CORNMEAL BISCOTTI WITH DATES AND ALMONDS
These flavorful biscotti are studded with almonds and dates -- and are crisp as a cool fall morning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in center. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well combined; beat in orange extract and zest. Add flour mixture; beat on low speed until just combined. Beat in dates, almonds, and anise.
- Transfer to prepared baking sheet; using your hands, pat into a slightly flattened log, about 15 by 4 inches. Bake until firm and lightly browned, and top is slightly cracked, 30 to 35 minutes. Let cool on a wire rack 15 minutes.
- Transfer to a cutting board. Using a serrated knife, cut log crosswise into 1/2-inch-thick slices. Arrange on a wire rack on a rimmed baking sheet. Bake, rotating sheet halfway through, until slices are just turning brown around the edges, 15 to 18 minutes. Transfer to a wire rack to cool.
COCOA-CORNMEAL BISCOTTI
Everything about these biscotti tends toward crunch - their signature double bake, of course, but also the addition of almonds and some cornmeal, which doesn't lose its appealing roughness under heat. (Don't think, as I mistakenly once did, that using a polenta-type cornmeal will improve these cookies - it will only make them gritty; choose a fine-grain meal.) The chocolate chips are there to reinforce the deep chocolate flavor the cookies get from being made with cocoa. I like these very crunchy, but if you prefer them less set, give them a shorter second bake. And after the first bake, when the logs have cooled for about 20 minutes, use a long serrated knife and a gentle sawing motion to slice them into cookies about 1/2-inch thick. Hold on to the inevitable crumbs and any little bits that might break off - you'll be happy to have them over ice cream.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 2h
Yield About 46
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
- Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
- Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
- Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
- Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams, TransFat 0 grams
THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
- Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
- Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams
ORANGE BISCOTTI W. DATES
I LOVE homemade biscotti. I usually just switch up my traditional lemon almond biscotti recipe a bit and it never fails. These orange and date biscotti are one such switch that was too good not to share. They seem far more indulgent than they really are, which makes them pure perfection in my book!
Provided by Luci Petlack
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Line baking sheet with parchment paper. In a large measuring cup or bowl, mix together flour, cornmeal, baking powder, and salt.
- In stand mixer, or large bowl, beat sugar and eggs until pale yellow. Mix in orange zest and vanilla extract. Add in flour. Mix until just blended (dough will be sticky). Stir in dates. Let dough rest for five minutes.
- Divide the dough in half. With wet palms (just run under faucet), shape dough into two flat "logs" - about 1" high.
- Bake for 35 minutes until lightly browned. Cool for five minutes.
- Using a serrated knife, carefully cut the cookies diagonally, crosswise into 3/4-inch-thick slices. Arrange the biscotti cut side down on the sheet.
- Bake about 25 minutes. Let cool completely.
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
CORNMEAL BISCOTTI WITH DATES AND ALMONDS
Steps:
- Preheat the oven to 350°F, with a rack in the center. Line a baking sheet with parchment paper, and set aside. Combine the flour, cornmeal, baking powder, and salt in a medium bowl, and mix thoroughly with a whisk or fork; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar, and beat until light and fluffy. Beat in the eggs 1 at a time until well combined; beat in the orange extract.
- Add the flour mixture; beat on low speed until just combined. Add the orange zest, dates, almonds, and anise seed, and beat until combined.
- Transfer the dough to the prepared baking sheet; using your hands, pat into a log that is roughly 14 × 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Remove from the oven; let cool 15 minutes.
- Transfer the log to a cutting board, leaving the parchment behind on the sheet. Using a serrated knife, cut the log crosswise into 1/2-inch-thick slices. Arrange the slices on a baking sheet. Bake until they just begin to brown at the edges, 15 to 18 minutes, rotating the pan halfway through. Remove from the oven; let cool on the baking sheet.
More about "cornmeal biscotti with dates and almonds food"
RECIPE: VEGAN LEMON-ANISE-ALMOND CORNMEAL BISCOTTI - FARE ISLE
From fareisle.com
Reviews 2Estimated Reading Time 3 minsServings 14
- In a large bowl combine flour, cornmeal, baking powder, anise seeds and salt. Whisk together until incorporated.
- In a small bowl whisk together flax meal and water until frothy (this is your “egg”). Add oil, vanilla, and lemon zest to water-flax mixture and whisk together until incorporated.
ITALIAN CORNMEAL COOKIES - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 5 mins
CORNMEAL BISCOTTI - DAVID LEBOVITZ
From davidlebovitz.com
Servings 60Estimated Reading Time 3 mins
ALMOND CORNMEAL BISCOTTI - BAKED BREE
From bakedbree.com
Reviews 8Category CookiesCuisine BakingTotal Time 30 mins
- Roast the nuts on a baking sheet until they are fragrant and beginning to color. (If using hazelnuts, gather them in a towel, rub to remove some of the skin and pick out the nuts.) Finely chop 1/4 cup of the nuts, coarsely chop the remainder.
- In a separate bowl, combine the nuts, flour, cornmeal, baking powder, salt and anise seeds. Add to the butter mixture.
WHEN BAKING HEALS…CORNMEAL, DATE AND ALMOND BISCOTTI ...
From justcrumbs.ca
Estimated Reading Time 3 mins
- Preheat the oven to 350 and get your ingredients ready. In a large bowl, mix flour, cornmeal, baking powder and salt;
- In a mixing bowl, mix butter until light. Add sugar and mix again. Add eggs and orange zest and mix until combined.
- Put some parchment on a cookie sheet and divide the dough in half, separating it into 2 portions on your tray.
- Pat down the dough and form into 2 flat logs. Bake for about 30 minutes until browned and firm to the touch… …they...
WHITE CHOCOLATE, CORNMEAL, AND ALMOND MINI BISCOTTI ...
From bhg.com
Servings 42Calories 108 per servingTotal Time 2 hrs 55 mins
- Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the almonds, 3 ounces chopped white chocolate, and orange peel.
- Divide dough into three portions. Shape each portion into an 8-inch roll. Place rolls about 4 inches apart on an ungreased large cookie sheet; flatten slightly. Bake about 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet for 1 hour.
- Preheat oven to 325°F. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices on an ungreased cookie sheet. Bake for 8 minutes. Carefully turn slices over and bake for 8 to 10 minutes more or until lightly browned. Transfer to wire racks; cool for 1 hour.
- In a small heavy saucepan cook and stir 5 ounces white chocolate and shortening over low heat until melted and smooth. Dip tops of cookies in melted white chocolate and sprinkle immediately with white jimmies. Place cookies on parchment or waxed paper; let stand until white chocolate is set.
GINGER ORANGE BISCOTTI BISCOTTI | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 2Total Time 1 hrCategory Cookies-BiscottiCalories 91 per serving
- Mix together the flours, sugar, cornmeal, ginger, baking powder & soda and salt in a large bowl.
SAVORY PECAN CORNMEAL BISCOTTI BITES WITH DARK CHOCOLATE
From taketwotapas.com
4.9/5 (14)Total Time 1 hr 25 minsCategory Sweets, Desserts And ShootersCalories 167 per serving
CORNMEAL-ALMOND BISCOTTI - TODAY.COM
From today.com
5/5 (1)Category DessertsCuisine American
- Line 2 or 3 baking sheets with parchment paper, or generously butter the baking sheets; set aside.
- Scatter the almonds over a baking sheet and toast until dark-medium brown, about 12 to 15 minutes.
50 USES OF CORNMEAL - ALL USES OF
From allusesof.com
Estimated Reading Time 6 mins
- Coating favorite foods. Foods such as fish and chicken get their crunchy feeling from cornmeal coating. It gives the perfect crunch for the deep-fried foods.
- Baking muffins. Many people are used to baking using wheat flour. Well, it does not have to be the same procedure over and over. Try something new and use cornmeal.
- Natural Abrasive. The coarse texture of the cornmeal makes it possible for it to be used in removing stuck foods from pots and pans. All that is required for you to do is to add a little cornmeal to the dirty dishes and start scrubbing.
- Exfoliating mask. Cornmeal can be used as a natural exfoliating mask as compared to other chemical masks in the store. It is natural and cannot harm the skin in any way.
- Homemade deodorant. Well, most antiperspirants contain cornstarch, which is a cornmeal variety. Thin cornstarch can be applied under armpits and inside shoes to absorb the moisture and prevent excessive sweating.
- Cornbread. This is the well-known use of cornmeal. It is the foundation for soft, buttery cornbread.
- Making pancakes. Unlike the usual pancakes which can at times come with a slightly thick edge, pancakes made from cornmeal come out thin, with crisp edges and a savory-sweet flavor.
- Making snacks such as Crackers. Crackers are one of the best, easy to make crunch snacks at home. Adding cornmeal generates more texture and adds crunch to the crackers.
- Baked into sweets. Cornmeal is a multipurpose pantry essential when it comes to baking. It is used in making muffins, biscuits, cookies, and even sweets.
- Sausage-Camembert spoon pudding. The Italian sausage and creamy Camembert cheese convert a cornmeal spoon pudding into a vibrant side dish.
ALMOND CORNMEAL BISCOTTI WITH DRIED CHERRIES - AMI MAGAZINE
From amimagazine.org
Estimated Reading Time 2 mins
CORNMEAL HONEY BISCOTTI - THE TASTY BITE
From thetastybiteblog.com
Servings 20Estimated Reading Time 3 mins
SEE THE "CORNMEAL BISCOTTI WITH DATES AND ALMONDS" IN OUR ...
From pinterest.com
3.1/5 (95)Servings 24
GINGER CORNMEAL BISCOTTI - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
Estimated Reading Time 4 mins
COOKING ADVENTURES: DATE & ALMOND CORNMEAL BISCOTTI
From poonamphatak.blogspot.com
Estimated Reading Time 2 mins
SIMPLE ALMOND DATE BISCOTTI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (7)Total Time 40 minsCategory CookiesCalories 99 per serving
LOTTIE + DOOF » CORNMEAL-NUT BISCOTTI
From lottieanddoof.com
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI | RECIPE | ALMOND ...
From pinterest.ca
HOMEMADE - CORNMEAL BISCOTTI - ALMOND CALORIES, CARBS ...
From myfitnesspal.com
HOW TO COOK BISCOTTI - GO FOOD RECIPE
From gofoodrecipe.com
CORNMEAL ALMOND BISCOTTI | LADLE AND LENS
From ladleandlens.wordpress.com
WHITE CHOCOLATE, CORNMEAL, AND ALMOND MINI BISCOTTI RECIPE
From crecipe.com
COOKING ADVENTURES: DATE & ALMOND CORNMEAL BISCOTTI ...
From pinterest.com
CORNMEAL BISCOTTI WITH DATES AND ALMONDS RECIPE | EAT YOUR ...
From eatyourbooks.com
CORNMEAL BISCOTTI RECIPE - COOKEATSHARE
From cookeatshare.com
HOW TO COOK BISCOTTI - RECIPE VALUE
From recipevalue.com
CORNMEAL ALMOND BISCOTTI | ANOLON
From anolon.com
COOKING ADVENTURES: OCTOBER 2010
From poonamphatak.blogspot.com
TASTY SWEETS RECIPES: CORNMEAL BISCOTTI WITH DATES AND ALMONDS
From tastysweetsrecipes.blogspot.com
CORNMEAL BISCOTTI WITH DATES AND ALMONDS RECIPES
From tfrecipes.com
FOODREFUGE: CORNMEAL OLIVE OIL BISCOTTI WITH DATES AND WALNUTS
From foodrefuge.blogspot.com
CORNMEAL BISCOTTI WITH DATES AND ALMONDS
From mealplannerpro.com
CORNMEAL BISCOTTI WITH MILK STOCK IMAGE - IMAGE OF BAKING ...
From dreamstime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love