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Recipe: Almond Toffee Biscotti, Almond Orange Biscotti, Chocolate Almond Biscotti

Desserts - Candy, Chocolate
Almond toffee biscotti
Recipe By : KC Star
Serving Size : 54

1/2 cup butter
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
3 1/2 cups all- purpose flour
1 tablespoon baking powder
1 1/2 cups almonds -- toasted and sliced
1 cup toffee bits
1 large egg white -- beaten
1/3 cup sugar

Beat butter and sugar in large bowl until blended. Beat in eggs and extracts until smooth. With a mixer on low speed, gradually beat in flour and baking powder until well blended. Stir in nuts and toffee. Divide dough into thirds. Wrap in plastic and refrigerate about 3 hours until firm.
Position racks to divide oven in thirds. Heat oven to 350 degrees. Lightly grease two cookie sheets. On lightly floured surface, shape each portion of dough into a 12 inch long log.
Place 2 logs 4 inches apart on one of the prepared cookie sheets and the third log on the other. Brush logs with egg white, then sprinkle with sugar. Bake 30-35 minutes, switching cookie sheets halfway through baking, until logs feel firm in the center and have flattened slightly, and tops have some cracks. Remove from oven and place cookie sheets on wire racks. (Leave oven on) Loosen logs and let cool on sheets 10 minutes.
Slide baked logs onto cutting board. Wipe cookie sheets clean. With a long serrated knife, cut each log diagonally into 18 slices. Arrange slices, cut-side down, on close together on cookie sheets. Bake 12-j15 minutes, turning slices over once, until dry and lightly toasted. Remove to wire rack and let cool completely.

NOTES : To toast nuts, spread on cookie sheets and bake until golden, about 5 minutes for sliced or chopped nuts and about 10 minutes for halves or pieces.

Almond-Orange Biscotti
Serving Size : 6

2 1/4 C Flour
1 1/4 C Sugar
1 Pinch Salt
3 Eggs -- lightly beaten
1 Tbsp Oil
1/4 Tsp Almond extract
Finely grated zest of 1 -- orange
1/2 C Chopped almonds
2 tsp Baking powder

Preheat oven to 350 F.

Grease and flour cookie sheet.

In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well. Divide the dough in half. Shape each half into flat-bottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). Bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown. Remove from oven and cool on racks.

Chocolate Almond Biscotti (Bd)
Serving Size : 24

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds -- toasted
1/3 cup chocolate chips

In a mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30 to 35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15 to 20 minutes. Cool. Store in an airtight container.

Yield: 2 logs/24 total pieces

BAKERS' DOZEN GALE GAND SHOW #BD1A31, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
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* Exported from MasterCook *

Chocolate Biscotti

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1/2 cup cocoa powder
1 2/3 cups sugar
1 teaspoon baking powder
3 large eggs
3 large egg yolks
1 tablespoon almond extract
3/4 cup hazelnuts -- skin on
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, stir together flour, cocoa, sugar and baking powder.
In a separate bowl whisk together the eggs, yolks and almond extract.
Add wet mix to dry and stir until the dough comes together, about 2 minutes.
Add hazelnuts and chocolate chips and mix until just incorporated.
Roll the dough into 3 logs each about 10 by 2 inches.
Place a piece of parchment onto a baking sheet and place logs on sheet.
Place in oven and bake 20 minutes until light golden brown and remove.
Allow to cool 5 minutes and cut logs on a slight diagonal into pieces
1/2-inch thick.
Lower heat to 300. Return cut biscotti to baking sheet, just a little bit
apart from each other, and place in oven. Bake 20 minutes until crisp and
dry. Cool and serve.

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* Exported from MasterCook *

RAISIN ALMOND BISCOTTI

Recipe By : Cooking Live Show #CL8824
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound raisins
1/3 cup Cointreau
2 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon slat
3 large eggs
1 teaspoon vanilla
1 cup blanched whole almonds -- toasted lightly and
chopped coarse
1 large egg -- beaten with 1
1 teaspoon water

In a bowl combine the raisins with the Cointreau, let the raisins macerate
for 20 minutes, drain well and reserve liquid. In the bowl of an electric
mixer fitted with the paddle attachment blend the flour, the sugar, the
baking soda, the baking powder, and the salt until the mixture is combined
well. Add the eggs and vanilla, beating until the dough is formed. Stir in
the raisins and almonds.

Turn the dough out onto a lightly floured surface, knead it several times,
and halve it. Working on a large buttered and floured baking sheet, with
floured hands form each piece of dough into a flattish log 13 inches long
and 2 inches wide, arrange the logs at least 3 inches apart on the sheet,
and brush them with the egg wash. Bake the logs in the middle of a
preheated 325 degree F. oven for 30 minutes let them cool on the baking
sheet on a rack for 10 minutes. On a cutting board cut the logs into
3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking
sheet, and bake them in the 325 degree F. oven for 10 to 12 minutes on each
side, or until they are pale golden. Transfer the biscotti to racks to cool
and store them in airtight containers.

Yield: 36 biscotti

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NOTES : (Adapted from a Gourmet Magazine recipe)

* Exported from MasterCook *

Lemony Almond Biscotti

Recipe By : Cooking Light, Jul/Aug 1994, page 122
Serving Size : 40 Preparation Time :0:11
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1/3 cup slivered almonds -- chopped and toasted
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons vegetable oil
2 eggs
3 tablespoons minced lemon rind
1/4 cup fresh lemon juice
Vegetable cooking spray
1 egg white -- lightly beaten

Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended.

Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white.

Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or until dry. Cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

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MsgID: 004027
Shared by: Nancy
In reply to: ISO: Biscotti with almond flavoring
Board: Cooking Club at Recipelink.com
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