Cream Cheese Biscotti Recipes

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ALMOND CREAM CHEESE BISCOTTI



Almond Cream Cheese Biscotti image

Almond Cream Cheese Biscotti recipe 239

Categories     Dessert     Cheese     Cookies     Baked Goods     Almonds     Biscotti

Time 1h

Yield 12

Number Of Ingredients 20

cream cheese
eggs
margarine
all-purpose flour
sugar
baking powder
vanilla extract
salt
anise extract
almonds
cream cheese
eggs
margarine
all-purpose flour
sugar
baking powder
vanilla extract
salt
anise extract
almonds

Steps:

  • Preheat oven to 350℉ (180℃). Beat cream cheese, margarine, sugar, vanilla and anise extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add combined dry ingredients, mix well; stir in almonds. On well-floured surface with floured hands, shape dough into three 12 x 1½ inch logs. Place logs, 2 inches apart, on greases and floured cookie sheet . Bake 15 to 20 minutes or until light golden brown. (Dough will spread and flatten slightly during baking). Cool slightly. Diagonally cut each log into ¾ inch slices. Place on cookie sheet. Continue baking 5 to 10 minutes or until light golden brown. Cool on wire rack.

Nutrition Facts :

SAVORY BISCOTTI



Savory Biscotti image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups all-purpose flour
3 tablespoons herbes de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
3 tablespoons sugar
2 eggs, beaten, at room temperature

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
  • In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
  • Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield Makes about 2 dozen

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
  • Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

SUN-DRIED TOMATO BISCOTTI WITH BASIL-CREAM CHEESE TOPPING



Sun-Dried Tomato Biscotti with Basil-Cream Cheese Topping image

These baked sun-dried tomato biscotti with a creamy topping are just the perfect appetizers to serve to a group!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h50m

Yield 32

Number Of Ingredients 13

1/4 cup sun-dried tomato halves (not oil-packed)
2 eggs
3 tablespoons olive oil
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash ground red pepper (cayenne)
4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
Dash garlic powder
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

  • Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
  • In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
  • Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
  • Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscotti, Sodium 80 mg, Sugar 2 g, TransFat 0 g

SAVORY CHEDDAR BISCOTTI



Savory Cheddar Biscotti image

An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield About 16 biscotti

Number Of Ingredients 6

2 eggs
1 cup grated Cheddar cheese
1 cup plus 2 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne, or to taste

Steps:

  • Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don't want to overwork the gluten in the flour.
  • Turn the dough out onto a lightly floured surface and gently knead it until it holds together - it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
  • Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams

CLASSIC BISCOTTI



Classic Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
2 cups (11 ounces) almonds, toasted and coarsely chopped
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

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.

BISCOTTI, HERBED CREAM CHEESE AND SALAMI



Biscotti, Herbed Cream Cheese and Salami image

Provided by Damaris Phillips

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 19

24 Bourbon Ginger Biscotti, recipe follows, or small store-bought biscotti--any kind without chocolate will work (I like the cranberry or pistachio ones from Trader Joe's because they are thin)
Herbed Cream Cheese, recipe follows
24 slices salami
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 cup candied ginger, chopped
1/4 cup candied orange zest, chopped
1/2 teaspoon fine salt
3 tablespoons vegetable oil
2 large eggs, at room temperature, beaten
1 tablespoon bourbon (or pure vanilla extract)
Confectioners' sugar, for dusting
Two 8-ounce packages cream cheese, at room temperature
1 clove garlic
2/3 cup finely chopped herbs (chives, sage, parsley, thyme, rosemary...whatever you have)
1 tablespoon finely grated lemon zest
1/2 teaspoon cracked black pepper
Kosher salt

Steps:

  • Lay the biscotti flat on a cutting board. Add 1 heaping tablespoon of herbed cream cheese to each biscotti; it will be a thick smear. Roll each salami slice and place one on the top of each biscotti. Arrange on a platter and they are ready to serve!
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Whisk together the flour, granulated sugar, baking powder, ginger, orange zest and salt in a large bowl.
  • Whisk together the oil, eggs and bourbon in a small bowl and add to the dry ingredients, stirring just until combined. The dough will look crumbly at first, then sticky.
  • Heavily dust your work surface with confectioners' sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2 1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Meanwhile, reduce the oven temperature to 300 degrees F.
  • When the baked log is cool enough to handle, transfer to a work surface and slice with a serrated knife crosswise 1/3 to 1/2 inch thick. Lay the slices cut-side down on the same baking sheet. Bake until golden brown and firm, flipping the biscotti halfway through, about 30 minutes total. Let the biscotti cool on a wire rack before serving. Store in an airtight container for up to 10 days or freeze for up to 2 months.
  • Add the softened cream cheese to a large bowl. Using a zester or box grater, finely grate the garlic over the cream cheese. Add the herbs, lemon zest and pepper. Stir gently to combine. Taste and add salt as needed. Use right away or refrigerate in an airtight container for up to 1 week.

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