RAISIN WALNUT BISCOTTI
These are simple and wonderful. I got the recipe from a booklet put out by Diamond Walnuts and Sunmaid Raisins. Time is approximate, and includes both preparation and baking together.
Provided by Charmed
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease a large cookie sheet.
- In a large bowl, beat the butter, sugar, eggs and vanilla together.
- Stir in the flour, baking powder and cinnamon.
- Add the raisins and walnuts, and stir to blend.
- Divide the dough in half.
- Shape each half into a long loaf, about 1 1/2 inches thick.
- Place the logs onto the prepared cookie sheet.
- Flatten slightly.
- Bake for 18 to 20 minutes, or until firm.
- With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
- Place the slices cut sided down back onto the cookie sheet.
- Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
- Cool on a rack.
WHOLE-WHEAT WALNUT-RAISIN BISCOTTI
When you want a little something sweet after dinner, dip one of these crunchy, nut-studded treats into a cold glass of milk or a hot cup of coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.
- In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
- On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.
- Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely.
Nutrition Facts : Calories 58 g, Fat 1 g, Protein 1 g
ALMOND AND RAISIN BISCOTTI
Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.
Provided by Anne Burrell
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
- whole eggs one at a time. Stir in the vanilla.
- Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
- Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!
RAISIN-AND-NUT-STUDDED BISCOTTI
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h45m
Yield 6 dozen biscotti
Number Of Ingredients 14
Steps:
- Soak the raisins in the liquor for 30 minutes. Drain, reserving the liquid. Heat the oven to 350 degrees. Lightly grease and flour 2 cookie sheets.
- If you are making the biscotti by hand, sift together the flour, sugar, baking powder and salt. With your fingers, rub in the butter until the mixture has the texture of coarse cornmeal. Place them in a mixing bowl, making a well in the center. Beat together the egg yolks, reserved liquor and the milk and pour them into the well. Gradually draw the dry ingredients into the egg mixture, turning the bowl and working from the outside toward the center. When the dough is evenly mixed, scrape it onto a lightly floured work surface and flatten it into a rectangle. Scatter half the raisins, pine nuts, almonds, candied orange peel and aniseeds over the dough, and fold the dough over on itself several times to distribute them evenly. Add more flour to the work surface if necessary to keep the dough from sticking, and repeat the process with the remaining raisins, pine nuts, almond, orange peel and aniseeds.
- If you are using an electric mixer, combine the flour, baking powder and salt and set aside. In the mixing bowl, cream the butter and sugar and beat for about 3 minutes, until light and creamy. Add the yolks, one at a time, incorporating each fully before adding another. Stir in the liquor and the milk. Sift the flour mixture over the top and fold in at the lowest speed. Add the remaining ingredients by hand.
- Lightly flour the work surface and your hands and shape the dough into 6 equal 9-by-2-inch logs. If the dough is too soft to roll, cover and refrigerate it for 1 to 2 hours. Transfer the logs to the cookie sheets, setting them at least 2 inches apart. Flatten the tops and brush with the egg wash.
- Bake until pale golden and barely firm, about 20 minutes. Remove the logs from the cookie sheets, let them cool until you can handle them, about 10 minutes, then cut each one on the diagonal at -inch intervals. Set the slices on their edges on the cookie sheets, leaving 1-inch space between them, and bake until golden and firm, about 15 to 18 minutes. Alternatively, you can lay the slices on their sides and turn them after 7 minutes. Cool on a rack.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 3 grams, TransFat 0 grams
PISTACHIO-RAISIN BISCOTTI
Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
- On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
- Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.
Nutrition Facts : Calories 58 g, Fat 1 g, Protein 1 g
GLUTEN-FREE RAISIN PISTACHIO BISCOTTI
I use a mix of almond flour and either millet flour or cornmeal for these. They are irresistible. If you soak the raisins in amaretto before you make the biscotti there will be a slightly bitter edge to the flavor. As in other whole grain biscotti I use some butter here, which makes for a more delicate cookie, requiring a slightly thicker slice than a wheat flour cookie.
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield 3 1/2 to 4 dozen biscotti
Number Of Ingredients 12
Steps:
- Place the raisins in a bowl and cover with warm water (or see variation below). Let sit for 10 minutes, then drain and set the raisins on paper towels.
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the millet flour or cornmeal, cornstarch, almond flour, baking powder and salt.
- In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, vanilla extract and almond extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the pistachios and raisins and beat at low speed until mixed evenly through the dough.
- Divide the dough and shape into 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 50 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 30 minutes or longer.
- Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven for 10 minutes. Turn over and bake for another 10 to 15 minutes, until the slices are dry and lightly browned.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 5 grams, TransFat 0 grams
CINNAMON-RAISIN BISCOTTI
Provided by Tony DiSalvo
Categories Cookies Mixer Dessert Bake Low Fat Raisin Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield MAKES ABOUT 2 DOZEN
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
- Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
- Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
RUM-SOAKED RAISIN BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Combine raisins and rum. Microwave 2 minutes; let cool. Add rum-raisin mixture and orange zest and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 153 g, Fat 1 g, Fiber 1 g, Protein 3 g
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