ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
HARD OR SOFT BISCOTTI
Make and share this Hard or Soft Biscotti recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cream 1 cup shortening and 2 cups sugar.
- Beat in 6 eggs and 1 teaspoon anise oil.
- Gradually add alternately 1 cup milk, 6 level teaspoons baking powder, 6 cups flour and 1/2 cup chopped peanuts or almonds. Add more flour for a stiffer dough for hard biscotti (about 1 or 2 cups).
- Spoon batter onto cookie sheet into long, thin loaves because batter will spread.
- Keep in oven until golden brown.
- Remove from oven.
- Let cool, then slice. Lay sideways.
- Return to oven.
- Let brown (10 minutes). Check and turn cookies on other side.
Nutrition Facts : Calories 7113.2, Fat 286.8, SaturatedFat 72.2, Cholesterol 1303.2, Sodium 2746.2, Carbohydrate 1004.3, Fiber 26.5, Sugar 406.9, Protein 142.1
AUNT COLLIE'S SOFT BISCOTTI
Make and share this Aunt Collie's Soft Biscotti recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 35m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Cream together the sugar and crisco.
- Add eggs and mix well.
- Add Anise (or lemon) extract, salt, baking powder and milk.
- Add flour 1/2 cup at-a-time and mix together.
- Grease a cookie sheet and, using a large soup spoon, make a line of dough.
- Smooth dough to connect each mound to make one loaf.
- Bake at 350 degrees till lightly browned.
- Approximately 15 minutes.
- Frosting:.
- Mix all ingredients together.
- Frosting should not be thin, nor thick, but an oozing consistency.
Nutrition Facts : Calories 2489.9, Fat 62.8, SaturatedFat 16.9, Cholesterol 287.5, Sodium 1272.9, Carbohydrate 443.6, Fiber 5.9, Sugar 269.9, Protein 34
More about "hard or soft biscotti recipes"
CHEWY HOMEMADE BISCOTTI RECIPE - SPOON UNIVERSITY
From spoonuniversity.com
HOW TO MAKE BISCOTTI {TRIPLE TESTED} | MARCELLINA IN CUCINA
From marcellinaincucina.com
SOFT-BAKED VS. CLASSIC ITALIAN BISCOTTI: WHAT’S THE …
From marlosbakeshop.com
HARD ITALIAN BISCOTTI - BIGOVEN
From bigoven.com
SOFT ITALIAN BISCOTTI RECIPE - EVER AFTER IN THE WOODS
From everafterinthewoods.com
HARD-TO-RESIST BISCOTTI RECIPES | MARTHA STEWART
From marthastewart.com
10 BEST SOFT BISCOTTI RECIPES | YUMMLY
From yummly.com
TRADITIONAL ITALIAN BISCOTTI RECIPE: CANTUCCI RECIPE
From thefoodellers.com
BEST COOKING BROWNIE RECIPES: HARD OR SOFT BISCOTTI
From worldbestbrownierecipes.blogspot.com
SOFT BISCOTTI RECIPE - CUISINART.COM
From cuisinart.com
SOFT ITALIAN BISCOTTI RECIPE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
HARD OR SOFT BISCOTTI | NATURALLY SAVVY
From naturallysavvy.com
BAKING - HOW TO MAKE SOFTER BISCOTTI? - SEASONED ADVICE
From cooking.stackexchange.com
HOW TO MAKE THE PERFECT BISCOTTI | ITALIAN FOOD AND DRINK - THE …
From theguardian.com
CRUNCHY OR CHEWY BISCOTTI - COMPLETELY DELICIOUS
From completelydelicious.com
You'll also love