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
SOFT CINNAMON RAISIN BANANA BISCOTTI WITH A CRUNCH
A lovely, decadent, sweet-smelling treat that will surely leave your house smelling absolutely wonderful by the time you're through baking this. It's a wonderful recipe that will absolutely make you proud! This is a biscotti that although is nice and crispy on the outside, is a bit soft on the inside--fantastic with coffe or a late-night ice cream treat.
Provided by theres no i in brit
Categories Dessert
Time 2h
Yield 20 biscotti, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease cookie sheet very lightly.
- Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
- In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
- Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
- Fold in raisins.
- On a floured board, scoop mixture onto it and lightly knead.
- Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
- Bake at 350ºF for 25 minutes.
- Turn oven down to 250°F.
- Remove log from sheet and let cool for 10 minutes.
- In a small bowl, mix together one egg and a bit of water for white-wash, mix.
- Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
- Turn biscotti on their sides and bake at 250ºF for 15 minutes.
- Let cool for 20 minutes.
Nutrition Facts : Calories 89.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 28.2, Sodium 61.1, Carbohydrate 17.7, Fiber 0.9, Sugar 8.4, Protein 2.1
RAISIN WALNUT BISCOTTI
These are simple and wonderful. I got the recipe from a booklet put out by Diamond Walnuts and Sunmaid Raisins. Time is approximate, and includes both preparation and baking together.
Provided by Charmed
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease a large cookie sheet.
- In a large bowl, beat the butter, sugar, eggs and vanilla together.
- Stir in the flour, baking powder and cinnamon.
- Add the raisins and walnuts, and stir to blend.
- Divide the dough in half.
- Shape each half into a long loaf, about 1 1/2 inches thick.
- Place the logs onto the prepared cookie sheet.
- Flatten slightly.
- Bake for 18 to 20 minutes, or until firm.
- With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
- Place the slices cut sided down back onto the cookie sheet.
- Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
- Cool on a rack.
CINNAMON-RAISIN BISCOTTI
Provided by Tony DiSalvo
Categories Cookies Mixer Dessert Bake Low Fat Raisin Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield MAKES ABOUT 2 DOZEN
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
- Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
- Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
ALMOND AND RAISIN BISCOTTI
Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.
Provided by Anne Burrell
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
- whole eggs one at a time. Stir in the vanilla.
- Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
- Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!
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- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cinnamon.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until well incorporated. Mix in the vanilla. Add the flour mixture and walnuts and mix on low speed until just combined. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
- Remove the dough from the refrigerator and divide it in two. Directly on the lined baking sheet, form each portion into logs about 1-1/2 inches wide and 3/4-inch tall. (If the dough is sticky, dust your hands with flour.) Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 20 minutes, then remove from the oven and let cool for 10 minutes. Once cool, transfer the cookie logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous 1/2-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on the lined baking sheet; return to the oven and cook for 5-7 minutes, until lightly golden on the underside. Remove the biscotti from the oven and flip over; cook 5-7 minutes more, until lightly golden all over. Let cool on the baking sheet completely before serving.
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- Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, baking powder, salt, spices, and raisins. Add the wet ingredients, and combine to form a soft dough.
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- Bake the mandelbrodt logs for 25 minutes, until completely baked and browning around edges. The cookies will still be soft to the touch.
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