Soft Cinnamon Raisin Banana Biscotti With A Crunch Recipes

SOFT CINNAMON RAISIN BANANA BISCOTTI WITH A CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease cookie sheet very lightly.
• Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
• In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
• Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
• Fold in raisins.
• On a floured board, scoop mixture onto it and lightly knead.
• Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
• Bake at 350ºF for 25 minutes.
• Turn oven down to 250°F.
• Remove log from sheet and let cool for 10 minutes.
• In a small bowl, mix together one egg and a bit of water for white-wash, mix.
• Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
• Turn biscotti on their sides and bake at 250ºF for 15 minutes.
• Let cool for 20 minutes.

RAISIN WALNUT BISCOTTI

Steps:

• Preheat oven to 350.
• Grease a large cookie sheet.
• In a large bowl, beat the butter, sugar, eggs and vanilla together.
• Stir in the flour, baking powder and cinnamon.
• Add the raisins and walnuts, and stir to blend.
• Divide the dough in half.
• Shape each half into a long loaf, about 1 1/2 inches thick.
• Place the logs onto the prepared cookie sheet.
• Flatten slightly.
• Bake for 18 to 20 minutes, or until firm.
• With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
• Place the slices cut sided down back onto the cookie sheet.
• Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
• Cool on a rack.

AUNT COLLIE'S SOFT BISCOTTI

Steps:

• Cream together the sugar and crisco.
• Add eggs and mix well.
• Add Anise (or lemon) extract, salt, baking powder and milk.
• Add flour 1/2 cup at-a-time and mix together.
• Grease a cookie sheet and, using a large soup spoon, make a line of dough.
• Smooth dough to connect each mound to make one loaf.
• Bake at 350 degrees till lightly browned.
• Approximately 15 minutes.
• Frosting:.
• Mix all ingredients together.
• Frosting should not be thin, nor thick, but an oozing consistency.

CINNAMON-RAISIN BISCOTTI

Steps:

• Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
• Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
• Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

BANANA BISCOTTI

Steps:

• PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
• DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
• BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
• Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
• Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.

NONE SUCH CINNAMON RAISIN BISCOTTI

Steps:

• Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
• Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
• Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
• Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.