SEEDED GRAHAM BISCOTTI
It's worth seeking out graham flour for these better-for-you biscotti chock-full of almonds and seeds (hemp, fennel, and sesame). Martha made this recipe on "Martha Bakes" episode 802.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h35m
Yield Makes 3 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Whisk together flours, baking powder, baking soda, salt, allspice, and hemp and fennel seeds in a bowl. In another bowl, beat brown sugar, eggs, vanilla seeds and extract, and zest on medium speed until pale and thickened, about 4 minutes. Beat in flour mixture. Stir in almonds.
- Shape dough into a 3-by-12-inch log. Combine sanding sugar and sesame seeds on a rimmed baking sheet; roll log in mixture to completely coat. Transfer to a parchment-lined baking sheet; bake until golden, about 30 minutes. Let cool completely on sheet on a wire rack.
- Transfer log to a cutting board. Slice with a serrated knife into 1/3-inch-thick slices. Return slices to baking sheet. Bake until golden brown, rotating sheet once, about 10 minutes. Let cool completely on sheet on wire rack before serving. (Biscotti can be kept in an airtight container at room temperature up to 1 week.)
GREEK BISCOTTI (PAXIMADIA)
A crunchy Greek cookie similar to Italian biscotti, this twice-baked treat is made with a flavorful combination of barley flour, sesame seeds, ouzo, and a hint of orange.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flours, baking powder, salt, and 1/2 cup white sesame seeds.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and 1 1/2 cups sugar on medium speed until pale. Beat in oil, ouzo, orange zest and juice, and vanilla. Reduce speed to low; gradually beat in flour mixture until well incorporated.
- Divide dough in half; transfer one half to center of a parchment-lined baking sheet. Repeat with remaining half and another parchment-lined baking sheet; shape into 12-by-6-inch logs. Mix together black sesame seeds and remaining 2 tablespoons white sesame seeds; distribute evenly over logs. Sprinkle evenly with remaining 2 tablespoons sugar. Bake until lightly golden and firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks; let cool 30 minutes. Reduce oven temperature to 300 degrees.
- Transfer logs, one at a time, to a cutting board. Using a serrated knife, cut on the diagonal into 1/4-inch-thick slices. Arrange slices, cut-side down, on fresh parchment-lined baking sheets. Bake, rotating sheets and flipping cookies halfway through, until dry and lightly golden, 35 to 40 minutes. Transfer sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
TRIPLE-NUT DIAMONDS
My dad has always been crazy about nuts, so when I came upon this recipe, I knew I had to try it. The diamond shape is a nice addition to the Christmas cookie tray. -Darlene King, Estevan, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Line a greased 9-in. square baking pan with foil; grease the foil and set aside. In a small bowl, combine the flour and sugar. Cut in 1/4 cup butter until mixture resembles coarse crumbs; press into prepared pan. Bake at 350° for 10 minutes., In a small saucepan, heat the brown sugar, honey and remaining butter until bubbly. Boil for 1 minute. Remove from the heat; stir in cream and nuts. Pour over crust. , Bake at 350° for 16-20 minutes or until surface is bubbly. Cool on a wire rack., Refrigerate for 30 minutes. Using foil, lift bars out of the pan; cut into diamonds.
Nutrition Facts : Calories 131 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 3mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
TUSCAN BISCOTTI (CANTUCCI)
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
- Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
- Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
- Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
- Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
MATCHA TEA BISCUITS
Sweet matcha, Japanese green tea that has been ground into a fine powder and combined with sugar, sets these biscotti-like cookies apart.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Whisk to combine flour, baking powder, and salt in a bowl. In a separate bowl, whisk egg, matcha, and vanilla until smooth. Slowly pour oil into egg mixture, whisking constantly until incorporated. Add flour mixture and stir until smooth; mix in almonds and ginger. Chill 30 minutes.
- Divide dough into thirds, and shape each into a log, 1 1/2 inches wide by 6 inches long. Place on a parchment-lined baking sheet, spacing 3 inches apart. Bake, rotating sheet halfway through, until center is firm and bottom edges are slightly golden, 18 to 20 minutes. Remove from oven and sprinkle about 1 tablespoon sugar evenly over logs. Let cool on sheet 15 minutes, then cut into 1/2-inch-thick slices using a serrated knife.
- Arrange slices on parchment-lined baking sheet, cut side down, and sprinkle evenly with about 2 teaspoons more sugar. Bake until firm in center, 6 to 8 minutes. Let cookies cool on baking sheet on a wire rack, 5 minutes. Flip cookies, and sprinkle evenly with about 2 teaspoons more sugar. Return to oven, and bake until slightly browned on edges, about 6 minutes more. Let cool completely on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
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