Anyone have a favorite biscotti recipe they'd like to share? I have a few from this forum....

Rec: Chocolate Biscotti

Chocolate Biscotti
Servings: 50

Ingredients:

For the biscotti
2 cups flour, (280g)
3/4 cups cocoa powder, (75g)
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar, (200g)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, (125g) toasted and very coarsely-chopped
3/4 cups chocolate chips, (120g)
For the glaze
1 large egg
2 tablespoons coarse or crystal sugar (see Notes


Directions:

1. Preheat the oven to 350F (180C) degrees.

2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.

4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.

5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won't use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.

6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.

Notes: These are excellent and with no butter. Similar to Maida Heatter's Milk Chocolate ones.

Nutritional Info: Per Serving (excluding unknown items): 76 Calories; 3g Fat (34.5% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Source: http://www.davidlebovitz.com/archives/2009/01/chocolate_biscotti.html#more

 
Rec: Chocolate Chip and Almond Biscotti

Chocolate Chip and Almond Biscotti
Servings: 40

Ingredients:

1 1/4 cups almonds, blanched
2 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar, less 2 tbsp.
2 cups semisweet chocolate chips
2 large eggs
1 teaspoon vanilla
2 tablespoons brandy, or whisky


Directions:

Very funny directions, but they work.

Toast almonds in shallow pan at 350 degrees for about 12 minutes. (I use almond slivers instead of whole almonds.)

Preheat oven to 375 degrees.

Sift together flour, baking soda, baking powder, and salt. Add sugar and stir to mix. Place about 1/2 cup of these dry ingredients in the bowl of a food processor. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery. Add the processed mixture to the sifted ingredients. Add the remaining toasted almonds and the chocolate morsels; stir to mix.

In a small bowl beat the eggs with the vanilla and whiskey or brandy just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened. This takes a while, and they are still not completely moistened.

Place a length of parchment or Saran wrap on the counter next to the sink. Turn the dough out onto the paper. Wet your hands with cold water-do not dry them- and press the dough into a round mound. With a long sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2 1/2 inches wide, and about 1/2 inch high. You should press, not roll, the dough into shape. It is pretty messy at this point. The ends of the strips should be rounded rather than squared.

Place two strips crosswise on a cookie sheet lined with aluminum foil and repeat with the remaining dough. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.

Remove the sheets from the oven and slide the foil off the sheets. Transfer the baked strips to a large cutting board and let them cool for 20 minutes. Peel off aluminum foil.

Reduce oven temperature to 275 degrees.

With a sharp knife, carefully cut on a sharp angle into slices about 1/2 inch wide. Cut carefully. Place the slices, cut side down, on the two unlined cookie sheets.

Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.

Bake for 25 to 30 minutes. Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.



Notes: Excellent as usual with Maida Heatter's recipes

Nutritional Info: Per Serving (excluding unknown items): 115 Calories; 5g Fat (39.1% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 34mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Source:

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
Cinnamon-Sugar Biscotti

Cinnamon-Sugar Biscotti
Servings: 40

Ingredients:

2 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, (3/4 stick) room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
For Sprinkling:
3 tablespoons sugar
1 teaspoon cinnamon


Directions:

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.

Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 45 to 50 minutes. Cool on baking sheets for 5 minutes. Maintain oven temperature.

Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets.

Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

Makes about 40.


Notes: Excellent!

Nutritional Info: Per Serving (excluding unknown items): 67 Calories; 2g Fat (29.0% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Source: http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=95053

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
Rec: Coconut Biscotti

Coconut Biscotti


Ingredients:

3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 large eggs
1 cup flaked sweetened coconut
1 1/2 cups all-purpose flour


Directions:

Preheat oven to 300°.

Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 4 ingredients (through nutmeg) in a small bowl and whisk to combine. Place sugar, vanilla, coconut extract and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and flaked coconut, stirring to combine (dough will be very sticky). Turn the dough out onto a heavily floured surface and knead lightly 7 or 8 times. Shape the dough into a 15 x 3-inch log and place on a baking sheet lined with parchment paper or silicone liner. Pat the log to 1-inch thickness and bake at 300° for 40 minutes or until golden brown. Cool for 5 minutes on a wire rack.

Move roll to a cutting board and cut diagonally into 20 (1/2-inch-thick) slices. Return the slices to the baking sheet, standing them upright (not on either side as this allows both sides to be baked at the same time and does not require turning half way through baking). Return the baking sheet to the oven and bake 20 minutes - note that the cookies will be slightly soft in center but will harden as they cool. Remove the cookies from the baking sheet and cool completely on wire rack.

Nutritional Info: Per Serving (excluding unknown items): 1425 Calories; 12g Fat (7.5% calories from fat); 32g Protein; 296g Carbohydrate; 5g Dietary Fiber; 424mg Cholesterol; 1359mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Fat; 10 Other Carbohydrates.

Source: http://livlifetoo.blogspot.com/2010/08/coconut-biscotti.html

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
Double Chocolate Almond Biscotti

Double Chocolate Almond Biscotti
Servings: 30

Ingredients:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick unsalted butter, (6 tablespoons) softened
1 cup granulated sugar
2 large eggs
1 cup slivered almonds, toasted
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar


Directions:

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 to 15 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

 
Milk Chocolate Biscotti

Milk Chocolate Biscotti


Ingredients:

7 ounces blanched skinned almonds, (1 1/3 cups)
7 ounces milk chocolate
1 3/4 cups sifted all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup cocoa
1 cup sugar
4 large eggs
1 teaspoon vanilla


Directions:

Toast the almonds in a shallow pan in a 350 degree oven for about 5 to 10 minutes until lightly colored, shaking the pan once or twice.

Cut the chocolate into small pieces and place in the bowl of a food processor. Let stand.

Sift together the flour, baking soda, salt, cocoa, and sugar. Add about a cup of these sifted ingredients to the chocolate. Process for about 30 seconds, or until the chocolate is fine and powdery.

IN a large bowl mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds.

In a small bowl beat the eggs with the vanilla just to mix. With a large rubber spatula or wooden spoon stir in the egg mixture into the dry ingredients. You might think there is not enough liquid, but there is - just keep stirring.

Place two 20-inch lengths of plastic wrap on the work surface. Spoon a strip of the dough down the middle of each piece of plastic wrap. Each strip should be 13 to 14 inches long. Flatten the tops. Life the two long sides of the plastic wrap (hold them as close as possible to the dough-touching the dough) and with your hands press on the plastic wrap to smooth the dough and shape it into an even strip 14 to 15 inches long, 2 1/2 to 3 inches wide, and 3/4 inch thick (no thicker), with square ends. If the strips of dough are thicker than they should be, the baked strips will not slice neatly.

Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to be unwrapped.

to bake, adjust two racks to divide the oven into thirds. Preheat oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny side up.

To transfer the frozen dough to the sheets, open the two long sides of plastic wrap on top of one strip of dough and turn the dough upside down on the lined sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip and the second sheet.

Bake for 1 hour, reversing the sheets top to bottom and front to back once during baking. During baking the strips will spread out (7 to 8 inches wide).

After 1 hour reduce the oven temperature to 275 degrees and remove the sheets from the oven. Immediately, with a wide, metal spatula release a strip from the parchment or foil and place it on a board. Repeat with the second strip.

Cut each strip with a serrated bread knife into slices 1/2 to 3/4 inch wide. Place the slices, standing upright, on unlined cookie sheets with a little space between them.

Bake for 40 minutes, reversing the sheets top to bottom and front to back once during baking.

Let cool and store in an airtight container.

Notes: Great! It makes plenty - but they disappear fast

Nutritional Info: Per Serving (excluding unknown items): 2899 Calories; 87g Fat (26.0% calories from fat); 65g Protein; 489g Carbohydrate; 22g Dietary Fiber; 892mg Cholesterol; 1980mg Sodium. Exchanges: 11 Grain(Starch); 3 1/2 Lean Meat; 14 1/2 Fat; 21 Other Carbohydrates.

Source:

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
REC: Cantuccini--these are the hard ones that are best dipped in coffee or vin santo...addictive

Cantuccini

Recipe By: NIck Malgieri
Yield: about 60 biscotti

Ingredients:

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces (about 1 1/2 cups) whole unblanched almonds
3 large eggs
2 teaspoons vanilla extract
Equipment:;
2 cookie sheets or jelly roll pans covered with parchment or foil

Directions:

1. Set a rack in the middle level of the oven and preheat to 350 degrees.

2. In a bowl combine the flour, sugar, baking powder, and cinnamon; stir well to mix. Stir in the almonds.

3. In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients. Continue to stir until a stiff dough forms.

4. Scrape the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan. Press down gently with the palm of your hand to flatten the logs.

5. Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when pressed with fingertip they feel firm. Place the pan on a rack and let the logs cool completely.

6. Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees. Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are well toasted. Cool the pan on a rack.

7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

 
REC: Neapolitan Biscotti--like those available in New Jersey Italian Bakeries...

Neapolitan Biscotti

Recipe By: Bon Appetit
Serving Size: 18

Ingredients:

1 1/2 cups whole almonds
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon finely grated orange peel

Directions:

1. My variation included a few turns of nutmeg, orange flower honey instead of plain honey,1-1/2 teaspoons almond oil in place of 1-1/2 teaspoons of the vegetable oil, and 1-1/2 teaspoons of finely grated orange peel rather than the 1 teaspoon listed above (I like intense flavor).

2. Position rack in center of oven and preheat oven to 350 degrees Fahrenheit. Line large baking sheet with buttered foil - or - parchment paper - or vegetable spray and flour the baking pan.

3. Finely grind 3/4 cup almonds in food processor.Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon.In a separate small bowl, whisk honey, oil, egg, egg yolk, and orange peel until blended. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes, uncovered, to soften).

4. Turn out dough onto lightly floured work surface. Add remaining 3/4 cup whole almonds and knead to distribute evenly (alternatively, make logs, punch almonds into dough, reshape logs). Divide dough in half. Roll each half by hand into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart. Bake until firm to touch and dark brown (logs may crack), about 40-50 minutes.

5. Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated or very sharp knife, cut logs (diagonally, if desired) into 1/2-inch thick slices. Place on same baking sheet (I stand them up, as they're baked, alternating the slices so they're apart as far as possible), and bake until light brown and dry, about 12 minutes. Cool on sheet on rack. Can be made 1 week ahead, store airtight at room temperature.

6. Makes 3 to 4 dozen

 
Chocolate cranberry biscoti

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add to the butter mixture and beat until incorporated. Stir in the dried cranberries and white chocolate chips.
Transfer the dough to a floured surface and divide it in half. Form each half into a log 10 inches (25 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 8 - 10 minutes. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer. Remove from oven and let cool on wire rack.
Makes about 24 - 30 biscotti.


1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 3/4 cups (245 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (45 grams) Dutch-processed cocoa powder
1/2 cup (50 grams) dried cranberries
1/2 cup (90 grams) white chocolate chips
Note: These are wonderful with a white chocolate glaze: Melt 3 ounces (90 grams) of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Remove from heat and with an offset spatula spread a layer of white chocolate on one side of the biscotti (or dip one end into the melted chocolate). Let the chocolate dry on a parchment-lined baking sheet.

I make them without the glaze -Elaine's note. I am sorry I can't remember where I got this.

 
You must log in or register to reply here.
Back
Top