WHOLE WHEAT ALMOND BISCOTTI
Made with whole wheat and oat flours, this whole grain biscotti is a nourishing backpack or breakfast snack. It is exclente with various dried fruits; figs, dates or apricots.
Provided by Chef Glaucia
Categories Dessert
Time 55m
Yield 22 biscotti, 22 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
- Add vanilla and almond extract and beat until combined.
- Mix in almonds and dried fruits or chocolate chips ( if desired ).
- Stir in combined flours, salt and baking powder.
- Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
- Flatten the log, using wet hands, until about 2-inches thick.
- Bake the log for 20 minutes in a 350°F preheated oven.
- Cool for 30 minutes.
- Using a serrated knife, cut into 1-inch thick slices.
- Bake slices in a 325°F oven for 15 minutes.
- Transfer to wire rack and let cool.
- Store in an airtight container at room temperature for up to 2 weeks.
- Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.
Nutrition Facts : Calories 124.7, Fat 6, SaturatedFat 1.8, Cholesterol 24.8, Sodium 64.9, Carbohydrate 15.5, Fiber 1.9, Sugar 7.3, Protein 3.3
HONEY WHOLE WHEAT ALMOND BISCOTTI
Make and share this Honey Whole Wheat Almond Biscotti recipe from Food.com.
Provided by talk2sabby2
Categories Dessert
Time 1h30m
Yield 30 pieces, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and place parchment paper on a large cookie sheet.
- Sift flours,baking powder,sugar and cinnamon. Add nuts and resift.
- Cut in margarine with finger tips until well blended. Make a well in center.
- Warm honey slightly.
- Put eggs and warmed honey into dry ingredients and knead into a smooth ball.
- Dough should be firm and manageable: if it is too soft and sticky, add a little more flour.
- Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick.
- Place both loaves on the prepared pan about 4 inches apart.
- Brush top and sides with reserved egg white.
- Bake at 350 degrees for 30 minutes.
- Do not turn oven off.
- Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes.
- Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes.
- Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes.
- Store in air-tight container or freezer bags.
- They will stay fresh for weeks.
Nutrition Facts : Calories 235.3, Fat 8.9, SaturatedFat 1.5, Cholesterol 42.3, Sodium 161.7, Carbohydrate 35.7, Fiber 2.2, Sugar 16.6, Protein 5
WHOLE-WHEAT LEMON BISCOTTI
Biscotti can be stored at room temperature for up to one week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 12
Steps:
- Combine flours and baking powder. Beat butter, sugar, honey, lemon zest, and salt with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla and almond extracts. Working in batches, add flour mixture to butter mixture, scraping down sides of bowl after each addition. Fold in almonds with a rubber spatula. Wrap dough in plastic. Refrigerate until firm, about 1 hour.
- Transfer dough to a floured surface. Divide dough in half, and roll each half into a 2-by-15-inch log. Transfer to a parchment-lined baking sheet, spacing about 6 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat oven to 325 degrees. Transfer baking sheet to oven. Bake until logs are slightly firm and pale golden, about 35 minutes. Remove logs from oven, and reduce heat to 300 degrees. Let logs stand until cool enough to handle. Transfer to a cutting board. Cut logs on the bias into 1/2-inch-thick slices, returning to baking sheet, flat side down, as you work. Bake until golden, 35 to 40 minutes more. Let cool on sheet. (Biscotti can be stored at room temperature for up to 1 week.)
HONEY BISCOTTI
Excellent served with coffee or as a snack alone, this charming twice-baked cookie is a variation on the classic crispy biscotti, but flavored with the delicate essence of honey and orange. Although the honey marries beautifully with other flavors, it is still the most profound taste, so be sure to choose a high quality honey. Any nut can be used (even the traditional pine nut), but we're partial to how wonderfully pistachios complement the honey in this combination.
Provided by Annacia
Categories Dessert
Time 1h
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
- Beat in sugar and honey until smooth, then add eggs one at a time.
- Add vanilla and orange flower water and mix to thoroughly combine.
- Mix dry ingredients into the wet just until mixed.
- The dough should be stiff at this point.
- Stir in the orange zest and pistachios.
- Divide dough in half.
- On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
- Bake in the preheated oven for 20-25 minutes, until golden.
- Remove from the oven and transfer logs to a cutting board.
- Reduce oven to 325°F
- While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
- If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
- Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
- [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].
Nutrition Facts : Calories 67.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 10.3, Sodium 52.7, Carbohydrate 11.2, Fiber 0.5, Sugar 5.2, Protein 1.4
HONEY ALMOND BISCOTTI
I love the honey flavor of these biscotti as much the almond aroma while they bake. Based on "Biscotti Napoletani" from Nick Malgieri's book, Great Italian Desserts, the three flavoring ingredients are just honey-almond-cinnamon. They're wonderful in this pure form but I mention the optional ingredients since they please my American tastebuds. Since there's no butter or egg, these biscotti are exceptionally light--imagine a crisp, honey almond toast. They're different but definitely worth trying.
Provided by TommyGato
Categories Dessert
Time 1h10m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
- Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
- Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
- Add honey-water and stir until all the ingredients are incorporated into a thick dough.
- Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
- Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
- After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
- Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
- If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
- Allow to cool in the pan and store in a tin or tightly closed container.
- (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).
Nutrition Facts : Calories 64.1, Fat 2.3, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 10, Fiber 0.7, Sugar 5.3, Protein 1.5
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.
HEARTY WHOLE WHEAT BISCOTTI
These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes.
Provided by A Messy Cook
Categories Dessert
Time 50m
Yield 24 biscotti
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Add remaining ingredients and mix well.
- Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
- Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
- Slice with serrated knife at ½ inch intervals.
- Return to oven for 10-15 minutes more, turning once.
- Cool completely and store in airtight container.
- If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
HONEY AND ALMOND BISCOTTI
Provided by Peggy Markel
Categories Cookies Egg Dessert Bake Almond Spring Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
- Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F.
- Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.
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