PEANUT BUTTER AND CHOCOLATE BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 5 dozen cookies
Number Of Ingredients 10
Steps:
- Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Whisk the flour, baking powder, and salt together in a large bowl.
- Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
- While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
- Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
- Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
COOKIE STICKS
If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. -Kathy Zielicke, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BISCOTTI REGINA
These toasty sesame cookies from Sicily are the perfect example of the "not too sweet" sweet. Perfect for breakfast or a light snack, the taste like they are, as their name says, fit for a queen.
Provided by Food Network
Categories dessert
Time 50m
Yield 2 to 2 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a food processor, pulse together the butter and sugar until yellow and fluffy, then add the eggs one at a time. Add the flour, baking powder, vanilla and lemon zest and continue pulsing until a firm dough forms.
- Scoop off golf ball-sized pieces of dough and roll with your hands into oval shapes. Dip the cookies in the milk, then roll in the sesame seeds. Space 2-inches apart on the prepared baking sheets. Bake until brown and toasty, 10 to 12 minutes. Cool completely on the baking sheets, or cool 2 minutes, then transfer to racks to cool completely (if the baking sheets are needed for another batch). Cookies will last about 3 weeks in a sealed container.
BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
MEMORABLE BISCOTTI
The enticing aroma of anise filled the kitchen and wafted through the house as Mom baked these crisp cookies when I was a girl. Mom always kept a big glass jar filled so we had a supply of these traditional cookies on hand. -Cookie Curci, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
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 extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half. On the foil, form each portion into an 11x3-in. rectangle. , Bake at 300° for 35 minutes or until lightly browned. Carefully remove to wire racks; cool for 15 minutes. Increase heat to 325°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 317 calories, Fat 18g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein.
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