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Reply
| | From:  Genie· (Original Message) | Sent: 3/13/2008 1:54 AM |
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Reply
| | | From: Genie· | Sent: 4/4/2008 6:54 PM |
| Toffee Almond Biscotti
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto, or 1 1/2 teaspoons of almond
extract
1 teaspoon vanilla extract
3/4 cup slivered almonds
3/4 cup toffee bits
Preheat oven to 300 degrees F. Line cookie sheet with
parchment paper; set aside. In a medium bowl, whisk
together flour, baking powder, salt, sugar, almonds,
and toffee bits; set aside. In a large bowl, beat
together eggs, Amaretto, and vanilla extract with an
electric mixer.
Mix in dry ingredients with eggs, mix until combined.
Dough will be sticky, but do not add more flour. Flour
surface of parchment paper lined cookie sheet, roll
dough out on surface into a log about 3 inches in
diameter. Bake about 50 minutes, or until firm and
dry. Remove from oven and let cool for 10 minutes.
Use a serrated knife and cut into 1/2-inch slices. Lay
slices cut side down on cookie sheet and return to
even for 20 minutes. Remove from oven and turn slices
over and bake another 20 minutes. After removing from
oven, cookies will dry as they cool.
Makes 24 biscotti.
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Reply
| | | From: Genie· | Sent: 4/17/2008 8:23 PM |
| Toffee Almond Biscotti
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto, or 1 1/2 teaspoons of almond extract
1 teaspoon vanilla extract
3/4 cup slivered almonds
3/4 cup toffee bits
Preheat oven to 300 degrees F. Line cookie sheet with parchment
paper; set aside. In a medium bowl, whisk together flour, baking
powder, salt, sugar, almonds, and toffee bits; set aside. In a large
bowl, beat together eggs, Amaretto, and vanilla extract with an
electric mixer.
Mix in dry ingredients with eggs, mix until combined. Dough will be
sticky, but do not add more flour. Flour surface of parchment paper
lined cookie sheet, roll dough out on surface into a log about 3
inches in diameter. Bake about 50 minutes, or until firm and dry.
Remove from oven and let cool for 10 minutes.
Use a serrated knife and cut into 1/2-inch slices. Lay slices cut
side down on cookie sheet and return to even for 20 minutes. Remove
from oven and turn slices over and bake another 20 minutes. After
removing from oven, cookies will dry as they cool.
Makes 24 biscotti.
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:41 PM |
Chocolate Biscotti Although in Italy, biscotti is the term for cookie, here is a recipe that has become synonymous with the name biscotti. They are a wonderful dipping cookie or accompaniment to ice cream or sorbet. Yield: 120 biscotti 3 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa
2 1/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
Grated zest of 1 lemon
2 tablespoons coffee liqueur
1 cup bittersweet chocolate chunks
1 teaspoon kosher salt
1 cup whole blanched almonds, toasted Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds. Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log. Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight. Preheat the oven to 300 degrees. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely. | |
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:53 PM |
Chocolate Covered Biscotti
2 1/2 dozen
2 1/2 cups flour
3/4 cup sugar
1/4 cup butter, softened
1 Tbs. anise seed
2 tsp. baking powder
1/4 tsp. salt 3 eggs
1 tsp. vanilla
1/2 cup chopped walnuts
Chocolate dip:
1 8oz pkg. semi sweet chocolate squares
1 Tbs. shortening
Mix 1-1/2 cups flour and all the other ingredients except the nuts with a mixer. Increase speed and beat 3 minutes.
By hand, stir in remaining flour and nuts. Refrigerate 1 hour until firm.
Preheat oven 375 degrees.
Divide dough in half. On a well floured board, shape 2 loaves 12"x2".
Place on greased sheet 2" apart and bake for 20 minutes on 375 F. Remove from oven. With a serrated bread knife slice into 1" bars.
Turn on sides and bake 15 minutes or until golden. Cool on rack.
Melt semi sweet chocolate squares with shortening. Dip cookies into chocolate and place on wax paper to dry.
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Reply
| | | From: Genie· | Sent: 9/18/2008 3:42 AM |
Apricot Almond Biscotti
2 dozen 1 1/4 cups flour
1 cup sugar
1/4 tsp. salt
3/4 tsp. vanilla
2/3 cup dried apricot halves, chopped
1/2 cup whole wheat flour
1/2 tsp. baking powder
5 Tbs. unsalted butter, cold, cut into pieces
2 eggs, lightly beaten
1/2 cup almond slivers
1 tsp. granulated sugar
Preheat oven to 350°F
In a large mixing bowl combine first five ingredients. Add butter and vanilla; mix until mixture resembles coarse meal. Add eggs and and blend. Add apricots and almonds. Blend until mixture is evenly moistened.
Using your hands, form into dough. Divide dough in half. Place parchment paper on a baking sheet. Shape dough into two 12-inch logs and lay on parchment paper.
With hands, flatten each log to a width of 2 inches. Sprinkle each log with remaining sugar.
Bake 25 minutes or until golden brown. Remove logs and place on cooling rack for 10 minutes. With serrated knife, carefully cut logs on the diagonal into 1 inch slices.
Place on baking sheet cut side up; return to oven and bake 7 minutes, or until very lightly browned.
Transfer to rack and cool completely. | |
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Reply
| | | From: Genie· | Sent: 9/19/2008 3:14 AM |
Almond biscottiTotal time: 1 hour
Servings: Makes 3 1/2 dozen cookies Note: Adapted from "A Platter of Figs and Other Recipes," by David Tanis. Biscotti will keep for weeks in an airtight container.
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
1/4 teaspoon almond extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
3/4 cup sliced almonds
1. Heat the oven to 325 degrees. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add the almond extract.
2. In a medium bowl, whisk together the flour, baking powder and salt. With the mixer running, slowly incorporate the dry ingredients into the butter mixture. Add the sliced almonds and mix for a minute more. You will have a soft dough.
3. Put the dough on a floured board and divide it into thirds. Roll into logs about 1 1/2 inches in diameter. Place the logs on a parchment-lined baking sheet, spaced about 3 inches apart, and bake for 25 to 30 minutes, or until slightly browned. Remove the logs and let them cool slightly.
4. While the logs are still warm, cut them on the diagonal into slices about one-half-inch thick. Place the slices on two baking sheets and bake for 5 to 10 minutes, or until barely brown. Turn over the biscotti and bake an additional 5 to 10 minutes, until barely brown. Cool on a rack.
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Reply
| | | From: Genie· | Sent: 11/1/2008 10:13 PM |
| Double Chocolate Walnut Biscotti
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 stick (6 T.) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 T. confectioners' sugar
Preheat oven to 350 degrees. Butter and flour a large
baking sheet. In a bowl whisk together flour, cocoa
powder, baking soda and salt.
In another bowl with an electric mixer, beat together
butter and granulated sugar until light and fluffy.
Add eggs and beat until combined well. Stir in flour
mixture to form a stiff dough. Stir in walnuts and
chocolate chips.
Flour your hands. On prepared baking, form dough into
two slightly flattened logs, each 12 inches long and 2
inches wide, and sprinkle with confectioners' sugar.
Bake logs 35 minutes, or until slightly firm to the
touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board, cut biscotti diagonally into
3/4-inch slices. Arrange biscotti, cut sides down, on
baking sheet and bake until crisp, about 10 minutes.
Cool biscotti on a rack. Biscotti keep in airtight
containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
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