Biscotti With Nuts Recipes

TRIPLE NUT BISCOTTI

Steps:

• Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
• On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
• In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
• Move the dough to a lightly floured flat surface and gently knead into a soft dough.
• Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
• Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!

ITALIAN NUT BISCOTTI

Steps:

• In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
• In another bowl, stir together flour and baking powder.
• Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
• Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
• Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
• Place loaves parallel and 4 inches apart,(this make 6 loaves).
• Bake in a 375 degrees oven for 20 minutes or until lightly browned.
• Remove loaves from oven and let cool on baking sheets until you can touch them.
• Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
• Bake 375 degree oven for 15 more minutes or until lightly toasted.
• Transfer to racks to cool;Store air tight container.

BISCOTTI WITH NUTS

Steps:

• 1. Preheat oven 325 degrees. Lightly spray or wipe a large baking sheet with vegetable oil. 2. In large bowl of electric mixer combine eggs, egg whites, and vanilla. Mix well until combined. Add sugar, flour, soda and salt. Beat until dough forms. Stir in nuts or gingers. 3. Turn sticky dough onto a lightly floured board. With aid of a spatula or pastry scraper, knead dough several times. Divide dough in half. 4. With floured hands form dough into two flattish logs about 15 inches long and 2 inches wide. Place logs on baking sheet 3 inches apart. Bake 40 minutes. Remove cool for 10 minutes. 5. Reduce heat to 275 degrees. 6. On cutting board, cut longs diagonally into 3/4 inch thick slices. Arrange slices on baking sheet, bake 10 to 12 minutes. Turn and back for another 10 to 12 minutes. Turn heat off and leave biscotti to crisp in oven for 15 minutes. Remove from oven and cool completely. Variations: 3-Ginger. 1-1/2 t. ground ginger, 3 T. minced crystallized ginger and 1 T. grated fresh ginger. Pistachio-Orange: 2/3 c. pistachio nuts and 2 T. orange zest and 2 T. Cointreau. Anise: 2/3 c. whole amonds, 1 T. anise seed and 2 T. Sambuca

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.