Post by twoponys on Dec 11, 2008 15:29:41 GMT -5
I love biscotti. It's easy to make and stored in an air tight container, it will last for ages. It makes a nice present, too. My mom had never had it before and I bought it for her once and she was hooked. These were her favorites.
Tips
Toast nuts in a single layer on a cookie sheet for 8-10 minutes at 350F. Cool nuts completely before adding to the dough.
If the dough is sticky, refrigerate for 1-2 hrs, then work into logs on a well floured surface. I have found adding more flour dilutes the taste of the finished product, so refrigeration is best.
Shape into logs about 3/4 thick.
The dough will spread so make sure the logs aren't too close. You'll be surprised at how much it spreads when it starts cooking.
Use parchment paper or spray with cooking spray. Don't over grease pans.
Cut the biscotti in to shapes using a very sharp or serrated knife.
The hardness of the finished biscotti is determined by 2 things- how long you let them cool before the second baking and how long you bake them the second tme.
Do not crowd biscotti on sheets for the second baking. Air circulation is key to crispness too.
Use the times suggested for the 2nd baking, if the biscotti are not crisp enough, bake them longer to your preference.
These recipes are easily doubled.
I always add more of the extracts than the recipe calls for.
Almond Biscotti
1 c flour
1/2 c sugar
1/2 tsp baking soda
pinch of salt
2 medium eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 c toasted almonds
Preheat oven to 300F. In a bowl combine the dry ingredients. In another bowl whisk eggs, vanilla, and almond extracts. Stir into the dry ingredients, add almonds. Divide dough in halves or thirds. On a well-floured surface, shape into logs about 3/4 of an inch thick. Transfer to cookie sheets and bake for 30 min or until firm and lightly brown. Cool for at least 5 minutes on a rack. Cut logs on a diagonal about 3/4 of an inch wide. Cool, then return to baking sheets leaving enough space around slices, bake for 15 min or until desired thickness. Cool completely.
Pumpkin Pecan Biscotti
1/2 c sugar
1/4 c soft butter or margarine
2 medium eggs
1/2 c canned pumkin
1 1/2 c toasted pecans
1 1/2 c flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3/4 tsp of baking powder
Heat oven to 350F. Combine dry ingredients in a bowl. In another bowl cream the butter and sugar until light. Add the pumpkin, eggs, and nuts, blend well. Add the dry ingredients. Divide dough in halves or thirds. On a well-floured surface, shape into logs about 3/4 of an inch thick. Transfer to cookie sheets and bake for 15-20 min or until firm and lightly brown. Cool for at least 5 minutes on a rack. Cut logs on a diagonal about 3/4 of an inch wide. Cool, then return to baking sheets leaving enough space around slices, bake for 10-15 min or until desired thickness. Cool completely.
*This biscotti does not get as hard as the almond biscotti, so don't burn it on the 2nd baking.
Milk Chocolate and Honey Biscotti
1/2 c honey
1/4 butter softened
1 tsp vanilla extract
2 medium eggs
1 1/2 c milk chocolate chips, coarsely chopped
2 c flour
1 tbsp baking powder
Preheat oven to 350F. Combine dry ingredients and set aside. In a bowl, combine the honey, eggs, vanilla, and butter. Stir in the chocolate. Add the dry ingredients. Divide dough in halves or thirds. On a well-floured surface, shape into logs about 3/4 of an inch thick. Transfer to cookie sheets and bake for 15-20 min or until firm and lightly brown. Cool for at least 5 minutes on a rack. Cut logs on a diagonal about 3/4 of an inch wide. Cool, then return to baking sheets leaving enough space around slices, bake for 10-15 min or until desired thickness. Cool completely.
*This biscotti is esecially good with a glass of milk!*
Tips
Toast nuts in a single layer on a cookie sheet for 8-10 minutes at 350F. Cool nuts completely before adding to the dough.
If the dough is sticky, refrigerate for 1-2 hrs, then work into logs on a well floured surface. I have found adding more flour dilutes the taste of the finished product, so refrigeration is best.
Shape into logs about 3/4 thick.
The dough will spread so make sure the logs aren't too close. You'll be surprised at how much it spreads when it starts cooking.
Use parchment paper or spray with cooking spray. Don't over grease pans.
Cut the biscotti in to shapes using a very sharp or serrated knife.
The hardness of the finished biscotti is determined by 2 things- how long you let them cool before the second baking and how long you bake them the second tme.
Do not crowd biscotti on sheets for the second baking. Air circulation is key to crispness too.
Use the times suggested for the 2nd baking, if the biscotti are not crisp enough, bake them longer to your preference.
These recipes are easily doubled.
I always add more of the extracts than the recipe calls for.
Almond Biscotti
1 c flour
1/2 c sugar
1/2 tsp baking soda
pinch of salt
2 medium eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 c toasted almonds
Preheat oven to 300F. In a bowl combine the dry ingredients. In another bowl whisk eggs, vanilla, and almond extracts. Stir into the dry ingredients, add almonds. Divide dough in halves or thirds. On a well-floured surface, shape into logs about 3/4 of an inch thick. Transfer to cookie sheets and bake for 30 min or until firm and lightly brown. Cool for at least 5 minutes on a rack. Cut logs on a diagonal about 3/4 of an inch wide. Cool, then return to baking sheets leaving enough space around slices, bake for 15 min or until desired thickness. Cool completely.
Pumpkin Pecan Biscotti
1/2 c sugar
1/4 c soft butter or margarine
2 medium eggs
1/2 c canned pumkin
1 1/2 c toasted pecans
1 1/2 c flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3/4 tsp of baking powder
Heat oven to 350F. Combine dry ingredients in a bowl. In another bowl cream the butter and sugar until light. Add the pumpkin, eggs, and nuts, blend well. Add the dry ingredients. Divide dough in halves or thirds. On a well-floured surface, shape into logs about 3/4 of an inch thick. Transfer to cookie sheets and bake for 15-20 min or until firm and lightly brown. Cool for at least 5 minutes on a rack. Cut logs on a diagonal about 3/4 of an inch wide. Cool, then return to baking sheets leaving enough space around slices, bake for 10-15 min or until desired thickness. Cool completely.
*This biscotti does not get as hard as the almond biscotti, so don't burn it on the 2nd baking.
Milk Chocolate and Honey Biscotti
1/2 c honey
1/4 butter softened
1 tsp vanilla extract
2 medium eggs
1 1/2 c milk chocolate chips, coarsely chopped
2 c flour
1 tbsp baking powder
Preheat oven to 350F. Combine dry ingredients and set aside. In a bowl, combine the honey, eggs, vanilla, and butter. Stir in the chocolate. Add the dry ingredients. Divide dough in halves or thirds. On a well-floured surface, shape into logs about 3/4 of an inch thick. Transfer to cookie sheets and bake for 15-20 min or until firm and lightly brown. Cool for at least 5 minutes on a rack. Cut logs on a diagonal about 3/4 of an inch wide. Cool, then return to baking sheets leaving enough space around slices, bake for 10-15 min or until desired thickness. Cool completely.
*This biscotti is esecially good with a glass of milk!*
