Carquinyolis Almond Biscotti Recipes

CARQUINYOLIS - ALMOND BISCOTTI

Steps:

• First, preheat your oven to 375°F.
• Secondly, take a baking sheet, and line it with parchment paper and set it aside.
• Then, take a small bowl and beat 1 egg in it, and set it aside.
• Next fit your standing mixer with the paddle attachment.
• Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
• Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
• Remove the bowl from mixer and fold in your almonds.
• Then you will turn your dough out onto a well floured surface and divide it in half.
• Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
• Be sure to brush off excess flour from the dough with a dry pastry brush.
• Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
• Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
• Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
• Remove from the oven when done, and allow them to cool slightly.
• Slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
• Biscotti can be stored in an airtight container for up to 3 days.

KAHLUA ALMOND BISCOTTI

Steps:

• In a large mixing bowl, mix sugar and melted butter.
• Add Kahlua and anise extract.
• Beat in the eggs and stir in the nuts.
• Sift dry ingredients together in separate bowl.
• Gently stir dry ingredients into sugar mixture until well blended.
• Cover and chill about three hours.
• Preheat oven to 375 F.
• Shape dough into three loaves 2 inches wide and 1/2-inch thick.
• Place loaves well spaced on greased cookie sheet.
• Bake 20 minutes or until brown.
• Cool 5 minutes, cut in diagonal slices 1/2-inch thick.
• Arrange slices on cut sides.
• Bake 8 minutes each side at 375F until lightly browned. Cool on wire racks.

ALMOND BISCOTTI

Steps:

• Preheat oven to 350.
• Pour the flours into a big bowl and make a well in the center large enough to place the sugar, 3 of the 4 eggs, the 2 egg yolks, the baking powder, salt, vanilla and anise seed.
• Gently knead the dough for 5 minutes, This is a hard dough so it needs to be convinced to gather together (I have used my kitchen-aid mixer with the dough hook with good results).
• Slowly add the nuts (almonds are my favorite) and keep on kneading until well incorporated, You may need some additional flour to keep it from sticking to the bowl.
• Butter and flour 2 cookie sheets that are at least 15 inches, Divide the dough into 4 even pieces and roll each one into a log, Place the logs well apart, 2 to each sheet,.
• Beat with the remaining egg and brush the top of the logs with egg.
• Bake the biscotti loaves for 35 minutes.
• Remove from the oven and reduce the oven temperature to 325.
• Slice the biscotti and return to the oven for an additional 15 minutes of baking time, Cool on racks.
• Variations: Melt a couple of bars of Gianduia chocolate or any Italian chocolate with nuts or praline in it, melt in a double boiler with a teapsoon of vegetable shortening, Dip half the biscotti into the chocolate and put it on a cooling rack until the chocolate hardens.

ALMOND BISCOTTI

Steps:

• Preheat oven to 300°F.
• Line 2 baking sheets with parchment.
• Combine dry ingredients and set aside.
• Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
• Add the dry ingredients and mix until combined.
• Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
• Scrape the dough out onto a parchment lined sheet pan.
• Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
• This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
• Bake until firm and dry, about 50 minutes.
• Remove from the oven and cool 10 minute.
• Use a long serrated knife and slice into 1/2-inch wide slices.
• Lay the slices cut side down on the baking sheet and bake another 20 minutes.
• Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
• Cool the biscotti on a rack; cool completely before storing.

CINNAMON ALMOND BISCOTTI

Steps:

• Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray. Stir together eggs and sugar in a medium bowl. Mix in flour, baking soda and cinnamon; stir in almonds. Knead several times on a lightly floured board, then form into a log about 2-inches in diameter; press to flatten slightly. Place on prepared baking sheet and bake for 20 minutes. Remove from oven and let cool slightly. Slice 1/2-inch thick and place back on baking sheet; bake for 5 to 7 minutes more on each side.

TOFFEE ALMOND BISCOTTI

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.

ALMOND BISCOTTI

Steps:

• .Preheat the oven to 160°C Line a baking tray with baking paper.
• Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
• Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
• Fold in th ealmonds. Mix to a soft dough. Do not over mix.
• Turn the dough onto a lightly floured surface and knead briefly unti smooth.
• Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
• Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
• Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
• Repeat with the remaining slices.
• Transfer to a wire rack to cool completely.