Heavenly Delight Biscotti Recipes
TURKISH DELIGHT BISCOTTI
A recipe for sweet biscotti with lots of apricots and nuts. Named for the soft and sweet Greek confection that often has nuts too. But this biscotti is crisp rather than soft like real Turkish Delight.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Beat together butter, sugar and almond paste until fluffy.
- Beat in eggs and vanilla.
- Add flour, baking powder and salt.
- Blend until smooth.
- Fold in nuts and fruit.
- Divide dough in half and shape each into a log about 3 inches wide and 3/4 inches high.
- Bake for 25 minutes in a preheated 350F oven.
- Let cool for 10 minutes, then slice diagonally into slices.
- Put slices back into the oven at 275F and toast each side for 10 minutes.
Nutrition Facts : Calories 134.5, Fat 5.9, SaturatedFat 1.5, Cholesterol 22.7, Sodium 54.6, Carbohydrate 17.6, Fiber 1.2, Sugar 6.5, Protein 3.5
HEAVENLY DELIGHT BISCOTTI
If you like macaroons you'll Love these Biscotti!! I've added macadamia nuts for that perfect taste companion, So light & airy.. hence the name.
Provided by Monica Lin
Categories Breakfast
Time 1h30m
Yield 72 Biscotti, 72 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F Line 3 cookie sheets with parchment paper.
- In a small glass bowl, put water & almond paste together & stir until mixed, set aside.
- In a large mixing bowl, cream together butter & sugar until fluffy.
- In the meantime; in a separate bowl, mix together flour, baking powder & salt.
- Add water/paste mix, vanilla, & 8 eggs into the butter/sugar mixture, mix well.
- Stir flour mixture into the butter mixture; mix well.
- Fold in the unsweetened coconut & nuts.
- Turn out unto a lightly floured surface & divide into 6 equal parts. Place each 1/6 of dough onto cookie sheets and form into logs about 14" long & 1 1/2" wide. (2 pcs per cookie sheet).
- In Small bowl beat last egg & tablespoon water for wash. Brush top & sides of each log & sprinkle 1/3 cup of sweetened coconut on & pat very lightly.
- Bake 25-30 minutes until very lightly browned. Cool COMPLETELY. Cut each log diagonally into 3/4" slices. Arrange on baking sheets (no paper) & continue baking for 11 minutes, flip (very gingerly) & bake for an additional 11 minutes. Remove & cool completely.
- While cooling, line several baking pans with wax paper. Place chocolate & oil in pan over low heat, stirring until melted. Dip bottom sides of biscotti into chocolate and lay on their sides onto wax paper until set. I find putting full baking sheets into freezer for 5 minutes, really makes a nice smooth set.
- Taste Heaven !
Nutrition Facts : Calories 254.1, Fat 15.9, SaturatedFat 8.3, Cholesterol 40.9, Sodium 113.9, Carbohydrate 25.8, Fiber 1.6, Sugar 13.9, Protein 3.4
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