EASY BISCOTTI
Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas
Provided by Liberty Mendez
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
- In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
- Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 127 calories, Fat 5 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
SKORPOR - SWEDISH STYLE BISCOTTI
For ZWT 6. This is a recipe I found online from Carolyn Balkum. These sound easy to make and are probably very good with a hot cup of coffee or tea. Cooling time is not included in preparation or cooking time.
Provided by Pesto lover
Categories < 60 Mins
Time 50m
Yield 100 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream the sugar and butter.
- Add the sour cream and the egg. Mix well.
- Add all other ingredients. Batter will be sticky.
- Grease a 10x15 jelly roll pan and spread batter evenly on pan with a greased spatula.
- Bake 30 minutes. Let cool completely.
- Cut into 1/2" x 3" pieces and arrange on cookie sheet. Bake at 250F until light golden.
- Makes 100 pieces.
Nutrition Facts : Calories 55.9, Fat 2.2, SaturatedFat 1, Cholesterol 5.6, Sodium 23.2, Carbohydrate 8.2, Fiber 0.3, Sugar 4.1, Protein 1
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
- Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.
SWEDISH BISCOTTI
This recipe comes from my husband's grandmother. In Swedish it is called Svenska Mandel Skorpar or Swedish Toast. It resembles biscotti but has cardamon in it not chocolate nor anise. It is wonderful with tea and keeps well if stored in a dry container. The best flavor of cardamon is fresh--remove the outside pod, put the seeds into a plastic ziplock bag, put the sealed bag on cement floor, and pound with a hammer and you have ground cardamon. This is the method my MIL taught me:) The original recipe says "a pinch of salt and soda" so that is why I have it here that way:) In Step 5 you are supposed to use sugar lumps but not even sure if they sell that anymore. Swedes use to drink a LOT of coffee and FIL loved his with lots of sugar. BTW, this is the small batch size. LOL!
Provided by WiGal
Categories Dessert
Time 1h5m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In large bowl cream sugar and butter; add both eggs.
- Add in flour, sour cream, baking powder, "a pinch of salt", "a pinch of baking soda", the almonds, and the ground cardamon.
- Roll into 4 long narrow rolls.
- Brush tops with egg white and sprinkle with sugar (coarse if you have it is best, but use what you have).
- Use 2 cookie sheets, put 2 rolls on each cookie sheet b/c you need space later.
- Bake at 350 degrees for 25 minutes or until golden.
- Raise temperature of oven to 400 degrees.
- Cut into thin slices.
- Put back onto cookie sheets to toast.
- Bake 10 minutes, then flip to other side and bake about 5 minutes.
- You want it to be a light brown.
ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
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