Basic Biscotti Food

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

MARK BITTMAN'S BASIC BISCOTTI

Steps:

• Preheat oven to 375.
• With an electric mixer, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
• Butter and flour two cookie sheets (or spritz 'em with baking spray; that worked well for me). Divide dough in half and shape each into a "log" about 2" wide. This will spread quite a bit during baking, so if you try to cram 'em on to one baking sheet, bear that in mind.
• Bake until logs are golden and beginning to crack on top. Bittman says this is 30 minutes; for me, it was closer to 25 minutes. (At 30 minutes mine were a little overdone.) Remove from oven and drop temperature to 250.
• When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagnonal. (You can always eat the little nubby ends that are left over!)
• Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
• Cool on wire racks.
• NOTE: Mr. Bittman makes lots of wonderful suggestions for variations. I threw in a cup of chopped blanched almonds and half a cup of currants, and used almond extract. You can throw in any spice you like (cinnamon, anise, nutmeg); a cup of nuts (almonds or hazelnuts); chocolate chips; citrus zest; crystallized ginger; dried fruit -- you can change the flavor of your extract to match. You can also wait until your biscotti are cool, and then top 'em with a chocolate glaze (4 oz. good chocolate mixed with 2 tablespoons butter and a little extract for flavoring).
• Enjoy!

BASIC BISCOTTI RECIPE

Steps:

• Cream together oil and sugar; beat in eggs and then vanilla. Add sifted flour and remaining dry ingredients and mix well.
• Fold in fruits or nuts or other ingredients if you are adding any.
• Flour your hands so the dough doesn't stick to you and form 2 loaves or "flat logs" on a cookie sheet making them the width of cookie you want.
• Bake the loaves at 375 deg. F for 15 minutes then lower temperature to 300 deg. F and bake for 30 minutes. When the loaves are nicely browned on the outside, take them out of the oven.
• Using a bread knife, slice loaves into individual cookies about 1/2 to 3/4" thick. Place freshly cut biscotti on the cookiesheet on their side and put back into the oven for 5 minutes on each side to crisp up.
• Yummy treat.

EASY BISCOTTI

Steps:

• Preheat oven to 350.
• Cream butter and sugar.
• Add Eggs.
• Mix until smooth.
• Add orange zest and almond extract.
• Continue mixing until well blended.
• Sift in flour, baking powder and salt.
• Stir in almonds.
• On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
• Place rolls lengthwise on a cookie sheet approx 2 inches apart.
• Bake rolls at 350 for about 20- 25 minutes.
• Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
• Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
• Lay the slices flat on the cookie sheet, then bake for 8 minutes.
• Turn slices over and bake for an additional 8-10 minutes until slightly golden.
• Remove and cool biscottis on a rack.
• Store in an airtight container once they are cooled.

BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the flour, sugar and baking powder in a large bowl. Add the oil, vanilla and eggs and stir together. Toss in the add ins and combine with your hands. Form the dough into 3 to 4 loaves, depending on how big you want your cookies to be. (I do 4 loaves.) Place the loaves on parchment paper on a cookie sheet and sprinkle with cinnamon sugar.
• Bake until golden brown, about 40 minutes. Allow to cool for 10 to 15 minutes, then slice on the bias. If you prefer traditional biscotti, after slicing, lay them flat on the cookie sheet. Reduce the oven temperature to 300 degrees F and continue to bake for another 10 to 15 minutes.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
• Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

BASIC BISCOTTI

Steps:

• PREHEAT OVEN TO 350 degrees F.
• Spread almonds on a baking sheet and toast them in oven until lightly golden.
• Let cool.
• Coarsely chop half the nuts.
• Butter 2 large baking sheets.
• Mix flour, sugar, salt and baking soda.
• Beat in eggs, then whole and chopped nuts.
• Mix to obtain a firm dough.
• Knead briefly, then divide dough into 2 pieces.
• On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter.
• Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch.
• With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick.
• Set wire racks on the baking sheets and lay out the biscotti on them.
• Return them to the oven for 20 to 30 minutes, or until very firm and crisp.
• Cool on the racks, then transfer them to a tin for long keeping.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
• Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.

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.

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.

EASY BISCOTTI

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
• In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
• Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.

BASIC ITALIAN BISCOTTI

Steps:

• Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
• Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
• Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
• Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.

DIGESTIVE BISCUITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
• Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
• Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.