TOASTER BISCUITS
Australian Toaster Biscuits are very similar to English crumpets. They are cooked inside metal rings on the top of a griddle. If you don't have crumpet rings you can make them out of aluminum foil. There are directions below.
Provided by Bobbi Jo
Categories Bread Yeast Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
- In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
- Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.7 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 474.8 mg, Sugar 1.4 g
TOASTED HAZELNUT-ALMOND BISCOTTI
Provided by Food Network
Categories dessert
Time 1h45m
Yield about 30 biscotti
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together. Transfer 1/2 cup of the mixture to a food processor. Add the toasted almonds and grind until fine and powdery, about 45 seconds. Add to the dry ingredients. Add the chopped chocolate and whole hazelnuts and mix.
- Whisk the eggs, extracts, and almond liqueur together. Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.
- Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
- Let cool 30 minutes.
- Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again.
- Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container.
TOASTER BISCOTTI
You can have crispy biscotti ready with just a touch of your toaster-oven button. Bake once in the oven, freeze and then toast anytime you want a sweet little crunch with your coffee. Dunk them in your coffee for a rich treat. Use the ingredients you have on hand. This came from Kraft Food & Family. I have not tried this recipe, but am posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 45m
Yield 1 log, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter, sugar and egg in smallb bowl with electric mixer on medium speed until light and fluffy.
- Stir in flour, cereal, baking powder, dried fruit and milk. Shape dough into a 14x2"-inch log on a greased cookie sheet.
- Bake at 350 for 30 minutes or until lightly browned. Cool 10 minutes. Using serrated knife, cut log into diagonal slices about 3/4"-inch thick. Freeze on cookie sheet, then place in Tupperware FreezeSmart containers. Store in freezer. When ready to use, simply toast in toaster oven.
Nutrition Facts : Calories 292, Fat 13.6, SaturatedFat 8.1, Cholesterol 85.5, Sodium 107.3, Carbohydrate 37.2, Fiber 0.8, Sugar 12.7, Protein 5.4
TOASTED ESPRESSO BISCOTTI
Provided by Food Network
Time 1h10m
Yield about 48 Biscotti.
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease cookie sheet.
- Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted. In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl. In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl.
- In a large bowl, combine flour, baking powder and salt. Use your fingers to quickly cut in butter until mixture resembles coarse crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed espresso, stirring until dough comes together.
- On lightly-floured surface, knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or until lightly browned. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted chocolate, if desired, and let dry on wax paper. When chocolate is completely dried and hardened, store in tins up to 1 month.
MEMORABLE BISCOTTI
The enticing aroma of anise filled the kitchen and wafted through the house as Mom baked these crisp cookies when I was a girl. Mom always kept a big glass jar filled so we had a supply of these traditional cookies on hand. -Cookie Curci, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; 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, form each portion into an 11x3-in. rectangle. , Bake at 300° for 35 minutes or until lightly browned. Carefully remove to wire racks; cool for 15 minutes. Increase heat to 325°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 317 calories, Fat 18g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein.
TOASTED ALMOND BISCOTTI
Steps:
- Preheat oven to 350 degrees. Spread the almonds on a baking sheet, place in the oven and toast for about 15 minutes.
- Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
- Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar and almond extract into the remaining eggs until blended. Stir in the flour mixture to form a soft dough.
- When the almonds are toasted, remove them from the oven and transfer them to a bowl. Line the baking sheet with parchment paper.
- Divide dough in half and place one portion on well-floured work surface. With floured hands, pat into a six-inch square. Scatter half of almonds on dough and press them into surface. Roll dough into cylinder about 2 inches in diameter and 12 to 15 inches long. Place on parchment-lined baking sheet. Repeat with remaining dough. Brush the tops of both cylinders with the reserved egg.
- Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
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