NONNA'S BISCOTTI
Provided by Toni Oltranti
Categories Cookies Egg Dessert Bake Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 42 cookies
Number Of Ingredients 10
Steps:
- Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
- Chill dough, covered, 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
- Cut loaves into 3/4-inch slices with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
AUNT VICTORIA'S BISCOTTI
Provided by Amanda Hesser
Categories side dish
Time 1h
Yield about 4 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place kernels on a baking sheet, and toast in oven until they smell nutty, about 5 minutes. Remove from oven, and let cool. Chop finely.
- In bowl of a mixer fitted with a paddle, cream butter until fluffy. Add sugar, and cream again until fluffy. Beat in eggs until mixture is smooth. Beat in grappa, anise extract and aniseed. In another bowl, mix flour, baking powder and salt. Beat them in just until mixed. Stir in chopped kernels.
- Lower oven temperature to 325. Set an oven rack in upper third of oven. On a lightly floured board, make rolls of dough an inch or so thick and the length of your baking sheet. Set them on the sheet 2 inches apart, and bake on the oven rack until they are set and lightly browned on top, about 25 minutes. Cool rolls on a rack 5 minutes, and slice diagonally 1/2 inch thick.
- Lay slices back on baking sheet, and return to 325-degree oven for 5 minutes to dry them. Turn slices, and dry 5 minutes more. Cool on a rack, and store in a tightly covered container. The flavor improves if cookies are stored a few days.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 3 grams, TransFat 0 grams
BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
CLASSIC BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
AUNT MARY'S ITALIAN BISCOTTI
This recipe was taken from a Sebastiani vineyard cookbook I bought for my Mom. The lemon and orange peel give these biscotti a wonderful flavor!
Provided by Fresca
Categories Dessert
Time 45m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- add eggs one at a time beating well after each addition.
- Add vanilla.
- Sift together flour, baking powder and salt and ad slowly to creamed mixture.
- Stir in lemon and orange peels, anise seeds and nuts and blend well.
- divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
- Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
- Bake at 350F for 15 minutes.
- Remove and slice rolls crosswise 3/4 inches.
- Lay cut side down and bake additional 7 minutes.
- Flip to other side of cookie and bake another 7 minutes.
- Makes approx 4 dozen biscotti. ENJOY!
- Freezes well.
- Note: If you want sweeter, increase sugar to 1 full cup.
Nutrition Facts : Calories 80.3, Fat 3.9, SaturatedFat 1.4, Cholesterol 18.3, Sodium 74.9, Carbohydrate 9.9, Fiber 0.6, Sugar 3.3, Protein 1.9
AUNT COLLIE'S SOFT BISCOTTI
Make and share this Aunt Collie's Soft Biscotti recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 35m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Cream together the sugar and crisco.
- Add eggs and mix well.
- Add Anise (or lemon) extract, salt, baking powder and milk.
- Add flour 1/2 cup at-a-time and mix together.
- Grease a cookie sheet and, using a large soup spoon, make a line of dough.
- Smooth dough to connect each mound to make one loaf.
- Bake at 350 degrees till lightly browned.
- Approximately 15 minutes.
- Frosting:.
- Mix all ingredients together.
- Frosting should not be thin, nor thick, but an oozing consistency.
Nutrition Facts : Calories 2489.9, Fat 62.8, SaturatedFat 16.9, Cholesterol 287.5, Sodium 1272.9, Carbohydrate 443.6, Fiber 5.9, Sugar 269.9, Protein 34
AUNT GEN'S BISCOTTI
Provided by Ron Lieber
Categories dessert
Time 1h5m
Yield About 4 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, cream together shortening and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add anise extract and vanilla extract, and mix well.
- In a separate bowl, sift together 4 cups of flour, cream of tartar and baking powder. Stir in anise seeds and hazelnuts. Gradually add to shortening mixture, mixing well; dough will be soft and sticky.
- Turn dough onto a lightly floured work surface. Using floured hands, lightly knead the dough, sprinkling with flour as needed until dough is soft but no longer sticky. Pat dough into four loaves a scant 1/2 inch high (they will rise when baked), about 3 inches wide, and 6 to 8 inches long.
- Spray two baking sheets with oil, and place loaves on them. Bake until lightly browned, about 25 minutes. Remove from oven, and cut diagonally into slices about 1 inch wide. Place slices cut-side down and return to oven to bake until undersides are light golden brown, 8 to 10 minutes. Turn cookies and bake again 8 to 10 minutes until cookies are hard and golden brown on both sides.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
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