Italian Biscotti Stirring Icing Part 2
Directions on how to make Italian Biscotti.
Find this recipe at along with many other delicious recipes.
Chocolate Dipped Biscotti Italian Cookies by Diane Lovetobake
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1 1/3 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon allspice
1/4 teaspoon salt
3/4 cups granulated sugar
2 eggs,lightly beaten
1/2 teaspoon almond extract
Sift flour,cocoa,baking powder,allspice and salt in a small bowl
Whisk together remaining ingredients in a large bowl.
Add flour mixture: mix with hands to form dough.
(Dough will be dry yet sticky)
Divide dough in half: form 2 logs about 2 wide and 12 long on sprayed baking sheet,
Bake at 350 for 25-30 minutes. Remove from oven: cut into logs 1/2 inch slices. After the cookies are cut Bake at 300 for 5-10 minutes
Place on cooling rack
Optional: 8 oz chocolate , 1 Tablespoon shortening melted in bowl in mircowave stir till smooth.
Dip cookies in melted chocolate place on cooling rack till set.
Make 24 cookies
HOW TO MAKE DELICIOUS BISCOTTI
Almond Anise Biscotti
3 1/4 cups all purpose flour
1 tablespoon of baking powder
3/4 teaspoon salt
1 1/2 cups of sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon of vanilla
1 teaspoon anise extract
1 cup toasted sliced almonds- chopped
1 beaten egg white (beat till frothy)
Directions:
Melt butter, cool slightly. To a large bowl, add sugar, eggs, vanilla and anise. Add dry ingredients. Mix in chopped toasted almonds. Divide dough in thirds and shape into logs with floured hands. Place on parchment covered baking sheet.
Brush logs with frothy egg white.
Bake at 350 for 30 minutes until nicely browned and slightly firm.
Remove from oven and let cool slightly for about 10 minutes. Slice logs and return to cookie sheets. Bake another 10 minutes or so on each side, until lightly browned and firm to the touch.
***In the video, I altered the above basic recipe by using: butternut extract (which is equal amounts of almond, vanilla and butter extract) cranberries, white chocolate and fresh orange rind. To be honest, I prefer 1 tablespoon of vanilla and 1 teaspoon of almond extract when making cranberry, orange and white chocolate biscotti. Feel free to experiment with add-ins.
Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The best part about Giada's Biscotti? The festive holiday colors!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 2 dozen cookies
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
How to Make Keto Anisette Biscotti!
I always loved eating Anisette Toast when I was young. Being Italian, I love anything with anise in it. These biscotti taste just like the real thing with the same texture and taste. They are nut free as well!
Keto Anisette Toast recipe:
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BISCOTTI ALMOND ANISE l How To Make Biscotti Cookies l Best Biscotti Recipe l Biscotti Recipe
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 stick unsalted butter
2 1/2 teaspoons ground anise
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
Directions:
1. Position rack in center of oven and preheat to 350°F.
2. Put the 1 cup of almonds on clean baking sheet, roast for 10 mins ok bottom rack. Then take out of oven, put in bowl and cool.
3. Line the same baking sheet with parchment paper, spray with cooking spray or butter it. Sift flour, baking powder and salt into medium bowl.
4. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in another bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Put bowl with dough in freezer for 10 minutes.
5. Chop almonds coarsely and mix in after you take out of freezer.
6. Divide dough in half. Using wet hands, shape each dough half. Transfer both logs to prepared baking sheet, spacing apart. Bake logs until golden brown (logs will spread), about 25-30 minutes. Cool logs completely on sheet on rack, about 15-20 minutes. Maintain oven temperature.
7. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet.
8. Bake 8 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
RECIPE:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
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#baking #biscottirecipe #almondbiscotti