BISCOTTI PAN RECIPES
CRANBERRY PISTACHIO BISCOTTI | ALLRECIPES
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Provided by Gerry Meyer
Categories Pistachio Desserts
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Nutrition Facts : Calories 91.8 calories, CarbohydrateContent 11.7 g, CholesterolContent 10.3 mg, FatContent 4.3 g, FiberContent 0.8 g, ProteinContent 2.1 g, SaturatedFatContent 0.6 g, SodiumContent 55.3 mg, SugarContent 5.7 g
BISCOTTI RECIPE | ALLRECIPES
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories Italian Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 3 to 4 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Nutrition Facts : Calories 82.8 calories, CarbohydrateContent 12.3 g, CholesterolContent 13.3 mg, FatContent 3.1 g, FiberContent 0.3 g, ProteinContent 1.4 g, SaturatedFatContent 0.5 g, SodiumContent 40 mg, SugarContent 4.8 g
More about "biscotti pan recipes"
ANISE BISCOTTI RECIPE: HOW TO MAKE IT - TASTE OF HOME
My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking—the aroma seemed to fill every room. —Esther Perea, Van Nuys, California
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
Cuisine Europe, Italian
Calories per serving
From tasteofhome.com
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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ESPRESSO & DARK CHOCOLATE BISCOTTI RECIPE | BBC GOOD FOOD
Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Cuisine Italian
Calories 192 calories per serving
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Cuisine Italian
Calories 192 calories per serving
- Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.
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CHERRY PISTACHIO BISCOTTI RECIPE | INA GARTEN | FOOD NETWORK
To make ahead, let the biscotti cool completely and store in a sealed container at room temperature for up to a week.
From foodnetwork.com
Reviews 5
Total Time 3 hours 0 minutes
From foodnetwork.com
Reviews 5
Total Time 3 hours 0 minutes
- Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.
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EGGNOG BISCOTTI RECIPE: HOW TO MAKE IT
You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. —Shannon Dobos, Calgary, Alberta
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Cuisine Europe, Italian
Calories 90 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Cuisine Europe, Italian
Calories 90 calories per serving
- Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. , Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.
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CRANBERRY-PISTACHIO BISCOTTI | MARTHA STEWART
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
From marthastewart.com
Reviews 3.8
Category Cookie Recipes
From marthastewart.com
Reviews 3.8
Category Cookie Recipes
- Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
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CHOCOLATE-HAZELNUT BISCOTTI RECIPE | MARTHA STEWART
Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode 501 of "Martha Bakes."
From marthastewart.com
Reviews 0
Category Cookie Recipes
From marthastewart.com
Reviews 0
Category Cookie Recipes
- Place logs on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
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THE BEST ALMOND BISCOTTI RECIPE - FOOD.COM
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for.
I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
From food.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 180 per serving
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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THE BEST ALMOND BISCOTTI RECIPE - FOOD.COM
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for.
I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
From food.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 180 per serving
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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PEANUT BUTTER AND CHOCOLATE BISCOTTI RECIPE | FOOD NETWOR…
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 45 minutes
Category dessert
Cuisine american
Reviews 4.7
Total Time 1 hours 45 minutes
Category dessert
Cuisine american
- Store cookies in a tightly sealed container for up to 3 days.
See details
BAREFOOT CONTESSA | CHERRY PISTACHIO BISCOTTI | RECIPES
Cherry Pistachio Biscotti from Barefoot Contessa. Preheat the oven to 300 degrees. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and cinnamon on medium …
From barefootcontessa.com
From barefootcontessa.com
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AMERICAN-STYLE VANILLA BISCOTTI | KING ARTHUR BAKING
Want to bake these in a biscotti pan? Simply press the unbaked dough into the pan, and bake as directed in the recipe. Remove the pan from the oven, and after 15 to 30 minutes loosen the edges of the biscotti log, and carefully turn it out of the pan onto a cutting surface. …
From kingarthurbaking.com
From kingarthurbaking.com
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DOUBLE CHOCOLATE BISCOTTI - ONCE UPON A CHEF
Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). …
From onceuponachef.com
From onceuponachef.com
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CRANBERRY-NUT BISCOTTI | KING ARTHUR BAKING
Place into the prepared biscotti pan, leaving a 3/4" margin free on each side of the pan, to allow for expansion. If you're using a baking sheet, form the dough into a flattened log about 10 1/2" by 4". Bake the biscotti dough for 30 to 35 minutes, remove from …
From kingarthurbaking.com
From kingarthurbaking.com
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BISCOTTI - WIKIPEDIA
Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer to cantuccini, variations of biscotti. Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and …
From en.m.wikipedia.org
From en.m.wikipedia.org
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Jan 12, 2022 · New chicken recipes are always welcome, right? I feel like every family has their favorites (pad krapow gai is ours), but at the same time, it’s nice to try something new every once in a while. This honey mustard chicken with mushrooms was …
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From wellnessmama.com
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HEALTHY, REAL FOOD RECIPES & MEAL PLANS | WELLNESS MAMA
Jan 12, 2022 · New chicken recipes are always welcome, right? I feel like every family has their favorites (pad krapow gai is ours), but at the same time, it’s nice to try something new every once in a while. This honey mustard chicken with mushrooms was …
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From wellnessmama.com
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JOE TRIVELLI’S RECIPES FOR PUMPKIN CAKE, CROSTATA, MARSALA ...
Dec 05, 2021 · In a small pan, bring the honey and butter to the boil and cook for 1 minute, then add the pumpkin seeds and remove from the heat. Allow to cool and thicken briefly before spooning over the cake ...
From theguardian.com
From theguardian.com
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TRADITIONAL ITALIAN BISCOTTI RECIPE - THE FOREIGN FORK
Nov 13, 2020 · Traditional Italian: As I mentioned above, this Biscotti Cookie recipe comes straight from Italy!If you want a traditional Italian dessert, you have come to the right place. Perfect for Breakfast or Dessert: We love eating our biscotti for dessert, but one of the very BEST ways to eat this cookie is actually at breakfast!Biscotti …
From foreignfork.com
From foreignfork.com
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TRADITIONAL ITALIAN BISCOTTI RECIPE - THE SPRUCE EATS
Aug 27, 2021 · There are as many recipes as there are variations of biscotti, the lovely twice-baked cookie traditionally served alongside a coffee in Italy. Many of these are modern takes on the classic cookie which would only have almonds tucked into the dough.
From thespruceeats.com
From thespruceeats.com
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THE SUPER-EASY WAY TO MAKE BISCOTTI - BETTYCROCKER.COM
For almond biscotti, simply substitute one cup of slivered almonds for the hazelnuts. Biscotti cookies also freeze well! Store in an airtight container or sealed freezer bag to enjoy later. You can put almost any flavor twist on biscotti. Now that you’ve mastered the technique, try one of these top-rated recipes …
From bettycrocker.com
From bettycrocker.com
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CHOCOLATE COVERED ALMONDS - STEP BY STEP - SHE LOVES BISCOTTI
Jun 06, 2019 · When the chocolate is almost completely melted, remove the pan and the bowl from the heat and stir to finish melting. Note: If using microwave, heat in 30 seconds intervals. Quickly add the almonds (1 cup) and stir to coat completely.
From shelovesbiscotti.com
From shelovesbiscotti.com
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2 BAREFOOT CONTESSA BISCOTTI RECIPE | JANUARY 2022 ...
For all types of biscotti pan recipes, you need to follow this distance. Step 6: Now, beat the reserved egg white in a bowl for 15 seconds. Slightly brush the prepared dough with beaten egg white and add 1 tsp of turbinado sugar at the top of the dough.
From recipeself.com
From recipeself.com
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ITALIAN PISTACHIO BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
Nov 04, 2021 · Pistachio biscotti are crunchy, nutty cookies perfect for dunking in coffee or tea. This recipe is made the Italian way – simple and delicious. Make them for you or to share with family and friends. They keep well at room temperature and are great for gifts. Biscotti …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
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GINGERBREAD BISCOTTI – SMITTEN KITCHEN
Dec 08, 2014 · Arrange slices, a cut side down, on baking sheet(s). Bake for another 10 to 12 minutes, until golden underneath. Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on rack. Do ahead: Baked biscotti should …
From smittenkitchen.com
From smittenkitchen.com
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CHOCOLATE-HAZELNUT BISCOTTI RECIPE | MARTHA STEWART
Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti …
From marthastewart.com
From marthastewart.com
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ITALIAN PISTACHIO BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
Nov 04, 2021 · Pistachio biscotti are crunchy, nutty cookies perfect for dunking in coffee or tea. This recipe is made the Italian way – simple and delicious. Make them for you or to share with family and friends. They keep well at room temperature and are great for gifts. Biscotti …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
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GINGERBREAD BISCOTTI – SMITTEN KITCHEN
Dec 08, 2014 · Arrange slices, a cut side down, on baking sheet(s). Bake for another 10 to 12 minutes, until golden underneath. Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on rack. Do ahead: Baked biscotti …
From smittenkitchen.com
From smittenkitchen.com
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QUICK FLATBREAD [FLOUR AND WATER] - SHE LOVES BISCOTTI
Mar 29, 2020 · Heat a large grill pan, cast-iron skillet, or non-stick pan over medium-high heat. Add the rolled-out dough. Cook until light charring occurs, about 1- 2 minutes. Adjust heat …
From shelovesbiscotti.com
From shelovesbiscotti.com
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BAREFOOT CONTESSA | CHOCOLATE CHUNK COOKIES | RECIPES
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From marisasitaliankitchen.com
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From simplyrecipes.com
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CANNOLI FILLING RECIPES - RICOTTA OR MASCARPONE
C annoli filling recipes are the creamy fillings inside the cannoli shells.. There are two schools of thought as to which cannoli filling recipes are the best. Some say using ricotta is the best. And …
From italian-dessert-recipes.com
From italian-dessert-recipes.com
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