WHOLE WHEAT ALMOND BISCOTTI
Made with whole wheat and oat flours, this whole grain biscotti is a nourishing backpack or breakfast snack. It is exclente with various dried fruits; figs, dates or apricots.
Provided by Chef Glaucia
Categories Dessert
Time 55m
Yield 22 biscotti, 22 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
- Add vanilla and almond extract and beat until combined.
- Mix in almonds and dried fruits or chocolate chips ( if desired ).
- Stir in combined flours, salt and baking powder.
- Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
- Flatten the log, using wet hands, until about 2-inches thick.
- Bake the log for 20 minutes in a 350°F preheated oven.
- Cool for 30 minutes.
- Using a serrated knife, cut into 1-inch thick slices.
- Bake slices in a 325°F oven for 15 minutes.
- Transfer to wire rack and let cool.
- Store in an airtight container at room temperature for up to 2 weeks.
- Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.
Nutrition Facts : Calories 124.7, Fat 6, SaturatedFat 1.8, Cholesterol 24.8, Sodium 64.9, Carbohydrate 15.5, Fiber 1.9, Sugar 7.3, Protein 3.3
HONEY ALMOND BISCOTTI
I love the honey flavor of these biscotti as much the almond aroma while they bake. Based on "Biscotti Napoletani" from Nick Malgieri's book, Great Italian Desserts, the three flavoring ingredients are just honey-almond-cinnamon. They're wonderful in this pure form but I mention the optional ingredients since they please my American tastebuds. Since there's no butter or egg, these biscotti are exceptionally light--imagine a crisp, honey almond toast. They're different but definitely worth trying.
Provided by TommyGato
Categories Dessert
Time 1h10m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
- Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
- Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
- Add honey-water and stir until all the ingredients are incorporated into a thick dough.
- Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
- Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
- After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
- Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
- If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
- Allow to cool in the pan and store in a tin or tightly closed container.
- (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).
Nutrition Facts : Calories 64.1, Fat 2.3, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 10, Fiber 0.7, Sugar 5.3, Protein 1.5
HEARTY WHOLE WHEAT BISCOTTI
These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes.
Provided by A Messy Cook
Categories Dessert
Time 50m
Yield 24 biscotti
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Add remaining ingredients and mix well.
- Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
- Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
- Slice with serrated knife at ½ inch intervals.
- Return to oven for 10-15 minutes more, turning once.
- Cool completely and store in airtight container.
- If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
WHOLE WHEAT ALMOND BISCOTTI
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
- Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams
HONEY WHOLE WHEAT ALMOND BISCOTTI
Make and share this Honey Whole Wheat Almond Biscotti recipe from Food.com.
Provided by talk2sabby2
Categories Dessert
Time 1h30m
Yield 30 pieces, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and place parchment paper on a large cookie sheet.
- Sift flours,baking powder,sugar and cinnamon. Add nuts and resift.
- Cut in margarine with finger tips until well blended. Make a well in center.
- Warm honey slightly.
- Put eggs and warmed honey into dry ingredients and knead into a smooth ball.
- Dough should be firm and manageable: if it is too soft and sticky, add a little more flour.
- Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick.
- Place both loaves on the prepared pan about 4 inches apart.
- Brush top and sides with reserved egg white.
- Bake at 350 degrees for 30 minutes.
- Do not turn oven off.
- Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes.
- Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes.
- Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes.
- Store in air-tight container or freezer bags.
- They will stay fresh for weeks.
Nutrition Facts : Calories 235.3, Fat 8.9, SaturatedFat 1.5, Cholesterol 42.3, Sodium 161.7, Carbohydrate 35.7, Fiber 2.2, Sugar 16.6, Protein 5
HONEY BISCOTTI
Excellent served with coffee or as a snack alone, this charming twice-baked cookie is a variation on the classic crispy biscotti, but flavored with the delicate essence of honey and orange. Although the honey marries beautifully with other flavors, it is still the most profound taste, so be sure to choose a high quality honey. Any nut can be used (even the traditional pine nut), but we're partial to how wonderfully pistachios complement the honey in this combination.
Provided by Annacia
Categories Dessert
Time 1h
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
- Beat in sugar and honey until smooth, then add eggs one at a time.
- Add vanilla and orange flower water and mix to thoroughly combine.
- Mix dry ingredients into the wet just until mixed.
- The dough should be stiff at this point.
- Stir in the orange zest and pistachios.
- Divide dough in half.
- On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
- Bake in the preheated oven for 20-25 minutes, until golden.
- Remove from the oven and transfer logs to a cutting board.
- Reduce oven to 325°F
- While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
- If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
- Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
- [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].
Nutrition Facts : Calories 67.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 10.3, Sodium 52.7, Carbohydrate 11.2, Fiber 0.5, Sugar 5.2, Protein 1.4
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