More Biscotti recipes

[funnybone]

I just came across this one and wanted to share. From www.landolakes.com


VANILLA & CHOCOLATE BISCOTTI

A tall glass decanter is the perfect container to place these holiday biscotti in for a special gift to a friend. Tie a colorful ribbon on top for a creative "touch."


Preparation 25 min.
Baking 37 min.
Cooling 30 min.

Biscotti Ingredients:

2 cups all-purpose flour
1/2 cup finely chopped walnuts, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/4 cup LAND O LAKES® Butter, softened
2 eggs
2 teaspoons vanilla
1 (1-ounce) square unsweetened chocolate, melted, cooled (We recommend NESTLÉ® TOLL HOUSE® Baking Bars)

Drizzle Ingredients:

1/4 cup semi-sweet real chocolate chips (We recommend NESTLÉ® TOLL HOUSE® Morsels)
2 teaspoons shortening
1/4 cup white baking chips (We recommend NESTLÉ® TOLL HOUSE® Morsels)

Instructions:

Heat oven to 350°F. Stir together flour, walnuts, baking powder, baking soda and salt in small bowl. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Add eggs and vanilla; beat until well mixed (1 to 2 minutes). Reduce speed to low; add flour mixture. Beat until well mixed (1 to 2 minutes).

Remove half of dough from mixer bowl. Add melted chocolate to remaining dough in mixer bowl. Beat at low speed until well mixed (1 minute).

Divide chocolate dough and white dough into two equal portions each. Roll each portion on lightly floured surface into 6-inch log. Place 1 chocolate roll on top of 1 vanilla roll; shape into 10x1 1/2-inch log. Repeat with second log. Place each log 3 inches apart on ungreased cookie sheet. Bake for 23 to 28 minutes or until set and lightly browned. Let cool on cookie sheets 15 minutes.

Reduce oven temperature to 300°F. Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices, cut-side down, on cookie sheet. Bake for 14 to 18 minutes, turning once, or until crisp and golden brown on both sides. Place on cooling racks; cool completely.

Melt chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (1 to 2 minutes). Repeat with white baking chips and remaining shortening. Drizzle over biscotti.

TIP: Biscotti cookies can also be plain rather than drizzled with chocolate.

Yield: 3 dozen biscotti

Nutrition Facts (1 biscotti)

--------------------------------------------------------------------------------

Calories: 90
Protein: 1 g
Carbohydrate: 13 g
Fat: 4 g
Cholesterol: 15 mg
Sodium: 55 mg
Fiber: 1 g

--------------------------------------------------------------------------------


10002 Copyright © 1998 Land O'Lakes

[Mamasue]

Thanks Funnybone......I even snaged the picture of these biscotti from the web site.

[KValley]

Keep 'em comin', funnybone- a biscotti-making weekend is in my near future. This one goes into the collection! Thank you

Just came back from the website- added the Apricot Almond biscotti to my list!

[funnybone]

You're welcome. It had been awhile since I visited that website and they sure have some yummy looking things.

[funnybone]

KValley, you asked:





* Exported from MasterCook *

Anise Biscotti

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Chapter 5 Hand-Shaped & Pressed Cookies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons anise seed -- ground
2 teaspoons grated lemon peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Divide dough in half. Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet.

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack.


Description:
"Biscotti are cookies that have been baked twice-first as a loaf, then a second time sliced—until they are thoroughly dry and crisp."

Copyright: "© General Mills, Inc. 1998."
Yield: "42 Cookies"

NOTES : Make It Your Way
To make delicious Orange Biscotti, replace the anise seed and lemon peel with 1 tablespoon grated orange peel.



* Exported from MasterCook *

Orange-Almond Biscotti

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Chapter 5 Hand-Shaped & Pressed Cookies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1 tablespoon grated orange peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup slivered almonds -- toasted (see Notes) and chopped

Heat oven to 350º. Beat sugar, butter, orange peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in almonds. Divide dough in half. Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet.

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack.

Copyright: "© General Mills, Inc. 1998."
Yield: "42 Cookies"

NOTES : Cookie Tips
To toast nuts, bake uncovered in ungreased shallow pan in 350º oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.

Make It Your Way
To make Orange-Cashew Biscotti; just substitute cashews for the almonds.



* Exported from MasterCook *

Walnut Biscotti

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Chapter 8 Special Cookies/Special Diets


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup walnut halves -- toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites
OR
1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.

Description:
"These low-fat cookies would be a welcome gift for health-conscious family and friends. Tuck in a little bag of hazelnut coffee and a pretty mug too."

Copyright: "© General Mills, Inc. 1998."
Yield: "30 Cookies"

NOTES : Cookie Tips
When food-processor directions state to process using on-off motions, it is to prevent the mixture from being overprocessed. In the case of nuts, overprocessing them gives you a nut paste instead of just ground nuts.


* Exported from MasterCook *

Biscotti

Recipe By :Elizabeth Powell
Serving Size : 18 Preparation Time :1:00
Categories : Breakfast Cookies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter -- cold
1/4 cup lard -- cold
4 whole eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon anise seed
1 cup almonds -- ground

Sift together flour, sugar, salt, and baking powder. Cut butter and lard into mixture. Beat eggs slightly and beat in vanilla and almond extracts. Quickly stir egg mixture, anise seed, and almonds into dry ingredients. Turn out on a floured board and knead until dough is no longer sticky. Divide dough into 6-8 pieces. Roll with hands into long rolls. Place rolls on greased baking pans and flatten slightly with hands. Bake at 325 degrees for 25-30 minutes. Slice each roll diagonally into 3/4-inch pieces. Return to baking pan, cut side up, and bake at 375 degrees for 5 minutes. Turn biscotti over and bake 5 minutes more.

Cuisine: "Italian"



* Exported from MasterCook *

Fruit-filled Biscotti

Recipe By :
Serving Size : 78 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter or margarine -- softened
1 1/2 cups sugar
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon anise seeds -- finely chopped
4 large eggs
1 cup sliced natural almonds
1/2 cup red candied cherries -- chopped
1/2 cup candied pineapple -- diced
1/2 cup dried cranberries -- chopped
1/2 cup shelled unsalted pistachios -- chopped
1/3 cup diced candied orange peel -- chopped

1. Heat oven to 350 degrees. Line two 9-inch square baking pans with foil, leaving a 1-inch overhang. Lightly grease foil. Combine flour, salt and baking powder in bowl.

2. Beat butter in large mixer bowl until creamy. Beat in sugar, lemon peel, vanilla and anise. Beat in eggs one at a time until well blended. Beat in flour mixture. Stir in remaining ingredients. Divide batter between pans, spreading
evenly. Bake 30 minutes, until a toothpick inserted in center comes out clean.

3. Cover pans tightly with foil; cool completely on wire rack. Using the foil, lift each cookie square out of the pan; wrap and freeze until firm, 1 hour or overnight.

4. Adjust oven racks to divide oven into thirds. Heat oven to 300 degrees. Unwrap and place 1 cookie square top side up on cutting board. Let cookie squares stand 10 minutes. With a long serrated knife, cut each square in half, then using a sawing motion, cut each half crosswise into twenty 3/8-inch-thick slices. Arrange slices 3/4 inch apart on 2 ungreased cookie sheets. Bake 10 minutes. Switch sheets between oven racks and bake 10 minutes more, until pale golden. Cool on wire racks. (Can be made ahead. Place in airtight container and freeze up to 1 month.) Makes 6 1/2 dozen.



Description: "These twice-baked treats are chock-full of candied fruit and nuts and flavored Italian-style with lemon and anise."



* Exported from MasterCook *

Lemon-tipped Pistachio Biscotti

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter or margarine -- at room temperature
1/2 cup sugar
1 tablespoon grated lemon peel
2 large eggs
1 teaspoon vanilla extract
1 cup shelled pistachios -- toasted and
coarsely chopped
--------------------
LEMON ICING
2 cups confectioners' sugar -- sifted
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice -- (3 to 4)

1. Heat oven to 375 degrees. Combine flour, baking powder and
salt in medium bowl. Set aside.

2. Beat butter, sugar and peel in large mixer bowl at medium
speed until well blended. Add eggs, 1 at a time, beating well
after each addition. Beat in vanilla. Gradually beat in dry
ingredients until smooth. Stir in nuts.

3. Divide dough in half. On large cookie sheet, shape each piece
into a 9 x 1 1/2-inch log, 3 inches apart. Flatten each log to 3/4 inch thick and 3 inches wide. Bake 18 to 20 minutes, until edges
are lightly browned and toothpick inserted in center comes out clean. Cool on sheet 10 minutes.

4. Meanwhile, reduce oven temperature to 350 degrees. With serrated knife, cut each log into eighteen 1/2-inch-thick slices. Turn slices cut side down on cookie sheet; bake until bottoms of cookies turn golden, 8 to 9 minutes. Turn cookies over and bake 8 minutes more. Cool.

5. Make icing: Combine confectioners' sugar, 3 tablespoons lemon juice and peel in small bowl; stir until smooth. (If thick, gradually add remaining lemon juice.) Dip one end of each biscotti into icing. Let stand on wire rack until icing sets. Makes about 3 dozen biscotti.


Description:
"Zesty lemon icing adds elegance to Italy's signature cookies, best served with latte, espresso or cappucino. To toast pistachios, bake at 350 degrees for 8 to 10 minutes and cool."



* Exported from MasterCook *

Marbled Biscotti

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- (1 stick)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups mini chocolate baking bits
1 cup slivered almonds -- toasted
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee granules

Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In large bowl cream butter and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder and baking soda; blend into creamed mixture. Dough will be stiff. Stir in 1 1/4 cups mini chocolate baking bits and nuts. Divide dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend.

On well-floured surface, gently knead doughs together just enough to marble. Divide dough in half and gently roll each half into 12 x 2-inch log; place on prepared cookie sheets at least 4 inches apart. Press remaining 1/2 cup mini chocolate baking bits onto outside of both logs. Bake 25 minutes. Dough will spread. Cool logs 15 to 20 minutes.

Slice each log into 12 slices; arrange on cookie sheet cutside down. Bake an additional 10 minutes. (For softer biscotti, omit second baking.) Cool completely. Store in tightly covered container.

[KValley]

Oh WOW. I'm in heaven!

Thank you, funnybone!

[funnybone]

You are welcome. However, I have not tried all of these, so if you make them, you will have to tell me if they are good or not.

[funnybone]

If you're not sick of them yet, here are some more. I am organizing lots of my recipes into MC, so I keep coming across them. I want to get rid of the piles of print outs I have, so I am tracing back the source.

These are all from www.bhg.com

Apricot Hazelnut Biscotti


1/3 cup butter
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cardamom or cinnamon
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup toasted chopped hazelnuts or almonds
1/4 cup finely snipped dried apricots
1 egg yolk (optional)
1 Tbsp. water (optional)



1. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, baking powder, and cardamom or cinnamon; beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can. By hand, stir in any remaining flour, nuts, and apricots.

2. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until easy to handle. Shape each portion into a 9-inch-long log. Place about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide. For a shiny surface, stir together egg yolk and water; brush onto logs.

3. Bake in a 375 F. oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet.

4. Bake in a 325 F. oven for 8 minutes. Turn slices over; bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Cool on a wire rack. Store in an airtight container at room temperature for up to 2 days or freeze, in a freezer container, for up to 6 months. Makes about 32 slices.

Nutrition facts per slice: 96 cal., 5 g total fat (1 g sat. fat), 18 mg chol., 51 mg sodium, 13 g carbo., 1 g fiber, 2 g pro. Daily Value: 5% vit. A, 0% vit. C, 1% calcium, 4% iron.


Lemon-Pistachio Biscotti

Coffeehouses have turned biscotti, the twice-baked Italian cookie, into a household word. If you're a pistachio aficionado, this is the biscotti for you.
Source: BHG

1/3 cup butter, softened
1 cup sifted powdered sugar
1 teaspoon finely shredded lemon peel
Milk or lemon juice
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
4 teaspoons finely shredded lemon peel
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts (6 ounces)



1. Line an extra-large cookie sheet or 2 cookie sheets with parchment paper or lightly grease; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the 4 teaspoons lemon peel and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and nuts.

2. On a lightly floured surface, divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. Flatten loaves to about 2-1/2 inches wide. Place at least 3 inches apart on prepared cookie sheet(s).

3. Bake in a 375 degree F oven for 20 to 25 minutes or until golden brown and tops are cracked. (Loaves will spread slightly.) Cool on cookie sheet for 30 minutes.

4. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch slices. Place slices, cut sides down, on the same parchment-lined cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack; cool.

5. In a small mixing bowl stir together the powdered sugar and 1 teaspoon finely shredded lemon peel. Stir in enough milk or lemon juice (1 to 2 tablespoons) to make icing of drizzling consistency. Dip ends of cookies into icing or drizzle with icing. Makes 36.

Make-Ahead Tip: Bake and cool cookies as directed, but do not dip in icing. Place in a freezer container or bag and freeze up to 3 months. Thaw cookies about 15 minutes. Dip cookies into or drizzle with icing.


Nutritional facts per serving
protein: 2 g , fiber: 1 g , carbohydrate: 13 g , sodium: 71 mg , cholesterol: 16 mg , saturated fat: 1 g , total fat: 5 g , calories: 99



Double Chocolate Chunk Biscotti

To decorate cookies, roll cookie logs in coarse sugar before baking. Or drizzle cooled biscotti with melted white baking bar, thinned with a little melted shortening, if needed.


1/3 cup butter
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
2 eggs
1-3/4 cups all-purpose flour
4 oz. white baking bar, coarsely chopped
3 oz. semisweet chocolate, chopped



1. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. By hand, stir in any remaining flour, chopped white baking bar, and semisweet chocolate.

2. Divide dough in half. Shape each portion into a 9-inch-long log. Place logs about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide.

3. Bake in a 375 F. oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet.

4. Bake slices in a 325 F. oven for 8 minutes. Turn slices over; bake for 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. Store the biscotti in an airtight container at room temperature for up to 1 week or freeze, in a freezer container, for up to 6 months. Makes about 32 slices.

Nutrition facts per slice: 95 cal., 4 g total fat (2 g sat. fat), 13 mg chol., 52 mg sodium, 13 g carbo., 0 g fiber, 2 g pro. Daily Value: 2% vit. A, 0% vit. C, 3% calcium, 3% iron.


Rosemary Biscotti

Serve these herb-and-orange scented biscotti with sorbet, ice cream, latte, or hot spiced tea. They're the perfect treat to enjoy while discussing philosophy or just gossiping with friends.
Source: BHG

1/4 cup butter (no substitutes)
2-2/3 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
2 tablespoons finely shredded orange peel



1. Beat butter in a medium mixing bowl with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, rosemary, baking soda, and salt; beat until combined. Beat in eggs, egg whites, and orange peel until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half.

2. Preheat oven to 375 degrees F. With lightly floured hands, shape each dough portion into an 8-inch-long roll about 2-1/2 inches wide and 1 inch high. Place rolls about 3 inches apart on a lightly greased baking sheet.

3. Bake for 20 minutes or until lightly browned. Cool on cookie sheet for 1 hour or until completely cool. Transfer to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Reduce oven heat to 325 degrees F.

4. Place slices, cut side down, on the baking sheet; bake for 8 minutes. Turn slices to the other cut side, and bake for 10 minutes more or until biscotti are browned. Transfer to wire rack and cool. Biscotti become crisper as they cool. Makes about 36 biscotti.


Nutritional facts per serving
iron: 2 % , calcium: 1 % , vitamin C: 0 % , vitamin A: 1 % , sodium: 65 mg , saturated fat: 1 g , fiber: 0 g , total fat: 2 g , cholesterol: 15 mg , carbohydrate: 11 g , protein: 1 g , calories: 64