BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
PLAIN BISCOTTI
This is a good biscotti base to use for various types of biscotti--just add your favorite ingredients.
Provided by mrdundore
Categories Dessert
Time 55m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Mix the first 3 ingredients in a bowl.
- Mix the last 4 ingredients in a different bowl.
- Blend the dry ingredients into the wet ingredients.
- Divide the dough into 3 balls and knead 5 or 6 times.
- Add extra ingredients as desired, maintaining a slightly sticky consistency.
- Compensate for dryness by adding a little milk or unsweetened applesauce.
- Compensate for wetness by adding flour or more of a dry ingredient.
- Place each ball on a piece of wax paper covering a 11"x17" standard cookie sheet.
- With floured hands, shape each ball into a 9 inch mound as far from each other as possible and flatten slightly.
- Bake for 25 minutes on a rack one level up from center of oven.
- Remove from loaves from the wax paper and place on a cutting board.
- With a sharp serated knife, cut 3/8 to 1/2 inch wide slices across the loaf at a slight diagonal.
- Lay the pieces on one side on a 2 layer cookie sheet.
- Bake on a rack in the center of the oven for 10 minutes.
- Turn the slices over and bake until lightly browned-5 to 7 minutes.
Nutrition Facts : Calories 65.7, Fat 1.4, SaturatedFat 0.2, Cholesterol 8.8, Sodium 48.5, Carbohydrate 11.9, Fiber 0.2, Sugar 5.2, Protein 1.3
BASIC BISCOTTI
Steps:
- Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
- For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
- For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
- For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.
PLAIN BASIC BISCOTTI
This is a basic biscotti recipe I found on the internet on foodfit.com. I made some substitions. You'll need powdered sugar to roll the dough in, instead of flour.
Provided by ix3fruits
Categories Dessert
Time 25m
Yield 72 biscotti, 72 serving(s)
Number Of Ingredients 6
Steps:
- Roll your dough into logs on a surface that you've lightly covered in powdered sugar. If you roll the dough in flour, the biscotti will lose some sweetness.
- Bake the logs at 350°F for 15 minutes, just until firm to the touch. Allow the logs to cool and then using a serrated knife, slice them into ½-inch slices on the diagonal.
- Turn your oven down to 300°F and bake them again for 10 to 15 minutes, until they're dry and lightly toasted, but don't let them burn.
- If you don't have the time to do both baking processes in the same day, the half-baked logs can be wrapped and stored in the refrigerator for up to three days. Then just slice and bake them.
Nutrition Facts : Calories 18, Fat 0.1, Sodium 18.1, Carbohydrate 3.3, Fiber 0.1, Protein 0.8
More about "plain biscotti recipes"
HOW TO MAKE BISCOTTI, BASIC BISCOTTI RECIPE - BAKER BETTIE
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4.6/5 (79)Total Time 1 hr 5 minsCategory All RecipesCalories 92 per serving
- Prep: Preheat oven to 350 F (180 C). Line a half sheet pan with parchment paper and set aside.
- Sift Dry Ingredients: In a large mixing bowl sift the flour, granulated sugar, brown sugar (you have to sort of work that through the sieve), salt, and baking powder. Give the ingredients a quick whisk to evenly distribute. Alternatively, if you do not have a sieve, you can whisk the ingredients together thoroughly.
- Whisk Wet Ingredients: Combine the oil, eggs, vanilla extract, and almond or anise extract (if using) in a small mixing bowl and whisk together. Add the wet ingredients into the dry ingredients and use a spoon or a rubber spatula to stir the ingredients together. The mixture will be somewhat dry and shaggy.
- Knead & Shape: Quickly knead the dough a few times in the bowl until it all comes together as one cohesive dough. Split the dough in two equal pieces and move them to a baking sheet. Shape each piece of dough into a log about 10" (25 cm) long by 3" (7.5 cm) wide. The logs should fit side by side with the longer side of the log running parallel to the shorter side of the pan.
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