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Ingredients

• almond Citrus Biscotti
• PREP TIME 20 Min COOK TIME 40 Min READY IN 1 Hr
• 1/2c butter (no substitutes), softened
• 1 1/2c sugar
• 4 eggs
• 1T grated lemon peel
• 2t grated orange peel
• 1t vanilla extract
• 3 3/4c all-purpose flour
• 2t baking powder
• Dash salt
• 2T coarsely ground almonds
• In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
• Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
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• almond-Orange Biscotti
• Makes 36 biscotti
• 3 large eggs, separated
• 1-1/2 cups sugar
• 1/3 cup melted butter, cooled
• 1 cup lightly toasted, coarsely chopped almonds
• 2 tablespoons Grand Marnier or other orange flavor liqueur
• 1/8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest
• 3-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.
• Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight. John Ash © 2001
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• almond Cherry Biscotti
• "PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr
• 2c all-purpose flour
• 1c sugar
• 1/2t baking powder
• 1/2t salt
• 1/4c cold butter (no substitutes)
• 2 eggs
• 1T milk
• 1/2t vanilla extract
• 1c coarsely chopped blanched almonds
• 1c halved candied cherries
• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
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• almond chocolate Biscotti
• PREP TIME 20 Min COOK TIME 40 Min READY IN 1 Hr
• 1 (18.25 ounce) package chocolate cake mix
• 1c all-purpose flour
• 1/2c butter or margarine, melted
• 1/4c chocolate syrup
• 2 eggs
• 1t vanilla extract
• 1/2t almond extract
• 1/2c slivered almonds
• 1/2c miniature semisweet chocolate chips
• 1 (10 ounce) package vanilla or white chips
• 2T shortening
• In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.
• Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.
• In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container. Makes 42 cookies.
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• almond Biscotti
• PREP TIME 15 Min COOK TIME 35 Min READY IN 50 Min
• 1/2c butter or margarine, softened
• 1 1/4c sugar, divided
• 3 eggs
• 1t anise or vanilla extract
• 2c all-purpose flour
• 2t baking powder
• Dash salt
• 1/2c chopped almonds
• 2t milk
• In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Makes 42 cookies.
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• American-Style Biscotti
• Lighter and more tender than their Italian counterpart.
• Makes 14 to 16 biscotti
• 6 tablespoons (3 ounces) butter
• 2/3 cup (4 3/4 ounces) sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups (8 1/2 ounces) unbleached all-purpose flour
• -Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18 x 13-inch) baking sheet.
• -In a medium-sized bowl, beat the butter, sugar, salt, vanilla and baking powder until the mixture is smooth and creamy. Beat in the eggs, the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth, the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.
• -Transfer the dough to the prepared baking sheet and shape it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4-inch thick.
• -Bake the dough for 25 minutes. Remove it from the oven and allow it to cool on the pan anywhere from 5 to 25 minutes, just work it into the schedule of whatever else you’re doing in the kitchen.
• -Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
• -Reduce the oven temperature to 325°F. Wait another 5 minutes, then slice the biscotti in 1/2- to 3/4-inch slices. How thick you slice them depends on a number of factors. This recipe, without nuts or any add-ins, is easy to slice thin, once you start adding chips, almonds, raisins and other chunky ingredients, a 3/4-inch slice becomes more realistic.
• -When you’re slicing, be sure to cut straight up and down, perpendicular to the pan, if you cut at an angle, biscotti may be thicker at the top than the bottom and they’ll topple over during their second bake.
• -Set the biscotti, on edge, on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 minutes. Remove them from the oven and transfer them to a rack to cool. Once they’re cool, store airtight, to preserve their texture.
• -If biscotti aren’t as crunchy as you’d like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for one week, for longer storage, wrap airtight and freeze.
• -Baking time: 50 minutes
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• Anise Biscotti
• PREP TIME 20 Min COOK TIME 1 Hr READY IN 1 Hr 40 Min
• 2c white sugar
• 1c butter, softened
• 4 eggs
• 4 1/2c all-purpose flour
• 4t baking powder
• 3/4t salt
• 1/3c brandy
• 1 1/2t anise extract
• 1t vanilla extract
• 1c almonds
• 2T anise seed
• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
• Serves 60: Cal 111, Fat 4.7g, Chol 22mg, Sod 97mg, Carb 14.5g, Fiber 0.6g, Prot 2g
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• Biscotti
• PREP TIME 15 Min COOK TIME 25 Min READY IN 40 Min
• 1/2c vegetable oil
• 1c white sugar
• 3 1/4c all-purpose flour
• 3 eggs
• 1T baking powder
• 1T anise extract, or 3 drops anise oil
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
• Serves 42: Cal 83, Fat 3g, Chol 15mg, Sod 40mg, Carb 12.3g, Fiber 0.3g, Prot 1.4g
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• Biscotti Di Greve orange almond Biscotti (traditional biscotti)
• (48 servings)
• 2 c Flour; unbleached, all purpose
• 1 c sugar
• 1 ts baking soda
• 1/4 ts -salt
• 2 eggs, large
• 1 egg yolk, large
• 1 ts vanilla
• 1 tb Orange zest; freshly grated
• 1 1/2 c almonds, whole; toasted lightly & chopped coarse
• EGG WASH:
• 1 egg, large; beaten with
• 1 ts -water
• In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI
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• Brownie Biscotti
• PREP TIME 30 Min COOK TIME 45 Min READY IN 1 Hr 55 Min
• 1/3c butter, softened
• 2/3c white sugar
• 2 eggs
• 1t vanilla extract
• 1 3/4c all-purpose flour
• 1/3c unsweetened cocoa powder
• 2t baking powder
• 1/2c miniature semisweet chocolate chips or chopped nuts
• 1/4c chopped walnuts
• 1 egg yolk, beaten
• 1T water
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
• Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
• Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 10-15 minutes.
• Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side at 250 degrees, or until dry. Cool completely and store in an airtight container.
• serves 30: Cal 94 Fat 4.4g Chol 27mg Sod 59mg Carb 13g Fiber: 0.7g Prot 1.7g
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• candied fruit Biscotti
• 1/2c butter
• 2c white sugar
• 1 1/2t anise extract
• 6 egg
• 5c all-purpose flour
• 1T baking powder
• 1/2t salt
• 1 1/3c diced mixed candied fruit
• In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes.
• Remove from the oven and let cool on the pans for about 5 minutes. Slice diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet and return to the oven for another 16 to 18 minutes, or until lightly toasted. Cool on racks and store in airtight containers.
• Serves 36: Cal 163, Fat 3.6g, Chol 42mg, Sod 110mg, Carb 30g, Fiber 0.5g, Prot 3g
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• Cantucci Biscotti
• 4c all-purpose flour
• 2c white sugar
• 2t baking powder
• 6 eggs
• 1/4c hazelnut liqueur
• 2t vanilla extract
• 2t almond extract
• 2c hazelnuts - toasted, skinned and coarsely chopped
• Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
• Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.
• Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.
• Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.
• Serves 36: Cal 161, Fat 5.5g, Chol 35mg, Sod 38mg, Carb 24g, Fiber 1g, Prot 3.6g
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• Cappuccino Biscotti
• 2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup chopped walnuts
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons instant coffee granules
• 2 teaspoons hot water
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• vegetable cooking spray
• -Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour mixture, stirring until well-blended.
• -Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
• -Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.
• Yield: 2 1/2 dozen biscotti CALORIES 75; FAT 1.3g; FIBER 0.3g
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• chocolate and almond Biscotti
• PREP TIME 25 Min COOK TIME 50 Min READY IN 1 Hr 45 Min
• 1 1/2c blanched whole almonds
• 2c all-purpose flour
• 1/2t baking soda
• 1/2t baking powder
• 1/8t salt
• 7/8c white sugar
• 2c semisweet chocolate chips
• 2 eggs
• 1t vanilla extract
• 2T whiskey
• Preheat oven to 350 degrees F (175 degrees C). toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
• In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
• Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
• Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
• Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
• With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
• Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
• Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.
• Serves 18: Cal 261, Fat 12.4g, Chol 24mg, Sod 78mg, Carb 34.6g, Fiber 2.7g, Prot 5.6g
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• chocolate Biscotti
• 2 1/2c all-purpose flour
• 2c white sugar
• 3/4c unsweetened cocoa powder
• 5 eggs
• 1t vanilla extract
• 1t baking soda
• 1/2t salt
• 1c blanched slivered almonds
• Preheat the oven to 350 degrees F (180 degrees C).
• In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
• Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.
• Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.
• Serves 24 (2 cookies): Cal 168, Fat 4.4g, Chol 44mg, Sod 116mg, Carb 29.3g, Fiber 1.7g, Prot 4.3g
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• chocolate Biscotti (cake mix)
• 1 box Duncan Hines Marble cake mix
• 8 Tbsp reduced-calorie margarine
• 2 eggs
• 1 cup(s) whole wheat flour
• 2 oz semisweet chocolate
• 1/2 tsp ground cinnamon
• Place a rack in center of the oven and preheat to 350. Line a baking sheet with parchment paper and set aside. Place cake mix, melted butter, eggs, flour, chocolate flakes and cinnamon in large mixing bowl. Blend with mixer on low speed, bout 3-4 minutes. Dough will be thick and come together into a ball. Transfer to prepared baking sheet. With floured hands, shape dough into rectangle, 14 x 4 x 1/2 thick. Mound dough so it is slightly thicker in the center. Bake until it feels firm when lightly pressed with your finger and a toothpick comes out clean. 30 - 35 minutes. Remove baking sheet from oven and let cool for 10 minutes. Do not turn off oven. Use a sharp serrated knife to slice the rectangle on the diagonal into 1 inch thick slices. Carefully turn slices onto their sides. Return to oven and bake for 10 minutes. Turn oven off and let biscotti remain in oven until they are crisp - 30 to 40 minutes. Remove from sheet and transfer to rack. Cool 2 hours. Stores in airtight container at room temp for several weeks.
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• chocolate-CHERRY BISCOTTI (light)
• non-stick cooking spray
• 1/4c butter
• 1/2c sugar
• 1t baking powder
• 1/4t baking soda
• 2 eggs
• 1/2t vanilla
• 1/4c unsweetened cocoa powder
• 1+2/3c all-purpose flour
• 1/3c finely chopped dried tart cherries
• 1. lightly coat a large cookie sheet with cooking spray; set aside. in a large mixing bowl beat butter with an electric mixer on med. speed for 30 seconds. add sugar, baking powder, and baking soda; beat until combined. beat in eggs and vanilla. beat in cocoa powder and as much of the flour as you can mix with the mixer. stir in the remaining flour and the cherries.
• 2. divide dough in half. shape each half into an 8" long roll. place rolls 3" apart on prepared cookie sheet; flatten the rolls slightly to 2" width. bake in a 375F oven for 18-20 min. or until firm and a wooden toothpick inserted near center of roll comes out clean. remove from oven; cool on cookie sheet for 1 hour. turn off oven.

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  All My Biscotti

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