NUTTY ORANGE BISCOTTI
Provided by Trisha Yearwood
Categories dessert
Time 2h20m
Yield 2 dozen biscotti
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.
- Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.
- Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.
TRIPLE NUT BISCOTTI
A crunchy easy to make Triple Nut Biscotti. Made with walnuts, pistachios and almonds. The perfect Christmas Cookie or why not gift a few!
Provided by Rosemary Molloy
Categories cookies
Time 50m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
- On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
- In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
- Move the dough to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
- Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!
Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Cholesterol 11 mg, Sodium 5 mg, Sugar 3 g, ServingSize 1 serving
PISTACHIO BISCOTTI
Steps:
- Preheat the oven to 350 degrees F.
- Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
- In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
- Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
HAZELNUT BISCOTTI
Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
Provided by Nan Wilson
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
- Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
- Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.
Nutrition Facts : Calories 259 calories, Carbohydrate 33.1 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 100 mg, Sugar 15.5 g
PINE NUT BISCOTTI
Pine nuts and dried fruit are used in this recipe to make these crispy cookies.
Provided by Deborah Mele
Categories Cookies - Biscotti
Time 55m
Number Of Ingredients 10
Steps:
- Toast the pine nuts in a 350 degree F. oven for about 6 minutes, or until just light golden brown.
- Reduce the heat to 325 degrees.
- Mix together the flour, baking powder, and salt, and set aside.
- In a large bowl, with an electric mixer, beat together the butter and sugar.
- Add the eggs one at a time, then the lemon juice and zest.
- Add the dry ingredients and continue mixing until well blended.
- Fold in the pine nuts.
- On a lightly floured surface, divide the dough in half, and form two loaves about 14 inches long and 2 inches wide and place on a lightly greased baking sheet.
- Bake for about 30 minutes in a preheated 325 degree F. oven or until they are set and golden in color.
- Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices.
- Place these slices back on the baking sheet, and cook an additional 10 minutes turning over once half way, or until the cookies cooked through and crisp.
- Cool, and store in an airtight container.
CLASSIC BISCOTTI RECIPE - 4 WAYS
This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!
Provided by Kristine Rosenblatt
Categories Dessert
Time 1h20m
Number Of Ingredients 43
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Mix in the chocolate chips and nuts, if using.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs, almond extract and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Stir in the chopped almonds.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs, vanilla extract and orange zest. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Mix in the dried cranberries.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g
AUTHENTIC ITALIAN ANISE BISCOTTI
I think it's time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.
Provided by Maria Vannelli RD
Categories cookies
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F (180° C). Position rack in the center.
- Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
- Add the sugar gradually and whisk for another minute or so.
- Add the oil and extracts. Whisk for another minute.
- Incorporate the flour mixture. Mix until combined.
- Pour mixture in the 3 prepared loaf pans.
- Bake for 20-25 minutes or until firm to the touch
- Remove from loaf pans and let cool for a few minutes.
- Transfer to cutting board.
- Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
- Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
- Can be stored at room temperature for a few weeks...if they last that long.
Nutrition Facts : ServingSize 1 cookie, Calories 75 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 7 mg, Sugar 4 g
HAZELNUT ALMOND BISCOTTI
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN NUT BISCOTTI
These biscotti's are the old Italian favorites, My Daughter-in-laws Mother always made these at Christmas for everyone to enjoy. Now this is my Favorite Biscotti recipe. I have been making them at christmas time & other times for years. My family always looks forward to my making them.They are great served with coffee or wine. These rusk-type cookies are studded with nuts and flavored with anise. You Twice bake them to a toasty crunchiness. They do take time,But,are well worth it. Prep time does not include Refrigerate time.
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 108 Cookies
Number Of Ingredients 9
Steps:
- In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
- In another bowl, stir together flour and baking powder.
- Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
- Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
- Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
- Place loaves parallel and 4 inches apart,(this make 6 loaves).
- Bake in a 375 degrees oven for 20 minutes or until lightly browned.
- Remove loaves from oven and let cool on baking sheets until you can touch them.
- Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
- Bake 375 degree oven for 15 more minutes or until lightly toasted.
- Transfer to racks to cool;Store air tight container.
GHIRARDELLI CHOCOLATE NUT BISCOTTI
These are delicious Chocolate Biscotti's with a hint of coffee flavor. So good with a cup of coffee or a glass of wine. The recipe comes from Ghirardelli Chocolate. Enjoy
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 35 Biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Lightly grease and flour large baking sheet (I sprayed with Pam).
- In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
- In a medium bowl, mix flour, baking powder and salt; set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
- Beat in egg mixture.
- Gradually add the flour mixture, beating well after addition.
- Stir in chocolate and nuts.
- Divide the dough into 2 equal portions.
- On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick.
- Place the logs on baking sheet.
- Bake for 25 minutes or until lightly browned.
- Set the baking sheet on a wire rack to cool 10 minutes.
- Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
- Place slices 1/2 inch apart upright (not on sides).
- Bake 12 to 15 minutes or until slightly dry.
- Remove to rack to cool.
- I leave mine on cookie, let cool.
- Then drizzle with melted chocolate (I melt chocolate in microwave).
- The chocolate is just my addition - so good with a cup of coffee.
- Store biscotti in air tight container.
Nutrition Facts : Calories 94.8, Fat 5.1, SaturatedFat 1.9, Cholesterol 19.1, Sodium 68.5, Carbohydrate 10.7, Fiber 0.7, Sugar 4.5, Protein 2
CHOCOLATE NUT BISCOTTI
Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)
Provided by Sue Hushin
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
- In a small bowl, mix flour, baking powder and salt.
- Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
- Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
- Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
- Bake 10 minutes more or until slightly dry. Cool completely on wire racks.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 23.9 g, Cholesterol 15.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 113 mg, Sugar 12.3 g
ITALIAN BISCOTTI COOKIES WITH DRIED CHERRIES, RAISINS, AND PISTACHIO NUTS
Make your biscotti something extra special with dried fruit and nuts. Read our tasty recipe and make this Italian specialty in your home!
Provided by Jennifer Swartvagher
Yield 14 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Lightly grease or line a baking sheet with parchment paper.
- Combine the flour, baking powder, and salt in a bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar until creamy. Add the eggs and vanilla, and beat until combined.
- Slowly add the flour mixture into the butter mixture and beat until everything is completely incorporated.
- Fold in the dried cherries, raisins, and pistachios.
- Transfer the dough to the prepared baking sheet. Form it into a log shape.
- Bake for 30 minutes. Remove from the oven, and let cool for 20 minutes. Lower the temperature of the oven to 300°F.
- Place the cooled log on a cutting board. Cut into diagonal, 3/4-inch-thick slices. Transfer the slices back to the baking sheet, cut side down. Place back in the oven and bake for an additional 20 minutes.
- Remove from the oven and let cool for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Fat 11 g, SaturatedFat 4 g, UnsaturatedFat 4 g, Carbohydrate 54 g, Sugar 20 g, Fiber 2 g, Protein 8 g, Cholesterol 46 mg, Sodium 117 mg
BISCOTTI
Steps:
- Prepare the biscotti. Preheat the oven to 300°F (150°C). Spread the almonds and pistachios evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting the nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
- Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes; the mixture will hold together in a soft dough. Add the cooled toasted nuts and mix until they are evenly incorporated, about 1 minute. If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.
- Remove the dough from the mixing bowl and place on a very lightly floured work surface. If the dough is sticky and hard to work with, it is too soft. To fix this, flatten it into a disk, cover with plastic wrap, and place it in the refrigerator for a minimum of 1 hour. (When the butter in the dough gets cold, the dough will stiffen.) Remove from the refrigerator and proceed.)
- Preheat the oven to 350��F (175°C). Divide the dough into three equal pieces. Use the palms of your hands to roll each piece on the lightly floured work surface into a rope 1 to 1 1/2 inches in diameter. Each rope should be even and fit on your baking sheet lengthwise. If the dough sticks to your hands or to the work surface as you are rolling it, dust it lightly with flour. Roll firmly to remove any trapped air bubbles. (At this stage, you can wrap the dough well in plastic wrap and freeze for up to two weeks. Bring it back to room temperature before baking.)
- Place two of the biscotti ropes on a parchment paper-covered baking sheet. You will only have room for two because they spread as they bake. With a pastry brush, lightly brush each rope with the egg white; this will add shine to the baked biscotti. Bake until golden brown, about 30 minues. Remove from the oven and let cool slightly on the baking sheet.
- Use a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies. If you do this while the biscotti are still warm, they will not crumble. The biscotti will harden as they cool. If they are still soft when you slice them, place the slices on a baking sheet and bake at 300°F (150°C) for another 10 to 15 minutes. Repeat the baking and cooling procedure with the remaining biscotti rope.
- Store in an airtight container at room temperature for two to three weeks.
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5/5 (1)Total Time 1 hr 40 minsCategory FAMILY FOODCalories 20 per serving
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HOLIDAY JEWELED BISCOTTI WITH FRUIT AND NUTS - ONE HOT OVEN
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- Divide the dough into thirds. This is about 1 1/2 cup or 14 ounces each., or just eye-ball each. On a lightly floured surface place the dough thirds and form into a log that is 10" x 2" x 3/4". Place each dough log on the baking sheet with space between each log.
WALNUT BISCOTTI RECIPE - LAND O'LAKES
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5/5 (2)Calories 90 per servingServings 30
- Beat sugar and eggs in another bowl at medium-high speed until thick and lemon-colored. Add butter and vanilla. Continue beating until well mixed. Beat at low speed, gradually adding flour mixture and scraping bowl often, until well mixed.
- Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle dough lightly with 2 to 3 teaspoons flour; knead into dough. Shape into 2 (8x2-inch) logs with floured hands. Place 3 to 4 inches apart onto prepared cookie sheet; flatten tops slightly.
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From kingarthurbaking.com
4.8/5 (15)Total Time 1 hr 22 minsServings 60Calories 78 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment., In a large mixing bowl, beat together the butter, shortening, and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through., Beat in the vanilla, baking powder, and salt.
- Mix in the flour, 1 cup at a time, until you have a cohesive, well-blended dough., Add the nuts and butterscotch chips, mixing until they're well-distributed throughout the dough., Transfer the dough to a work surface.
- Divide it into three fairly equal pieces, and shape each piece into a rough 10" log., Transfer the logs to the prepared baking sheets, leaving about 3" between each log; you may or may not need to use both baking sheets.
- Wet your fingers, and pat the logs into smooth-topped rectangles 10" long x 2 1/2" wide x 7/8" thick., Bake the logs for 20 to 25 minutes, or until they're beginning to brown around the edges.
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From shelovesbiscotti.com
4.7/5 (3)Total Time 50 minsCategory CookiesCalories 147 per serving
- In a medium mixing bowl, combine the cut up fruits and the brazil nuts with ½ cup of dry ingredients, set aside.
CHOCOLATE-NUT BISCOTTI RECIPE - JACQUES TORRES | FOOD & WINE
From foodandwine.com
Servings 42
- Preheat the oven to 300°. Spread the nuts in a pie plate and toast them in the oven until golden brown, about 20 minutes. Transfer the nuts to a plate and let them cool completely. Raise the oven temperature to 350°.
- In a food processor, combine the flour with the milk chocolate and process until the mixture resembles coarse meal. Add the sugar, cocoa powder and salt and pulse to mix. Add the beaten whole eggs and the vanilla and process until a dough forms. Transfer the dough to a lightly floured surface and knead in the toasted nuts.
- Divide the dough in half. On a lightly floured work surface, roll each piece of dough into a foot-long log. Transfer the logs to a baking sheet lined with parchment paper or foil and flatten them slightly. Lightly brush the logs with the beaten egg white and bake for about 30 minutes, or until firm to the touch and slightly cracked. Remove from the oven and let cool for 1 minute. Turn the oven down to 325°.
- Transfer the hot logs to a work surface. Using a serrated bread knife or a sharp chef's knife, slice the logs 1/3 to 1/2 inch thick on the diagonal. Arrange the slices upright on the baking sheet and bake for about 5 minutes, or until dry. Transfer the biscotti to a wire rack and let cool completely.
BISCOTTI WITH RAISINS AND NUTS | JERNEJ KITCHEN
From jernejkitchen.com
4/5 (7)Total Time 40 minsCategory Pastries And SweetsCalories 117 per serving
- Preheat the oven to 180°C / 355°C. In a large bowl beat together eggs, sugar, lemon zest, vanilla and 1/4 tsp of salt using an electric mixer. Beat for about 3 - 4 minutes. Add melted (cold) butter and milk (or Limoncello) while still beating. Incorporate baking powder, all-purpose flour, chopped walnuts, raisins, chopped hazelnuts, chopped almonds, and chopped pistachios. Knead into a dough using your hands.
- Lightly sprinkle your working surface with flour. Place the dough on the floured surface and divide into two equal parts. Sprinkle each dough with flour and shape each half into a log that’s about 35 cm / 14 inches long. Place each log on a baking sheet lined with parchment paper. Sprinkle your hands with flour and flatten each roll to an even 1 cm or 1/2 inch thickness.
- Place the baking sheet with the biscotti in the oven on the middle rack. Bake for 25 - 30 minutes at 180°C / 355°C. Take the biscotti out of the oven. Leave the logs on the baking sheet for about 5 minutes, then, while they are still warm, cut them diagonally on 2 cm or 1-inch cookies. Place the biscotti cookies back on the baking sheet lined with parchment paper. Place them in the oven and continue to bake for 3 minutes, then turn the cookies around and bake them for another 3 minutes on the other side of the cookie. Leave the biscotti to cool on a wire rack. Store in an airtight container for up to 30 days.
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From kingarthurbaking.com
4.9/5 (20)Total Time 2 hrs 16 minsServings 18
- Preheat the oven to 350°F, and grease a biscotti pan or large baking sheet., Stir together the melted butter, sugar, salt, and baking powder., Beat in the Fiori and vanilla, then the eggs., Blend in the flours, cranberries, and nuts; the dough will be stiff., Place into the prepared biscotti pan, leaving a 3/4" margin free on each side of the pan, to allow for expansion.
- If you're using a baking sheet, form the dough into a flattened log about 10 1/2" by 4"., Bake the biscotti dough for 30 to 35 minutes, remove from the oven, and cool for 1 hour., Slice on the diagonal into 1/2" to 3/4"-thick pieces.
- Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly., Reduce the oven temperature to 325°F and bake for 22 to 26 minutes, until golden., Remove from the oven, and allow to cool on the baking sheet; biscotti will become crisp as they cool.
ROSEMARY-PINE NUT BISCOTTI RECIPE | EATINGWELL
From eatingwell.com
5/5 (5)Total Time 2 hrs 15 minsCategory Thanksgiving Cookie RecipesCalories 153 per serving
- Combine all-purpose flour, semolina flour (or cornmeal), pine nuts, rosemary and baking powder in a large bowl, mixing until the rosemary is evenly distributed throughout.
- Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).
- Stir the wet ingredients into the dry ingredients to form a soft dough. Turn out onto a lightly floured surface and shape into a 12-by-2 1/2-inch log. Transfer to the prepared baking sheet.
FISHER NUTS | RECIPE | 3 NUT BISCOTTI
From fishernuts.com
- Make the dough: In the bowl of a mixer fitted with the paddle attachment, beat the butter, lemon zest and sugar together on medium speed until combined. Add the eggs, beating until they are fully incorporated, scraping the bowl as needed, until the mixture is light and fluffy. Remove the bowl from the mixer and gently stir in the flour, baking powder and salt. Stir in the nuts.
- Form and bake the dough: Transfer the dough to a lightly floured flat surface and roll it into a log about 10 to 12 inches long. Gently transfer the log to a greased baking sheet, press down slightly so the log is about 3 inches wide and place in the oven. Bake 22 to 25 minutes. The outside should be lightly browned, and the dough should feel firm to the touch. Transfer back to the flat surface and cool 15 to 20 minutes.
- Slice and bake: Use a serrated knife to cut the dough into ½-inch slices. Use a sawing motion so the cookies don’t break as you cut. Arrange the biscotti in a single layer but close together on the baking sheet. Lower the oven to 325•F and bake 13 to 15 minutes on each side or until browned and the cookies have dried out. Cool.
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