BROWN SUGAR AND DATE BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Rum-Soaked Raisin Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add dates and pecans and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 161 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 1 g
BUTTER PECAN BISCOTTI
These crunchy cookies perfect for dunking have a pleasant coffee flavor and subtle sweetness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the cake mix, flour, butter, eggs, syrup, coffee granules and vanilla until well blended (dough will be very thick). Fold in chips. Divide dough in half. , On an ungreased baking sheet, shape each portion into a 12x2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely., In a small bowl, combine confectioners' sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 243 calories, Fat 12g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 180mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN BISCOTTI
These lovely cookies are perfect dunked in your favorite hot beverage.
Provided by Cultured Palate
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Mix butter, sugar, salt and vanilla.
- Add egg and egg white - mix well.
- Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.
- Form dough into a long log about 3/4 inches high and 2 1/2 - 3 inches wide and 15 inches long. Brush top with beaten egg white.
- Bake in preheated oven 350F for 30-35 min.
- Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about 1/2 inch thick.
- Place bars cut side up on cookie sheet and return to oven. Bake for 15 - 20 minutes longer.
- Cool completely and store in an airtight container.
- Enjoy!
Nutrition Facts : Calories 174 kcal, Carbohydrate 23 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 71 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
PECAN AND DATE SYRUP BISCOTTI
I enjoy baking biscotti when the weather starts cooling down because it goes perfect with that afternoon coffee that we all wait for when we start feeling tired by mid day. I used silan (date syrup) to reduce to amount of sugar but keep the sweetness to this delicate afternoon treat. Combined with pecans and orange, you obtain the perfect biscotti!
Provided by thebeeskitchen
Categories Dessert
Time 1h40m
Yield 24 biscottis
Number Of Ingredients 8
Steps:
- In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans.
- Store covered in the fridge for about 30min.
- Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min.
Nutrition Facts : Calories 144.1, Fat 5.4, SaturatedFat 0.7, Cholesterol 31, Sodium 42.5, Carbohydrate 20.9, Fiber 0.9, Sugar 6.5, Protein 3.4
DATE PECAN BARS
Provided by Food Network
Categories dessert
Time 1h10m
Yield 24 Date Pecan Bars
Number Of Ingredients 10
Steps:
- To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
- Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.
CINNAMON DATE BISCOTTI 2007
This is a baked once biscotti but if you wish you can do the twice baked, for a drier and harder cookie.
Provided by andypandy
Categories Dessert
Time 45m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine flour, spice, salt, soda, nuts, and dates.
- In another bowl whisk the eggs with the oil, sugars, until dissolved.
- Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended.
- Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet.
- Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired.
- Bake 20 minutes to 25 minutes or until nice and golden brown.
- Remove from oven and place parchment onto wire rack to cool.
- Place cooled loaves on a cutting board and slice 1/2 thick.
- Store when well cooled in a tight fitting tin.
- Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.
PECAN PIE ENERGY BITES
Are you looking for an easy-to-make, delicious bite to give you a little boost of energy? And would you like that bite to vaguely taste like pecan pie? Then, this ball has it all!
Provided by Chef John
Categories Energy Balls
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.
- Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.
- Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.
Nutrition Facts : Calories 119 calories, Carbohydrate 15 g, Fat 6.6 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 40.7 mg
CHOCOLATE SYRUP BISCOTTI
This is the first time making biscotti. Although the chocolate is not very rich, the light chocolate favour is just about right for me - low fat, low cab cooker. Hope you will enjoy it. less sugar and butter and simple ingredient.
Provided by Pippyw
Categories Dessert
Time 1h25m
Yield 10 biscotti, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 175 degree
- cream the butter and sugar until light and fluffy
- add the eggs and egg yolk , one at a time and mix well after each addition.
- beat in vanilla extract and chocolate syrup.
- in a separate bowl, combine the flour, baking powder, salt, cocoa powder together.
- Add to butter mixture and mix well
- Transfer the dough to a floured surface. Form into a log 10 inches (25 cm) long (depending on the size of your dough) Do this by rolling the dough back and forth into a cylinder shape with floured hands.
- Transfer the logs to the baking sheet, bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
- Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 8 - 10 minutes.
- Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer.
- Remove from oven and let cool on wire rack.
Nutrition Facts : Calories 120, Fat 5.5, SaturatedFat 3.1, Cholesterol 41.4, Sodium 67.8, Carbohydrate 15.8, Fiber 1.2, Sugar 3.9, Protein 2.7
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BUTTER PECAN BISCOTTI RECIPE | KING ARTHUR BAKING
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4.8/5 (17)Total Time 1 hr 22 minsServings 60Calories 78 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment., In a large mixing bowl, beat together the butter, shortening, and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through., Beat in the vanilla, baking powder, and salt.
- Mix in the flour, 1 cup at a time, until you have a cohesive, well-blended dough., Add the nuts and butterscotch chips, mixing until they're well-distributed throughout the dough., Transfer the dough to a work surface.
- Divide it into three fairly equal pieces, and shape each piece into a rough 10" log., Transfer the logs to the prepared baking sheets, leaving about 3" between each log; you may or may not need to use both baking sheets.
- Wet your fingers, and pat the logs into smooth-topped rectangles 10" long x 2 1/2" wide x 7/8" thick., Bake the logs for 20 to 25 minutes, or until they're beginning to brown around the edges.
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