Oatmeal Raisin Almond Biscotti Recipes

ALMOND AND RAISIN BISCOTTI

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the eggs 1 at a time. Stir in the vanilla.
• Gently mix in the baking powder, salt and flour. Once the flour is incorporated fold in the almonds, raisins and anise.
• Divide the dough into 2 pieces. If the dough is sticky dust your hands with a little flour. Roll the dough into 2 logs the length of the sheet tray. Beat the egg white with 1 tablespoon of water in a small bowl. Brush the dough logs with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven for about 30 minutes.
• Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
• Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes. This will harden the biscotti but not make them like rocks.
• Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
• Biscolicious!

CRUNCHY ALMOND BISCOTTI

Steps:

• 1. Heat oven to 325 degrees F (150 degrees C). Lightly grease a baking sheet or line with parchment paper.
• 2. Lightly beat together eggs, vanilla extract, and almond extract in a bowl.
• 3. Combine flour, sugar, baking powder, and salt in another bowl.
• 4. Gradually mix in 1/2 of egg mixture into flour mixture with an electric mixer. Add almonds. Gradually add remaining egg mixtures until incorporated and dough comes together. Dough should be easily handled, neither to wet or dry. Adjust accordingly with more flour or a touch of olive oil.
• 5. Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
• 6. Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes.
• 7. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up. Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more.
• 8. Cool biscotti completely before storing in an airtight container.

OATMEAL COOKIE BISCOTTI

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
• Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
• Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
• Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.

EASY WALNUT RAISIN BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
• Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
• Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.

CINNAMON ALMOND BISCOTTI

Steps:

• Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray. Stir together eggs and sugar in a medium bowl. Mix in flour, baking soda and cinnamon; stir in almonds. Knead several times on a lightly floured board, then form into a log about 2-inches in diameter; press to flatten slightly. Place on prepared baking sheet and bake for 20 minutes. Remove from oven and let cool slightly. Slice 1/2-inch thick and place back on baking sheet; bake for 5 to 7 minutes more on each side.

OATMEAL RAISIN HAZELNUT BISCOTTI

Steps:

• -Preheat the oven to 325 degrees F.
• -Beat the eggs with the sugar until thick (about 5 min). Add the almond extract.
• -In a separate bowl, combine the dry ingredients (except the raisins and hazelnuts).
• -Stir the dry ingredients into the wet ingredients, and then stir in the nuts and raisins.
• -Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking.
• -Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack.
• -Lower the oven temperature to 275 degrees F.
• -Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices.
• -Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes.
• -Cool completely on a wire rack.

OATMEAL RAISIN ALMOND BISCOTTI

Steps:

• 1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
• 2. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in oatmeal. Set aside.
• 3. In a small bowl add eggs, honey, vanilla extract and almond extract and set aside.
• 4. In a large bowl, with an electric mixer on medium, cream together butter and sugar for about 3 minutes. Add egg, honey and extract mixture and mix until incorporated.
• 5. Turn mixer speed to low (this is important) and gradually add dry mixture just until incorporated, do not overmix. Stir in chopped almonds and raisins incorporating any dry ingredients left on the sides of the bowl.
• 6. Using floured hands, split the dough in half. On the parchment lined baking sheet roll or press each half into two logs 12-13 inches long and about 3 inches wide. Placing logs about 3 inches apart. Sprinkle with course sugar crystals and lightly press into loaf.
• 7. Bake until the loaves are golden brown and just beginning to crack on top about 30 minutes, rotating the baking sheet halfway through baking.
• 8. Remove loaf from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower the oven temperature to 325 degrees.
• 9. Place the loaf on a cutting board (remember not the side of the cutting board used for onions or garlic!) and slice each loaf into 3/4 inch thick slices using a serrate knife. Lay the slices cut side down about 1/2 inch apart on the baking sheet.
• 10. Bake 8 - 10 minutes and turn the slices over bake another 8 - 10 minutes until the slices are golden brown. Transfer the biscotti to a wire rack and let cool completely before serving, about 30 minutes.

OATMEAL CRAISIN® BISCOTTI

Steps:

• Preheat the oven to 350 F. Line baking sheet(s) with parchment paper. I used a 15 X 21 inch baking sheet. If your baking sheet is smaller, use 2 baking sheets.
• In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set this mixture aside.
• In the bowl of stand mixer using the flat beater, combine the oil, sugar, brown sugar, and eggs. Beat on medium speed until combined. Add the prepared flour mixture. Beat until the flour just disappears. Add the oats and beat until just combined and a sticky dough forms. Add the dried cranberries.
• Moisten your hands with water and form the dough into two logs on the prepared baking sheet. The logs should be about 12 inches long and 3 inches wide. Leave at least 3 inches between the logs of dough. The biscotti will spread when they bake. Combine 1 teaspoon of cinnamon and 1/4 cup of sugar. Sprinkle the cinnamon and sugar mixture over the tops of the logs.
• Bake on the middle shelf of the oven for 30 minutes. Remove the baking pan and allow the biscotti logs to cool for 30 minutes on a cooling rack. Reduce the oven temperature to 300 F.
• Carefully transfer each biscotti log to a cutting surface and slice on a slight diagonal into pieces 1/2 inch wide. Place the pieces of biscotti cut-side down on a parchment-lined baking sheet and bake for an additional 15 minutes. Remove the baking sheet from the oven and allow the biscotti to rest until completely cool. Store in an airtight container at room temperature.