Nonnas Biscotti Food

NONNA'S BISCOTTI

Nonna's Biscotti image

Provided by Toni Oltranti

Categories Cookies Egg Dessert Bake Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 42 cookies

Number Of Ingredients 10

Ingredients

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

NONNA'S BISCOTTI

Nonna's Biscotti image

A few years ago, I copied down my Italian grandmother's recipes. She had collected them all in a box, in preparation for moving to a retirement community. Unfortunately, during the move, she lost the box, and now I'm the sole recipient of her culinary heritage. She was a fine cook, and a wonderful baker. She died a few months ago.

Provided by katstoys

Categories Dessert

Time 45m

Yield 20-30 cookies, 20-30 serving(s)

Number Of Ingredients 9

Ingredients

3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
2 whole eggs
4 egg yolks
1 cup granulated sugar
1 teaspoon anise extract
1 cup thin sliced almonds

Steps:

Preheat oven to 350 degrees.
Sift together flour, baking powder and salt.
Cream butter, sugar and flavoring. Beat in eggs and egg yolks, one at a time. Add the flour mixture and almonds.
Turn out on a floured board and knead gently until smooth.
Divide dough in half. Shape each half into a roll, 1 1/2 inch in diameter.
Place on a lightly greased cookie sheet and bake for 30 - 35 minutes.
Remove from oven and let cool slightly.
Cut diagonally into slices 2/3 inch wide.
Place back onto cookie sheet and toast in the oven for about 10 minutes for crisp cookies.

Nutrition Facts : Calories 192.4, Fat 8.4, SaturatedFat 3.6, Cholesterol 71.1, Sodium 212.3, Carbohydrate 25.6, Fiber 1.1, Sugar 10.3, Protein 4.1

NANA'S ANISE BISCOTTI

Nana's Anise Biscotti image

Provided by Tim Mantoani

Categories Cookies Nut Dessert Bake Almond Anise Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 65

Number Of Ingredients 11

Ingredients

2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup whole almonds, toasted
2 tablespoons aniseed

Steps:

Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

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