CLASSIC BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
CLASSIC ITALIAN ALMOND BISCOTTI
This is a fool-proof, basic recipe for traditional biscotti from Susan Rosso's mother. Rather than baking the cookies twice, place the sliced cookies inside a warm oven for 30 to 60 minutes. This renders the biscotti satisfyingly firm rather than jaw-breakingly hard. (Susan Rosso has a great site called Food Blogga.)
Provided by blucoat
Categories Dessert
Time 1h50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Position oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
- Place almonds in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes, or until light golden and aromatic. Remove and set aside.
- In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder and flour.
- In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well-blended. Add to the flour mixture.
- Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands until a dough starts to form. Once the dough is firm, form it into a ball. Divide the ball into four equal pieces.
- Place one piece of dough on a lightly floured surface. Using your hands, roll it into a log that is approximately 8 inches long, 2 inches wide and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs on each baking sheet. Brush loaves all over with egg wash.
- Bake for 40 minutes, rotating pans midway through. The tops of the loaves will be shiny and deep golden. Cool on a rack for about 20 minutes.
- Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie crumbles, let it cool for a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
- Place slices on their sides back on the baking sheets. Place in the still-warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a metal tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
Nutrition Facts : Calories 155.6, Fat 6.8, SaturatedFat 0.7, Cholesterol 28.8, Sodium 32.4, Carbohydrate 20.6, Fiber 1.7, Sugar 12.1, Protein 4.3
More about "classic italian almond biscotti recipes"
ALMOND BISCOTTI (CANTUCCI) - THE CLEVER MEAL
From theclevermeal.com
4.7/5 (6)Total Time 1 hrCategory CookiesCalories 99 per serving
- TOST THE ALMONDS: scatter the almonds over the prepared baking tray and toast them in the preheated oven until fragrant and lightly golden (it takes about 7 minutes), and set aside.
- MAKE THE BATTER: In a medium bowl, whisk 1 egg and sugar together until the batter has become lighter in color and the sugar is thoroughly dissolved.
CLASSIC ALMOND BISCOTTI WITH VARIATIONS
From mangiabedda.com
4.8/5 (5)Total Time 2 hrs 15 minsCategory DessertCalories 127 per serving
- Add the flour and baking powder and stir with a wooden spoon. The mixture will resemble a very soft bread dough. Stir in the almonds (or other ingredient combinations as suggested) and distribute evenly throughout the dough.
- Divide the dough into three pieces. On a lightly floured surface, shape each piece into a log approximately 30 cm long by 8 cm wide. Transfer each log onto the baking sheet.
ITALIAN CLASSIC ALMOND BISCOTTI RECIPE (CANTUCCI)
From italiankitchenconfessions.com
5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 116 per serving
CANTUCCI - EASY ITALIAN ALMOND BISCOTTI | WANDERCOOKS
From wandercooks.com
CLASSIC ITALIAN ALMOND BISCOTTI RECIPE (CANTUCCI)
From cucinabyelena.com
5/5 (3)Category SweetCuisine ItalianTotal Time 50 mins
ALMOND BISCOTTINI - LIDIA
From lidiasitaly.com
ALMOND BISCOTTI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CLASSIC BISCOTTI | THE RECIPE CRITIC
From therecipecritic.com
TOP 31 BEST ITALIAN DESSERTS - SPATULA DESSERTS
From spatuladesserts.com
CLASSIC ALMOND BISCOTTI | CANADIAN LIVING
From canadianliving.com
CANTUCCI {ALMOND BISCOTTI FROM TUSCANY} - ITALIAN RECIPE …
From italianrecipebook.com
ITALIAN HONEY ALMOND COCOA BISCOTTI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
DELICIOUS ALMOND BISCOTTI | TRADITIONAL ITALIAN RECIPE - YOUTUBE
From youtube.com
ALMOND BISCOTTI RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
10 BEST ITALIAN ALMOND BISCOTTI RECIPES | YUMMLY
From yummly.com
THE BEST EASY AND CLASSIC BISCOTTI RECIPE | COOKIES AND CUPS
From cookiesandcups.com
TRADITIONAL ITALIAN ALMOND BISCOTTI RECIPE ON FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #desserts #fruit #american #oven #easy #european #beginner-cook #holiday-event #kid-friendly #kosher #vegetarian #cookies-and-brownies #italian #nuts #dietary #gifts #christmas #hanukkah #biscotti #oamc-freezer-make-ahead #citrus #oranges #pasta-rice-and-grains #equipment #number-of-servings #4-hours-or-less
You'll also love