Antoinettes Biscotti Recipes
AUTHENTIC ITALIAN ANISE BISCOTTI
I think it's time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.
Provided by Maria Vannelli RD
Categories cookies
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F (180° C). Position rack in the center.
- Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
- Add the sugar gradually and whisk for another minute or so.
- Add the oil and extracts. Whisk for another minute.
- Incorporate the flour mixture. Mix until combined.
- Pour mixture in the 3 prepared loaf pans.
- Bake for 20-25 minutes or until firm to the touch
- Remove from loaf pans and let cool for a few minutes.
- Transfer to cutting board.
- Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
- Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
- Can be stored at room temperature for a few weeks...if they last that long.
Nutrition Facts : ServingSize 1 cookie, Calories 75 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 7 mg, Sugar 4 g
ANTOINETTE'S BISCOTTI
Antoinette was my friend at the Italian club & baked these delicious award winning biscotti. I love them as does the rest of my family & friends.
Provided by Diane Langella
Categories Cookies
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees
- 2. Mix together eggs, sugar, oil, baking powder, vanilla and salt. Whisk to blend. Add Flour and almonds(or pistachio or chocolate chips) and stir until dough forms. Turn onto floured surface and knead about 10 times until smooth.
- 3. Divide dough into 2 halves.
- 4. Form each half into a log. Place log onto an ungreased baking sheet. Sprinkle some sugar on top of each log.
- 5. Bake about 30. Invites, until firm to touch. Remove and cool for 10 minutes
- 6. Use a spatula to carefully transfer logs to a work surface. Use a serrated knife to cut crosswise into 1/2" thick pieces. Arrange slices cut side down on baking sheet. Bake approximately 20 minutes until browns. Place on wire rack to cool.
- 7. Optional: when cool, dip tops in melted chocolate. Place on wax paper to dry.
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