Swedish Biscotti Food

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

SKORPOR - SWEDISH STYLE BISCOTTI

Steps:

• Preheat oven to 350°F.
• Cream the sugar and butter.
• Add the sour cream and the egg. Mix well.
• Add all other ingredients. Batter will be sticky.
• Grease a 10x15 jelly roll pan and spread batter evenly on pan with a greased spatula.
• Bake 30 minutes. Let cool completely.
• Cut into 1/2" x 3" pieces and arrange on cookie sheet. Bake at 250F until light golden.
• Makes 100 pieces.

SWEDISH BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• In large bowl cream sugar and butter; add both eggs.
• Add in flour, sour cream, baking powder, "a pinch of salt", "a pinch of baking soda", the almonds, and the ground cardamon.
• Roll into 4 long narrow rolls.
• Brush tops with egg white and sprinkle with sugar (coarse if you have it is best, but use what you have).
• Use 2 cookie sheets, put 2 rolls on each cookie sheet b/c you need space later.
• Bake at 350 degrees for 25 minutes or until golden.
• Raise temperature of oven to 400 degrees.
• Cut into thin slices.
• Put back onto cookie sheets to toast.
• Bake 10 minutes, then flip to other side and bake about 5 minutes.
• You want it to be a light brown.

CARDAMOM ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

CARDAMOM BISCOTTI

Steps:

• Preheat oven to 325 degrees. Place rack in center of oven.
• Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
• Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
• Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
• Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.