ALMOND AND RAISIN BISCOTTI
Provided by Anne Burrell
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the eggs 1 at a time. Stir in the vanilla.
- Gently mix in the baking powder, salt and flour. Once the flour is incorporated fold in the almonds, raisins and anise.
- Divide the dough into 2 pieces. If the dough is sticky dust your hands with a little flour. Roll the dough into 2 logs the length of the sheet tray. Beat the egg white with 1 tablespoon of water in a small bowl. Brush the dough logs with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven for about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!
ALMOND AND RAISIN BISCOTTI
Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.
Provided by Anne Burrell
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
- whole eggs one at a time. Stir in the vanilla.
- Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
- Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!
OATMEAL RAISIN ALMOND BISCOTTI
I love Oatmeal Raisin Cookies but I love the lower fat in Biscotti so I decided to make an Oatmeal Raisin Almond Biscotti. Enjoy!
Provided by Karen Willard
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
- 2. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in oatmeal. Set aside.
- 3. In a small bowl add eggs, honey, vanilla extract and almond extract and set aside.
- 4. In a large bowl, with an electric mixer on medium, cream together butter and sugar for about 3 minutes. Add egg, honey and extract mixture and mix until incorporated.
- 5. Turn mixer speed to low (this is important) and gradually add dry mixture just until incorporated, do not overmix. Stir in chopped almonds and raisins incorporating any dry ingredients left on the sides of the bowl.
- 6. Using floured hands, split the dough in half. On the parchment lined baking sheet roll or press each half into two logs 12-13 inches long and about 3 inches wide. Placing logs about 3 inches apart. Sprinkle with course sugar crystals and lightly press into loaf.
- 7. Bake until the loaves are golden brown and just beginning to crack on top about 30 minutes, rotating the baking sheet halfway through baking.
- 8. Remove loaf from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower the oven temperature to 325 degrees.
- 9. Place the loaf on a cutting board (remember not the side of the cutting board used for onions or garlic!) and slice each loaf into 3/4 inch thick slices using a serrate knife. Lay the slices cut side down about 1/2 inch apart on the baking sheet.
- 10. Bake 8 - 10 minutes and turn the slices over bake another 8 - 10 minutes until the slices are golden brown. Transfer the biscotti to a wire rack and let cool completely before serving, about 30 minutes.
RAISIN OATMEAL MIX
"We like the sweet cinnamony flavor of this instant oatmeal at our house," relates Robert Caummisar of Grayson, Kentucky. The mix makes it convenient to zap a bowl in the microwave for a speedy breakfast. If you like milk with your oatmeal, you can pour a little on top before serving.
Provided by Taste of Home
Time 10m
Yield 14 servings (7 cups mix).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Yield: 7 cups., To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 30-45 seconds longer or until bubbly. Let stand 2 minutes.
Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
OATMEAL COOKIE BISCOTTI
Make and share this Oatmeal Cookie Biscotti recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 45m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
- Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
- Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
- Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Nutrition Facts : Calories 47.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 11.6, Sodium 45.9, Carbohydrate 10, Fiber 0.3, Sugar 5.1, Protein 1.1
More about "oatmeal raisin almond biscotti food"
CINNAMON HONEY OATMEAL BISCOTTI – MY RECIPE REVIEWS
From myrecipereviews.com
4.4/5 (52)Total Time 1 hr 5 minsCategory CookiesCalories 196 per serving
- In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, salt and almonds.
- In a large mixing bowl, beat the sugar and butter together until smooth, scraping down the sides as needed. Beat in the egg until well incorporated, again scraping down the sides of the bowl. Pour in the honey and vanilla and mix. Scrape down sides of bowl one more time.
- Add the flour, one cup at a time, mixing well until combined. Pour batter onto the prepared cookie sheet. Lightly wet your hands and mold the batter into a 10-inch long loaf by about 4 to 5 inches wide, making sure it is even on all sides and smooth on top. (It will spread when baked.)
ALMOND RAISIN BISCOTTI - ROCK RECIPES
From rockrecipes.com
4.6/5 (12)Total Time 1 hr 10 minsCategory Cookie RecipesCalories 135 per serving
- Cream butter and sugars and add eggs one at a time until well creamed. Add almond and vanilla flavorings.
- Place on a parchment lined cookie sheet. These will about double in size when baked so leave sufficient room on your cookie sheet
CINNAMON RAISIN BISCOTTI - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
GOLDEN RAISIN BISCOTTI WITH ALMONDS - POOK'S PANTRY …
From pookspantry.com
10 BEST OAT BISCOTTI RECIPES | YUMMLY
From yummly.com
OATMEAL CRAISIN® BISCOTTI – NAN COOKS THE BOOKS
From nancooksthebooks.com
ALMOND BISCOTTI RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
OATMEAL RAISIN ALMOND BISCOTTI RECIPE | YUMMLY - PINTEREST
From pinterest.ca
RACHEL RODDY’S RECIPE FOR OAT-AND-RAISIN BISCUITS - THE GUARDIAN
From theguardian.com
CHERRY ALMOND OATMEAL BISCOTTI — UNWRITTEN RECIPES
From unwrittenrecipes.com
OAT AND HONEY BISCOTTI WITH WALNUTS AND RAISINS.
From en.julskitchen.com
ALMOND BISCOTTI RECIPE - REAL SIMPLE
From realsimple.com
OATMEAL BISCOTTI RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
ALMOND FLOUR OATMEAL RAISIN COOKIES | SHE'S NOT COOKIN'
From shesnotcookin.com
GLAZED OATMEAL RAISIN BISCOTTI - EASY COOKIE RECIPE
From mimibakesphotos.com
OATMEAL RAISIN COOKIES RECIPE (BEST EVER!) - SIMPLY RECIPES
From simplyrecipes.com
100% OAT BISCOTTI {VEGAN, FLOURLESS, GF} - POWER HUNGRY®
From powerhungry.com
OATMEAL RAISIN COOKIES RECIPE - MASHED
From mashed.com
OATMEAL ALMOND BISCOTTI RECIPE | QUAKER OATS
From quakeroats.com
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