Breakfast Biscotti Recipes

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.

Steps:

• Heat oven to 325 degrees. Lightly oil and flour a large baking sheet or line it with parchment paper.
• In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking powder, and salt until well blended.
• In a small bowl, whisk together 1/2 cup water, the eggs, and the vanilla and stir into the flour mixture; the dough will be sticky. Stir in hazelnuts and raisins.
• Divide the dough into 3 equal portions. On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide. Place the logs 2 inches apart on the prepared baking sheet. Bake until logs are firm and golden brown on the bottom, about 45 minutes. Remove logs from the baking sheet and cool on a wire rack for at least 30 minutes.
• With a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices. Place the slices in a single layer on a clean baking sheet (you'll probably need to use 2 baking sheets). Bake until tops of biscotti are golden brown, about 15 minutes. Turn biscotti over and bake until golden brown and very dry, about 15 minutes more. Cool the biscotti completely on a wire rack before serving. Store in an airtight container.

Steps:

• Heat oven to 350°F.
• Combine flour, sugar, oats, cornmeal, baking powder, cinnamon and salt in large bowl.
• Stir in eggs, butter and vanilla until blended.
• Stir in nuts.
• Divide dough in in half. on a floured surface, roll each half into a 13-inch log, about 1 1/2 inches in diameter.
• Bake logs on a cookie sheet 25 minutes.
• Cool on rack 10 minutes (leave oven on).
• With a serrated knife, cut logs diagonally into 1/2 inch slices (some bits may come off, but don't worry--just keep going).
• Arrange cut side down on cookie sheet.
• Bake 6-8 minutes per side, until crisp.