PISTACHIO BISCOTTI
Steps:
- Preheat the oven to 350 degrees F.
- Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
- In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
- Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
BISCOTTI WITH TOBLERONE CHOCOLATE
If you like to bake gifts for the holidays, here's an easy recipe for Biscotti with Chocolate Toblerone. Biscotti is the Italian version of our Filipino Biscocho. The crisp texture and buttery flavors are similar. I like to bake recipes from cookbook authors I know personally. There's nothing like a trust-worthy recipe that you know will be foolproof, something you need during the busy holiday season.The best part about baking this is you're entitled to the leftover Toblerone pieces from the big, giant triangular bar you used.The enticing chocolate aroma filled my kitchen as I took out the cookie trays lined with parchment paper. No need to worry about cookie shapes with this one. Just slice the loaf from the first baking, then put them back on the cookie trays and bake a few minutes more to make them crisp. Store these biscotti pieces in decorative cookie jars. Top with a festive red bow and make someone's holiday brighter with this gift. This recipe was inspired by Domenica Marchetti's cookbook "Ciao Biscotti"(Chronicle Books). Makes about 30 pieces.
Provided by Elizabeth Q
Categories Breakfast Dessert Merienda Snacks
Number Of Ingredients 12
Steps:
- In a bowl, combine and sift the dry ingredients: flour, baking powder and salt. Whisk them together till well combined. Set aside.
- How to make the browned butter: using a small saucepan, melt the butter over medium low heat. Cook the butter till it is melted. In about 6 minutes, the butter will get bubbly, slightly foamy and the color will turn dark brown. Remove from the stove top.
- Into the mixing bowl of a stand mixer, add the browned butter. Allow the butter to cool for about 10 minutes before mixing in the other ingredients.
- When cool enough, add to the butter the sugar, brandy, vanilla and almond extracts. Beat well on low speed for about 2 to 3 minutes.
- Add the eggs one at a time till completely mixed.
- Gradually add the flour mixture. Beat on low speed till combined.
- Slowly add the chopped and crumbled chocolate Toblerone into the mixture.
- Transfer the batter onto plastic wrap. Shape into a round disk. Seal and store in the refrigerator for about one hour to firm up.
- Preheat the oven to 350 F. Prepare a large baking sheet, measuring 11 x 17 inches by lining it with parchment paper or greasing with oil.
- Shape the biscotti disk into 2 long logs. Place them on the baking sheet. Bake at 350 F for 25 minutes.
- When the logs are baked, using a spatula, transfer them to a baking rack to cool for about 15 to 20 minutes.
- Adjust the oven temperature and lower it to 325 F.
- Place the cooled logs on a flat, dry surface or cutting board. Slice the logs diagonally, measuring 1/2 inch thick per slice.
- Arrange the sliced biscotti on the same baking sheet used earlier. Bake at 325 F for 16 minutes. Turn the tray around half way through baking so the biscotti bake evenly. The biscotti should be crisp and golden brown. Transfer to a rack to cool completely.
- Store in airtight covered tins. These biscotti can keep up to ten days in a container stored at room temperature.
- Cook's comments: for an even richer biscotti, the author suggested in the cookbook recipe to drizzle melted chocolate over these slices. Then refrigerate the biscotti for 30 minutes to allow the melted chocolate to firm up.
- Shop For It: for my readers' convenience, you can buy the book "Ciao Biscotti" by Domenica Marchetti (Chronicle Books) on my Amazon affiliate page on this blog. The retail price is the same for buyers. I earn a small commission from Amazon which helps me maintain the blog and purchase ingredients for the recipes. Click here to buy the cookbook.
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Nutrition Facts : ServingSize 1 g, Calories 193 kcal, Carbohydrate 38 g, Fat 4 g, SaturatedFat 3 g, Sodium 291 mg, Sugar 38 g
CHOCOLATE BISCOTTI
This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee.
Provided by Leigh Anne
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
- Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.
- Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 29.1 g, Cholesterol 38.8 mg, Fat 3.8 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 116.8 mg, Sugar 17 g
BISCOTTI TOSCANI
These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino.
Provided by THEA
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 42
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
- Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
- With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
- Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
Nutrition Facts : Calories 84 calories, Carbohydrate 11.6 g, Cholesterol 12.7 mg, Fat 3.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Sugar 5.9 g
TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE
Categories Chocolate Dessert Almond Kirsch Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.
NUTELLA BISCOTTI
I have not tried this recipe yet, so I'm putting it here for safe keeping. I love Nutella and Biscotti and figure you can't go wrong to combine the two.
Provided by Micki Lea
Categories Dessert
Time 1h
Yield 3-4 Dozen, 36-48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
- Beat eggs in a large bowl until frothy.
- Add sugar and continue beating on high for 2 minutes.
- Stir in Nutella.
- Add flour mixture to egg mixture and stir until well combined.
- Stir in chocolate chips and hazelnuts, if using.
- Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately 1/2 inch thick.
- Bake at 350F for 20 minutes.
- Remove from oven.
- Turn down oven heat to 300°F.
- Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.
- Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the thickness of your slices).
- Remove to a wire rack to cool. Store in an airtight container.
Nutrition Facts : Calories 90.5, Fat 2.4, SaturatedFat 1.7, Cholesterol 15.5, Sodium 62.9, Carbohydrate 15.8, Fiber 0.6, Sugar 9.1, Protein 1.7
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