Recipe: Biscotti Recipes (8)

A few more ot look at.

Joe

RED WINE PINE NUTS BISCOTTI
1/2 c. dried currants
1/4 c. dry red wine
1 3/4 c. all - purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. sugar
2 eggs, at room temperature
1 tbsp. grated lemon peel
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1 1/2 c. pine nuts, lightly toasted
2 tsp. anise, crushed
Combine currants and wine in a glass jar. Cover and let soak 24 hours, shaking jar occasionally. Sift flour, baking soda, baking powder and salt into small bowl. Using electric mixer, cream butter in medium bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, blending well after each addition. Blend in lemon peel, vanilla and almond extract. Mix in pine nuts and anise. Drain currants, mix currants into butter mixture. Add dry ingredients and mix well. Cover dough. Chill 2 hours. Heat oven to 350 degrees. Grease and flour 2 baking sheets. Divide dough into 4 pieces. Using lightly floured hands roll each piece into about 1 1/2 inch wide logs on lightly floured surface. Dough will be sticky. Arrange log on each prepared sheet. Bake until tops are lightly browned, about 15 minutes or until done. Cool slightly on baking sheet. Carefully transfer all logs to cutting board, cut crosswise into 1/2 inch wide slices. Arrange cookies cut side down on baking sheets. Bake until golden brown about 10 minutes or so. Transfer cookies to rack when cool. You can add chopped almonds instead of peanuts

BISCOTTI A LA TOUSSIA PINES
2 1/2 c. flour, sifted with
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda4 eggs
1 c. sugar
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract1 c. almonds, chopped and toasted 10
minutes at 350 degrees
1/4 c. candied orange peel, chopped
Beat eggs with sugar until fluffy. Add vanilla and almond extracts. Add flour mixture just to blend. Add almonds and orange peel. Spoon batter into 2 long strips on greased cookie sheet. Bake at 350 degrees for 25 minutes. Remove from oven. Turn heat down to 275 degrees. Allow logs to stand for 10 minutes. Cut into 1/2 to 5/8 inch strips. Return to oven for 12 minutes. Makes about 60 pieces.

BISCOTTI OR ANISE TOAST
2 1/2 c. flour
1/4 tsp. salt
1 c. sugar
1 to 1 1/2 tbsp. anise (to taste)
2 tsp. baking powder
1/4 c. butter or margarine, softened
3 eggs
Preheat oven to 350 degrees. Grease and flour 1 large cookie sheet. Sift flour, baking powder and salt three times and set aside. On medium speed, beat butter and sugar until light. Add eggs one at a time, beating well after each. Beat in anise. Add flour mixture to butter mixture, beat on low until blended. Divide mixture in half. Spread each half on to cookie sheet to 11x5 inch ovals. Bake for 15 to 20 minutes until golden brown. Remove from oven. Cut into 1 inch slices turn each on its side and bake 10 to 15 minutes longer, until lightly brown. Cool completely on rack. These freeze well.

BISCOTTI (EASTER BISCUITS)
12 eggs
2 tbsp. salt
1 tbsp. black pepper (or more to taste)
2 c. flour (to start)
1 tsp. baking powder
2 tbsp. shortening, melted
Mix flour, salt, pepper and baking powder together. Make a well of flour and pour eggs and shortening in center. Mix together to form a ball, if dough is sticky add more flour. Pull apart and make bagel shaped biscuits. Drop a couple at a time in a large pot of boiling water, boil until they double in size. Remove from water and slit around outer edge with a knife (don't go through biscuit). Drain on paper towels. Cook on oven rack at 400 degrees for about 20 minutes or until light brown.

HAZELNUT BISCOTTI
3 1/2 c. flour
1 tbsp. baking powder
1/2 c. margarine
1 c. sugar
5 eggs, beaten until fluffy
1 tbsp. vanilla or almond
2/3 c. chopped hazelnuts
In large bowl, beat eggs until fluffy. Add margarine, sugar, vanilla and nuts, beat until blended. Stir in flour and baking powder to form dough. Divide into quarters and shape each quarter into a 12x2 inch cylinder. Place on 2 cookie sheets and bake 25 to 30 minutes at 350 degrees until firm in center. Cool 15 minutes and cut each cylinder into 1/2 inch slice. Place on cookie sheets. Bake 20 to 30 minutes until crisp and brown. Cool on wire rack.

CHOCOLATE NUT BISCOTTI
1 1/2 c. skinned, toasted hazelnuts or almonds (if using almonds, buy slivered)
1/2 to 1 c. pistachios, shelled
4 c. unsifted flour
1/2 c. miniature semisweet chocolate morsels
2 tsp. baking powder
2 tsp. ground cinnamon
5 lg. eggs
2 c. sugar
1/3 c. unsalted butter, melted
1 tbsp. grated orange or lemon zest
1. Preheat oven to 350 degrees. Grease two large baking sheets. I prefer the insulated kind--keeps it from burning. In food processor, puree 1/2 cup of nuts. (If using hazelnuts, puree until paste forms and set aside; then coarsely chop remaining hazelnuts.) Place remaining 1 cup hazelnuts or almonds--and the pistachios--in bowl along with flour, chocolate, baking powder and cinnamon.
2. To make zest, process strips of colored part of orange or lemon along with 1/2 cup of the sugar. Set aside.
3. In large bowl of electric mixer, at medium speed, beat eggs until fluffy. Add sugar-zest mixture, remaining sugar, melted butter and hazelnut paste or ground almonds. Beat until blended. Stir in flour mixture to form dough. You may need to add a bit of flour if dough is too sticky.
4. Divide dough into quarters, for small cookies, or halves, for wider ones. Drop dough onto baking sheets, smoothing into log shapes using spatula. Pat tops smooth, using floured fingers. I place one log on each sheet, at an angle.
5. Bake 25 to 30 minutes, or until firm in center. Bigger logs take longer. Be sure to switch sheets halfway through baking time to ensure even cooking. When done, cool completely on sheets, on wire racks. Carefully remove logs to a cutting board and, using serrated knife, cut on diagonal making 1/2 inch slices. Place these on regular cookie sheets (I use Wilton's aluminum) and bake anywhere from 5 to 12 minutes, or just until crisp and brown on one side. Turn and brown other side 5 to 7 minutes longer, whatever it takes. Cool on wire rack.

BISCOTTI (ITALIAN HARD COOKIES)
2 sticks butter, softened
2 c. sugar
2 beaten eggs
5 tsp. each of lemon and vanilla extracts
5 c. sifted flour
5 tsp. baking powder
1 tsp. salt
1 c. chopped walnuts, optional
Enough milk to make dough soft and pliable (approx. 1/2 cup)
Cream butter and sugar. Add eggs and extracts. Then mix in the dry ingredients and walnuts. Knead the dough on a floured board until soft and pliable. Divide dough into 10 balls. Roll each ball like a sausage and place 5 inch sausages on a greased cookie sheet. Bake 350 degrees for 30 minutes. Cut diagonally and turn cookies to bake on sides for another 5 minutes. Let cool and store in tins. They keep well. You may also use anise or rum flavoring instead of lemon/vanilla. Great with coffee or tea or chocolate! Enjoy!

BISCOTTI NOCCIOLE-CIOCCOLATO
3/4 c. Hazelnuts
4 oz. bittersweet chocolate
1/2 c. Land O' Lakes butter (not unsalted)
2 eggs
2 tbsp. vanilla
2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Place nuts in a shallow pan and bake 8 to 10 minutes, or until golden brown. Let cool slightly. With paper towels, rub nuts while warm to remove papery skins. Let cool completely. Reduce oven temperature to 325 degrees. In a food processor fitted with a steel blade, grind nuts finely. Remove and set aside. Add chocolate to food processor and process until coarsely ground. In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, mixing until blended. Fold in nuts and chocolate. Divide dough in half. On a greased and floured baking sheet, pat out 2 logs about 1/2" high, 1 1/2" wide and 14" long, spacing them about 2" apart. Bake at 325 degrees for 25 minutes, or until lightly browned. Transfer logs to a rack to cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2" thick. Lay slices flat on a baking sheet and return to the oven 10 minutes longer to dry slightly. Cool on a rack and store in a tightly covered container. Per Serving: 75 calories, 4 grams fat, 17 milligrams cholesterol, 56 milligrams sodium.