Biscotti Toscani Recipes

Steps:

• Preheat oven to 325°F Cover baking sheet with parchment paper or grease and flour baking sheet.
• Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest.
• Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds. Add water if dough is too dry. Consistency should be similar to play dough.
• Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet.
• Bake for 25 minutes until set and lightly browned.
• Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.
• Place slices on their sides on the baking sheet. Return to oven for 5 minutes.
• Remove from oven, flip slices over and bake an additional 5 minutes.
• Cool completely and store in tightly covered container.

Steps:

• Directions 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.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
• Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
• Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
• Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
• Beat egg yolk and water together in a bowl.
• Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
• Bake in the preheated oven for 30 minutes.
• Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
• Cool on a wire rack and store in an airtight container.