TRIPLE NUT BISCOTTI
A crunchy easy to make Triple Nut Biscotti. Made with walnuts, pistachios and almonds. The perfect Christmas Cookie or why not gift a few!
Provided by Rosemary Molloy
Categories cookies
Time 50m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Cholesterol 11 mg, Sodium 5 mg, Sugar 3 g, ServingSize 1 serving
FRUIT AND NUT BISCOTTI
This is a great cookie that keeps quite awhile...I use various fruits and nuts....Hazel, Almond, Pistachio, Pecan and mix it with figs, apricots, mango, ginger, raisin
Provided by Lynda Lombardi Epkins
Categories Cookies
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Set oven temp to 325 degrees
- 2. Using one very large bowl break eggs and add sugar
- 3. Whisk eggs and sugar together
- 4. Add nuts and dried fruit to egg and sugar mixture and allow to cover it completely so when you add the flour it does not show up white in the middle of the pecans or walnuts etc.
- 5. Add flour to the bowl and using strong spatula mix up completely....
- 6. Use large cookie sheet and cover with parchment paper.put a little bit of butter on the parchment paper
- 7. Make a log and put it on the cookie sheet
- 8. Place in oven and bake about one hour
- 9. Take out of oven reset oven temp to 425 degrees
- 10. Using a very sharp serated knife slice the baked log on an angle ....take the sliced cookie and put back on the cookie sheet and rebake for five minutes on each side
FRUITY BISCOTTI
The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive
Provided by Good Food team
Categories Snack, Treat
Time 1h15m
Yield Makes about 72 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
- Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
- Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.
Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.06 milligram of sodium
DRIED FRUIT AND NUT BISCOTTI
I found this recipe in a magazine years ago and use a different combination of nuts and fruits every time I make it, but dried apricots and pistachio nuts work well here. You might need to adjust the baking and drying times, depending on your oven. Enjoy!
Provided by nadinep
Categories Dessert
Time 1h50m
Yield 30 biscuits
Number Of Ingredients 7
Steps:
- Sift the dry ingredients into a bowl.
- Add eggs, nuts and fruit.
- Mix well.
- Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
- Cool and turn out of pan.
- Slice loaf as thinly as possible and layer on large oven tray.
- Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.
FRUITED NUT BISCOTTI
These are excellent biscotti's made with whole wheat flour and various fruits. Makes a great snack or breakfast snack. These are another must at my house during the holidays.Makes a great gift.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 48 Biscotti
Number Of Ingredients 12
Steps:
- Place nuts in a shallow pan and bake 325 degree oven 8 to 10 minutes, let cool.
- Cream butter and sugar;Add eggs and vanilla.
- In bowl combine flour,baking powder,salt and spices;Add to creamed mixture,mix well.
- Add chopped nuts and fold in fruit.
- Make into loaves 1/2 inch high and 2 inches wide.
- Bake in 325 degree oven,25 minutes or light brown.
- Cool 5 minutes,with a serrated knife slice diagonally at 45 degree angle about 1/2 inch thick.
- Lay slices on side, bake 10 minutes or longer to dry slightly; Let cool on rack.
- Store in a tightly covered container.
Nutrition Facts : Calories 72.1, Fat 3.3, SaturatedFat 1.4, Cholesterol 12.8, Sodium 44.8, Carbohydrate 10.2, Fiber 0.9, Sugar 6, Protein 1.3
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