Grapenutsbiscotti Recipes

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.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

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.

NONNA'S BISCOTTI

Steps:

• Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
• Chill dough, covered, 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
• Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
• Cut loaves into 3/4-inch slices with a serrated knife.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

ALMOND BISCOTTI

Steps:

• Preheat oven to 180 degrees C. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
• Reduce oven temperature to 150 degrees C and line a baking sheet with greaseproof paper.
• In a small bowl lightly beat the eggs, vanilla and almond extracts together. Set aside.
• In another bowl combine the flour, sugar, baking powder and salt. Beat until blended.
• Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
• On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer to baking tray and bake for 30-40 mins. Remove from oven and cool on a wire rack for 10 mins.
• Cut into slices 1/2 inch (1.25 cm) thick diagonally and arrange evenly on baking tray. Bake 10 mins on each side (until they are firm). Remove from oven and cool.

POST GRAPE-NUTS COOKIES

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well. Add baking soda, salt, rolled oats, flour, and Post Grape-Nuts. Combine until just mixed.Drop rounded tablespoonfuls of dough, 2 inches apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown. Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks. Enjoy.Once cooled, store these cookies in an airtight container at room temperature.

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.

EASY BISCOTTI

Steps:

• Preheat oven to 350.
• Cream butter and sugar.
• Add Eggs.
• Mix until smooth.
• Add orange zest and almond extract.
• Continue mixing until well blended.
• Sift in flour, baking powder and salt.
• Stir in almonds.
• On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
• Place rolls lengthwise on a cookie sheet approx 2 inches apart.
• Bake rolls at 350 for about 20- 25 minutes.
• Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
• Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
• Lay the slices flat on the cookie sheet, then bake for 8 minutes.
• Turn slices over and bake for an additional 8-10 minutes until slightly golden.
• Remove and cool biscottis on a rack.
• Store in an airtight container once they are cooled.

LAURAS ITALIAN GOURMET BISCOTTI'S

Steps:

• 1. Mix sugar and eggs together until creamy and light.Add Crisco (any shortening is fine I prefer crisco)
• 2. Add, extracts of choice, baking powder and salt. Mix until well blended.
• 3. Now add your nuts, dried fruits or candies, blend in well. Now add the flour and mix well.
• 4. Separate into 2 balls. roll into 2,14 inch logs and push flat about 1 inch thick. Bake 350* for 30 minutes, grease pans.(I use parchment paper.)
• 5. after 30 minutes take out of oven, slice logs into 15 pieces each, let cool for 10 minutes, return to oven and bake another 10 minutes. cool on wire racks. package air tight.
• 6. I find extracts online. here are some of the flavors I make: almond joys (coconut extract, choc chips and almonds. Lime N coconut (one of my favs) 1 1/2 teas. coconut, 1/2 teas lime. zest from one lime, almonds,and lay a layer of coconut on top before you bake.. almond roca, orange cran berry choc. the flavors are endless. and if you need help or ideas check in and I will be glad to help, these are the best.. please enjoy, my just a pinch family. xoxoxo laura
• 7. ps. be careful when adding dried fruits, no more than half cup, cranberry orange is so so good and add some white chocolate. or apricot and crystalized ginger, mochas you name it you can make it. xoxoxo happy baking. try almond roca too . endless. I am here if you need me.xoxox