Biscotti

Almond Biscotti

Almond Biscotti

I love these biscotti.  They are just the thing to dunk in a cup of hot coffee or tea on a chilly morning.  Besides chopped almonds, they are flavored with Amaretto, lemon zest and lemon juice. The almonds and lemon work really well together.

The hard texture of biscotti comes from twice baking them. First the dough is formed into a log and partially baked. Then the “log” of dough is sliced- and the slices are baked a second time. For the second baking, most recipes tell you to turn the biscotti halfway through the baking process. This is so they dry and crisp up on both sides evenly.

I have a much easier way to handle the second bake. Just place a cooling rack on your baking sheet. Then arrange the slices on top of the cooling rack. Now, when you bake the slices- the heat dries them out and crisps them up on both sides. No need for turning them over mid-bake.

Biscotti are so easy to make, I wonder why more people don’t make their own. The ones from the store are never as good.

So here is the recipe. I hope you try to make your own biscotti, if you haven’t before.

Almond Biscotti

2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.

Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.

Chocolate Biscotti

Chocolate Biscotti

Chocolate Biscotti

These Chocolate Biscotti are a favorite of mine. They are not too sweet and have plenty of chocolate flavor. If you haven’t made your own biscotti before, you should. These crisp, twice baked cookies, are easy to make. The second bake is where biscotti get their famous crunch. They are baked until they have this lovely crisp texture, meant to be dipped in coffee.

Handy tip: Once biscotti are baked the first time, they are sliced and baked a second time. Most recipes call for you to turn the biscotti over half way through the second bake- to get them crisp/dried evenly. To save time, I just place a cooling rack on my baking sheet before the second bake. I then lay the sliced biscotti on the cooling rack. Now, during baking, air flows under the biscotti and there is no need to turn them over while baking. Saves time.

 

Chocolate Biscotti

3/4 c. brown sugar
1/2 c. butter, room temperature
2 eggs
3/4 c. chocolate syrup
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. chocolate chips (mini, regular or flavored)
1 c. chopped nuts, optional
3 oz. white chocolate

Grease 2 9×5-inch loaf pans and set aside. Beat sugar and butter together than beat in eggs and syrup. Beat in dry ingredients. Dough will be soft. Stir in chips and nuts. Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into 3/4 -inch slices. Place cooling rack on a baking sheet. Place biscotti slices cut side down on cooling  rack and bake about 18-19 minutes. Cookies will become harder/crisper as they cool. Cool completely. Melt white chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.

Almond Biscotti

Almond Biscotti

Almond Biscotti

I have been in a biscotti baking mood lately. I think it is because I drink more coffee when it is cold out. Biscotti and coffee just go so well together. I also was cleaning out the freezer and the bag of almonds called to me. Besides the chopped almonds, they are also flavored with Amaretto – I made my own- and some lemon zest and juice. These really do taste good. Easy to make, too.

Almond Biscotti

2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.

Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.

Almond Biscotti

Almond Biscotti

Almond Biscotti

These biscotti are so good. Easy to make and the perfect companion for a cup of coffee, tea or even a glass of cold milk, if that is what you like. They are studded with chopped almonds and also include Amaretto and lemon zest in the batter for a great flavor.  They aren’t too sweet, which I like. You can eat them plain or add a drizzle of chocolate.

 

 

 

Almond Biscotti

2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.

Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.

Spelt Biscotti

Spelt Biscotti

Spelt Biscotti

If you haven’t cooked with spelt flour before you might want to give it a try. Spelt gives you the fiber and nutrition of the whole grain that it is but with a texture like white flour. You can use it in cookies, muffins, waffles and more and get the softness you desire with the extra benefit of cooking with whole grain. Spelt also  works great in yeast breads with little kneading.  It might be tricky to find in your area, but it is turning up in more stores as demand increases.

Spelt Biscotti

 1 ¼ c. spelt flour

⅓ c. sugar

1 t. baking powder

¼ t. salt

½ c. walnuts

¼ c. golden raisins

2 eggs

1 t. vanilla

Combine dry ingredients with nuts and raisins in medium mixing bowl. In small bowl combine eggs and vanilla and add to dry ingredients. Stir together to make a slightly sticky dough. With oiled hands shape into loaf (2”x11”) on oiled sheet. Bake at 350-degrees for 20 minutes. Remove from oven. Slice the loaf thin using a serrated knife and place slices on a rack on a baking sheet then return to oven, reduce heat to 300-degrees bake 25 minutes. Remove from oven and allow to cool. Store in an airtight container to retain crunch. Makes about 16. 

 

Easter Egg Biscotti

Easter Egg Biscotti

Easter Egg Biscotti

When I was growing up one of my best friends was Debbi Dieglio. We shared many fun times. Every Easter Debbi’s Mom, Rose, would make these wonderful biscotti with a colored egg baked in the middle and drizzled with a powdered sugar glaze. These are not the hard biscotti you might be more familiar with but something more correctly called viscotta. Think of them as a big cookie. Over the years I have become “The Easter Judi” making dozens of them and giving them to friends and family. Wanted to share the recipe with you today. I really think you’ll love them. Because they contain eggs- keep refrigerated.

Easter Egg Biscotti

1 c. shortening or butter- I use butter

1 ½ c. sugar

4 eggs

5 t. baking powder

1 t. salt

2 t. vanilla

1 c. milk

6 c. flour

Hard cooked eggs, plain or dyed

Powdered sugar glaze

Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they grow. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30.

Sugar glaze

2 c. powdered sugar

2-3 T. milk or orange juice

1 t. vanilla

Food coloring, if desired

Mix together until smooth and of drizzling consistency.

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