ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY ALMOND BISCOTTI
????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
ALMOND BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
WHOLE WHEAT ALMOND BISCOTTI
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
- Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams
BLUEBERRY BISCOTTI 1989
Very nice not hard cookie. Berries keep them moist, and the anise gives a great shot of flavour. Don't be tempted to put more berries, beacuse this is really the right amount for this cookie...
Provided by andypandy
Categories Dessert
Time 55m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees F.
- Line cookie sheet with parchment.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Sift in all dry ingredients.
- Fold in the almonds then the fruit lightly.
- Make into two large logs and flatten down to 4 inches wide.
- Keeping each well apart for rising.
- Bake 30 minutes or until firm.
- Remove and cool.
- Slice into 1/2 inch slices.
- Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.
Nutrition Facts : Calories 57.9, Fat 2.2, SaturatedFat 0.8, Cholesterol 14.3, Sodium 25.3, Carbohydrate 8.5, Fiber 0.4, Sugar 3.7, Protein 1.4
BLUEBERRY BISCOTTI
To enhance the flavor, blueberries may be microwaved for 1 minute. Though this may change the color of the biscotti's. Recipe may be doubled. The recipe comes from KitchenAid.com
Provided by Barb G.
Categories Dessert
Time 1h4m
Yield 30 biscotti's
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Line baking sheet with parchment or wax paper.
- In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
- Add flour, baking powder, salt and lemon zest and beat just until combined.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
- Add the nuts blueberries and anise seeds and mix until combined.
- Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
- Transfer log to the prepared baking sheet with a spatula.
- Bake for 30 minutes, or until the top is firm to the touch.
- Allow log to cool on baking sheet for 10 minutes.
- Leave oven on.
- Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
- Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
- Cool completely on wire rack.
- Store in a airtight container in a cool dry place up to 2 weeks.
Nutrition Facts : Calories 71.5, Fat 2.8, SaturatedFat 0.9, Cholesterol 15.4, Sodium 22.4, Carbohydrate 10.3, Fiber 0.6, Sugar 4.5, Protein 1.7
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