Easy Walnut Raisin Biscotti Food

RAISIN WALNUT BISCOTTI

Steps:

• Preheat oven to 350.
• Grease a large cookie sheet.
• In a large bowl, beat the butter, sugar, eggs and vanilla together.
• Stir in the flour, baking powder and cinnamon.
• Add the raisins and walnuts, and stir to blend.
• Divide the dough in half.
• Shape each half into a long loaf, about 1 1/2 inches thick.
• Place the logs onto the prepared cookie sheet.
• Flatten slightly.
• Bake for 18 to 20 minutes, or until firm.
• With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
• Place the slices cut sided down back onto the cookie sheet.
• Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
• Cool on a rack.

ALMOND AND RAISIN BISCOTTI

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
• whole eggs one at a time. Stir in the vanilla.
• Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
• Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
• Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
• Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
• Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
• Biscolicious!

CRANBERRY WALNUT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky)., Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown. , Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an 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.

CINNAMON-RAISIN BISCOTTI

Steps:

• Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
• Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
• Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

EASY WALNUT RAISIN BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
• Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
• Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.

EASY WALNUT RAISIN BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
• Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
• Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.

RAISIN-AND-NUT-STUDDED BISCOTTI

Steps:

• Soak the raisins in the liquor for 30 minutes. Drain, reserving the liquid. Heat the oven to 350 degrees. Lightly grease and flour 2 cookie sheets.
• If you are making the biscotti by hand, sift together the flour, sugar, baking powder and salt. With your fingers, rub in the butter until the mixture has the texture of coarse cornmeal. Place them in a mixing bowl, making a well in the center. Beat together the egg yolks, reserved liquor and the milk and pour them into the well. Gradually draw the dry ingredients into the egg mixture, turning the bowl and working from the outside toward the center. When the dough is evenly mixed, scrape it onto a lightly floured work surface and flatten it into a rectangle. Scatter half the raisins, pine nuts, almonds, candied orange peel and aniseeds over the dough, and fold the dough over on itself several times to distribute them evenly. Add more flour to the work surface if necessary to keep the dough from sticking, and repeat the process with the remaining raisins, pine nuts, almond, orange peel and aniseeds.
• If you are using an electric mixer, combine the flour, baking powder and salt and set aside. In the mixing bowl, cream the butter and sugar and beat for about 3 minutes, until light and creamy. Add the yolks, one at a time, incorporating each fully before adding another. Stir in the liquor and the milk. Sift the flour mixture over the top and fold in at the lowest speed. Add the remaining ingredients by hand.
• Lightly flour the work surface and your hands and shape the dough into 6 equal 9-by-2-inch logs. If the dough is too soft to roll, cover and refrigerate it for 1 to 2 hours. Transfer the logs to the cookie sheets, setting them at least 2 inches apart. Flatten the tops and brush with the egg wash.
• Bake until pale golden and barely firm, about 20 minutes. Remove the logs from the cookie sheets, let them cool until you can handle them, about 10 minutes, then cut each one on the diagonal at -inch intervals. Set the slices on their edges on the cookie sheets, leaving 1-inch space between them, and bake until golden and firm, about 15 to 18 minutes. Alternatively, you can lay the slices on their sides and turn them after 7 minutes. Cool on a rack.

WHOLE-WHEAT WALNUT-RAISIN BISCOTTI

Steps:

• Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.
• In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
• On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.
• Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely.