Italianbiscottiallasyd Recipes

THE REAL ITALIAN BISCOTTI

Steps:

• Preheat oven to 375°F.
• In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
• In a separate bowl, combine the flour, baking powder, and sugar.
• Mix in the Crisco until it turns into small pieces.
• Add the egg mixture and combine (dough will be thick and sticky).
• Lightly grease cookie sheet.
• Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
• Place logs on the greased cookie sheet about 4 inches apart.
• Bake for approximately 15 minutes or until lightly browned.
• Remove from oven and slice diagonally.
• Lay cut side down in tray and bake about 10 more minutes.
• I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.

AUTHENTIC BISCOTTI

Steps:

• Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch.
• Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes.
• Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp.
• If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.

CLASSIC ITALIAN ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees. Position oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
• Place almonds in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes, or until light golden and aromatic. Remove and set aside.
• In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder and flour.
• In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well-blended. Add to the flour mixture.
• Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands until a dough starts to form. Once the dough is firm, form it into a ball. Divide the ball into four equal pieces.
• Place one piece of dough on a lightly floured surface. Using your hands, roll it into a log that is approximately 8 inches long, 2 inches wide and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs on each baking sheet. Brush loaves all over with egg wash.
• Bake for 40 minutes, rotating pans midway through. The tops of the loaves will be shiny and deep golden. Cool on a rack for about 20 minutes.
• Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie crumbles, let it cool for a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
• Place slices on their sides back on the baking sheets. Place in the still-warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a metal tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

ITALIAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

ITALIAN BISCOTTI

Steps:

• In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
• Add the sugar, flour, soda, and salt; beat until a dough forms.
• Add the nuts.
• Turn the sticky dough onto a lightly floured board; knead several times.
• Divide the dough in half.
• With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
• Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
• Bake at 325 degrees for 40 minutes.
• Remove and cool for 10 minutes.
• Reduce oven to 275 degrees.
• On a cutting board, cut the logs diagonally into 3/4" thick slices.
• Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
• Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
• Remove and cool completely.

ITALIAN BISCOTTI AL LA SYD

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix the first 7 ingredients until well blended.
• Stir in the flour one cup at a time.
• When smooth, mix in cranberries & pistachios.
• Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
• Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
• Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
• Remove cookies from the oven & cool them completely before storing them in an air tight container.