Anyone know biscotti?
- Thread starter *Robin*
- Start date
Margie J
<font color=navy>Please <font color=red>DON'T <fon
- Joined
- Nov 6, 1999
There are many different types of biscotti recipes I have. Two are my favorites. One has ground almonds, orange peel, honey, etc. in it. The other is a chocolate biscotti. I'll write them up and post the recipes ASAP.
Another one that is very good (my Aunt makes it) has cornmeal in the dough.
What kind of flavors does your DH like?
Another one that is very good (my Aunt makes it) has cornmeal in the dough.
What kind of flavors does your DH like?
Margie J
<font color=navy>Please <font color=red>DON'T <fon
- Joined
- Nov 6, 1999
This first recipe is very easy and tasty.
Double Chocolate Biscotti
3 large eggs
3/4 t. vanilla
1 1/3 C. flour
1/2 C. cocoa powder
1 1/2 t. baking soda
1/8 t. salt
1 C. sugar
2/3 C. mini chocolate chips
1 C. sliced almonds
Preheat oven to 325 degrees F. Mix eggs and vanilla till blended. Set aside. Combine flour, cocoa powder, baking soda, salt, sugar, chocolate chips and almonds in a bowl of an electric mixer. Mix while dry to combine ingredients. Slowly add the egg mixture on low speed and mix just until the dough comes together. Do the last bit of kneading by hand and incorporate all of the flour mixture. Roll the dough into 2 logs, about 12 inches long. Place them on a baking sheet at least 3" apart from each other and 2" from the sides of the sheet. Bake until the sides are firm and the topsare cracked and no longer wet looking, about 20 minutes. Cool to room temperature.
Decrease the oven temperature to 300 degrees. Cut the logs into slices 3/4" thick. Place them, cut side up, on a baking sheet. Bake the biscotti until dryy and firm, about 25 minutes. Cool, then store in an airtight container.
This second recipe takes more work but has a wonderful, rich flavor. Since there are ground nuts in the dough it is very crumbly. To make the logs easier to cut, form the logs well (and flatten them a bit if desired) before baking. Then cool then thoroughly before slicing with the sharpest knife you have.
Neopolitan Biscotti
1 1/2 C. whole almonds
2 C. flour
3/4 C. sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/3 C. honey
1/4 C. oil
1 large egg + 1 egg yolk
1 t. finely grated orange peel
Line baking sheet with foil and butter lightly. Finely grind 3/4 C. of almonds. In a large bowl combine ground nuts with the other dry ingredients. Whisk honey, oil, egg and yolk and orange peel in a small bowl. Add to the dry ingredients and stir untlo dough just holds together.
Place the dough on a lightly floured board. Add remaining nuts and knead in. Divide dough in 1/2 and roll each 1/2 into a 12"X2" log. Bake logs until firm to touch and dark brown, about 40 minutes. Cool logs and then cut into diagonal 1/2" thick slices. Place the slices, cut side down and bake until brown and dry, about 12 minutes. Cool and store in an airtight container.
Double Chocolate Biscotti
3 large eggs
3/4 t. vanilla
1 1/3 C. flour
1/2 C. cocoa powder
1 1/2 t. baking soda
1/8 t. salt
1 C. sugar
2/3 C. mini chocolate chips
1 C. sliced almonds
Preheat oven to 325 degrees F. Mix eggs and vanilla till blended. Set aside. Combine flour, cocoa powder, baking soda, salt, sugar, chocolate chips and almonds in a bowl of an electric mixer. Mix while dry to combine ingredients. Slowly add the egg mixture on low speed and mix just until the dough comes together. Do the last bit of kneading by hand and incorporate all of the flour mixture. Roll the dough into 2 logs, about 12 inches long. Place them on a baking sheet at least 3" apart from each other and 2" from the sides of the sheet. Bake until the sides are firm and the topsare cracked and no longer wet looking, about 20 minutes. Cool to room temperature.
Decrease the oven temperature to 300 degrees. Cut the logs into slices 3/4" thick. Place them, cut side up, on a baking sheet. Bake the biscotti until dryy and firm, about 25 minutes. Cool, then store in an airtight container.
This second recipe takes more work but has a wonderful, rich flavor. Since there are ground nuts in the dough it is very crumbly. To make the logs easier to cut, form the logs well (and flatten them a bit if desired) before baking. Then cool then thoroughly before slicing with the sharpest knife you have.
Neopolitan Biscotti
1 1/2 C. whole almonds
2 C. flour
3/4 C. sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/3 C. honey
1/4 C. oil
1 large egg + 1 egg yolk
1 t. finely grated orange peel
Line baking sheet with foil and butter lightly. Finely grind 3/4 C. of almonds. In a large bowl combine ground nuts with the other dry ingredients. Whisk honey, oil, egg and yolk and orange peel in a small bowl. Add to the dry ingredients and stir untlo dough just holds together.
Place the dough on a lightly floured board. Add remaining nuts and knead in. Divide dough in 1/2 and roll each 1/2 into a 12"X2" log. Bake logs until firm to touch and dark brown, about 40 minutes. Cool logs and then cut into diagonal 1/2" thick slices. Place the slices, cut side down and bake until brown and dry, about 12 minutes. Cool and store in an airtight container.
*Robin*
bibbity bobbity boo!
- Joined
- Mar 9, 2000
Margie, thank you so much for taking the time to do this! Hubby loves all kinds. He travels a lot and gets them with his coffee in the morning. I've already copied these and am going to make the chocolate right now. And the second I'll make tomorrow when I get some fresh almonds. I'll let you know how they turn out.
Again, thanks so much...it'll be a nice surprise to have them around when he gets home Wednesday!!
Again, thanks so much...it'll be a nice surprise to have them around when he gets home Wednesday!!
Margie J
<font color=navy>Please <font color=red>DON'T <fon
- Joined
- Nov 6, 1999
Shape the dough like a long, round log just like the Pillsbury slice and bake cookies. Only difference is you slice after baking the first time. Very easy.
It always amazes me that Biscotti cost big $$$$$ in coffee shops when they are easy and not too expensive to make.
It always amazes me that Biscotti cost big $$$$$ in coffee shops when they are easy and not too expensive to make.
Margie J
<font color=navy>Please <font color=red>DON'T <fon
- Joined
- Nov 6, 1999
Here's a nice recipe for the Holidays:
Gingerbread Biscotti
1 c Almonds, blanched
3/4 c Sugar
4 oz Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 Tbsp Baking powder
1 Tbsp Cinnamon, ground
1 tsp Nutmeg, ground
1/2 tsp Cloves, ground
1/2 tsp Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven
until golden, 10 to 15 minutes. Let cool, coarsely chop, and set
aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each
addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves,
allspice and almonds. Add to egg mixture; stir to blend. On two
greased 12x15 inch baking sheets, use well-floured hands to pat dough
into 4 flat loaves, spacing them evenly on sheets; each loaf should
be about 1/2 inch thick, 2 inches wide and the length of the baking
sheet. Bake in a 350 F. oven until browned at edges and springy to
touch, about 25 minutes; switch positions of pans halfway through
baking.
Let loaves stand on baking sheets until cool to touch, then cut into
long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake
at 350 F. until cookies are brown, 15 to 18 minutes longer; switch
positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage.
Gingerbread Biscotti
1 c Almonds, blanched
3/4 c Sugar
4 oz Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 Tbsp Baking powder
1 Tbsp Cinnamon, ground
1 tsp Nutmeg, ground
1/2 tsp Cloves, ground
1/2 tsp Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven
until golden, 10 to 15 minutes. Let cool, coarsely chop, and set
aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each
addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves,
allspice and almonds. Add to egg mixture; stir to blend. On two
greased 12x15 inch baking sheets, use well-floured hands to pat dough
into 4 flat loaves, spacing them evenly on sheets; each loaf should
be about 1/2 inch thick, 2 inches wide and the length of the baking
sheet. Bake in a 350 F. oven until browned at edges and springy to
touch, about 25 minutes; switch positions of pans halfway through
baking.
Let loaves stand on baking sheets until cool to touch, then cut into
long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake
at 350 F. until cookies are brown, 15 to 18 minutes longer; switch
positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage.
Margie J
<font color=navy>Please <font color=red>DON'T <fon
- Joined
- Nov 6, 1999
Cherry-Pistachio Biscotti
2 cups flour
1 cup sugar
2 teaspoons finely grated lime peel
1 teaspoon baking powder
1/4 cup cold butter -- cut in small pieces
3/4 cup dried tart cherry
3 large eggs -- beaten
1 1/4 cups pistachio nuts
Oven to 350 degrees. Lightly grease a large cookie sheet. In a food processor,
process flour, sugar, lime peel and baking powder until blended. Add butter and
cherries. Pulse until cherries are coarsely chopped. Spoon off and reserve 1
tablespoon of beaten eggs. Add remaining eggs and pistachios and pulse until
dough is evenly moistened. Turn dough out onto on a well-floured surface.(Dough
will be sticky). Divide dough in 1/4s. With hands, roll each portion into a 9"
log. Place logs crosswise 3" apart on prepared baking sheet. Press logs to
flatten to 2" wide. Brush with reserved egg. Bake 25 min. or until golden brown.
Let cool on sheet on a wire rack 10 min. Loosen with a spatula and remove to a
cutting board. Let cool 10 min. longer. Using a large heavy knife, cut each log
diagonally in 1/2" thick slices. Arrange slices upright on clean cookie sheet
(no need to grease sheet). Bake 14-16 min. longer until crisp. Remove to wire
rack to cool (cookies will get even more crisp).
- - - - - - - - - - - - - - - - - -
Chocolate and Vanilla Chip Biscotti
2 1/2 cups flour
1/3 cup unsweetened cocoa
3 teaspoons baking powder
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter or margarine -- softened
3 eggs
1 cup white vanilla chips
Heat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray. In
med. bowl, combine flour, cocoa and baking powder; mix well. In large bowl,
combine sugar, brown sugar and butter; beat until blended. Add eggs; beat well.
Add flour mixture; mix well. Stir in vanilla chips. With sprayed hands, shape
dough into three 7" rolls. Place rolls 3" apart on sprayed cookie sheet; flatten
each to 7x3" rectangle. Bake 350 degrees for 22-28 min. or until set and light
golden brown. Remove from cookie sheet; place on wire racks. Cool 5 min. With
serrated knife, cut rectangles into 1/2" slices. Arrange slices, cut side up, on
ungreased cookie sheet. Bake 350 degrees for 6-8 min. or until top surface is
slightly dry. Turn cookies over; bake an additional 6-8 min. or until top
surface is slightly dry. Remove from cookie sheets; cool 15 min. or until
completely cooled. Store in tightly covered container.
NOTES : Ingredient substitution: Use semi-sweet or milk chocolate chips in
place of the vanilla chips.
- - - - - - - - - - - - - - - - - -
Double Chocolate Chunk Biscotti
1/3 cup butter or margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups flour
4 ounces white baking bar -- coarsely chopped
3 ounces semisweet chocolate -- chopped
Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat
butter with an electric mixer on med. speed for 30 sec. add sugar, cocoa powder
and baking powder; beat until combined. beat in eggs. Beat in as much of the
flour as you can. Using a spoon, stir in any remaining flour, white baking bar
and semisweet chocolate. Divide dough in half. Shape each half into a 9" long
log. Place log about 4" apart on prepared cookie sheet. Flatten logs slightly
until about 2" thick. Bake logs in a 375 degree oven for 20-25 min. or until a
wooden toothpick inserted neat the centers comes out clean. Cool on the cookie
sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log
diagonally into 1/2" thick slices. Lay slices, cut side down, on ungreased
cookie sheets. Bake slices in a 325 degree oven for 8 min. Turn slices over.
Bake 7-9 min. ,ore or until slices are dry and crisp. (Do not overbake.)
Transfer to wire racks and let cool. Store in an airtight container at room
temperature for up to 1 week or freeze for up to 3 months.
- - - - - - - - - - - - - - - - - -
Orange Hazelnut Biscotti
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon grated orange peel
3 tablespoons fresh orange juice
2 eggs -- lightly beaten
1 cup sugar
1 cup chopped toasted hazelnuts
Chocolate Glaze
3 ounces bittersweet chocolate -- finely chopped
1 tablespoon shortening
Oven to 350 degrees. Lightly grease baking sheets. Combine flour, baking powder,
baking soda and salt in a bowl. Beat oil, orange peel, orange juice, eggs and
sugar in large bowl until smooth. On low speed, beat flour mixture into orange
mixture. Add hazelnuts. Divide dough in half; shape each half into 10x1 1/2" log
on floured work surface. Place logs on prepared sheets. Bake for about 30 min.
Cool on baking sheets on racks for 10 min. Slice diagonally into 1/2" thick
slices. Lay slices back on baking sheets. Bake 10 min. Remove baking sheets from
oven; turn biscotti over. Bake another 10 min. remove biscotti from baking
sheets to wire racks to cool. Chocolate Glaze: Combine chocolate and vegetable
shortening in small saucepan. Melt over low heat, stirring frequently, until
smooth. Cool slightly. Dip cooled biscotti into chocolate mixture. Cool on wire
rack.
2 cups flour
1 cup sugar
2 teaspoons finely grated lime peel
1 teaspoon baking powder
1/4 cup cold butter -- cut in small pieces
3/4 cup dried tart cherry
3 large eggs -- beaten
1 1/4 cups pistachio nuts
Oven to 350 degrees. Lightly grease a large cookie sheet. In a food processor,
process flour, sugar, lime peel and baking powder until blended. Add butter and
cherries. Pulse until cherries are coarsely chopped. Spoon off and reserve 1
tablespoon of beaten eggs. Add remaining eggs and pistachios and pulse until
dough is evenly moistened. Turn dough out onto on a well-floured surface.(Dough
will be sticky). Divide dough in 1/4s. With hands, roll each portion into a 9"
log. Place logs crosswise 3" apart on prepared baking sheet. Press logs to
flatten to 2" wide. Brush with reserved egg. Bake 25 min. or until golden brown.
Let cool on sheet on a wire rack 10 min. Loosen with a spatula and remove to a
cutting board. Let cool 10 min. longer. Using a large heavy knife, cut each log
diagonally in 1/2" thick slices. Arrange slices upright on clean cookie sheet
(no need to grease sheet). Bake 14-16 min. longer until crisp. Remove to wire
rack to cool (cookies will get even more crisp).
- - - - - - - - - - - - - - - - - -
Chocolate and Vanilla Chip Biscotti
2 1/2 cups flour
1/3 cup unsweetened cocoa
3 teaspoons baking powder
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter or margarine -- softened
3 eggs
1 cup white vanilla chips
Heat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray. In
med. bowl, combine flour, cocoa and baking powder; mix well. In large bowl,
combine sugar, brown sugar and butter; beat until blended. Add eggs; beat well.
Add flour mixture; mix well. Stir in vanilla chips. With sprayed hands, shape
dough into three 7" rolls. Place rolls 3" apart on sprayed cookie sheet; flatten
each to 7x3" rectangle. Bake 350 degrees for 22-28 min. or until set and light
golden brown. Remove from cookie sheet; place on wire racks. Cool 5 min. With
serrated knife, cut rectangles into 1/2" slices. Arrange slices, cut side up, on
ungreased cookie sheet. Bake 350 degrees for 6-8 min. or until top surface is
slightly dry. Turn cookies over; bake an additional 6-8 min. or until top
surface is slightly dry. Remove from cookie sheets; cool 15 min. or until
completely cooled. Store in tightly covered container.
NOTES : Ingredient substitution: Use semi-sweet or milk chocolate chips in
place of the vanilla chips.
- - - - - - - - - - - - - - - - - -
Double Chocolate Chunk Biscotti
1/3 cup butter or margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups flour
4 ounces white baking bar -- coarsely chopped
3 ounces semisweet chocolate -- chopped
Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat
butter with an electric mixer on med. speed for 30 sec. add sugar, cocoa powder
and baking powder; beat until combined. beat in eggs. Beat in as much of the
flour as you can. Using a spoon, stir in any remaining flour, white baking bar
and semisweet chocolate. Divide dough in half. Shape each half into a 9" long
log. Place log about 4" apart on prepared cookie sheet. Flatten logs slightly
until about 2" thick. Bake logs in a 375 degree oven for 20-25 min. or until a
wooden toothpick inserted neat the centers comes out clean. Cool on the cookie
sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log
diagonally into 1/2" thick slices. Lay slices, cut side down, on ungreased
cookie sheets. Bake slices in a 325 degree oven for 8 min. Turn slices over.
Bake 7-9 min. ,ore or until slices are dry and crisp. (Do not overbake.)
Transfer to wire racks and let cool. Store in an airtight container at room
temperature for up to 1 week or freeze for up to 3 months.
- - - - - - - - - - - - - - - - - -
Orange Hazelnut Biscotti
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon grated orange peel
3 tablespoons fresh orange juice
2 eggs -- lightly beaten
1 cup sugar
1 cup chopped toasted hazelnuts
Chocolate Glaze
3 ounces bittersweet chocolate -- finely chopped
1 tablespoon shortening
Oven to 350 degrees. Lightly grease baking sheets. Combine flour, baking powder,
baking soda and salt in a bowl. Beat oil, orange peel, orange juice, eggs and
sugar in large bowl until smooth. On low speed, beat flour mixture into orange
mixture. Add hazelnuts. Divide dough in half; shape each half into 10x1 1/2" log
on floured work surface. Place logs on prepared sheets. Bake for about 30 min.
Cool on baking sheets on racks for 10 min. Slice diagonally into 1/2" thick
slices. Lay slices back on baking sheets. Bake 10 min. Remove baking sheets from
oven; turn biscotti over. Bake another 10 min. remove biscotti from baking
sheets to wire racks to cool. Chocolate Glaze: Combine chocolate and vegetable
shortening in small saucepan. Melt over low heat, stirring frequently, until
smooth. Cool slightly. Dip cooled biscotti into chocolate mixture. Cool on wire
rack.
*Robin*
bibbity bobbity boo!
- Joined
- Mar 9, 2000
Margie, today I made the Orange hazelnut and the double chocolate. They turned out wonderfully!!
I made the double chocolate with milk chocolate chips...and the only way I can describe the taste is like EATING hot chocolate!! (the drink) It's an amazing flavor.
The hazelnut is light and wonderful...I know hubby is going to be thrilled, as will my family when I pull them out this weekend. (My dad is an orange/chocolate lover)
One thing...last night I happened to see on Food Networks "food finds" a woman who makes biscotti, and she rolls her dough in sugar instead of flour. So I did this as well. It gives it a nice crisp coating that is just great.
Thank you again, I owe you!!
I made the double chocolate with milk chocolate chips...and the only way I can describe the taste is like EATING hot chocolate!! (the drink) It's an amazing flavor.
The hazelnut is light and wonderful...I know hubby is going to be thrilled, as will my family when I pull them out this weekend. (My dad is an orange/chocolate lover)
One thing...last night I happened to see on Food Networks "food finds" a woman who makes biscotti, and she rolls her dough in sugar instead of flour. So I did this as well. It gives it a nice crisp coating that is just great.
Thank you again, I owe you!!
Robin-
My FIL loves biscotti and I always bake him a big variety for Christmas. My MIL freezes it, then pulls out a couple in the morning, and he takes them to work with his coffee. I can't wait to try the Gingerbread Biscotti...Thanks Marjie for posting those recipes. It'll give me some new material this year
My FIL loves biscotti and I always bake him a big variety for Christmas. My MIL freezes it, then pulls out a couple in the morning, and he takes them to work with his coffee. I can't wait to try the Gingerbread Biscotti...Thanks Marjie for posting those recipes. It'll give me some new material this year
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