Twice Baked Cookies Biscotti Recipes

TUSCAN BISCOTTI (CANTUCCI)

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
• Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
• Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
• Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

TWICE BAKED COOKIES (BISCOTTI)

Steps:

• mix sugar butter anise and vanilla.
• beat in eggs.
• mix flour with baking powder.
• stir into sugar/butter/anise/vanilla and almonds.
• blend together.
• preheat oven 350.
• chill 2-3 hours.
• shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
• bake 20 mins 350.
• cut into 3/4 inch thick slices.
• place back on pan on sides for another 15 minutes.

QUARESMALI TWICE BAKED COOKIE OR BISCOTTI

Steps:

• Toast whole almonds for about 6- 8 minutes.
• Remove and cool.
• Put aside 2 cups of the almonds.
• To the remainder one cup of almonds chop very fine.
• Add the honey to the chopped almonds and mix well.
• Add the brown and white sugar and stir in well.
• In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
• Add in the honey/nut/sugar mixture and beat well.
• Add in the dry ingredients and the 2 cups of almonds that were set aside.
• Combine all well and make a stiff dough.
• Divide the dough into two pieces.
• On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
• Keep 4 inches between logs.
• Preheat oven to 350 degrees F.
• Brush both logs with the egg wash.
• Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
• Remove each log to a wire rack.
• Cool 10 minutes.
• Slice into slices with serrated knife.
• Place back onto parchment lined sheet.
• Bake for 8 minutes.
• Remove and turn slices over.
• Bake another and final 8 minutes, until toasty and golden.
• Remove to wire rack and cool completely.
• Store airtight tin container.
• Will keep month or so at room temperature.

ANNA'S TWICE BAKED ALMOND BISCOTTI

Steps:

• Cream butter and sugar until light and fluffy.
• Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
• Divide dough in half.
• Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
• Gently press down to flatten alittle.
• Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
• Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
• Lay the cookie flat side down and return to oven until light gold in color.
• Cool.
• Freezes very well.