Biscotti Gelato Sandwiches And Espresso Recipes

BISCOTTI-GELATO SANDWICHES AND ESPRESSO

Steps:

• To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes.
• Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

TOASTED ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees. Grease cookie sheet.
• Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted. In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl. In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl.
• In a large bowl, combine flour, baking powder and salt. Use your fingers to quickly cut in butter until mixture resembles coarse crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed espresso, stirring until dough comes together.
• On lightly-floured surface, knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or until lightly browned. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted chocolate, if desired, and let dry on wax paper. When chocolate is completely dried and hardened, store in tins up to 1 month.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
• Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
• Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
• Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.

CHOCOLATE GELATO SANDWICHES

Steps:

• Put the milk chocolate and cocoa in a blender. Bring 2 cups water and the sugar to a simmer in a saucepan, stirring until the sugar dissolves. Pour the hot sugar syrup into the blender; cover and pulse 4 or 5 times, until the mixture is smooth but not foamy. Add the vanilla and almond extracts and the salt to the blender; pulse once more to combine. Transfer to a bowl, cover and refrigerate until very cold, at least 2 hours.
• Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours.
• Fill each roll with a scoop of chocolate gelato and some whipped cream, if desired.

SAVORY BISCOTTI

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
• In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
• Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.