GINGERBREAD BISCOTTI - ALLRECIPES
These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.
Provided by CRISTINA GOMEZ
Categories Italian Recipes
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
- Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
- Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
- When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Nutrition Facts : Calories 70 calories, CarbohydrateContent 12.1 g, CholesterolContent 11.6 mg, FatContent 2 g, FiberContent 0.6 g, ProteinContent 1.4 g, SaturatedFatContent 0.4 g, SodiumContent 26.5 mg, SugarContent 5.2 g
BISCOTTI RECIPE - NYT COOKING
These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.
Provided by Molly O'Neill
Total Time 1 hours
Yield About 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
- Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
Nutrition Facts : @context http//schema.org, Calories 147, UnsaturatedFatContent 5 grams, CarbohydrateContent 16 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 78 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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BISCOTTI RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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Calories 147 per serving
- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
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Reviews 4.8
Total Time 55 minutes
Category Desserts
Cuisine Europe, Italian
Calories per serving
- Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
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Reviews 4.9
Total Time 80 minutes
Category Dessert
Cuisine Italian
Calories 84 kcal per serving
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
BISCOCHITO BISCOTTI RECIPE - PUREWOW
From purewow.com
Reviews 4.0
Total Time 1 hours 5 minutes
Calories 108 calories per serving
- 1. Preheat the oven to 350�F and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and � cups of sugar until light and fluffy, about 3 minutes; scrape down the side of the bowl. Add the eggs one at a time, mixing after each addition. Add the dry ingredients and the aniseed and mix until just combined. 4. Transfer the dough to the prepared baking sheet and form into a log about 3 inches wide by 16 inches long. (If the dough is too sticky or soft, you can chill it for about 10 minutes or use the parchment to help form the log.) 5. In a small bowl, mix together the remaining 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Using a pastry brush, lightly brush the top of the dough with the egg white; sprinkle generously with the cinnamon-sugar mixture. Transfer to the oven and bake for 30 minutes. 6. Remove the biscotti from the oven and allow to cool slightly, about 10 minutes. Transfer to a cutting board and using a serrated knife, slice into approximately �-inch pieces. Arrange on the baking sheet in a single layer. Return to the oven and bake until the biscotti are dry and lightly golden, 15 to 20 minutes. Cool completely before serving. Note: The biscotti will keep in an airtight container for about a week.
THE BEST ALMOND BISCOTTI RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 180 per serving
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
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Reviews 5
Total Time 1 hours 30 minutes
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Calories 67 per serving
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BISCOCHITO BISCOTTI RECIPE - PUREWOW
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Reviews 4.0
Total Time 1 hours 5 minutes
Calories 108 calories per serving
- 1. Preheat the oven to 350�F and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and � cups of sugar until light and fluffy, about 3 minutes; scrape down the side of the bowl. Add the eggs one at a time, mixing after each addition. Add the dry ingredients and the aniseed and mix until just combined. 4. Transfer the dough to the prepared baking sheet and form into a log about 3 inches wide by 16 inches long. (If the dough is too sticky or soft, you can chill it for about 10 minutes or use the parchment to help form the log.) 5. In a small bowl, mix together the remaining 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Using a pastry brush, lightly brush the top of the dough with the egg white; sprinkle generously with the cinnamon-sugar mixture. Transfer to the oven and bake for 30 minutes. 6. Remove the biscotti from the oven and allow to cool slightly, about 10 minutes. Transfer to a cutting board and using a serrated knife, slice into approximately �-inch pieces. Arrange on the baking sheet in a single layer. Return to the oven and bake until the biscotti are dry and lightly golden, 15 to 20 minutes. Cool completely before serving. Note: The biscotti will keep in an airtight container for about a week.
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Reviews 4.5
Total Time 1 hours 20 minutes
Calories 180 per serving
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