LIMONCELLO AND ALMOND BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 28 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
- Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
- Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.
LIMONCELLO PINE NUT BISCOTTI
This is a fabulous biscotti recipe using Limoncello (store-bought or Recipe #167289). The pine nuts are a perfect balance with the Limoncello. It pairs nicely with cold Limoncello and is also wonderful with a cup of coffee. Whole wheat flour gives the biscotti a heartier flavor. Great for a gift basket!
Provided by NcMysteryShopper
Categories Breakfast
Time 40m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and butter a cookie sheet.
- Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
- Add chopped butter and pulse until the butter is broken down into very tiny bits.
- In a small mixing bowl, whisk together egg, vanilla, zest and limoncello. Stir in pine nuts and add to food processor and pulse, just to blend. The mixture should be moist but crumbly.
- Turn out onto a flat surface and press together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
- Form dough into a ball. Cut in half and roll each section into a long 1" thick rope. If the dough seems too sticky, dust your hands with flour while rolling it.
- Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
- Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
- Remove from the oven and let stand for 5 minutes. If the logs are too hot when you try to slice them, they can break.
- Cutting the biscotti:.
- When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break. Don't worry if they feel a bit crumbly. If you handle them gently, they will be fine.
- Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
- Cool on wire rack and store in a covered container. They will keep about one week.
Nutrition Facts : Calories 159.6, Fat 9.2, SaturatedFat 2.4, Cholesterol 25.3, Sodium 34.7, Carbohydrate 17.5, Fiber 0.6, Sugar 8.7, Protein 2.8
BASIL PINE NUT BISCOTTI
Make and share this Basil Pine Nut Biscotti recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 3 dozen, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toast pine nuts in pie pan, in oven for 8-10 minutes.
- Beat together butter, Parmesan, basil, lemon zest, eggs and milk.
- Mix in flour and baking powder. Add pine nuts.
- Line a baking sheet with waxed or parchment paper.
- Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes.
- Turn oven down to 325°F.
- Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes.
- Cool and store in airtight container.
Nutrition Facts : Calories 326.6, Fat 20.9, SaturatedFat 7.8, Cholesterol 82.3, Sodium 269.9, Carbohydrate 26.6, Fiber 1.4, Sugar 0.7, Protein 9.3
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Reviews 15Category DessertsCuisine ItalianTotal Time 1 hr 5 mins
- Preheat the oven to 325 (160 C) degrees. Line a large rimmed baking sheet with parchment paper.
- Whisk the egg whites in mixing bowl of an electric mixer with ¾ cup sugar to form soft peaks. Set aside (or transfer to another bowl if you only have one mixing bowl).
- Using the paddle attachment, beat the egg yolks with remaining ¾ cup of the sugar until pale and thickened, about 3 minutes. On low speed, mix in the melted butter, lemon extract and lemon zest.
- Whisk the flour, baking powder and salt together in a medium bowl. Add half the flour mixture to mixing bowl and stir. Add the beaten egg whites, followed by the remaining flour and pine nuts. Stir on low speed until the dough is firm and slightly sticky.
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