HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
GABRIELLA'S BISCOTTI
Biscotti that does not need to be dipped in anything. So healthy and yummy. I always grind my own flour and for this always use Montana white wheat it is light like all-purpose but flavorful and good for you. This has been shipped coast to coast!!!!
Provided by Chef Wuffler
Categories Dessert
Time 30m
Yield 8-10 stick, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- mix together in bowl.
- oven temperature 325.
- place on cookie sheet in square shape 12 an inch thick.
- bake 25 minute
- let cool then into 12 to 1 inch wide stripes.
- and enjoy yourself.
Nutrition Facts : Calories 184.6, Fat 4.7, SaturatedFat 0.9, Cholesterol 26.4, Sodium 287.3, Carbohydrate 32.1, Fiber 1.1, Sugar 14, Protein 4.2
BISCOTTI
These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
- Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams
More about "gabriellas biscotti food"
GABRIELE'S CATERING | CHIPPAWA ON - FACEBOOK
From facebook.com
5/5 (17)Phone (905) 374-1886
BISCOTTI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
18 BISCOTTI RECIPES PERFECT FOR YOUR COFFEE BREAK | TASTE OF …
From tasteofhome.com
GABRIELLA'S RED, ROSSLAND - RESTAURANT REVIEWS, …
From tripadvisor.ca
GABRIELLA'S ITALIAN GRILL & PIZZERIA - TRIPADVISOR
From tripadvisor.com
GABRIELLA'S AUTHENTIC ITALIAN RESTAURANT - HOME - FACEBOOK
From facebook.com
MOSTACCIOLI, ONE NAME, DIFFERENT BISCUITS - LA CUCINA …
From lacucinaitaliana.com
Estimated Reading Time 4 mins
GABRIELLA'S AUTHENTIC ITALIAN RESTAURANT - TRIPADVISOR
From tripadvisor.co.za
23 BISCOTTI IDEAS | BISCOTTI, RECIPES, FOOD
From pinterest.ca
SUMMER CAMP BISCOTTI: BONFIRE S'MORE & FOREST FLOOR BISCOTTI
From cbc.ca
30 OF OUR BEST BISCOTTI RECIPES | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
DINING ROOM MENU - RESERVATIONS/ TAKE-OUT 250 362 7547
From gabriellaspasta.com
GABRIELLA'S STEAK SEAFOOD & PASTA - TRIPADVISOR
From tripadvisor.com
REAL FOOD, REAL FLAVOR - GABRIELA'S TACO SHOP | BEST MEXICAN FOOD
From gabrielastacoshop.com
GABRIELLA'S CONTEMPORARY AMERICAN CUISINE - OPENTABLE
From opentable.com
GABRIELLA'S KITCHEN, LEADING MANUFACTURER OF BETTER-FOR …
From newswire.ca
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