SUN-DRIED TOMATO BISCOTTI WITH BASIL-CREAM CHEESE TOPPING
These baked sun-dried tomato biscotti with a creamy topping are just the perfect appetizers to serve to a group!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h50m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
- In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
- Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
- Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscotti, Sodium 80 mg, Sugar 2 g, TransFat 0 g
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
SAVORY CHEDDAR BISCOTTI
An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.
Provided by Mark Bittman
Categories appetizer
Time 1h
Yield About 16 biscotti
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don't want to overwork the gluten in the flour.
- Turn the dough out onto a lightly floured surface and gently knead it until it holds together - it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
- Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
SOUR CREAM BISCOTTI
I got this recipe from my uncle's mother. These crisp cookies are perfect for dunking in milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 147 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 121mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
ITALIAN BISCOTTI DI NOCI
Make and share this Italian Biscotti Di Noci recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
- Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
- Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
- Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
- Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
- Fill the dough with the prepared filling until about 3/4 full.
- Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
- Dust with icing sugar once cooled.
Nutrition Facts : Calories 151.2, Fat 10.3, SaturatedFat 4, Cholesterol 27.5, Sodium 27.3, Carbohydrate 13.2, Fiber 0.6, Sugar 7.8, Protein 2.4
CHOCOLATE-FILLED BISCOTTI
I love biscotti and this is one of my most favorites! The cookie comes out chocolaty and chewy. It's baked only once, not twice, so it's not hard like most biscotti. Plan ahead; dough needs to chill overnight. Prep time does not include chilling overnight and cooling. Recipe from Good Housekeeping.
Provided by CookingONTheSide
Categories Dessert
Time 1h20m
Yield 96 biscotti
Number Of Ingredients 13
Steps:
- For cream cheese filling dough: In medium bowl, combine flour, baking powder and salt.
- In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add the sugars and beat 3 minutes or until light and creamy.
- Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended.
- Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 8 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
- When ready to roll out dough, prepare chocolate filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts; stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.
- Preheat oven to 350 degrees. Grease 2 large cookie sheets.
- Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10-inch by 6-inch rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).
- Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
- Bake logs 20-22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
- While logs bake, repeat with remaining dough and filling.
- Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature for up to 2 weeks or in freezer up to 3 months.
- To serve, sprinkle logs with confectioners' sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room temperature before sprinkling with sugar and slicing).
Nutrition Facts : Calories 82, Fat 3.8, SaturatedFat 1.9, Cholesterol 12.8, Sodium 54.6, Carbohydrate 10.8, Fiber 0.2, Sugar 6.6, Protein 1.3
ALMOND CREAM CHEESE BISCOTTI
Steps:
- Preheat oven to 350℉ (180℃). Beat cream cheese, margarine, sugar, vanilla and anise extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add combined dry ingredients, mix well; stir in almonds. On well-floured surface with floured hands, shape dough into three 12 x 1½ inch logs. Place logs, 2 inches apart, on greases and floured cookie sheet . Bake 15 to 20 minutes or until light golden brown. (Dough will spread and flatten slightly during baking). Cool slightly. Diagonally cut each log into ¾ inch slices. Place on cookie sheet. Continue baking 5 to 10 minutes or until light golden brown. Cool on wire rack.
Nutrition Facts :
BISCOTTI, HERBED CREAM CHEESE AND SALAMI
Provided by Damaris Phillips
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Lay the biscotti flat on a cutting board. Add 1 heaping tablespoon of herbed cream cheese to each biscotti; it will be a thick smear. Roll each salami slice and place one on the top of each biscotti. Arrange on a platter and they are ready to serve!
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Whisk together the flour, granulated sugar, baking powder, ginger, orange zest and salt in a large bowl.
- Whisk together the oil, eggs and bourbon in a small bowl and add to the dry ingredients, stirring just until combined. The dough will look crumbly at first, then sticky.
- Heavily dust your work surface with confectioners' sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2 1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Meanwhile, reduce the oven temperature to 300 degrees F.
- When the baked log is cool enough to handle, transfer to a work surface and slice with a serrated knife crosswise 1/3 to 1/2 inch thick. Lay the slices cut-side down on the same baking sheet. Bake until golden brown and firm, flipping the biscotti halfway through, about 30 minutes total. Let the biscotti cool on a wire rack before serving. Store in an airtight container for up to 10 days or freeze for up to 2 months.
- Add the softened cream cheese to a large bowl. Using a zester or box grater, finely grate the garlic over the cream cheese. Add the herbs, lemon zest and pepper. Stir gently to combine. Taste and add salt as needed. Use right away or refrigerate in an airtight container for up to 1 week.
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