blend together.
- preheat oven 350.
- chill 2-3 hours.
- shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
- bake 20 mins 350.
- cut into 3/4 inch thick slices.
- place back on pan on sides for another 15 minutes.
More about "annas twice baked almond biscotti food"
BEST ORANGE ALMOND BISCOTTI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BISCOTTI: TWICE-BAKED COOKIES - THE SPRUCE EATS
From thespruceeats.com
TWICE THE CHOCOLATE ALMOND BISCOTTI | JUST A PINCH RECIPES
From justapinch.com
ANNA OLSON BISCOTTI RECIPES
From tfrecipes.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
ALMOND BISCOTTI RECIPE JAMIE OLIVER
From tfrecipes.com
TWICE BAKED COOKIES BISCOTTI RECIPES
From tfrecipes.com
DOUBLE BAKED BISCOTTI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TWICE BAKED BISCOTTI ARCHIVES - MYFOODCHANNEL - RECIPES
From myfoodchannel.com
ALMOND BISCOTTI RECIPE, GOLD MEMBERSHIP FOR INDIAN RESIDENTS
From tarladalal.com
YOUR GO-TO ALMOND BISCOTTI RECIPE - GEMMA’S BIGGER ...
From biggerbolderbaking.com
SIMPLY THE BEST BISCOTTI RECIPE - TWICE BAKED COOKIE ...
From youtube.com
ANNAS TWICE BAKED ALMOND BISCOTTI BEST RECIPES
From cookingtoday.net
ALMOND BISCOTTI - JAMIE GELLER
From jamiegeller.com
BISCOTTI TWICE BAKED, ALMOND NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
ITALIAN ALMOND BISCOTTI RECIPE - RECIPELAND.COM
From recipeland.com
"BAKE WITH ANNA OLSON" BISCOTTI (TV EPISODE 2015) - IMDB
From imdb.com
ITALIAN BISCOTTI RECIPE AKA TWICE-BAKED COOKIES - FOOD NEWS
From foodnewsnews.com
MOMMA ANNA’S BISCOTTI - CHRISTINA'S FOOD AND TRAVEL
From christinasfoodandtravel.com
WEEKEND RECIPE: ALMOND BISCOTTI - KCET
From kcet.org
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
ANNA OLSON BISCOTTI BEST RECIPES
From wiki-recipes.info
ALMOND BISCOTTINI - LIDIA
From lidiasitaly.com
BISCOTTI ITALIAN ALMOND CAKE RUSK TWICE BAKED ALMOND ...
From cfood.org
HOW TO MAKE CRANBERRY ALMOND BISCOTTI | BAKE WITH ANNA OLSON
ALMOND AND APRICOT BISCOTTI - FOR THE FEAST
From forthefeast.com
ALMOND BISCOTTI - SAVEUR
From saveur.com
WWW.FOODNETWORK.CA
ALMOND BISCOTTI~TRADITIONAL ITALIAN TWICE BAKED COOKIES ...
From cfood.org
ALMOND BISCOTTI - BAKED BY JOANNA
From bakedbyjoanna.com
BISCOTTI COOKIES - DIABETIC FRIENDLY TWICE BAKED ALMOND ...
From youtube.com
ANNA S TWICE BAKED ALMOND BISCOTTI RECIPE - WEBETUTORIAL
From webetutorial.com
ALMOND BISCOTTI RECIPE - ANDREA MEYERS
From andreasrecipes.com
BEST BISCOTTI RECIPE MADE BY ANNA OLSON – TINTORERA
From tintorera.la
TWICE BAKED ALMOND COOKIES - TFRECIPES.COM
From tfrecipes.com
ANNA'S TWICE BAKED ALMOND BISCOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
BEST BISCOTTI RECIPE MADE BY ANNA OLSON - RECIPE BOOK
From book-recipe.com
BISCOTTI COOKIES - DIABETIC FRIENDLY TWICE BAKED ALMOND ...
From cfood.org
ANNAS TWICE BAKED ALMOND BISCOTTI RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love