Santas Biscotti Recipes

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.

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.

CHRISTMAS BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Blend sugar and butter together using an electric mixer in another bowl. Beat in eggs, orange oil, and vanilla extract until smooth. Sift in flour mixture and beat until completely incorporated. Fold in white chocolate chips, cranberries, and pecans. Divide dough in half and form into rectangles on the prepared cookie sheets.
• Bake in the preheated oven for 15 minutes. Remove from the oven and let cool enough to handle, about 5 minutes; slice into biscotti as desired. Return to the oven and bake until toasted, about 15 minutes per side.

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