Cardamom Cornmeal Biscotti Food

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.

EASY BISCOTTI RECIPE

Steps:

• Prepare a baking sheet lined with parchment paper
• In a small bowl whisk flour and baking powder.
• Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.
• Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.
• Stir in the flour mixture until just combined.
• Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
• Heat your oven to 350 degrees F, adjusting a rack in the middle.
• Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
• Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
• At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about 1/2 inch apart.
• Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
• Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.

CRANBERRY-PISTACHIO CORNMEAL BISCOTTI

Steps:

• Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
• Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
• Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

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.

CARDAMOM CORNMEAL BISCOTTI

Steps:

• DOUGH 1. Stir together the flour, cornmeal, cardamom, and baking powder. Set aside. 2. Place the raisins on a cutting board. Using a chefs knife dipped in very hot water and then dried, cut into 1/4 inch dice. Set aside. 3. In electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and lightened, about 2 minutes. Add the eggs one at a time, then beat for 1 minute more. 4. Reduce the mixer speed to low and blend in the flour mixture, then the almonds. Remove the bowl from the machine, and using a large rubber spatula, fold in the raisins. Scrape down the bow], cover the dough with plastic wrap, and refrigerate for 2. hours. Baking 5. Position the shelves in the upper and lower thirds of the oven and heat to 350°, Dab the corners of 2 jelly roll pans with butter and line the pans with baking parchment. 6. Divide the dough in half and shape each piece into two thin logs, 12 inches long and about 1 inch wide. Place the logs on the pans, spacing them about 5 inches apart. Bake for 15 to 18 minutes, or until lightly browned around the edges. To ensure even browning, toward the end of baking time rotate the pans fop to bottom and front to back. Remove from the oven and let rest on the pans until cool, 15 to 20 minutes. Toasting: 7. Reduce the oven temperature to 250°. Place each log on a cutting board or other flat surface. Using a serrated knife, ctit into 4-inch-thick slices and place them flat side down on the pans. Bake for 8 minutes. Turn the slices over and bake for 3 minutes longer or until the edges begin to brown. Let rest on the pan for 5 minutes before transferring to cooling racks. Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen. from: great cookies