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
ITALIAN BISCOTTI DI NOCI
Make and share this Italian Biscotti Di Noci recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
- Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
- Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
- Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
- Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
- Fill the dough with the prepared filling until about 3/4 full.
- Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
- Dust with icing sugar once cooled.
Nutrition Facts : Calories 151.2, Fat 10.3, SaturatedFat 4, Cholesterol 27.5, Sodium 27.3, Carbohydrate 13.2, Fiber 0.6, Sugar 7.8, Protein 2.4
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
AUNT MARY'S ITALIAN BISCOTTI
This recipe was taken from a Sebastiani vineyard cookbook I bought for my Mom. The lemon and orange peel give these biscotti a wonderful flavor!
Provided by Fresca
Categories Dessert
Time 45m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- add eggs one at a time beating well after each addition.
- Add vanilla.
- Sift together flour, baking powder and salt and ad slowly to creamed mixture.
- Stir in lemon and orange peels, anise seeds and nuts and blend well.
- divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
- Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
- Bake at 350F for 15 minutes.
- Remove and slice rolls crosswise 3/4 inches.
- Lay cut side down and bake additional 7 minutes.
- Flip to other side of cookie and bake another 7 minutes.
- Makes approx 4 dozen biscotti. ENJOY!
- Freezes well.
- Note: If you want sweeter, increase sugar to 1 full cup.
Nutrition Facts : Calories 80.3, Fat 3.9, SaturatedFat 1.4, Cholesterol 18.3, Sodium 74.9, Carbohydrate 9.9, Fiber 0.6, Sugar 3.3, Protein 1.9
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