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Biscotti, Italian cake or cookiesWelcome to our collection of biscotti.
Biscotti refers to Italian cake or cookies that are baked and cooked twice. They are very hard and crunchy, usually served with a drink, so may be dunked into, such as orange juice, coffee, cappuccinos, tea and even have seen some people dunk in a glass of wine. Also some use soaked Biscotties to use Tiramisu, visit our Tiramisu recipes to find another great collection of Italian style desserts! Enjoy and come back more often, because new recipes and ideas are being added daily. Also join and have your own page here to share with friends and something to come back for.Follow this easy steps and write your own. Biscotti RecipesWhich one would you like to try?
|| Basic Almond
|| Almond and Cherry
|| Almond and Orange
|| Almond Apricot
|| Almond-Chocolate Chip
|| Almond-Lemon
|| Almond-Pepper
|| Almond-Pistachio
|| Almond-Raisin || Apricot-Ginger || Milk Chocolate Biscotti || Red-Wine Biscuits || Almond BiscottiIngredients :2 cup All-purpose flour 1 cup Sugar 1/2 cup Slivered almonds, chopped and toasted 3/4 tsp Baking soda 1/4 tsp Salt 1/2 tsp Vanilla extract 1/4 tsp Almond extract 2 x Eggs 1 x Egg white Vegetabl cooking spray Method : * Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended * (dough will be dry). * Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. * Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 * (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. S: 2-1/2 dozen (serving size: 1 cookie). Almond and Cherry BiscottiIngredients:1 1/2 cup and 2 tbsp. all purpose flour (405 ml) 2 tsp baking powder (10 ml) 1 tsp ground anise seed (5 ml) 1 pch salt grated zest of 2 lemons 1 cup sugar (250 ml) 1/3 cup grape seed oil (75 ml) 3 x eggs 1 cup toasted whole almonds, skin on (250 ml) 1/2 cup dried cherries, coarsely chopped (125 ml) butter, for brushing baking tray Method: * Preheat oven to 325 degrees F. Line a large baking sheet with parchment. Brush the parchment with butter. * Sift flour, baking powder, ground anise and salt into a medium bowl. Add almonds and cherries. * In another bowl, add lemon zest, sugar, oil and eggs. Whisk until smooth. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well. * Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches - they will spread out as they bake. * Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into 1/2-inch slices. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp. * Makes about 40 cookies. * These biscotti are nicely spiced with anise and look very festive with dried cherries. Great for dipping in your morning coffee! Almond and Orange BiscottiIngredients :2 x eggs 2 x egg yolks 2 1/2 cup plain flour 1 cup caster sugar 1 1/2 tsp baking powder 125 gm blanched almonds, roughly chopped 1 tbl grated orange zest 1 tbl milk Method : * Pre-heat oven to 180deg C. Line two baking trays with Glad Bake. * Lightly beat 2 whole eggs and 1 egg yolk together. Add flour, sugar and baking powder and mix to a soft dough. Add almonds and orange zest and knead until combined. * Divide dough into equal portions and roll each piece into a cylinder. Using a fork, place remaining egg yolk and milk in a small bowl and stir to combine. * Place cylinders of dough onto baking trays and brush with the egg mixture. * Bake for about 20 minutes. Remove from oven and cut while hot. The dough will be very fragile at this stage. Reduce oven temperature to 150deg.C. Place slices on baking trays and return to the oven. Bake the slices until they have dried. Almond-Apricot BiscottiIngredients :2 3/4 cup Sifted all purpose flour 1 1/2 cup Sugar 1 stk chilled unsalted butter, cut into pieces 2 1/2 tsp Baking powder 1 tsp Salt 1 tsp Ground ginger 3 1/2 oz White chocolate, cut into pieces 1 2/3 cup Whole almonds toasted 2 lrg Eggs 1/4 cup Plus 1 tbl Apricot flavored brandy 2 tsp Almond extract 1 pkt (6-oz) dried apricots, diced Method : * Makes about 40. * Line large cookie sheet with foil. Butter and flour foil. Combine first 6 ingredients in processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6-8 on/off turns. Beat eggs, brandy and extract to blend in large bowl. Add flour mixture and apricots and stir until moist dough forms. * Drop dough by spoonfuls in three 12-inch long strips on prepared sheet. * Moisten fingertips and shape each dough strip into 2-inch wide log. * Refrigerate until dough is firm, about 30 minutes. * Position rack in center of oven and preheat to 350F. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely. * Reduce heat to 300F. Cut logs from sides of pan if necessary. Transfer to work surface. Using heavy sharp knife, cut each log crosswise into 3/4-inch wide slices. Arrange half of cookies cut side down on cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to racks. Repeat baking with remaining cookies. Cool cookies completely. (Can be prepared 2 weeks ahead; store in airtight container at room temperature.) Chocolate Almond Biscotti, Chocolate Chip BiscottiIngredients :Makes about 24 1/3 cup Slivered almonds, chopped 2 tbl Canola oil 2 cup Flour 1 3/4 tsp Baking powder 1/4 tsp Salt 3/4 cup Sugar 2 tbl Light corn syrup 2 lrg Egg whites 2 tsp Vanilla extract 1/2 tsp Almond extract 1/3 cup Chocolate chips, chopped Method : * Preheat oven to 350F. Lightly oil a large baking sheet or coat with non-stick cooking spray. * In a medium sauce pan, combine almonds and oil. Cook, stirring constantly, over medium-high heat, until golden brown, 1 to 2 minutes. * Transfer to a small bowl and let cool. * In a medium bowl, whisk flour, baking soda and baking powder. * In a large mixing bowl, combine almonds, sugar and corn syrup. Beat with an electric blender at medium speed until well blended. Add egg whites and vanilla and almond extracts, beat until well blended. Reduce mixer speed to low and blend in half the flour mixture. Add chocolate chips and remaining flour mixture; beat until just blended. (the dough will be crumbly) * Divide dough in half. Lightly oil your hands and work surface. Shape each portion into a smooth 2-by-10 inch log. Place on prepared baking sheet, 5 inches apart. Flatten tops slightly. * Bake logs 20 to 25 minutes, or until lightly browned and cracked on top. * Transfer baking sheet to a wire rack and let cool until barely warm. Set logs on a cutting board. With a serrated knife, cut on the diagonal into 3/8-inch thick slices. Lay slices flat on baking sheet. * Bake biscotti for 6 minutes, or until just beginning to brown on the bottom. Turn over and bake for 6 to 9 minutes more. (the longer the baking time, the cruchier the biscotti) Transfer to wire racks and let cool completely. Almond-Lemon BiscottiIngredients :2 x Eggs 3/4 cup Granulated sugar 1/2 cup Vegetable oil 1 tbl Grated lemon zest 2 tsp Anise seed crushed 1 1/4 tsp Baking powder 1 tsp Vanilla extract 1/4 tsp Salt 2 cup All-purpose flour 1 cup Whole almonds coarsely chopped Plain granulated sugar Method : * Preheat oven to 350 degrees. * In a large bowl, combine eggs, the 3/4 cup sugar, oil, lemon zest, aniseed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until a dough forms. Turn out onto a floured surface and knead until smooth, about 10 turns. Divide the dough in half. * Form each half into a log 2 inches in diameter. carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle the tops with additional sugar or vanilla sugar. * Bake until firm to the touch, about 30 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 350 degrees. * Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices 1/2 inch thick. Arrange the slices cut side down on the baking sheet. Return to the oven and bake until brown, about 20 minutes. * Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks. * This recipe yields about 3 dozen Biscotti. Almond Pepper BiscottiIngredients :2 cup flour 1/2 cup whole almonds 1/2 lb sugar 4 whl eggs beaten 1 tsp Tabasco brand Green Pepper Sauce 1/2 oz baking powder 6 oz white chocolate chips 2 x egg whites beaten Method : * Blend together three-fourths of the flour, the almonds, sugar, whole eggs, Tabasco brand Green Pepper Sauce, and baking powder until dough forms. * Add the white chocolate chips and knead in the remaining flour. Roll into log and flatten, brush with the egg whites. * Bake at 350 degrees for 30 minutes or until puffed and lightly browned. Cool for 15 minutes. Cut into 3/4-inch slices. * Place cut-sides down and toast each side for 10 minutes at 275 degrees. Almond Pistachio BiscottiIngredients :3 oz Semisweet chocolate 1 3/4 cup All-purpose flour, spooned into measuring cup and leveled with the back of a knife 2/3 cup Granulated sugar 1 1/4 tsp Double acting baking powder 1/4 tsp Salt 1/2 cup Canned almond paste 3 tbl Chilled unsalted butter, cut into l/2-inch cubes 2 lrg Eggs plus 1 lrg Egg yolk 1 tbl Vanilla extract 1 cup Lightly roasted whole almonds (see Note) 1 cup Shelled pistachio nuts Method : * YIELD: About 48 biscotti * PREPARATION: 30 minutes plus baking and cooling times Recipe * Note: To lightly roast almonds, position a rack in the center of the oven and preheat to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Roast for 10 to 15 minutes, shaking the pan 2 or 3 times during roasting, until the nuts are beginning to color. Transfer the nuts to another baking sheet to stop the cooking process and cool completely. Using a large, sharp knife, cut the nuts into halves. * Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter and flour an "insulated" cookie sheet. * Using a large, sharp knife, finely chop the chocolate. (Do not use a food processor, it will chop the chocolate too fine.) Scrape the chocolate into a small bowl or cup. * In a food processor, using the metal chopping blade, combine the flour, sugar, baking powder, and salt. Process in on/off pulses until blended. Add the almond paste and butter. Process in on/off pulses until the mixture forms coarse crumbs. * Scrape the flour mixture into a large bowl. Using a rubber spatula stir in the almonds, pistachio nuts and chocolate. * Break the whole eggs into a measuring cup with a pouring spout. Add the egg yolk and beat with a fork, until blended. Remove 2 teaspoons of the egg mixture and set aside in a small cup to use later as egg wash. Add the vanilla to the egg mixture in the measuring cup and stir until blended. * Make a well in the center of the flour/nut mixture. Add the beaten egg/vanilla mixture and using a rubber spatula, stir until the mixture starts to clump together. Using your hands, form the mixture into a ball. * Scrape the dough out onto a lightly floured work surface and with your hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges. * With lightly floured hands, gently roll each quarter into a 12-inch log. * Carefully place the logs on the prepared cookie sheet at least 2 inches apart. Flatten slightly with the heel of your hand to the width of 1 1/4 inches. Lightly brush the logs with the reserved egg wash. * Bake for 25 to 35 minutes, until the logs start to brown and bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack and cool the logs for 20 minutes. * Position one rack in the top third and another rack in the bottom third; reduce the oven temperature to 325 degrees F. * With a long metal cake spatula, carefully transfer the logs to a cutting surface. Using a sharp, finely serrated knife, cut the logs on the diagonal into 1/2-inch thick slices. Place the biscotti standing up, 1/2 inch apart on two ungreased "insulated" cookie sheets. * Bake an additional 15 to 25 minutes, until the biscotti are dry and the sides begin to color slightly. Halfway through baking, switch the positions of the cookie sheets for even browning. Do not overbake. * Cool the biscotti on the cookie sheets for 5 minutes. Transfer to wire racks and cool completely. Store the biscotti in an airtight tin in a cool, dry place for up to two weeks. Almond-Raisin BiscottiIngredients :3 lrg Eggs Separated 1 1/2 cup Sugar 1/3 cup (5 1/3 Tablespoons) Butter, melted and cooled 1 cup Lightly Toasted And Coarsely Chopped Almon 1/2 cup Raisins, * see note 2 tbl Chopped Candied Orange Peel, (Or) 3 tbl Orange Zest, grated 3 1/2 cup Unbleached All-Purpose Flour 1 1/2 tsp Baking Powder Method : * Preheat the oven to 325 Butter a baking sheet or line it with parchment. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, almonds, raisins and orange peel. In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks. Sift the flour and baking powder together. Fold in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in. * Repeat, alternating, until well combined. The dough will be firm and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs approximately 1 1/2 inches wide. * Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs on a diagonal into slices 1/2 inch wide. Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp. Cool on racks and store in airtight containers. * Yield: About 36 biscotti * NOTES : *Plump raisins in 2/3 C fruity white wine such as Reisling or Geworztraminer. Drain. Apricot Ginger BiscottiIngredients :1/3 cup dried apricots 2 ounces 2 lrg egg 1 tsp water 1 1/3 cup all-purpose flour 1/2 cup sugar 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/2 tsp vanilla 2 tbl candied ginger root chopped Method : * Oven 325. Light oil and flour baking sheet. * Soak apricots 5 minutes in hot water. Drain, pat dry. Chop fine. * Mix flour, sugar, baking soda, baking powder, salt. Add egg and vanilla and beat until sticky dough forms. Stir in apricots and ginger. * Knead about 6 times on floured surface. Shape into one rectangle about 6x4. Bake 30 minutes. Cool 10 minutes. Slice into 1/2 inch slices (makes 12 Biscotti) and bake 10 minutes on each side (until golden). Milk Chocolate BiscottiIngredients :1 x 7 ounce who blanched almonds, skinned 7 oz milk chocolate (heatter uses hershey's symphonybar) 1 3/4 cup sifted unbleached flour 1 tsp baking soda 1/8 tsp salt 1/3 cup unsweetened cocoa powder (heatter uses dutch-process cocoa) 1 cup granulated sugar 4 lrg eggs 1 tsp vanilla extract Method : * Toast the almonds in a shallow pan in a preheated 350- degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set asid e to cool. * Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade. Let stand. * Sift together the flour, baking soda, salt, cocoa and sugar. Add about 1 cup of the flour mixture to the chocolate. Process for about 30 seconds, or until the chocolate is fine and powdery. * In a large bowl, mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds. * In a small bowl, beat the eggs with the vanilla just to mix. With a large rubber or wooden spatula stir the egg mixture into the dry ingredients. You may think there is * Now place two 20-inch lengths of plastic wrap on the work surface. * To shape two loaves, spoon a strip of the dough down the middle of each piece of plastic wrap. Each strip should be 13 to 14 inches long. Flatten the tops. * Lift the two long sides of the plastic wrap (hold them together as close as hands, press on the plastic wrap to smooth the dough and shape it into an even strip 14 to 15 inches long, 2 1/2 to 3 inches wide and 3/4 inch thick (no thicker), with squared ends. If the strips of dough are t hicker than they should be, the baked strips will not slice neatly. * Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to retain the log shape when the plastic wrap is removed. * To bake, adjust two racks to divide the oven into thirds. Preheat oven to 300F. Line two large cookie sheets with baking parchment or aluminum foil, shiny-side up. * To transfer the frozen dough to the sheets (the dough may still be a bit sticky; if so, it is okay ), open the two long sides of plastic wrap on top of one strip of dough and turn the dough upside down on the lined sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip and the second sheet. * Bake the strips in the preheated oven for 1 hour, reversing the sheets top to bottom and front to back once during baking to ensure even baking. During baking the strips will spread out (7 to 8 inches wide). * After 1 hour of baking, reduce the oven temperature to 275F and remove the sheets from the oven. Immediately, with a wide metal spatula, release a strip from the parchment or foil and place it on a board. Repeat with the second strip. * Use a pot holder or a folded towel to hold one of the hot strips in place, and use a serrated French bread knife to cut the strip crosswise into slices 1/2 to 3/4 inch wide. * Repeat with the second strip. Place the slices, standing upright, on unlined cookie sheets with a little space between them. * Return to oven to bake at 275F for 40 minutes, reversing the sheets top to bottom and front to back once during baking. * Let cool and store in an airtight container. * After mixing and being shaped, the dough has to spend about 2 hours in the freezer before it is baked (it can stay longer). There are two bakings, which will total about 1 hour and 40 minutes. Red-Wine Biscuits, Di VinoIngredients :4 1/2 cup all-purpose flour 3/4 cup sugar 2 tsp salt 1 tbl double-acting baking powder 1 cup sunflower or vegetable oil 1 cup full-bodied red wine Method : * Makes 40 biscotti. * In a large bowl combine well 4 cups of the flour, the sugar, the salt, and the baking powder and make a well in the center. Pour in the oil and the wine, combine the mixture, incorporating the flour mixture gradually, until it forms a soft dough, and knead in enough of the remaining 1/2 cup flour to keep the dough from sticking. Divide the dough into 40 pieces, roll each piece into a 5-inch rope, and form the ropes into rings, pinching the ends together firmly. Bake the rings 2 inches apart on baking sheets the upper third of a preheated 350F oven for 20 minutes. Reduce the heat to 300F and bake the biscuits for 15 to 20 minutes m, or until they are golden. Let the bis on racks and store them in airtight containers. || Tiramisu Recipes ||
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