CINNAMON BISCOTTI RECIPE RECIPES
MEXICAN CINNAMON COOKIES RECIPE: HOW TO MAKE IT
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 12 dozen.
Number Of Ingredients 11
Steps:
- Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 47 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 10mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
GINGERBREAD BISCOTTI RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F. Lightly grease a large cookie sheet; set aside.
- Combine butter, sugar, brown sugar, ginger, 3/4 teaspoon cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in mini chocolate chips, if desired.
- Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto prepared cookie sheet. Flatten logs slightly.
- Bake 22-25 minutes or until lightly browned and tops are slightly cracked. Remove from oven; cool 15 minutes on cookie sheet.
- Reduce oven temperature to 325°F.
- Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.
- Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.
- Place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.
- Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.
Nutrition Facts : Calories 130 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 19 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
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CINNAMON TWIRL COOKIES RECIPE: HOW TO MAKE IT
These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Desserts
Cuisine North America, New England
Calories 68 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Desserts
Cuisine North America, New England
Calories 68 calories per serving
- In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.
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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
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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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PISTACHIO BISCOTTI RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 35 minutes
Category dessert
Cuisine italian
Reviews 4.2
Total Time 1 hours 35 minutes
Category dessert
Cuisine italian
- Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
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MEXICAN CINNAMON COOKIES RECIPE: HOW TO MAKE IT
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Cuisine North America, Mexican
Calories 47 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Cuisine North America, Mexican
Calories 47 calories per serving
- Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
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ANISE BISCOTTI RECIPE: HOW TO MAKE IT
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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GINGERBREAD BISCOTTI RECIPE | LAND O’LAKES
Gingerbread biscotti that will fill your home with the scent of gingerbread. Try dipping them into a hot cup of coffee or cocoa.
From landolakes.com
Reviews 4.9
Total Time 0 minutes
Category Cookie, Biscotti, Sweet, Baking, Snack, Dessert
Calories 130 calories per serving
From landolakes.com
Reviews 4.9
Total Time 0 minutes
Category Cookie, Biscotti, Sweet, Baking, Snack, Dessert
Calories 130 calories per serving
- Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.
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Have a hot cup of coffee ready for dipping these spiced, crunchy biscotti. Like most Tuscan biscotti, these include no fat, which makes for an extra-dry cookie. That means it saturates quickly when dunked, turning it into something like silken cake while also sweetening your coffee. Pops of chewy candied ginger and a slick of dark chocolate make this biscotti a little more special. And while the ingredient list may be longer than some, each item builds upon the last, creating a symphony of warming flavors and smells. To help keep track of the many spices while assembling your ingredients, measure them into small piles on a dinner plate.
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Reviews 4
Total Time 1 hours 15 minutes
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Reviews 4
Total Time 1 hours 15 minutes
- In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.
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With almonds and almond extract, this simple Biscotti recipe is exactly what you're looking for. You can dip in chocolate or leave plain.
From delish.com
Reviews 4.6
Total Time 1 hours 20 minutes
Category vegetarian, Christmas, food gift, baking, dessert
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From delish.com
Reviews 4.6
Total Time 1 hours 20 minutes
Category vegetarian, Christmas, food gift, baking, dessert
Cuisine American, Italian
- Preheat oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop. Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds. Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Let cool completely. Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.
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To make ahead, let the biscotti cool completely and store in a sealed container at room temperature for up to a week.
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- 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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Note: While this recipe was inspired by the almond biscotti served at Zuni Cafe in San Francisco, I made many changes to the recipe, such as eliminating the step of toasting the almonds, replacing the anise liqueur with vanilla and almond extracts and reducing the anise seeds. I also doubled the recipe …
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Jan 14, 2015 · Hi Tatyana. Thank you for this 5-star +++ cinnamon bun recipe. Very easy to make with fantastic results. This is the fourth cinnamon bun recipe I have tried over the years, and by far the best. It will be my go-to recipe for cinnamon …
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Jan 23, 2022 · The Best Italian Biscotti Lemon Recipes on Yummly | Italian Biscotti, Italian Biscotti Cookies, Cantuccini – Italian Biscotti Cookies ... Italian Biscotti Cookie Food Recipe Industry. plain flour, baking powder, large egg, blanched almonds, ground cinnamon and 2 more. Authentic Italian Biscotti …
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CINNAMON SWIRL APPLE BREAD - ONCE UPON A CHEF
Oct 01, 2020 · This lovely apple bread has generous cinnamon swirl and crisp sugared top. Here’s a lovely apple bread that will give you all the fall feels. It’s chock-full of tart apples with a generous cinnamon …
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CRANBERRY PISTACHIO BISCOTTI | ALLRECIPES
After reviewing similar recipes, I made some simple changes to this recipe because I think doing so makes the biscotti a bit more authentic & tasty. For starters, I increased my oven temp to 325F degrees; you might also do 350F degrees, a standard temp for biscotti.
From allrecipes.com
From allrecipes.com
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