Espresso And Lemon Biscotti Food

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

STARBUCKS LEMON-TIPPED BISCOTTI

Steps:

• Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
• On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
• Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
• Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
• To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
• Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
• Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
• Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

ESPRESSO AND LEMON BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350F. Line two large baking sheets with parchment.
• In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, cinnamon and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
• Stir in chocolate chips, walnuts, eggs and coffee liqueur (if using) until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
• Using floured hands, divide the dough into quarters. Shape each quarter into a 9" long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2" wide slab. Brush the top and sides of each log with egg wash.
• Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut crosswise into into 1/2" thick slices. Place slices upright, 1/4 inch apart, on cookie sheets.
• Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn cookies over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center - don't worry, they'll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
• Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
• Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
• Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line two baking sheets with parchment paper.
• Using a stand or hand mixer, combine the butter, sugar, and lemon zest until it has lightened a bit - about 2 minutes.
• Add in the eggs, vanilla, and lemon juice and mix until combined. It's okay if it looks curdled!
• Finally, add the flours and baking powder and mix until combined. Try not to over mix at this step but do scrape the sides of the bowl to incorporate everything.
• Take the batter and divide it in half, placing each half on one of the two baking sheets.
• Pat the dough into two 10" long, 2.5" wide, and 1/2" thick loaves with wet hands (wetting your hands slightly will help keep the dough from sticking to them).
• Bake the biscotti for about 20 minutes or until the edges turn golden brown.
• Remove from the oven and cool for about 10 minutes before slicing them 1/2" thick and placing biscotti cut side up on the baking sheet.
• Bake for about another 15 minutes or until dried and crisp.
• To store, transfer the biscotti to an airtight container and keep at room temperature for up to two weeks.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of an electric mixer, cream the butter, sugar, salt, lemon rind or lemon extract, vanilla extract, and baking powder.
• Beat in the lemon juice (if using) and eggs. The batter may look slightly curdled.
• Mix in the flour until combined. The dough mixture will be sticky.
• Scrape the biscotti dough onto the prepared baking sheet. Using damp hands and a scraper or spatula, shape the dough into a 13"x 3"log, about 3/4" thick. With wet hands, smooth the top and sides.
• For the first bake, bake for 25 minutes. Remove from the oven, and cool on the pan 10 - 25 minutes.
• Reduce the oven to 325°F.
• With a serrated knife, cut the log crosswise into 1/2 inch slices. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.
• Stand the biscotti on the prepared baking sheet. Return the baking sheet to the oven for the second bake for 30- 35 minutes, until very dry and beginning to turn golden brown around the edges.
• Remove the biscotti from the oven, and transfer them to a wire rack to cool.
• TO ICE:
• In a small bowl, mix the powdered sugar, lemon juice powder or extract, and water.
• Place half of the icing in a small ziplock bag.
• Color the other half of the icing yellow with a few drops of food coloring (or ½ teaspoon of natural food coloring powder).
• Place the yellow icing in a small ziplock bag.
• Line up the completely cooled biscotti on a wire rack with wax paper under the rack to catch drips.
• Use one color of icing at a time, to allow the first color of icing to begin to dry before using the second, so that the colors don't blend together. Cut a small corner piece off the ziplock bag, and zig zag the icing over the biscotti. Repeat with the second icing color.
• Dry completely (at least 2 hours) before storing.
• Store in an airtight container at room temperature for 2-3 weeks.

LEMON ANISE BISCOTTI

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE ESPRESSO BISCOTTI

Steps:

• Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a food processor, combine the flour, cocoa,espresso powder, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture.
• In the bowl of a stand mixer, cream together the butter and sugar.
• Mix in the eggs and vanilla.
• Gradually add the flour mixture just until combined.
• Stir in the chocolate chips and ground espresso beans into the biscotti dough.
• Divide dough in half and form two logs about 14" x 2". Place logs on prepared baking sheet at least 4" apart for the first bake.
• Bake for 30-35 minutes. Logs should be firm but not hard.
• Cool on a wire rack for at least 30 minutes. Leave the oven on.
• On a cutting board using a serrated knife, cut each loaf into ½ inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
• Place slices, standing ½ inch apart, on a parchment lined cookie sheet for the second bake. Bake for 30 minutes until the surface of the cookies is dry ( though the chocolate chips will be gooey).
• Cool on a wire cooling rack. Store in an airtight container for up to 3 weeks.

ESPRESSO-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
• In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
• On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
• Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
• Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
• Arrange biscotti, cut sides down, on 2 baking sheets.
• Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
• Biscotti keep 3 days in an airtight container at room temperature.

HOW TO MAKE BISCOTTI

Steps:

• Move oven racks to top and bottom 1/3 of the oven. Line 2 cookie sheets with parchment. Preheat oven to 325ºF. Stir flour, baking powder, and salt together. Set aside. Stir espresso powder and vanilla together. With an electric mixer, beat eggs, sugar, and espresso mixture for several minutes until thickened. On low speed, mix in flour. Once combined, stir in chocolate chips. With wet hands, form dough into 2 logs, one on each sheet, about 4 inches wide and 3/4 inch tall. Bake for 25 minutes, rotating the pans halfway through. Remove the sheets from the oven and let rest for 10 minutes. Meanwhile, move one of the oven racks to the center. After 10 minutes, spray the logs with water. Use a serrated knife to slice the cookies straight up and down, about 3/4 inch wide. Place all of the cut cookies, standing up, on one cookie sheet. Bake for 25 minutes more. Remove from the oven and cool on a wire rack. Store cookies in a container at room temperature. They won't go stale, but if they soften a bit, crisp them up by baking them for about 5 minutes at 300ºF.