Biscotti Toscani Recipe 455 Food

TUSCAN BISCOTTI (CANTUCCI)

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
• Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
• Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
• Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

BISCOTTI TOSCANI

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds.
• Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
• Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
• With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet.
• Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
• Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth.
• Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set.
• Store biscotti at room temperature in an airtight container.

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.

MEMORABLE 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 extracts. Combine the flour, baking powder and salt; 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, form each portion into an 11x3-in. rectangle. , Bake at 300° for 35 minutes or until lightly browned. Carefully remove to wire racks; cool for 15 minutes. Increase heat to 325°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool completely. Store in an airtight container.

CANTUCCINI: CLASSIC TUSCAN BISCOTTI

Steps:

• You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
• Set a rack in the middle level of the oven and preheat to 350 degrees.
• In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
• Stir in the almonds.
• In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
• Continue to stir until a stiff dough forms.
• Scrape the dough out onto a lightly floured work surface and divide it in half.
• Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
• Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
• Press down gently with the palm of your hand to flatten the logs.
• Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
• The logs are done when pressed with fingertip they feel firm.
• Place the pan on a rack and let the logs cool completely.
• Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
• Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
• Arrange the biscotti on the prepared pans, cut side down.
• It isn't necessary to leave space between them.
• Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
• Cool the pan on a rack.
• Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

ALMOND BISCOTTI TOSCANI (GLUTEN-FREE)

Steps:

• Preheat oven to 325°F Cover baking sheet with parchment paper or grease and flour baking sheet.
• Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest.
• Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds. Add water if dough is too dry. Consistency should be similar to play dough.
• Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet.
• Bake for 25 minutes until set and lightly browned.
• Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.
• Place slices on their sides on the baking sheet. Return to oven for 5 minutes.
• Remove from oven, flip slices over and bake an additional 5 minutes.
• Cool completely and store in tightly covered container.