Nonnas Biscotti Recipes

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NONNA'S BISCOTTI

Provided by Toni Oltranti

Categories     Cookies     Egg     Dessert     Bake     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 42 cookies

Number Of Ingredients 10



Nonna's Biscotti image

Steps:

  • Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
  • Chill dough, covered, 30 minutes.
  • Preheat oven to 350°F with rack in middle.
  • Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
  • Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
  • Cut loaves into 3/4-inch slices with a serrated knife.
  • Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

NONNA'S BISCOTTI

A few years ago, I copied down my Italian grandmother's recipes. She had collected them all in a box, in preparation for moving to a retirement community. Unfortunately, during the move, she lost the box, and now I'm the sole recipient of her culinary heritage. She was a fine cook, and a wonderful baker. She died a few months ago.

Provided by katstoys

Categories     Dessert

Time 45m

Yield 20-30 cookies, 20-30 serving(s)

Number Of Ingredients 9



Nonna's Biscotti image

Steps:

  • Preheat oven to 350 degrees.
  • Sift together flour, baking powder and salt.
  • Cream butter, sugar and flavoring. Beat in eggs and egg yolks, one at a time. Add the flour mixture and almonds.
  • Turn out on a floured board and knead gently until smooth.
  • Divide dough in half. Shape each half into a roll, 1 1/2 inch in diameter.
  • Place on a lightly greased cookie sheet and bake for 30 - 35 minutes.
  • Remove from oven and let cool slightly.
  • Cut diagonally into slices 2/3 inch wide.
  • Place back onto cookie sheet and toast in the oven for about 10 minutes for crisp cookies.

Nutrition Facts : Calories 192.4, Fat 8.4, SaturatedFat 3.6, Cholesterol 71.1, Sodium 212.3, Carbohydrate 25.6, Fiber 1.1, Sugar 10.3, Protein 4.1

3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
2 whole eggs
4 egg yolks
1 cup granulated sugar
1 teaspoon anise extract
1 cup thin sliced almonds

NONNA'S BISCOTTI

Yield 42 cookies

Number Of Ingredients 10



NONNA'S BISCOTTI image

Steps:

  • Stir together sugar, butter brand and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined. Chill dough, cover, 30 minutes Preheat oven to 350 degree with rack in middle Using moistened hands, halve dough and form 2(16 X 2 inch) loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes. Cut loaves into 3/4 inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely. Note: Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.

1 cup sugar
1 stick unsalted butter, melted
3 Tbsp brandy
2 tsp pure almond extract
1 tsp pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
3 large eggs
2 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt

NONNA ROSA'S BISCOTTI

A simple recipe for a delicious treat to serve with coffee. Nonna Rosa is my grandchildren's moniker for me. "Grandma Rose"...they like softer chewier version!

Provided by Carla Hurst-Chandler

Categories     Hot Drinks

Time 1h15m

Number Of Ingredients 9



Nonna Rosa's Biscotti image

Steps:

  • 1. Pre-heat oven to 375 degrees Butter and dust baking sheet with flour to prevent sticking.
  • 2. Cream together butter and sugar(if butter is used) and add to eggs. Beat well. Mix in vanilla. Add flour/salt/baking powder and nuts and mix well. Shape into two small loaves and bake for 30 minutes or until tops are golden. Remove from oven.
  • 3. Let loaves cool slightly and slice on diagonal 1 inch slices. Return the slices to baking pan and place in oven again...lower oven temp. to 250 degrees. Bake for additional 15 minutes turning slices once while cooking. Cool on racks. Dip top edges in melted chocolate and let dry. These will keep in parchment or an airtight container for several days :) Enjoy!

4 Tbsp butter (optional-only use for chewy biscotti...no butter makes the traditional crisp crunchy biscotti)
3/4 c sugar
2 whole eggs
1/2 tsp vanilla extract
2 c all purpose flour
2 tsp baking power
1 pinch salt
1/2 c chopped pecans or almonds
1 c chocolate semi-sweet chips melted

NANA'S ANISE BISCOTTI

Provided by Tim Mantoani

Categories     Cookies     Nut     Dessert     Bake     Almond     Anise     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 65

Number Of Ingredients 11



Nana's Anise Biscotti image

Steps:

  • Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
  • Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
  • Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
  • Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup whole almonds, toasted
2 tablespoons aniseed

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