Recipe: Biscotti Recipes (10)

: I would very much appreciate a few recipes for biscotti. What a wonderful page this is! It's a joy to see people helping each other....:)

Dear Lily,

Here's a few more for you...

Happy Baking,

Betsy

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***** Biscotti *****
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Categories: Cookies

Calories per serving: Number of Servings: 60
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:

INGREDIENTS
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1 1/2 cup sugar
1 Tbsp almond paste
1/2 tsp salt
4 ea eggs, large
2 cup flour
1/2 tsp baking powder
2 tsp almond extract
2 Tbsp pine nuts
2 Tbsp confectioners' sugar

DIRECTIONS
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Preheat oven to 350 degrees. Place a mixing bowl over hot but not
boiling water, or use a big double boiler. Put the sugar, almond
paste, salt, and eggs into the bowl, and beat for 5 minutes, or until
the mixture is lukewarm and looks like pancake batter. Make sure that
the almond paste is well beaten also. Take the bowl off the hot water
and continue beating for another 5 minutes, or until the batter is
cool and looks almost like frosting. Sift the flour with the baking
powder and fold it gently into the batter. Add the almond extract and
fold again. Using a teaspoon, drop cookies 1 1/2 inches apart on
buttered and floured cookie sheets, decorate with pine nuts, and
sprinkle with confectioners' sugar. Let stand about 5 minutes, and
then bake for 15 minutes (at 350 degrees), or until toasty and crisp
on the outside.

--The Romagnolis' Table

--
Crossly the Glad-Eyed Bear ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California

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From: "Dave Record, Manager, MSD Computing Services"

BISCOTTI ALL'ANICE

Makes 48 Cookies

These are the crispy type of biscotti.

3 eggs
2 t anise extract
3/4 C sugar
Pinch salt
1 1/2 C all-purpose flour
1/4 C cornstarch
1/2 t baking powder

PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
mixing bowl or the bowl of an electric mixer and whip with a hand mixer set
at high speed or in a heavy duty mixer fitted with the whip. Continue
whipping until the mixture is very light and increased in volume, 6-7
minutes. While the egg mixture is whipping, combine the flour,
cornstarch and baking powder and stir to mix. Remove the whipped eggs from
the mixer and sift over the flour mixture in three additions, folding it
in after each addition with a rubber spatula. The batter will lose most of
its air and become rather stiff. Pipe the batter, using a pastry bag with a
3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment
paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the
length of the pan. Bake the logs about 20 minutes, until they are well
risen
and golden. Remove from oven and place logs on a cutting board to cool
about 10 minutes. Using a sharp, serrated knife, slice the logs
diagonally at 1/2-inch intervals. Place the biscotti cut side down on
the pan and return them to the oven for about 10-15 minutes, until they
color lightly on the cut surfaces. Cool the biscotti on the pans and
store them in a tin between layers of wax paper.

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BISCOTTI NAPOLETANI
NICK MALGIERI

Makes 60 Biscotti

Be careful with the first baking of these biscotti. Even though they are
baked a second time after being cut, if they do not bake sufficiently the
first time, the biscotti will have a hard, heavy core.

2 C all-purpose flour
3/4 C sugar
3/4 C whole, unblanched almonds,
finely ground
1/2 t bicarbonate of ammonia or 1/2 t
each, baking powder and baking soda
1/2 t cinnamon
3/4 C whole, unblanched almonds
1/3 C honey
1/3 C water

PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in
a mixing bowl and stir a minute or 2 to mix. Add the honey and water and
stir until a firm dough forms. Remove dough from bowl and divide in half.
Roll each half into a log about 15 inches long. Place both logs, well
apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake
about 30 minutes, until well risen, firm and a dark golden color. Remove
from oven, cool logs slightly and place on a cutting board. Slice the
logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan,
cut side down, and bake an additional 15 minutes, until lightly colored and
dry. Cool on the pan. Store in a tin--they keep well.

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From: John Spence
Organization: CompuTrac Inc., Richardson TX

This comes from the Dallas Morning News' "Dallas Life Magazine". The
Highland Park restaurant Patrizio contributes this recipe for
biscotti.

Patrizio Biscotti
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 t. vinilla extract
2 cups all purpose flour
1/2 t. baking powder
1/2 t. baking soda
1 1/2 cups chopped nuts

Combine butter, sugar and eggs, mixing well. Beat in vanilla.

Combine flowr, baking powder, baking soda and chopped nuts. Add to the
egg mixture. The batter will be very stiff and sticky. Cover the dough
with plastic wrap and refigerate for 1 hour or over night.

With flored hands, divide the dough into two portions and shape each
into a loaf about 12 inched long.

Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving
at least 3 inches between them. Flatten each loaf slightly, as evenly as
possible.

Place in preheated 400 degree oven and bake for 20 min. or until firm to
the touch.

Remove can cool on wire rack slightly. Lower oven to 375.

While still warm, slice the loaves into diagonal slices about 1/3 inch
thick.
Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - do
not brown.

Var.
Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups
chocolate chips.

Banana: basic recipe, adding 1/4 cup banana flavoring (not extract)
and use walnuts or pecans

Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the
nuts, use almonds or pecans.

--
jspence@cmptrc.lonestar.org (214) 235-7161
x4100
John E. Spence CompuTrac,
Inc.
"I don't speak for CompuTrac, and CompuTrac doesn't speak for me!"

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From: stanley@tekig5.pen.tek.com (Stanley J Sylvester)
Organization: Tektronix, Inc., Beaverton, OR.

This is the recipe for my mother's type of biscotti:

BISCOTTI

3 1/2 C flour
1 C sugar
1/2 C softened butter
2 t baking powder
1/2 t grated lemon rind
1/2 t salt
2 eggs

Blend everything in large bowl and mix. Roll out on floured board
and cut with a four inch water glass. Make 12 circles. Line greased
cupcake pan with the 12 circles. Fill each cup with pastry cream (below).
Top each with another circle cut with a 3 inch glass--make sure the cake is
sealed. Bake 20 to 25 minutes at 375... Let cool completely in pan.

This is my mom's cream-puff cream. It's just a sweet, vanilla
cornstarch pudding. I'm giving you the microwave recipe, because
otherwise it takes an eternity of stirring on the stove, after which
your arm will fall off. If you choose to cook it that way, make sure
you keep the heat low while you're waiting for the stuff to thicken, and
never ever stop stirring, or the cream will stick to the bottom and burn
and then you will have a million nasty little brownish-black flecks
throughout your pudding, which will do absolutely nothing for the
texture.

VANILLA CREAM

In microwave bowl, mix:

2/3 C sugar
3 T cornstarch
1/4 t salt

add a fraction of 2 C milk, a little at first to make a smooth paste,
then the rest until the mixture is smooth. Microwave this at high for
8-9 minutes, stirring every 2 min until the stuff is smooth and
thickened.

Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and
beat them slightly. Quickly stir half of the hot milk mixture into
eggs, and then add the new egg mixture to the origianl milk mixture.
Microwave at high 1 to 2 min until mixture is thick and glossy.
Add 1 T butter
1 t vanilla extract
(And, optionally, for extra flavor)
1 t almond extract

Let cream cool before adding to cupcakes or creampuffs... If you're
eating it by itself, it's great while it's still warm.

Enjoy--

kathy

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Biscotti

1 cup sugar
1/4 cup vegetableC oil
3 cups sifted flo oil
2 tsps. baking powder
2 tsps. (anise) extract (substitute vanilla)
@tabclear

cream sugar, eggs and oil. Slowly, add 1/2 of the flour, baking powder
and extract. Add remaining half of flour, kneading until dough is
medium soft.

Roll into 4 small "buns." Place onto greased cookie sheets (2 buns on
each), and flatten to about 1/2 inch. Bake 20 minutes at 350 degrees.

Remove and cut 1/2 inch angled slices--while still hot! put pieces back
on cookie sheet and "toast" on 1 side at 425 degrees for 3 minutes.

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From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Organization: Case Western Reserve University, Cleveland, Ohio (USA)

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Title: Biscotti di Regina (Queen's Biscuits)
Keywords: desserts, cookies, Italian

4 cups sifted flour
1 cup sugar
1 Tbl baking powder
1/4 tsp salt
1 cup shortening
2 eggs, slightly beaten
1/2 cup milk
1/4 pound sesame seeds (about 2/3 to 3/4 cup)

Lightly grease 2 cookie sheets. Heat the oven to 375F.

Sift together the flour, sugar, baking powder, and salt into a
bowl. Cut in the shortening with a pastry blender or two knives, until
the pieces are the size of small peas. Stir in the eggs and the milk (1
tablespoon at a time) to make a soft dough. Mix together thoroughly.
Break the dough into small pieces and roll each between the palms of your
hands to form rolls about 1 1/2 inches in length. Flatten the rolls
slightly and roll them in the sesame seeds. Place about 3/4 inch apart
on the prepared cookie sheets.

Bake for 12 to 15 minutes, or until thee cookies are lightly
browned.

Makes about 6 dozen cookies.

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[ Shoprite Super Markets Italian Cookbook ]

Posted by Fred Peters.

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Title: Biscotti D'Amaretti
Keywords: cookies

3 1/4 c flour, all-purpose
2 1/2 ts baking powder
1/2 c butter or margerine, softened
1 c sugar
3 ea eggs
2 ts lemon peel, finely shredded
1/4 ts almond extract
1 ea pinch saffron, if desired
1/2 c almonds,finely chopped,toasted
1 ea egg white

Combine flour and baking powder. In large mixer bowl beat butter and
sugar until blended. Beat in eggs, lemon peel, almond extract and
saffron. Beat in flour mixture until well blended. Stir in almonds.

Divide dough in half. Shape each portion into a 12x2x1-inch loaf.
Place 6 inches apart on a lightly greased cookie sheet. Beat the egg
white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to
25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut
each loaf diagonally into 1/2-inch thick slices. Lay slices, cut side
down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until
dry and crisp. Cool on wire rack. These cookies are good made several
days ahead and stored in a paper bag to soften slightly. To store
longer, place in a covered container. Makes about 36 cookies.

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Title: Biscotti Napolitana
Keywords: Cookies, Dessert, Italian

Keywords: Cookies, Dessert, Italian

From Nicholas Maglieri, Peter Kump's NY Cooking School Newsletter

2 c all purpose flour
3/4 c sugar
3/4 c whole, unblanched almonds, finely ground in food processor
1/2 t bicarbonate of ammonia or 1/2 t each of baking powder and soda
1/2 t ground cinnamon
3/4 c whole, unblanched almonds
1/3 c honey
1/3 c water

Combine all the ingredients except honey and water in a mixing bowl
and stir a minute or two to mix. Add honey and water and stir until
firm dough forms. Remove dough from bowl and divide in half. Roll
each half into a log about 15" long. Put both logs, placed well
apart, on a jelly roll pan lined with parchment or buttered wax paper.
Bake at 350 degrees for about 30 minutes, until well risen, firm, and
a dark gold. Remove from oven, cool slightly, place on cutting board.
Slice the logs diagonally at 1/2" intervals. Return cut biscotti to
the pan, cut side down, and bake an additional 15 minutes, until
lightly colored and dry. Cool on the pan. Store in a tin, they
keep well.

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