AMARETTO BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
- Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
- Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
- Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.
LOW FAT AMARETTO BISCOTTI
I tried this variation of Lemon Biscotti after changing a few details - absolutely yummy and it's low fat AND only 1 Weight Watcher's point per cookie - bonus!
Provided by Heather Diodati
Categories Dessert
Time 55m
Yield 1 cookie, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Combine dry ingredients together in a small bowl.
- Mix together the egg, egg whites and extract in a larger bowl.
- Add dry ingredients from small bowl to the ingredients in the larger bowl, mixing well.
- Form the dough into two logs each about 8 inches long.
- Place logs onto a cookie sheet sprayed with cooking spray. Bake for 30 minutes.
- Let cool slightly and cut diagonally into 1/2 inch slices making 36 slices. Place slices flat end up onto cookie sheet and bake until dry (about another 8 to 10 minutes).
- Cool and store in airtight container.
- Variation: sprinkle dried slices with powdered sugar while still warm before serving.
Nutrition Facts : Calories 56.9, Fat 1.2, SaturatedFat 0.1, Cholesterol 5.9, Sodium 34.2, Carbohydrate 9.9, Fiber 0.4, Sugar 4.3, Protein 1.5
LOW FAT LEMON BISCOTTI
I used the heart smart Honey Almond Biscotti as a base mixture for experimentation and came up with these guys. A yummy lemon fix for calorie counters. Tip: I found fine ground almonds in the bulk aisle in Save On Foods. The 3/4 cup dried cranberries can be substituted with whole or ground almonds, or diced candied ginger, or whatever you like, really.
Provided by kabu3741
Categories Dessert
Time 1h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
- Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
- Combine dry ingredients including cranberries and almonds and stir to combine.
- Add wet mix to dry and stir till all ingredients are combined into dough.
- Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
- Bake at 350°F for about 30 minutes till light golden color.
- Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
- Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
- Allow to cool in the pan and store in an airtight container.
Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.1, Sodium 22.9, Carbohydrate 8, Fiber 0.6, Sugar 2.6, Protein 1.2
LOW-FAT ALMOND-CINNAMON BISCOTTI
Categories Cookies Dessert Bake Low Fat Almond Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
- Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
- Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)
AMARETTO BISCOTTI WITH ALMONDS
This is a delicious biscotti recipe which smells wonderful while baking. Perfect served with your morning coffee or just as a snack. I found the recipe in "Sweet Maria's Italian Cookie Tray Cookbook".
Provided by Kim D.
Categories Dessert
Time 50m
Yield 25 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cream together butter and sugar with an electric mixer.
- Add eggs, vanilla, and Amaretto liqueur; mix well.
- Add flour, baking powder, and salt.
- Mix on low speed until just blended.
- Add almonds and stir.
- Divide dough into two equal pieces.
- Roll each piece into a loaf about 12 inches long on a well floured surface, and place on a large baking sheet about 3 inches apart.
- Bake for about 20- 25 minutes, until golden.
- Remove from oven and place each loaf on a cooling rack.
- Allow loaves to cool for about 15 minutes.
- Place loaves on a cutting board.
- Using a bread knife, slice into 1/2-inch wide slices.
- Place slices in a single layer on baking sheet.
- Return to oven for about 10-12 minutes, or until lightly golden brown.
- Remove from oven and place cookies on a cooling rack.
- Cool completely and store in an airtight container.
- ~NOTE~You may freeze cookies in plastic freezer bags.
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5/5 (1)Estimated Reading Time 4 minsServings 36Total Time 1 hr 5 mins
- In the bowl of a stand mixer, cream together butter and sugar on medium-high speed until light and fluffy (about 3 to 5 minutes). Add eggs, amaretto liqueur, and both almond and vanilla extracts and mix until combined. Reduce the mixer speed to low and slowly add the flour mixture, mixing until just incorporated. Fold in the slivered and chopped chocolate-covered almonds.
- Divide dough into thirds and shape into three 12-inch long logs. Place onto parchment-lined baking sheet about 3 inches apart, pressing just slightly to flatten the top. Bake until puffed and set, about 20-25 minutes. Remove from oven and cool on baking sheet for 10 minutes.
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