Easy Almond Biscotti Food

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

ITALIAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

ALMOND BISCOTTI

Steps:

• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, mix together the sugar, butter, and almond extract until just smooth. One at a time, beat in the eggs. Add the flour mixture and almonds and mix until just incorporated (do not overmix). Refrigerate the dough, covered, until firm enough to handle, 30 to 60 minutes.
• Heat oven to 350° F. Divide the dough in half and shape into two 12-by-2-inch logs (about ¾ inch thick). Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 25 to 30 minutes. Transfer the loaves to a rack and cool for 15 minutes.
• Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 18 to 22 minutes. Cool completely on the baking sheet. Store the biscotti in an airtight container at room temperature for up to 2 weeks.

THE BEST ALMOND BISCOTTI

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.

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.

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; 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, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

EASY ALMOND BISCOTTI W/CHOCOLATE DRIZZLE

Steps:

• 1. FIRST IN FOOD PROCESSOR CHOP ALMONDS...THEN FINELY CHOP OTHER HALF OF ALMONDS. PUT IN BOWL N SET ASIDE. LINE COOKIE SHEET WITH PARCHMENT PAPER.
• 2. IN A BOWL BEAT TOGETHER THE OIL, EGGS, SUGARS N ALMOND EXTRACT. COMBINE THE FLOUR N BAKING POWDER THEN STIR INTO EGG MIXTURE (I USED MIXER AT BEGINN N FINISHED MIXING BY HAND) FINALLY ADD ALMONDS N CONTINUE TO INCORPORATE. PREHEAT OVEN TO 375 FORM DOUGH INTO TWO LONG LOGS (ABOUT 10 INCHES LONG)ON PARCHMENT PAPER LINED COOKIE SHEET N FLATTEN TO 1/2 INCH THICKNESS.
• 3. BAKE FOR 25 MINUTES, UNTIL GOLDEN BROWN. REMOVE FROM COOKIE SHEET N LET COOL UNTIL ABLE TO HANDLE.
• 4. WITH A SERRATED KNIFE CUT 1/2 INCH SLICE ACROSS. PLACE CUT SIDES UP ON COOKIE SHEET N BAKE FOR 6 MIN ON EACH SIDE...TOTAL OF 12 MORE MIN...REMOVE FROM PAN N ONTO PLATE TO COOL.
• 5. MELT CHOCOLATE CHIPS IN MICRO ON 50% POWER MIXING AFTER EVERY 30 SECONDS...DO NOT OVER HEAT OR CHOCOLATE WILL SEIZE....USE FORK N DRIZZLE OVER COOKIES OR TAKE A DIP IN...ENJOY :)

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.

ALMOND BISCOTTI

Steps:

• Preheat oven to 325°F/165° C. Position rack in the center.
• Line baking sheet with parchment paper.
• Spread almonds on a baking sheet and toast in the oven for about 12-15 minutes.
• Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
• In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
• When almonds are toasted, remove them from the oven and coarsely chop.
• Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated.
• Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
• Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
• Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
• Remove from baking sheet and transfer to a cutting board.
• Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
• Place slices back on the baking sheets and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
• Place on a wire rack to cool.

ALMOND BISCOTTI

Steps:

• To toast almonds if needed: Heat oven to 180C/160C Fan/Gas 4 and lay on a baking tray and bake until lightly browned (around 10 mins).
• Turn oven down to 150C/130C Fan/Gas 2
• Combine Flour, Sugar, Baking Powder and Salt in a large bowl.
• Beat the Eggs, Vanilla Extract and Almond Extract in a separate bowl and add half the egg mixture to the dry ingredients. Stir in the almonds and then add remaining egg mixture.
• As the mixture starts to form a dough, use well-floured hands to mould into a ball. It's quite sticky!
• Mould dough into two logs with your hands about 20cm long by 3cm wide (approx) and lay on a baking tray covered with parchment. Leave some spreading room between the two logs.
• Bake for 40 mins until firm. Remove from oven and cool for 10-15 mins.
• Cut each log into slices of about 1.5 - 2cm on the diagonal and lay each slice on its side on the baking tray.
• Bake for another 10 mins and then turn and bake the other side for 10 mins.
• Remove from the oven and cool.
• Store in an air-tight container.

EASY ALMOND BISCOTTI

Steps:

• Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well.
• Combine flour, baking powder and salt in large bowl; mix well.
• Stir egg white mixture and almonds into flour mixture until well blended.
• Spray 8X8-inch loaf pans with nonstick cooking spray. Spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until tooth pick inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
• As soon as loaves are cool enough to handle, cut each loaf into (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.

EASY BISCOTTI

Steps:

• Preheat oven to 350.
• Cream butter and sugar.
• Add Eggs.
• Mix until smooth.
• Add orange zest and almond extract.
• Continue mixing until well blended.
• Sift in flour, baking powder and salt.
• Stir in almonds.
• On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
• Place rolls lengthwise on a cookie sheet approx 2 inches apart.
• Bake rolls at 350 for about 20- 25 minutes.
• Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
• Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
• Lay the slices flat on the cookie sheet, then bake for 8 minutes.
• Turn slices over and bake for an additional 8-10 minutes until slightly golden.
• Remove and cool biscottis on a rack.
• Store in an airtight container once they are cooled.

APRICOT AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
• Remove enough zest from one large orange to make 1 tsp. set aside.
• Squeeze the orange to obtain 2 teaspoons of orange juice.
• Combine the flour and baking powder in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
• Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
• Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
• Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
• Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
• Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
• Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

EASY BISCOTTI

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
• In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
• Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.

CANTUCCI {ITALIAN ALMOND BISCOTTI}

Steps:

• In a large bowl mix flour, sugar, salt and baking powder. Lightly beat the eggs and add to dry ingredients. Add vanilla extract and/or lemon zest. Work with your hands or standing mixer until crumbly dough forms.
• TIP: take a small piece of dough and try to roll it into a ball. If the dough comes together nicely and you're able to form a sticky small ball than you're on the right track (see notes).
• Add almonds and continue to knead until almonds are well combined with the dough.It's normal for almonds to fall out at first, as you continue kneading you'll be able incorporate all of them (and maybe even more, if you prefer).
• Divide the dough into 3 parts.Dust work surface lightly with flour. Roll each part into a thin log - about 2 inch (5 cm) thick and 10 inch (25 cm) long.Arrange logs on a baking sheet well apart from each other. They will puff in the oven (see images).
• Brush with ½ beaten egg.
• Bake in a preheated to 350 F (180C) oven. Bake for 25-30 minutes until lightly brown.
• Once out of the oven let cool for 10 minutes. Cut with a sharp knife slightly on the diafgonal into about ½ inch (1.5 cm) thick slices.
• Place cantucci cut side up back on the baking sheet.
• Bake for the second time at 350 F (180C) for another 10-15 minutes. Biscotti should not brown but dry a little bit. They will still be soft straigh out of the oven but with harden as they cool.

ALMOND BISCOTTI

Steps:

• Preheat oven to 180 degrees C. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
• Reduce oven temperature to 150 degrees C and line a baking sheet with greaseproof paper.
• In a small bowl lightly beat the eggs, vanilla and almond extracts together. Set aside.
• In another bowl combine the flour, sugar, baking powder and salt. Beat until blended.
• Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
• On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer to baking tray and bake for 30-40 mins. Remove from oven and cool on a wire rack for 10 mins.
• Cut into slices 1/2 inch (1.25 cm) thick diagonally and arrange evenly on baking tray. Bake 10 mins on each side (until they are firm). Remove from oven and cool.