Biscotti Alla Malena Mash Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.
• Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.
• Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
• Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Steps:

• In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
• Pulse until crumbly, but sticks together when pressed with fingers.
• Pour onto a floured pastry board and gather into a ball.
• Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
• Preheat oven to 350 degrees F.
• Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
• Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
• Line a baking sheet with a silpat mat or parchment paper.
• Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
• Gather dough scraps into a ball.
• Roll out leftover dough and cut additional circles.
• Continue until all the dough is used.
• If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
• Place in oven and bake 8 to 10 minutes or until golden brown.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
• Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
• Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
• Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
• Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
• Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
• Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
• Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
• Refrigerate, uncovered, until chocolate hardens, about 15 minutes.