TOFFEE ALMOND BISCOTTI
Make and share this Toffee Almond Biscotti recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 1h20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Line cookie sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits; set aside.
- In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer.
- Mix in dry ingredients with eggs, mix until combined. Dough will be sticky, but do not add more flour.
- Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about 3 inches in diameter.
- Bake about 50 minutes, or until firm and dry.
- Remove from oven and let cool for 10 minutes.
- Use a serrated knife and cut into 1/2-inch slices.
- Lay slices cut side down on cookie sheet and return to even for 20 minutes.
- Remove from oven and turn slices over and bake another 20 minutes.
Nutrition Facts : Calories 99.1, Fat 2.4, SaturatedFat 0.3, Cholesterol 23.2, Sodium 36.5, Carbohydrate 17.1, Fiber 0.7, Sugar 8.5, Protein 2.6
BUTTER BRICKLE BISCOTTI
These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 239mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
NUTELLA® BISCOTTI
Subtly sweet from chocolate chips, Nutella®, and sugar, these twice-baked cookies get added crunch from toasted hazelnuts and melt to perfection in your mouth. They're easy to package and give as a gift to complement purchased coffee beans or a hot chocolate mix and can be served on a hot chocolate board spread during the holidays. Dunk in coffee, tea, or even milk!
Provided by thymeforpineapple
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 44
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
- Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
- Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
- Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
- Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
- Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
- Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
- Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
- Refrigerate, uncovered, until chocolate hardens, about 15 minutes.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 16.3 g, Cholesterol 16.8 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 54.5 mg, Sugar 6.8 g
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