PINK BISCOTTI RECIPES

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CANDY CANE BISCOTTI | RECIPE RECIPE | LAND O’LAKES



Candy Cane Biscotti | Recipe Recipe | Land O’Lakes image

When you bake these tender biscotti cookies, the aroma of sweet peppermint will instantly fill your house with Christmas spirit.

Provided by Land O'Lakes

Categories     Slice and Bake    Butter    Peppermint    Sweet    Baking    Creating New Traditions    Making It Photo-Ready    Mint    Dairy    Cookie    Dessert

Total Time 0 minutes

Prep Time 20 minutes

Yield 48 cookies

Number Of Ingredients 12

Cookie
1/2 cup Land O Lakes® Butter softened
1/2 cup sugar
3 large Land O Lakes® Eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes *
Coating
1 (14-ounce) package vanilla candy coating (almond bark)
2 drops red or pink food color
1/4 teaspoon peppermint flavoring, if desired
Decorator candies, sugars or crushed peppermint candy canes, if desired

Steps:

  • Heat oven to 350°F.
  • Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy.
  • Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch log. Place logs 3 inches apart onto parchment-lined large cookie sheet.
  • Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven to 325°F. Cool logs 10 minutes on cookie sheet.
  • Carefully remove logs to cutting surface. Cut into 1/2-inch slices on bias with sharp serrated knife. (Discard ends.) Arrange pieces on same cookie sheet, cut-side down. Continue baking, turning once, 12-14 minutesor until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely.
  • Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until melted. Remove from heat. Stir in food color and peppermint flavoring, if desired.
  • Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.

Nutrition Facts : Calories 110 calories, FatContent 4.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 35 milligrams, CarbohydrateContent 16 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

TRADITIONAL KETO BISCOTTI (ALMOND FLOUR RECIPE) - KETOCONNECT



Traditional Keto Biscotti (Almond Flour Recipe) - KetoConnect image

An Italian, twice baked, crunchy cookie that is best served dipped in coffee.

Provided by Megha Barot

Categories     Dessert

Total Time 120 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 25

Number Of Ingredients 11

1 cup almonds, raw
1 1/3 cup almond flour
2 tbsp ground golden flaxseed meal
3 tbsp coconut flour
1.5 tsp baking powder
1/2 tsp Pink Himalayan Salt
1 cup Low Carb Sugar Substitute
25 drops liquid stevia
2 large eggs
1/2 cup butter, melted
1 tsp vanilla extract

Steps:

  • Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner.
  • Spread almonds on a baking sheet and toast in oven for about 10-12 minutes. When baked, remove from oven, chop, and set aside.
  • In a medium bowl, whisk together the almond flour, flaxseed, coconut flour, baking powder, salt, and erythritol.
  • In a separate bowl, whisk eggs, stevia, melted butter and extract using a hand mixer. Add in the dry mixture and combine until fully incorporated.
  • Fold in cooled, chopped almonds. Allow batter to sit for 5 minutes (to allow to coconut flour to absorb some of the moisture).
  • Divide dough into half. Place halves side by side on a large cookie sheet, leaving a few inches between (dough will spread out when cooked). Form each half into a log shape.
  • Bake for approximately 30 minutes or until golden brown in color and firm. Let cool for 20 minutes. Using a serrated knife, cut into ½-inch thick slices.
  • Place cookies, cut side down, on the baking sheet and bake for another 15 - 20 minutes. Be careful when you are moving the cut cookies to the cookie sheet because they break easily.
  • Remove from oven and cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely. The longer they cool the crispier they will get.
  • Best stored in an air tight zip top bag on your counter top. Enjoy!

Nutrition Facts : Calories 113 kcal, CarbohydrateContent 3 g, ProteinContent 3 g, FatContent 10 g, FiberContent 1 g, ServingSize 1 serving

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