ESPRESSO BISCOTTI
These biscotti make a good Christmas gift! The combination of fruits, nuts, chocolate chips, and spices are prefect for any holiday season.
Provided by Sophia Candrasa
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h25m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
- Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
- Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
- Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
- Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 25.4 g, Cholesterol 28.3 mg, Fat 5 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 32.6 mg, Sugar 11.4 g
CINNAMON HAZELNUT BISCOTTI
These are delicious with coffee and they smell wonderful!
Provided by Kris
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
- In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
- Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g
CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
CINNAMON ESPRESSO CHIP BISCOTTI
Two of my favorite things combined in my favorite cookie. How could it miss? They are delicious and you can easily bake these ahead since they freeze beautifully.
Provided by Annacia
Categories Dessert
Time 1h
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Toast almonds in 350°F oven til golden about 10 minutes (careful since they will burn easily).
- Combine first four ingredients.
- Add eggs, one at a time.
- Mix flour, baking powder, salt and cinnamon.
- Combine flour mixture to butter mixture.
- Add mini chocolate chips.
- Add toasted almonds to dough.
- Divide dough in half.
- Shape dough into two logs approx 10x2.
- Bake logs at 350°F for 25 minutes.
- Cool logs on wire racks for 5 minutes.
- Cut (diagonally) with serrated knife into 1/2" slices.
- Bake slices at 350°F for 10 minutes.
- Turn over and bake other side at 350°F for 10 minutes.
- Cool biscotti on wire racks 10 minutes.
- Melt chocolate and oil together.
- Drizzle over cooled biscotti.
- Allow chocolate to cool completely.
- Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.
Nutrition Facts : Calories 1843.5, Fat 90.2, SaturatedFat 42.8, Cholesterol 234.2, Sodium 545.2, Carbohydrate 254.8, Fiber 15.4, Sugar 159.5, Protein 29.4
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.
CINNAMON ESPRESSO BUTTER
I've used this tasty butter on everything from bagels to biscotti. I like to use a teaspoon of espresso powder for the instant coffee granules. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 108 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CINNAMON-SUGAR BISCOTTI
Categories Cookies Dessert Bake Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
- Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
- Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)
CINNAMON MOCHA BISCOTTI
Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 12-13 Large Biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F on convection bake setting.
- note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
- Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix briefly.
- Add flour, baking powder, salt and cinnamon and mix until well blended.
- Fold in pecans, chocolate morsels and cinnamon chips.
- Line a baking sheet with parchment paper.
- Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
- Bake 25 minutes, or until firm.
- Remove from oven and cool 10 minutes.
- Use a serrated knife to cut the dough into ½-inch thick slices.
- Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
- Turn and bake 8 minutes more.
- Remove from oven and cool completely on wire racks before storing in an airtight container.
CINNAMON ESPRESSO BISCOTTI
cinnamon espresso biscotti with dark chocolate espresso glaze. I was in the mood for biscotti and didn't have almonds like the recipe called for. I added cinnamon and espresso to the dough and then made a glaze out of crushed dark chocolate covered espresso beans.
Provided by rebeccaleigh77
Categories Lunch/Snacks
Time 51m
Yield 20 biscotti, 20 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter until soft. Add 1 Celsius flour, sugar, eggs, baking powder, and vanilla. Mix well. Stir in 1 Celsius flour, cinnamon, and mix well. Add espresso and remaining 1/2 Celsius flour. Add more flour if dough is too wet.
- Divide dough in half and shape each portion into a 9" x 2" log. Place on lightly greased cookie sheet. Bake at 375 degrees for 25 minutes.
- Cool on cookie sheet for 1 hour.
- Cut each log diagonally into 10 slices. Lay slices on ungreased cookie sheet. Bake for 8 minutes at 325 degrees. Turn over and bake for an additional 8 minutes until crisp. Cool on wire rack.
- Freeze espresso beans. Place them in a ziplock bag and crush with a rolling pin. Put them in a microwave safe dish and add 1 teaspoons vanilla. Microwave on high at 30 second intervals until melted. Slowly add milk and stir until smooth. Brush glaze over each biscotti and freeze until set.
Nutrition Facts : Calories 116.6, Fat 3.9, SaturatedFat 2.2, Cholesterol 29.5, Sodium 66.9, Carbohydrate 18.4, Fiber 1.4, Sugar 6.8, Protein 2.6
GINGERBREAD BISCOTTI
Have a hot cup of coffee ready for dipping these spiced, crunchy biscotti. Like most Tuscan biscotti, these include no fat, which makes for an extra-dry cookie. That means it saturates quickly when dunked, turning it into something like silken cake while also sweetening your coffee. Pops of chewy candied ginger and a slick of dark chocolate make this biscotti a little more special. And while the ingredient list may be longer than some, each item builds upon the last, creating a symphony of warming flavors and smells. To help keep track of the many spices while assembling your ingredients, measure them into small piles on a dinner plate.
Provided by Jerrelle Guy
Time 1h15m
Yield 1 dozen
Number Of Ingredients 17
Steps:
- Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
- Add the flour and the candied ginger. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don't overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
- Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
- Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
- Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
- In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.
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