EASY BISCOTTI RECIPE
Foolproof, easy biscotti recipe with pistachios and cardamom. Just as they should be, these are perfectly dense, crunchy Italian biscotti!
Provided by Suzy Karadsheh
Categories Dessert
Number Of Ingredients 8
Steps:
- Prepare a baking sheet lined with parchment paper
- In a small bowl whisk flour and baking powder.
- Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.
- Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.
- Stir in the flour mixture until just combined.
- Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
- Heat your oven to 350 degrees F, adjusting a rack in the middle.
- Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
- Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
- At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about 1/2 inch apart.
- Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
- Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.
Nutrition Facts : Calories 136 kcal, Sodium 76.7 mg, SaturatedFat 5 g, Carbohydrate 14.3 g, Fiber 0.3 g, Protein 1.6 g, Cholesterol 34 mg, ServingSize 1 serving
TOASTED ESPRESSO BISCOTTI
Provided by Food Network
Time 1h10m
Yield about 48 Biscotti.
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease cookie sheet.
- Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted. In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl. In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl.
- In a large bowl, combine flour, baking powder and salt. Use your fingers to quickly cut in butter until mixture resembles coarse crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed espresso, stirring until dough comes together.
- On lightly-floured surface, knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or until lightly browned. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted chocolate, if desired, and let dry on wax paper. When chocolate is completely dried and hardened, store in tins up to 1 month.
TOASTER BISCUITS
Australian Toaster Biscuits are very similar to English crumpets. They are cooked inside metal rings on the top of a griddle. If you don't have crumpet rings you can make them out of aluminum foil. There are directions below.
Provided by Bobbi Jo
Categories Bread Yeast Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
- In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
- Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.7 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 474.8 mg, Sugar 1.4 g
CINNAMON TOAST BISCOTTI RECIPE BY TASTY
These twice-baked biscotti are sprinkled with cinnamon and turbinado sugar for a sweet and satisfying crunch. They're perfect dipped in a hot mug of coffee or tea, or pair with your favorite ice cream!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 1h15m
Yield 24 biscottis
Number Of Ingredients 10
Steps:
- Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
- Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
- Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
- Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
- In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
- Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 99 calories, Carbohydrate 20 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
CINNAMON TOAST BISCOTTI
If desired 1/2 finely chopped walnuts or pecans may be added into the batter, the recipe may be doubled --- prep time includes 30 minutes chilling time, these cookies may be made up to 2 weeks in advance and stored at room temperature or frozen, please do not omit the egg wash on the cookies!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 18-20 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees F.
- Line a large baking sheet with parchment paper.
- In a small bowl combine flour with cinnamon, baking powder and salt.
- In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
- Add in one egg and the egg yolk; beat until combined.
- Add in flour mixture; mix until just combined.
- If you are adding in chopped nut mix in at this point.
- Chill the dough for 30 minutes.
- In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
- Using your hands flatten the log slightly.
- Brush the top and sides of the log/s lightly with beaten egg.
- Bake for about 25-30 minutes or until firm to the touch and light golden brown.
- Cool logs for about 15-20 minutes on the baking sheet.
- In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
- Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
- Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
- Sprinkle the top of the biscotti with cinnamon/sugar mixture.
- Bake for an additional 20 minutes or until crispy and toasted.
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TOASTED COCONUT BISCOTTI - LORD BYRON'S KITCHEN
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4.1/5 (19)Total Time 1 hr 5 minsCategory Dessert, SnackCalories 214 per serving
- In a mixing bowl, beat together the butter, sugar, salt, coconut extract, and baking powder until well combined and creamy.
- Now, add the flour and beat in until just combined. Stir in the toasted coconut. The dough will be sticky.
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