Self Rising Nut Spice Biscotti Recipes

Steps:

• Preheat the oven to 350°F Lightly grease (or line with parchment) two large baking sheets.
• In a medium-sized bowl, beat the butter, sugar, spices, and vanilla until the mixture is smooth and creamy.
• Beat in the eggs; the batter may look slightly curdled.
• Gently mix in the flour, crystallized ginger, and diced nuts, stirring until smooth.
• Transfer half the dough onto each of the prepared baking sheets, and shape it into a rough, flattened log about 14" long and 1 3/4" wide.
• Bake the logs for 20 to 25 minutes. Remove them from the oven, and allow them to cool on the pan for about 30 minutes.
• Reduce the oven temperature to 325°F.
• Using a spray bottle filled with room-temperature water, lightly but thoroughly spray the logs, making sure to cover the sides as well as the top. Let sit for a few minutes; softening the crust just this little bit will make slicing the biscotti much easier.
• Use a serrated knife to cut the logs into 1/2" to 3/4" slices. Cut at a 45° angle for long biscotti; cut crosswise slices for shorter biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
• Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center if you break off a piece; but they'll continue to dry out as they cool.
• Remove the biscotti from the oven, and transfer them to a rack to cool. Once they're cool, store airtight to preserve their texture. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
• Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
• Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
• Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
• Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
• Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.