THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
ORANGE ALMOND BISCOTTI (VEGAN)
Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert, or snack with your favorite hot beverage!
Provided by Minimalist Baker
Categories Breakfast Dessert Snack
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (176 C).
- Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
- Add pumpkin puree and vanilla and whisk until completely combined.
- Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
- Add almonds and stir once more to evenly disperse.
- Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
- Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
- Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
- Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
- Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
- Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
- Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!
Nutrition Facts : ServingSize 1 biscotti, Calories 188 kcal, Carbohydrate 25.2 g, Protein 2.7 g, Fat 8.9 g, SaturatedFat 6.1 g, Sodium 34 mg, Fiber 1.3 g, Sugar 9.3 g
VEGAN ALMOND BISCOTTI
I loved biscotti before I became vegan, so I was thrilled when I found this version in "Nonna's Italian Kitchen", a vegan Italian cookbook.
Provided by Bixer
Categories Dessert
Time 1h15m
Yield 40 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven the 325°F.
- Lightly oil two cookie sheets.
- Use double layer shiny ones, if you have them.
- If yours are very black, line them with foil.
- In a large bowl, whisk together the flours, baking powder, and salt.
- In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
- Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
- With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
- Place these on the cookie sheets.
- Bake the logs for about 25 minutes.
- Remove the pans and reduce the oven heat to 300°F.
- Cool the logs on a rack for 15 minutes.
- Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
- Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
- Bake 5-10 minutes, or until golden on the bottom.
- Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
- Cool on racks, then store airtight for up to two weeks.
Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 0.3, Sodium 74.2, Carbohydrate 16, Fiber 1.2, Sugar 8.2, Protein 2.2
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