ITALIAN BISCOTTI AL LA SYD
The original of this recipe was from Pat Aldighieri & printed in our local newspaper, but I've increased the amount of nuts & cranberries, baked them less to give them a slightly softer texture & serve them as a regular cookie. However, if you want them really crisp, CAREFULLY bake them another 10-15 minutes. My daughter can't leave them alone [as long as they don't have the nuts!] & friends are always asking for the recipe! Your imagination is the only thing limiting the number of variations to this recipe!
Provided by Sydney Mike
Categories Dessert
Time 2h35m
Yield 130 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl mix the first 7 ingredients until well blended.
- Stir in the flour one cup at a time.
- When smooth, mix in cranberries & pistachios.
- Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
- Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
- Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
- Remove cookies from the oven & cool them completely before storing them in an air tight container.
Nutrition Facts : Calories 98.7, Fat 4.5, SaturatedFat 2, Cholesterol 20.5, Sodium 13.3, Carbohydrate 13.2, Fiber 0.6, Sugar 6.5, Protein 1.8
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
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield Makes about 2 dozen
Number Of Ingredients 11
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.
THE REAL ITALIAN BISCOTTI
This is my mom's recipe for biscotti. They never last more than a few days after she makes them. I'm biased, but they are the BEST!
Provided by Trixyinaz
Categories Dessert
Time 55m
Yield 72 biscotti
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
- In a separate bowl, combine the flour, baking powder, and sugar.
- Mix in the Crisco until it turns into small pieces.
- Add the egg mixture and combine (dough will be thick and sticky).
- Lightly grease cookie sheet.
- Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
- Place logs on the greased cookie sheet about 4 inches apart.
- Bake for approximately 15 minutes or until lightly browned.
- Remove from oven and slice diagonally.
- Lay cut side down in tray and bake about 10 more minutes.
- I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.
Nutrition Facts : Calories 106.4, Fat 5.5, SaturatedFat 1.7, Cholesterol 35.2, Sodium 42.1, Carbohydrate 12.3, Fiber 0.2, Sugar 5.6, Protein 1.9
BISCOTTI ALL'ANICE
Make and share this Biscotti All'anice recipe from Food.com.
Provided by JChamberlin
Categories Dessert
Time 55m
Yield 48 biscotti
Number Of Ingredients 7
Steps:
- PREHEAT OVEN TO 350 degrees F.
- Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
- Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
- While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
- Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
- The batter will lose most of its air and become rather stiff.
- Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
- Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
- Bake the logs about 20 minutes, until they are well risen and golden.
- Remove from oven and place logs on a cutting board to cool about 10 minutes.
- Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
- Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
- Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.
Nutrition Facts : Calories 34, Fat 0.3, SaturatedFat 0.1, Cholesterol 13.2, Sodium 11.5, Carbohydrate 6.8, Fiber 0.1, Sugar 3.2, Protein 0.8
ITALIAN BISCOTTI
This is an adopted recipe that I have not yet tried. Any reviews by those who try the recipe would be appreciated--thanks!
Provided by spatchcock
Categories Dessert
Time 40m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, sugar and 1 tablespoon anise seed.
- Add eggs and vanilla.
- Combine flour, baking powder and 1 tablespoon Anise seed.
- Add to cream mixture.
- Add nuts, mix in, and form dough into 2 or 3 long thin rolls.
- Place rolls on a ungreased baking pan or cookie sheet and bake cookie rolls at 350 degrees 15-20 minutes , or till light brown.
- Remove from oven and cut diagonally into 1/2-3/4 inch slices.
- Put back in oven and bake an additional 10-15 minutes or till Biscotti is lightly toasted.
- You want the biscoti to dry slightly.
- It will look somewhat like a elongated piece of french bread, except smaller.
Nutrition Facts : Calories 639.1, Fat 32.9, SaturatedFat 14.1, Cholesterol 132, Sodium 467.2, Carbohydrate 75.5, Fiber 3.9, Sugar 29.9, Protein 12.9
ITALIAN BISCOTTI
These additive Italian cookies are meant for dunking, but are good just eaten alone. The word "biscotti" refers to their preparation--they are twice baked. They are just wonderful.
Provided by Mimi in Maine
Categories Dessert
Time 1h35m
Yield 45 cookies
Number Of Ingredients 9
Steps:
- In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
- Add the sugar, flour, soda, and salt; beat until a dough forms.
- Add the nuts.
- Turn the sticky dough onto a lightly floured board; knead several times.
- Divide the dough in half.
- With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
- Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
- Bake at 325 degrees for 40 minutes.
- Remove and cool for 10 minutes.
- Reduce oven to 275 degrees.
- On a cutting board, cut the logs diagonally into 3/4" thick slices.
- Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
- Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
- Remove and cool completely.
Nutrition Facts : Calories 55.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 9.4, Sodium 46.6, Carbohydrate 9.2, Fiber 0.4, Sugar 4.6, Protein 1.5
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