Grape Nuts Biscotti Recipes

GRAPE NUTS BISCOTTI WITH CINNAMON FROSTING

Steps:

• Preheat oven to 375 degrees Fahrenheit and line one to two cookie sheets with Gefen Parchment Paper.
• Beat eggs and sugar. Add oil, vanilla and almond extract.
• Add flour, baking powder, and salt. Mix until just incorporated.
• Mix in cereal and almonds. Do not overmix.
• Allow dough to rest for 15 minutes.
• Form dough into a log the length of your baking sheet (for smaller biscotti, divide dough in half and form a log on two baking sheets).
• Bake for 25 minutes. Remove from oven and slice into half-inch slices while still hot.
• Lower oven temp to 325 degrees Fahrenheit.
• Lay biscotti slices on their side and return to oven for another seven minutes
• In a bowl, combine icing sugar, milk, cinnamon, and vanilla and stir until there are no lumps.
• While biscotti are still warm, drizzle the frosting over with a spoon or fork.

GRAPE NUTS-OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 375°F.
• Mix flour, baking soda and salt in small bowl.
• Beat margarine in large bowl with electric mixer on medium speed to soften.
• Gradually add sugars, beating until light and fluffy.
• Beat in egg and vanilla.
• Gradually add flour mixture, beating well after each addition.
• Stir in cereal, oats and cranberries.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 minutes or until lightly browned.
• Cooled 1 minute; remove from cookie sheets.
• Cool completely on wire racks.

TRIPLE NUT BISCOTTI

Steps:

• Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
• On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
• In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
• Move the dough to a lightly floured flat surface and gently knead into a soft dough.
• Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
• Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!

HOMEMADE GRAPE NUTS

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and salt. Stir in the buttermilk, butter, vanilla and maple flavoring if desired, until combined. Spread into six greased 13-in. x 9-in. baking pans. , Bake at 350° for 35-40 minutes. Cool on wire racks. Reduce heat to 250°. Break mixture into pieces. Cover and process in batches in a food processor until small pieces are formed; return to baking pans. Bake for 1 hour or until light brown and crisp, stirring every 15 minutes. Store in airtight containers. Serve as a cereal with milk.

HOMEMADE GRAPE NUTS®

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper.
• Combine flour, brown sugar, salt, baking soda, and cinnamon in a large bowl. Stir in buttermilk and vanilla extract; mix well. Pour mixture into prepared baking sheet and spread evenly with a spatula.
• Bake in the preheated oven until browned and firm, 20 to 25 minutes. Cool patty in the baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Preheat oven to 275 degrees F (135 degrees C).
• Break cooked patty into chunks and put through a meat grinder, using a coarse blade. Divide crumbs over two baking sheets.
• Bake in the oven until dry, stirring every 10 minutes, about 30 minutes. Allow crumbs to cool completely and store in an airtight container.

GRAPE-NUTS BREAD

Steps:

• In a large bowl, mix Grape-Nuts cereal, buttermilk and raisins and let sit for 15 minutes.
• Preheat oven to 350 degrees.
• After 15 minutes, add baking soda to grape nut mixture and stir.
• In a medium bowl, sift sugar, flour and baking powder and stir into grape nut mixture. Use a wooden spoon for this, the dough is very dense and sticky.
• Grease and flour a loaf pan and place dough into pan, pushing to edges.
• Place in center of oven and set timer for 50 minutes. If it is browning too quickly, cover with foil and continue baking for 10 more minutes. Test loaf by inserting a tooth pick in center to see if it pulls out clean and tap the bread to see if has a hollow sound. If not quite there, bake for another five to ten additional minutes.
• Let cool in pan for a few minutes then remove to a cooling rack.

CLASSIC BISCOTTI RECIPE - 4 WAYS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the chocolate chips and nuts, if using.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, almond extract and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Stir in the chopped almonds.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, vanilla extract and orange zest. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the dried cranberries.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

ALMOND BISCOTTI

Steps:

• Preheat oven to 325°F/165° C. Position rack in the center.
• Line baking sheet with parchment paper.
• Spread almonds on a baking sheet and toast in the oven for about 12-15 minutes.
• Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
• In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
• When almonds are toasted, remove them from the oven and coarsely chop.
• Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated.
• Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
• Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
• Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
• Remove from baking sheet and transfer to a cutting board.
• Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
• Place slices back on the baking sheets and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
• Place on a wire rack to cool.

GRAPE-NUTS BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• Beat together eggs and sugar.
• Add rest of ingredients.
• Mix well.
• Divide dough into 3 loaves.
• Oil cookie sheet.
• Bake 15 minutes.
• Cool.
• Slice (approx. 12 per loaf) and bake 15-20 minutes or until lightly brown.

GRAPE NUT BISCOTTI

Steps:

• Place all dry ingredients into a bowl and blend together. Make a well in the center of the mixture. Mix eggs, oil, almond extract, and orange zest together and add to the dry mixture all at once.
• With hands or slotted spoon, work dry mixture with liquids until a dough has been formed. Turn mixture out on a lightly floured surface and roll into log approx 15 inches long. Place log onto a sill pack baking sheet. Press log into a sheet of dough approximately ¾-inch thick by 6 x 15.
• Bake in a 350 degree oven for 30 to 35 minutes until lightly colored on top. Remove from oven and cool slightly.
• Remove to a cutting board. Using a sharp knife, cut cylinders diagonally into 3/4 inch slices. Carefully place slices back on the baking sheet, cut sides down, and return to the oven for 15 minutes more. Bake until sides are golden and biscotti have dried out a bit. Remove from the oven and cool on wire racks. They should be crunchy.