Cinnamon Pecan Biscotti Food

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CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

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

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

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

ICED CINNAMON-PECAN BISCOTTI



Iced Cinnamon-Pecan Biscotti image

Gold Medal® Flour Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h40m

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter or regular butter, softened
1 teaspoon vanilla
2 eggs
1/2 cup packed brown sugar
1/4 cup unsalted butter or regular butter, softened
1 teaspoon ground cinnamon
1 cup chopped toasted pecans
1/2 cup powdered sugar
2 teaspoons milk
1 teaspoon light corn syrup
1/4 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix flour, baking powder and 1 teaspoon cinnamon.
  • In large bowl, beat granulated sugar, salt and 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Add 1 teaspoon vanilla. Beat in eggs, one at a time, until well blended. Gradually add flour mixture, beating until well blended.
  • Place dough on cookie sheet. With floured fingers, press dough into rectangle, 14x10 inches. In small bowl, mix together brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 3/4 cup of the pecans. Spread brown sugar mixture evenly over dough to within 1/2 inch of edges of dough. Using parchment paper to lift dough, fold long sides of dough over center 1/3 of dough, overlapping one side over the other. Shape dough into log, 12x3 inches. Press remaining 1/4 cup pecans on top.
  • Bake 28 to 30 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Leaving baked cookie on parchment paper, carefully remove from cookie sheet onto cutting board. Using serrated knife, cut crosswise into 3/4-inch slices. Carefully place slices cut sides down on cookie sheet. Bake 15 to 18 minutes or until light golden brown. Cool completely on cookie sheet, about 30 minutes.
  • In small bowl, stir together powdered sugar and milk. Add corn syrup and 1/4 teaspoon vanilla; blend until smooth. Drizzle over cooled biscotti.

Nutrition Facts : Calories 270, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 17 g, TransFat 0 g

PUMPKIN PECAN BISCOTTI



Pumpkin Pecan Biscotti image

A great fall favorite.

Provided by jowolf2

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 36

Number Of Ingredients 12

2 ¾ cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons baking powder
1 pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
½ cup pumpkin puree
1 teaspoon vanilla extract
¼ cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
  • In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
  • Bake in the preheated oven until lightly browned, 25 to 30 minutes.
  • Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
  • Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.

Nutrition Facts : Calories 74.2 calories, Carbohydrate 15 g, Cholesterol 10.3 mg, Fat 1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 33.5 mg, Sugar 7.3 g

PECAN-CARAMEL BISCOTTI



Pecan-Caramel Biscotti image

Biscotti is sturdy enough to take to a picnic, but elegant enough to serve at a buffet. This yummy version has the rich taste of caramel. Adapted from the King Arthur flour people.

Provided by Sharon123

Categories     Quick Breads

Time 1h5m

Yield 5 dozen

Number Of Ingredients 10

2 cups unbleached all-purpose flour
1 1/2 cups pecan meal (or grind up pecans to a fine meal)
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons butter, soft
2 large eggs (use 1 whole egg and 1 yolk for the dough and save the remaining white for the glaze)
1 tablespoon water
1/2 cup caramel-flavored bits (or butterscotch chips)

Steps:

  • Preheat oven to 350*F.
  • In a medium-sized mixing bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon.
  • Add the butter and mix until evenly crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed.
  • Lightly flour a clean work surface. Divide the dough into three portions. Working with one piece at a time, roll the dough into a log about 1 1/4 inches in diameter. Repeat with the remaining dough. Place the logs on a lightly greased or parchment-lined baking sheet and flatten slightly, leaving 2 inches between them.
  • Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs.
  • Bake for 30 minutes, until they're lightly browned. Remove from the oven, and allow them to cool for 5 minutes. Slice them into 3/4-inch thick slices on the diagonal, place them cut-side down on the baking sheet, and return them back to the oven to bake for 10-15 more minutes, until they're crisp and lightly browned.
  • Allow to cool, then dip an end in melted chocolate, if desired.
  • Yield: about 5 dozen.

Nutrition Facts : Calories 450.4, Fat 16.3, SaturatedFat 9.4, Cholesterol 121.2, Sodium 316.1, Carbohydrate 68.6, Fiber 1.4, Sugar 30.3, Protein 7.8

CINNAMON MOCHA BISCOTTI



Cinnamon Mocha Biscotti image

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

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup miniature semisweet chocolate chips
1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)

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



Cinnamon-Sugar Biscotti image

Categories     Cookies     Dessert     Bake     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40

Number Of Ingredients 9

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in 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. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. 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 baking sheets. Maintain oven temperature.
  • Mix 3 tablespoons sugar and 1 teaspoon 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 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

PECAN BISCOTTI



Pecan Biscotti image

These lovely cookies are perfect dunked in your favorite hot beverage.

Provided by Cultured Palate

Categories     Dessert

Time 1h

Number Of Ingredients 10

1/4 c. butter
3/4 c. raw sugar
1/2 tsp salt
1 tsp vanilla
1 whole egg
egg white
2 c. flour
1 1/2 tsp baking powder
3/4 c. chopped pecans
1 egg white, beaten (to brush on top)

Steps:

  • Preheat oven to 350F.
  • Mix butter, sugar, salt and vanilla.
  • Add egg and egg white - mix well.
  • Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.
  • Form dough into a long log about 3/4 inches high and 2 1/2 - 3 inches wide and 15 inches long. Brush top with beaten egg white.
  • Bake in preheated oven 350F for 30-35 min.
  • Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about 1/2 inch thick.
  • Place bars cut side up on cookie sheet and return to oven. Bake for 15 - 20 minutes longer.
  • Cool completely and store in an airtight container.
  • Enjoy!

Nutrition Facts : Calories 174 kcal, Carbohydrate 23 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 71 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CINNAMON PECAN BISCOTTI



CINNAMON PECAN BISCOTTI image

Yield 2 dozen

Number Of Ingredients 9

1/2 c. pecans, chopped and toasted
2 c. all-purpose flour
1 t. baking powder
1 t. ground cinnamon
6 T. butter or margarine, softened
3/4 c. sugar
2 eggs
1 t. vanilla
2 t. sugar for topping

Steps:

  • Preheat oven to 350 degrees. Chop pecans. Bake 6-7 minutes or until lightly toasted on baking sheet. Remove from pan and cool. Combine flour, baking powder and cinnamon, set aside. Beat butter and 3/4 c. sugar until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in pecans. Divide dough in half. Form each half into a 7x2-inch log. Lightly spray cookie sheet with nonstick cooking spray. Place each log crosswise on sheet about 4 inches apart. Sprinkle each with 1 t. sugar. Bake 30 minutes. Cool on baking rack 15 minutes. Carefully remove logs to cutting board. With serrated bread knife, gently cut logs diagonally into 1/2-inch thick slices. Arrange slices upright on cookie sheet, about 1 inch apart. Bake 20-25 minutes or until dry and crisp. Cool completely on cooling rack. Store in tightly covered container.

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From tfrecipes.com


CHOCOLATE DIPPED CINNAMON PECAN BISCOTTI - PINTEREST.COM
Chocolate Dipped Cinnamon Pecan Biscotti | www.oliviascuisine.com | Lighter than Italian biscotti, these Chocolate Dipped Cinnamon Pecan Biscotti are crisp, tender and filled with some of my favorite holiday noms: cinnamon, pecan and chocolate! Perfect to give out as holiday gifts or just to dunk into your coffee. Italian Cookie Recipes.
From pinterest.com


ORANGE PECAN BISCOTTI - ROSE REISMAN
Orange Pecan Biscotti January 24, 2015 Desserts, Recipes; ... cinnamon (if using), salt, and pecans in a bowl. Add to the wet ingredients and mix by hand just until everything is combined. Divide the dough in half. Shape each half into a 12-by 4-inch log. Place well apart on the prepared baking sheet. 4. Bake for 20 minutes in the center of the oven. Remove the sheet …
From artoflivingwell.ca


CINNAMON PECAN BISCOTTI RECIPE | EAT YOUR BOOKS
Cinnamon pecan biscotti from The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes by …
From eatyourbooks.com


CINNAMON AND BISCOTTI BISCUIT RECIPES (107) - SUPERCOOK
Supercook found 107 cinnamon and biscotti biscuit recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back . Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list cinnamon and biscotti biscuit. Order by: Relevance. Relevance Least ingredients Most …
From supercook.com


ICED CINNAMON PECAN BISCOTTI BEST RECIPES
Iced Cinnamon Pecan Biscotti Best Recipes CINNAMON SUGAR BISCOTTI. 2000-01-22. 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. Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons ground cinnamon; 1 teaspoon baking …
From wiki-recipes.info


CINNAMON PECAN BISCOTTI RECIPE - ALL INFORMATION ABOUT ...
Cinnamon Pecan Biscotti - Recipes | Pampered Chef US Site new www.pamperedchef.com. Preheat oven to 350°F. Chop pecans using Food Chopper.Place in Large Bar Pan.Bake 6-7 minutes or until lightly toasted; remove from pan and cool.In Small Batter Bowl, combine flour, baking powder and cinnamon; set aside.In Classic Batter Bowl, beat butter and 3/4 cup sugar …
From therecipes.info


CHOCOLATE DIPPED CINNAMON PECAN BISCOTTI | DESSERT RECIPES ...
Dec 13, 2019 - Lighter than Italian biscotti, these Chocolate Dipped Cinnamon Pecan Biscotti are crisp, tender and filled with some of my favorite holiday noms.
From pinterest.ca


ICED CINNAMON PECAN BISCOTTI- TFRECIPES
In small bowl, mix together brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 3/4 cup of the pecans. Spread brown sugar mixture evenly over dough to within 1/2 inch of edges of dough. Using parchment paper to lift dough, fold long sides of dough over center 1/3 of dough, overlapping one side over the other. Shape dough into log, 12x3 inches. Press remaining 1/4 …
From tfrecipes.com


PECAN CRUNCH BISCOTTI RECIPE
Crecipe.com deliver fine selection of quality Pecan crunch biscotti recipes equipped with ratings, reviews and mixing tips. Get one of our Pecan crunch biscotti recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 81% Banana-Pecan Biscotti Myrecipes.com. 45 Min; 4 Yield; Bookmark. 59% Pumpkin Pecan Biscotti Allrecipes.com …
From crecipe.com


CINNAMON PECAN BISCOTTI | KEEPRECIPES: YOUR UNIVERSAL ...
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Cinnamon Pecan Biscotti. See original recipe at: kingarthurflour.com. kept by toreapage recipe by kingarthurflour.com. Categories: biscotti; Cookie; print. Ingredients: 6 tablespoons butter …
From keeprecipes.com


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