BISCOTTI
My great-grandmothers recipe from Italy. Yummy, and so addictive! Everyone likes them or loves them!
Provided by AltB8878
Categories Dessert
Time 1h
Yield 30 cookie, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Spray a jelly roll pan (a cookie sheet with sides) with cookie spray. Set aside.
- Cream butter and sugar together. Add vanilla and eggs.
- Whisk dry ingredients together and slowly add to butter mixture.
- Add walnuts (or whichever nuts you prefer).
- Turn dough onto floured surface; divide dough in half. Knead on half at a time, and roll into a 1' log. Place onto prepared sheet. Repeat with the other remaining half of dough.
- Bake for 30 minutes. Take out of oven and cut into 1" wide slices. Lay on their sides and bake for 10 minutes.
- Let cool before eating. Enjoy!
Nutrition Facts : Calories 128.6, Fat 6.2, SaturatedFat 2.5, Cholesterol 26.7, Sodium 140.1, Carbohydrate 16.6, Fiber 1.7, Sugar 7, Protein 3
MOCHA BISCOTTI
Great with a cup of coffee or a glass of wine. Kids will also love them. Makes a great gift. The recipe comes from Better Homes & Gardens.com.
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 30 Biscotti
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
- Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
- Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
- Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
- For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.
Nutrition Facts : Calories 134.1, Fat 5, SaturatedFat 2.3, Cholesterol 29.3, Sodium 59.6, Carbohydrate 20.6, Fiber 0.9, Sugar 10.8, Protein 2.6
MOCHA MADNESS BISCOTTI PIE
Provided by Susannah Locketti
Categories dessert
Time 4h55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Coat a 9-inch springform pan with cooking spray and set aside.
- In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
- In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.
CINNAMON SUGAR BISCOTTI
Make and share this Cinnamon Sugar Biscotti recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 40 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
- Beat 1 cup sugar and butter in a large bowl until fluffy.
- Add 1 egg; beat well.
- Add egg yolk; beat well.
- Mix in vanilla, then dry ingredients.
- Transfer dough to work surface and divide in half.
- Shape each half into 9-inch long, 1 1/2 inch wide log.
- Transfer logs to prepared baking sheets that you have lined with parchment paper.
- Beat remaining egg in small bowl.
- Brush logs with egg.
- Bake until golden and firm to touch (dough will spread) about 50 minutes.
- Cool on sheets.
- Maintain oven temperature.
- Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
- Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
- Place biscotti, cut side down, on baking sheets.
- Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
- Bake until pale golden, about 20 minutes.
- Store airtight at room temperature.
Nutrition Facts : Calories 66.7, Fat 2.1, SaturatedFat 1.2, Cholesterol 18.5, Sodium 27.8, Carbohydrate 10.9, Fiber 0.3, Sugar 6, Protein 1.1
MOCHA HAZELNUT BISCOTTI
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the sugar and melted butter until well combined and creamy.
- Next, add the eggs, espresso powder, coffee extract, and coffee liqueur. Beat into the batter until well mixed.
- Add the flour mixture to the wet ingredients and beat in until just combined.
- Add the chocolate covered espresso beans and hazelnuts. Fold into the batter with a spatula or wooden spoon.
- Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with cocoa powder; dough is a bit sticky!)
- Form log into a rectangle shape that is roughly 6" wide and 16" long
- Using a pastry brush, brush the log with the beaten egg white.
- Bake for 35 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
- Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
- Place slices back onto baking sheet which has been lined with more parchment paper. Slices should be placed standing up, meaning that the cut sides are both exposed. Leave at least 1 inch of space between each biscotti. Bake for 18 minutes.
- Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
- Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.
Nutrition Facts : Calories 372 kcal, Carbohydrate 52 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 63 mg, Sodium 262 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
CINNAMON TOAST BISCOTTI
If desired 1/2 finely chopped walnuts or pecans may be added into the batter, the recipe may be doubled --- prep time includes 30 minutes chilling time, these cookies may be made up to 2 weeks in advance and stored at room temperature or frozen, please do not omit the egg wash on the cookies!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 18-20 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees F.
- Line a large baking sheet with parchment paper.
- In a small bowl combine flour with cinnamon, baking powder and salt.
- In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
- Add in one egg and the egg yolk; beat until combined.
- Add in flour mixture; mix until just combined.
- If you are adding in chopped nut mix in at this point.
- Chill the dough for 30 minutes.
- In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
- Using your hands flatten the log slightly.
- Brush the top and sides of the log/s lightly with beaten egg.
- Bake for about 25-30 minutes or until firm to the touch and light golden brown.
- Cool logs for about 15-20 minutes on the baking sheet.
- In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
- Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
- Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
- Sprinkle the top of the biscotti with cinnamon/sugar mixture.
- Bake for an additional 20 minutes or until crispy and toasted.
CINNAMON MOCHA BISCOTTI
Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 12-13 Large Biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F on convection bake setting.
- note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
- Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix briefly.
- Add flour, baking powder, salt and cinnamon and mix until well blended.
- Fold in pecans, chocolate morsels and cinnamon chips.
- Line a baking sheet with parchment paper.
- Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
- Bake 25 minutes, or until firm.
- Remove from oven and cool 10 minutes.
- Use a serrated knife to cut the dough into ½-inch thick slices.
- Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
- Turn and bake 8 minutes more.
- Remove from oven and cool completely on wire racks before storing in an airtight container.
CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
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