Cashew Orange Biscotti Recipes

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ALMOND-ORANGE BISCOTTI

These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen cookies

Number Of Ingredients 13



Almond-Orange Biscotti image

Steps:

  • Preheat oven to 350 degrees. Heat butter in a saucepan over medium-high heat until lightly browned, about 3 minutes. Immediately pour into a bowl, and stir in orange zest and rosemary. Let cool.
  • Combine flour, cornmeal, granulated sugar, baking soda, and salt. Beat in 2 eggs, the vanilla, and the butter mixture. Stir in almonds.
  • Dampen hands, and form dough into a 13-by-2-inch log. Set on a baking sheet lined with parchment. Combine remaining egg with water. Brush dough with egg wash, and sprinkle with sanding sugar. Bake, rotating sheet once, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.
  • Reduce temperature to 200 degrees. Using a serrated knife, cut log on the diagonal into 1/4-inch-thick slices. Arrange slices on parchment-lined baking sheets. Bake, rotating sheets once, until dry and crisp, about 1 hour. Let cool.

1/2 stick (4 tablespoons) unsalted butter
3 tablespoons finely grated orange zest
1 tablespoon fresh rosemary, finely chopped
1 cup all-purpose flour
1/3 cup coarse cornmeal
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup blanched almonds, toasted
1 tablespoon water
Fine sanding sugar, for sprinkling

COFFEE CASHEW BISCOTTI

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Number Of Ingredients 11



Coffee Cashew Biscotti image

Steps:

  • Preheat oven 350F. Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor. Add butter and pulse until mixture is sandy. Transfer to a large bowl.
  • Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in cashews.
  • Line a baking sheet with parchment paper. Divide dough in half and place on prepared baking sheet. Shape dough into two 11 by 2-inch logs, keeping 3 inches between logs. Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each. Bake for 30 minutes.
  • Cool biscotti for 5 minutes on baking sheet. Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife. Lay on baking sheet and bake, turning halfway through, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 80, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 9 grams, Protein 2 grams

1 3/4 cups all-purpose flour
2/3 cup plus 4 teaspoons sugar
2 tablespoons plus 1 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, softened
2 large eggs
1 tablespoon water
1 teaspoon pure vanilla extract
1 1/2 cups toasted cashews
1 large egg white, lightly beaten

ROSEMARY CASHEW BISCOTTI

Provided by Food Network

Time 55m

Yield about 48 Biscotti.

Number Of Ingredients 8



Rosemary Cashew Biscotti image

Steps:

  • Preheat oven to 350 degrees. Grease cookie sheet.
  • By hand: In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough.
  • Food processor method: In food processor fitted with steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla. With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine.
  • Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month.

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 tablespoons finely-chopped dried rosemary
Large pinch finely-ground black pepper
3 eggs
2 teaspoons vanilla extract
2 cups roasted cashews, coarsely chopped

ORANGE BISCOTTI

Make and share this Orange Biscotti recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 40m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 9



Orange Biscotti image

Steps:

  • Mix together the flour, sugar, salt and baking powder.
  • Blend in the butter until a meal-like texture forms.
  • Beat the egg.
  • Add the zest and egg to the mixture until a dough forms.
  • Knead briefly.
  • Roll the dough into a 12-inch cylinder.
  • Place on parchment paper on a cookie sheet.
  • Bake at 350 for 30 minutes.
  • Cool slightly.
  • Cut, on the bias, into 1/2-inch wide slices.
  • Place the slices on the parchment and bake for 20 minutes longer.
  • Combine the powdered sugar and orange juice.
  • Brush onto the biscotti.
  • Cool before serving.

Nutrition Facts : Calories 110.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 79.4, Carbohydrate 16.4, Fiber 0.3, Sugar 8.2, Protein 1.7

1 cup flour
3 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons butter, cut into small pieces
1 egg
1 teaspoon orange zest
1/2 cup powdered sugar
1 1/2 tablespoons orange juice

VEGAN CRANBERRY CASHEW BISCOTTI

I came up with this recipe for my mother who is allergic to certain nuts and fruits. The original recipe I altered was an almond biscotti from Vegan Planet by Robin Robertson, which I used for measurement reference.

Provided by DiZzY

Categories     Dessert

Time 55m

Yield 36 biscottis

Number Of Ingredients 10



Vegan Cranberry Cashew Biscotti image

Steps:

  • Preheat oven to 350°F.
  • Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the cranberries and cashews. Chill for 10 minutes.
  • Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275°F.
  • Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container. They will keep for a few days, but I suggest freezing half. They taste great frozen!

Nutrition Facts : Calories 60.2, Fat 2.2, SaturatedFat 0.4, Sodium 30.1, Carbohydrate 9.4, Fiber 0.4, Sugar 3.8, Protein 0.9

1/3 cup margarine, softened (Earth Balance)
2/3 cup organic sugar
2 Ener-G Egg Substitute
1 teaspoon vanilla extract (I like vanilla paste)
1/4 teaspoon almond extract
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 cup dried cranberries, roughly chopped
1/4 cup raw unsalted cashews, chopped

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