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
ICED CINNAMON-PECAN BISCOTTI
Gold Medal® Flour Recipe Contest 2010!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h40m
Yield 16
Number Of Ingredients 16
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
A great fall favorite.
Provided by jowolf2
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 36
Number Of Ingredients 12
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
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
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
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
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
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
These lovely cookies are perfect dunked in your favorite hot beverage.
Provided by Cultured Palate
Categories Dessert
Time 1h
Number Of Ingredients 10
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
Yield 2 dozen
Number Of Ingredients 9
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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- 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.
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- Put butter in a small sauce pot and melt over medium heat. Continue cooking for 5 or 6 minutes until it is foamy and starts to deepen in color to a light brown. You will smell it's deliciousness. That's your cue. Remove from heat and set aside to cool. Do not cook butter past light brown, it burns very quickly.
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- Preheat oven to 350°F. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add eggs 1 at a time, beating until just combined after each addition. Beat in vanilla.
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