Cookies Cream Biscotti Food

BISCOTTI

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.

SOUR CREAM BISCOTTI

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; gradually add to creamed mixture. , Line two baking pans with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8x2-1/2x3/4-in. loaves; place on foil. Bake until golden, 20-25 minutes. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes. , Place on a cutting board; using a serrated knife, slice diagonally 3/4-in. thick. Place slices, cut side down, on ungreased baking sheets. Bake until golden, 8-10 minutes. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container.

CLASSIC BISCOTTI RECIPE - 4 WAYS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the chocolate chips and nuts, if using.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, almond extract and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Stir in the chopped almonds.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, vanilla extract and orange zest. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the dried cranberries.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

COOKIES & CREAM BISCOTTI

Steps:

• Heat oven to 350°F.
• Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Use floured hands to shape each half into 9x3-inch loaf on baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until golden brown and toothpick inserted in centers comes out clean. Cool 10 min. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake 10 to 12 min. on each side or until lightly toasted on both sides. Remove to wire racks; cool completely.
• Drizzle cooled biscotti with melted chocolate.

TRADITIONAL ITALIAN BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream butter and sugar well with an electric mixer. Add sour cream, well-beaten eggs, and anise seeds, mixing between each ingredient.
• In a separate bowl, mix flour, baking soda, and baking powder.
• Add dry ingredients to wet ingredients and mix until the dough is sticky (do not add more flour).
• Grease one cookie sheet with butter.
• Divide the dough into 3 loaves. Wet fingers very lightly to shape dough without it sticking to your hands. Put all 3 loaves in one pan.
• Bake for 35 minutes. Remove from the pan and let cool on a cooling rack.
• Slice into ¾" slices at an angle.
• Lay sliced biscotti on a cookie sheet and bake for 15 minutes until brown, then turn over and bake for another 4.
• Serve dipped in chocolate or dunk in coffee if you so desire. Enjoy!

OREO BISCOTTI

Steps:

• Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
• Stir in flour, baking powder and salt.
• Fold in chopped cookies.
• Divide mixture in half.
• With floured hands, shape each half into a 9x3-inch loaf on a lightly greased large baking sheet.
• Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
• Remove from oven; cool for 10 minutes.
• Cut each loaf diagonally into 15 (1/2-inch thick) slices.
• Place slices, cut side up, on same baking sheet.
• Bake for 10 to 12 minutes more on each side or until lightly toasted.
• Drizzle tops with melted chocolate.

ITALIAN TORCETTI COOKIES/BISCOTTI

Steps:

• In a mixing bowl whisk together the flour, powdered sugar, baking powder and salt.
• Make a well in the middle and add the vanilla, cream and yolk, mix together with flat beaters or even a fork or spatula, until a soft compact dough forms. Move to a flat surface and knead gently a few times to bring the dough together.
• Remove pieces, roll into ropes, approximately 8 inches (20cm) long, cross the rope in the middle 1-2 times. Place the formed cookies on the prepared cookie sheet, sprinkle with cane or granulated sugar, chill while the oven is pre-heating, approximately 15-20 minutes.
• Pre-heat oven to 350F (180C).
• Remove from the fridge and bake for 12-15 minutes or until golden brown. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

BISCOTTI

Steps:

• Prepare the biscotti. Preheat the oven to 300°F (150°C). Spread the almonds and pistachios evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting the nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
• Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes; the mixture will hold together in a soft dough. Add the cooled toasted nuts and mix until they are evenly incorporated, about 1 minute. If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.
• Remove the dough from the mixing bowl and place on a very lightly floured work surface. If the dough is sticky and hard to work with, it is too soft. To fix this, flatten it into a disk, cover with plastic wrap, and place it in the refrigerator for a minimum of 1 hour. (When the butter in the dough gets cold, the dough will stiffen.) Remove from the refrigerator and proceed.)
• Preheat the oven to 350��F (175°C). Divide the dough into three equal pieces. Use the palms of your hands to roll each piece on the lightly floured work surface into a rope 1 to 1 1/2 inches in diameter. Each rope should be even and fit on your baking sheet lengthwise. If the dough sticks to your hands or to the work surface as you are rolling it, dust it lightly with flour. Roll firmly to remove any trapped air bubbles. (At this stage, you can wrap the dough well in plastic wrap and freeze for up to two weeks. Bring it back to room temperature before baking.)
• Place two of the biscotti ropes on a parchment paper-covered baking sheet. You will only have room for two because they spread as they bake. With a pastry brush, lightly brush each rope with the egg white; this will add shine to the baked biscotti. Bake until golden brown, about 30 minues. Remove from the oven and let cool slightly on the baking sheet.
• Use a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies. If you do this while the biscotti are still warm, they will not crumble. The biscotti will harden as they cool. If they are still soft when you slice them, place the slices on a baking sheet and bake at 300°F (150°C) for another 10 to 15 minutes. Repeat the baking and cooling procedure with the remaining biscotti rope.
• Store in an airtight container at room temperature for two to three weeks.