Turkish Delight Biscotti Recipes

Steps:

• Beat together butter, sugar and almond paste until fluffy.
• Beat in eggs and vanilla.
• Add flour, baking powder and salt.
• Blend until smooth.
• Fold in nuts and fruit.
• Divide dough in half and shape each into a log about 3 inches wide and 3/4 inches high.
• Bake for 25 minutes in a preheated 350F oven.
• Let cool for 10 minutes, then slice diagonally into slices.
• Put slices back into the oven at 275F and toast each side for 10 minutes.

Steps:

• Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
• Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
• Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
• Cut Turkish delight into small squares using a wet knife.
• Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

Steps:

• Preheat oven to 325°F Line 3 cookie sheets with parchment paper.
• In a small glass bowl, put water & almond paste together & stir until mixed, set aside.
• In a large mixing bowl, cream together butter & sugar until fluffy.
• In the meantime; in a separate bowl, mix together flour, baking powder & salt.
• Add water/paste mix, vanilla, & 8 eggs into the butter/sugar mixture, mix well.
• Stir flour mixture into the butter mixture; mix well.
• Fold in the unsweetened coconut & nuts.
• Turn out unto a lightly floured surface & divide into 6 equal parts. Place each 1/6 of dough onto cookie sheets and form into logs about 14" long & 1 1/2" wide. (2 pcs per cookie sheet).
• In Small bowl beat last egg & tablespoon water for wash. Brush top & sides of each log & sprinkle 1/3 cup of sweetened coconut on & pat very lightly.
• Bake 25-30 minutes until very lightly browned. Cool COMPLETELY. Cut each log diagonally into 3/4" slices. Arrange on baking sheets (no paper) & continue baking for 11 minutes, flip (very gingerly) & bake for an additional 11 minutes. Remove & cool completely.
• While cooling, line several baking pans with wax paper. Place chocolate & oil in pan over low heat, stirring until melted. Dip bottom sides of biscotti into chocolate and lay on their sides onto wax paper until set. I find putting full baking sheets into freezer for 5 minutes, really makes a nice smooth set.
• Taste Heaven !