Thought you might like to make some cookies for the holidays!
FOURTEEN-IN-ONE COOKIES
(Master Recipe)
Makes about 7 dozen 2 1/2-inch cookies
Simplicity itself. We love this recipe, especially at holiday time, because from just one easy cookie dough, you can make fourteen kinds of cookies. Putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture.
Have all ingredients at room temperature, 68 to 70ºF.
In a large bowl, beat on medium speed until very fluffy and well blended:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup sugar, processed in a food processor for 30 seconds, or
superfine sugar
1/2 teaspoon salt
Add and beat until well combined:
1 egg
2 teaspoons vanilla extract
Reduce the speed to low and beat in just until combined:
2 1/2 cups all-purpose flour
Divide the dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.)
To bake, position a rack in the upper third and another in the lower third of the oven. Preheat the oven to 375ºF.
Remove 1 disk of dough from the refrigerator and cut in half. Return the unused portion to the refrigerator. Either: Scoop the cookie dough into 1-tablespoon balls with a small ice cream scoop and roll each ball between your palms until smooth. Place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. Using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick.
Or: Lightly flour the work surface. Roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. Sprinkle the surface lightly with flours as needed to keep the dough from sticking. Cut the dough into desired shapes. Place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. Get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. Discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick.
Bake, 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. Using a thin-bladed spatula, immediately transfer the cookies to racks to cool to room temperature. Decorate the cooled cookies, if desired, and transfer to an airtight container.
Cornmeal Citrus Cookies
Follow the master recipes, adding 1 teaspoon finely grated lemon or orange zest to the creamed butter, sugar, and salt, and substituting 1 cup find cornmeal for 1 cup of the flour.
Chocolate-Cinnamon Cookies
Follow the master recipe, adding 1 ounce melted and cooled unsweetened chocolate to the creamed butter, sugar, and salt. Substitute 1/4 cup unsweetened cocoa for 1/4 cup of the flour and add 1/4 teaspoon ground cinnamon to the flour-cocoa mixture.
Marble Cookies
Follow the master recipe, stirring 2 ounces melted and cooled semisweet or bittersweet chocolate into one-quarter of the master recipe dough. Divide the chocolate dough into 6 portions. Press into the remaining three-quarters of the master recipe dough. Knead the doughs together to create a marbled effect.
Lemon Butter Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt.
Lemon Poppy Seed Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt, and stirring 2 tablespoons poppy seeds into the finished dough.
Orange Butter Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest to the creamed butter, sugar, and salt.
Orange-Nut Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest and 1 cup finely ground walnuts, pecans, or skinned hazelnuts to the creamed butter, sugar, and salt.
Coconut Cookies
Follow the master recipe, stirring 1 cup flaked sweetened dried coconut, toasted, into the finished dough.
Ginger Cookies
Follow the master recipe, adding 1 teaspoon ground ginger to the flour and stirring 6 tablespoons finely minced candied ginger into the finished dough.
Butterscotch Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar.
Peanut Butter Cookies
Because of the extra fat from the peanut butter, these cookies have a sandier, melt-in-your-mouth texture. Follow the master recipe, creaming 2/3 cup peanut butter with the butter, sugar, and salt.
Spice Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar and adding 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves to the flour.
Raisin-Spice Cookies
Prepare Spice Cookies, above, stirring 1/2 cup finely minced raisins or 1/2 cup dried currants into the finished dough.
1. Walnut Cinnamon Mandelbrot Biscotti- Makes 20-28
2. A Master recipe for biscotti
3. Biscotti all'Anise
4. Apple Biscotti
5. Biscotti Napoletani (honey)
6. BISCOTTI
7. Orange-Basil Biscotti
8. Brown Sugar Granola Biscotti
9. Chef Guy's Homemade Rich Pecan Biscotti
10. Biscotti De Prato (Roasted almond)
11. JAM'S(decadent! Kahlua/ chocolate)
12. JAM's Brown Sugar & Oats Biscotti
13. How To Make Cherry Biscotti
14. Gingerbread Biscotti
1. Walnut Cinnamon Mandelbrot Biscotti- Makes 20-28
A typical, not-too-sweet mandelbrot. You can have it plain or toss it
in a cinnamon sugar mixture for a spicier, sweet treat. This cookie
makes a good basic biscotti recipe and takes well to variations.
3/4 cup sugar
1/2 cup oil
2 eggs
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 cups flour
1/2 cup coarsely chopped walnuts or other addition
Cinnamon sugar mixture with 1 cup sugar and 1 tablespoon cinnamon
Preheat oven to 350 F. Line a baking sheet with wax paper or
parchment paper.
In a large bowl, whisk together the sugar and oil, then blend in
eggs, and vanilla.
In a separate bowl, stir together salt, baking powder and flour.
Fold flour into into wet mixture, then fold walnuts to incorporate.
Turn mixture onto waxed paper and shape a log, about 10 by 3 inches,
flouring hands if necessary, to avoid sticking. Transfer paper and
log on cookie sheet, press down to flatten slightly, and bake until
just set, 25-30 minutes.
Remove from oven and let cool 15 minutes. Transfer log to a board,
and using long, serrated knife, cut into 1/2 inch slices.
Place cookies back on cookie sheet and bake again at 325 F. to dry
and brown slightly (about 11-18 minutes). Turn cookies over once
during baking to ensure both sides bake evenly.
After the second bake, shake gently in a bag full of cinnamon sugar
(optional).
Cool and store at room temperature in an airtight container.
2.A Master recipe for biscotti
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup almonds (slivered, sliced, or whole: see note)
2 large eggs at room temperature
4 tablespoons melted butter
2 teaspoons anise extract or pure anise flavoring, OR 1 teaspoon pure
vanilla extract
1. Adjust a rack to the center position and heat the oven to 350
degrees. Line a cookie sheet with wax or parchment paper. Place the
flour, sugar, baking powder, salt and nuts in a large bowl and stir
to combine. In a small bowl, combine the eggs, butter and anise or
vanilla and whisk to fully combine. Make a well in the center of the
dry ingredients and pour in the egg mixture. Using a rubber spatula,
mix to combine until a rough dough forms.
2. Dump the dough onto a work surface and knead a couple of times or
until the dough comes together, adding extra flour sparingly and only
if necessary. Start to form the dough into a big, fat cigar and cut
it in half. Form each half into a cigar about 1 inch thick, 2 inches
wide and about 12 inches long. Place them onto the cookie sheet and
lightly press with your fingers to slightly flatten the cigars.
3. Bake for 25 minutes reversing the pan halfway through. The bars
(cigars) will be firm to the touch and just slightly browned. Remove
from the oven and lower the temperature to 300 degrees. Let the
cookies cool on the cookie sheet for 15 minutes.
4. Remove cookies to a cutting board using two spatulas. Using a
serrated knife, slice the bars on an angle about 1/2 inch thick to
form the biscotti. Lay them back on the cookie sheet with either cut
side down and place back in the oven for 15 minutes. Turn each cookie
to expose the other cut side and place back in the oven for another
15 minutes. The cookies will take on the slightest bit of color and
feel firm and dry. Let cool on a rack to room temperature. Store in
an airtight container.
Makes about 3 dozen small cookies.
Note: I like the nuts in smaller pieces, while most recipes call for
them whole. Either size is acceptable; it's just hard to slice, or
bite into, a whole almond.
Fig and orange variation
Omit the anise in the original recipe. Reduce the sugar to 1/2 cup.
Soak 3/4 cup quartered figs in 2 tablespoons orange liqueur for 30
minutes or so. Add the figs to the dry ingredients and the liqueur to
the wet. Also add the finely chopped zest of one large orange to the
dry ingredients. Add 1/4 cup honey and one teaspoon vanilla to the
wet ingredients. Proceed with above recipe.
Chocolate variation
Omit the anise in the original recipe and substitute the vanilla
extract. Substitute 1/4 cup cocoa for 1/4 cup of the flour in the
original recipe. Stir 3/4 cup semi-sweet chocolate chips into the dry
ingredients.
3. Biscotti all'Anise
Makes 48 Cookies
3 eggs
2 t anise extract
3/4 C sugar
Pinch salt
1 1/2 C all-purpose flour
1/4 C cornstarch
1/2 t baking powder
PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
mixing bowl or the bowl of an electric mixer and whip with a hand
mixer set at high speed or in a heavy duty mixer fitted with the
whip. Continue whipping until the mixture is very light and increased
in volume, 6-7 minutes. While the egg mixture is whipping, combine
the flour, cornstarch and baking powder and stir to mix.
Remove the whipped eggs from the mixer and sift over the flour
mixture in three additions, folding it in after each addition with a
rubber spatula. The batter will lose most of its air and become
rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch
opening, but no tube, onto a jelly roll pan lined with parchment
paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide
and the length of the pan. Bake the logs about 20 minutes, until they
are well risen and golden.
Remove from oven and place logs on a cutting board to cool about 10
minutes. Using a sharp, serrated knife, slice the logs diagonally at
1/2-inch intervals. Place the biscotti cut side down on the pan and
return them to the oven for about 10-15 minutes, until they color
lightly on the cut surfaces.
Cool the biscotti on the pans and store them in a tin between layers
of wax paper.
3. Apple Biscotti
-2 dozen
1 hour 15 min
1 c. sugar
1 c. packed brown sugar
1/3 c. slivered almonds
1/4 c. vegetable oil
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 T. apple cider
2 egg whites
1 egg
1/3 c. nofat sour cream
2 1/2 c. flour
2 tsp. baking powder
Combine the first 12 ingredients (sugar through sour cream) in a
large mixing bowl and beat with a mixer at a low speed for 1 minute.
In another bowl, combine the flour and baking powder. Gradually add
the flour mixture to the large mixing bowl, beating until the dough
is well-blended and soft.
Turn the dough out onto a lightly floured surface and shape it into a
16-inch roll. Carefully place the roll on a baking sheet lightly
coated with cooking spray and wax paper. Flatten the roll until it is
approximately 3/4-inch thick.
Bake the roll at 375 degrees for 25 minutes. Remove the baking sheet
from the oven and carefully loosen the edges of the roll with a metal
spatula. Invert the baking sheet on a wire rack and allow the roll to
cool for 10 minutes. Cut the roll into 3/4-inch slices.
If you like your biscotti hard, return the slices to baking sheet and
bake an additional 10 minutes on each side.
5. Biscotti Napoletani (honey)
NICK MALGIERI-Makes 60 Biscotti
Be careful with the first baking of these biscotti. Even though they
are baked a second time after being cut, if they do not bake
sufficiently the first time, the biscotti will have a hard, heavy
core.
2 C all-purpose flour
3/4 C sugar
3/4 C whole, unblanched almonds, finely ground
1/2 t bicarbonate of ammonia or 1/2 t each, baking powder and baking
soda
1/2 t cinnamon
3/4 C whole, unblanched almonds
1/3 C honey
1/3 C water
PREHEAT OVEN TO 350F. Combine all ingredients except honey and water
in a mixing bowl and stir a minute or 2 to mix. Add the honey and
water and stir until a firm dough forms.
Remove dough from bowl and divide in half. Roll each half into a log
about 15 inches long. Place both logs, well apart, on a jelly roll
pan lined with parchment or buttered wax paper.
Bake about 30 minutes, until well risen, firm and a dark golden
color. Remove from oven, cool logs slightly and place on a cutting
board.
Slice the logs diagonally at 1/2-inch intervals. Return the cut
biscotti to the pan, cut side down, and bake an additional 15
minutes, until lightly colored and dry. Cool on the pan. Store in a
tin--they keep well.
6. BISCOTTI
3 Eggs
1+ Cup flour
1 Cup sugar
1/2 Cup of Oil (Olive oil works very well)
1 Teaspoon Baking Soda
1 Teaspoon Vanilla, Lemon or Anise Extract
1/4 teaspoon Salt
Beat eggs. Add sugar, oil, baking soda, anise extract (or vanilla or
lemon extract - whatever you prefer), and salt. And mix. Gradually
mix in flour until the dough is firm, almost pasty, but not stiff.
Pour dough onto two cookie sheets in three oval strips the length of
the pan (2 strips on one pan, one on the other). Bake at 350 F
degrees until the loaves puff up and are golden (approximately 20 to
25 minutes). Toothpick should come out dry.
Remove from oven and cut biscotti about 3/4" wide. Turn onto sides
and return to oven until sides are golden brown (approximately 5
minutes). Allow to cool on cookie sheet for approximately 5-10
minutes before transferring cookies to a brown paper bag to complete
cooling and for storage.
Biscotti can be frozen in an airtight bag or container for long term
storage, if you ever have any left.
*Note: Do not grease the pans. If the bottom of the cookies burn, the
oven temperature is too high, or the pan is too close to the heat.
You can add sliced almonds, dried cranberries, or what ever you like
to make a more flavorful (and colorful) biscotti. Just keep in mind
that the overall yield will increase.
Dipping the cooled biscotti in melted chocolate is also a great way
to add variety.
7. Orange-Basil Biscotti
-Makes 40 small biscotti
2 1/4 C Unbleached All-Purpose Flour
1 C Sugar
2 T Cornmeal
1 t Double-Acting Baking Powder
1 t Kosher Salt
1 Large Egg
1/4 C Orange Juice
1 Stick Unsalted Butter, Cut into Bits and Softened
3/4 C Pine Nuts, Toasted and Coarsely Chopped
1 T Finely Chopped Fresh Basil Leaves
Zest of 1 Medium Orange
Preheat the oven to 325 deg.F. Grease and lightly flour a baking
sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add
the egg and orange juice, and beat the mixture until a dough begins
to form. Add the butter, beating until it is just incorporated, and
fold in the pine nuts, basil leaves, and orange zest.
Turn the dough out onto a lightly floured surface, kneading it
several times, then let it rest, covered with a kitchen towel, for 5
minutes. Divide the dough in half and, with floured hands and working
quickly on the prepared baking sheet, form each piece of dough into a
log 12 inches long by 2 inches wide. Arrange the logs at least 3
inches apart on the middle rack of the oven for 20 to 25 minutes, or
until set and pale golden.
Remove them from the oven and let cool on the baking sheet for 10
minutes. On a cutting board, cut the logs crosswise into 1/2-inch-
thick slices. Arrange the biscotti, cut side down, on the baking
sheet, and bake them 10 to 12 minutes longer. Remove the baking sheet
from the oven, turn the biscotti over, and bake them a final 10 to 12
minutes. Cool completely and store in an airtight container.
8. Brown Sugar Granola Biscotti
May 98-Marcia Kiesel-about 36
1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon coarsely chopped anise seeds
3/4 teaspoon baking powder
1/4 teaspoon Salt
5 Tablespoons cold unsalted butter, cut into small pieces
2 large cold eggs, lightly beaten
1 teaspoon pure vanilla extract
2 cups granola, large pieces broken up
1. In a food processor, combine the flour, sugar, lemon zest, anise
seeds, baking powder and a pinch of salt and pulse a few times to
blend. Add the butter and pulse just until incorporated. Add the eggs
and vanilla and process just until combined. Scrape the dough into a
bowl and stir in the granola. Cover and refrigerate until firm, about
30 minutes.
2. Preheat the oven to 350°. Lightly butter a baking sheet. Quarter
the chilled dough and shape into four 6-by-1-inch logs; flatten each
log into a rectangular shape. Transfer he logs to the prepared baking
sheet and bake for about 20 minutes, or until golden brown and almost
firm. Let the logs cool on the baking sheet for 5 minutes.
3. Transfer the logs to a work surface with a metal spatula. Using a
serrated knife and a gentle sawing action, slice the logs crosswise
1/2 inch thick. Arrange the biscotti on their sides on the baking
sheet and bake for about 12 minutes, or until very firm and beginning
to brown. Transfer the biscotti to a rack to cool completely. Store
in an airtight container.
9. Chef Guy's Homemade Rich Pecan Biscotti
PREP TIME: 50-60 Minutes
MAKES: 60-72 slices
6 whole eggs
1 1/4 cup sugar
1 orange rind
1 tsp vanilla
1 1/4 cup vegetable oil
2 cups flour
2 tbsp baking powder
2 lb toasted pecans
Break the eggs into a small mixing bowl. Add the sugar, orange rind
and vanilla. Beat on medium heat for 10 to 12 minutes. SLOWLY add the
vegetable oil. In a separate bowl, combine the flour and baking
powder together. SLOWLY add the flour mixture to the egg mixture.
Beat on low speed for 2 minutes. Fold mixture by hand until smooth
(NO lumps).
With a rubber spatula, slowly fold in pecans. Grease (spray with a
cooking spray) 6 (six) bread loaf pans. Divide the dough evenly into
the 6 pans: approximately 1 inch of batter. Bake at 350 degrees F for
approximately 15 minutes.
Let set in pans for 5 minutes. Remove from pans and place on a
cooling rack for 5 minutes. Slice each loaf into approximately 1 inch
slices (10-12 slices per loaf). Arrange slices on a cookie sheet tray
and place in oven for 5 to 6 minutes or until lightly toasted.
10. Biscotti De Prato (Roasted almond)
-54 biscotti:
1 c Whole, unblanched almonds
2 c All-purpose flour
1/2 c Granulated sugar
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3 Eggs, lightly beaten
1 ts Vanilla extract
1 ts Lemon zest
1 Lightly beaten egg white
Place almonds on a baking sheet and toast in a 350'F. oven for 10
minutes, shaking pan once or twice. Place a third of almonds in food
processor and process until fine. Coarsely chop remaining almonds.
Combine flour, sugar, baking powder, baking soda and salt in a large
mixing bowl. Make a well in center and add eggs, vanilla and lemon
zest. Using a fork, draw flour, a little at a time, into center of
bowl. If necessary, use hands to combine mixture. Dough will be
stiff.
Let dough rest 5 minutes. Knead dough for 3 minutes, mixing in ground
and chopped almonds.
Divide dough into 3 portions and roll each into a 10" cylinder.
Carefully transfer to a buttered and floured cookie sheet, leaving a
few inches between them. Flatten rolls slightly. Brush tops with egg
white and bake in a 350'F. oven for 20-25 minutes, or until lightly
browned. Cool slightly.
Carefully remove rolls from pan and place on a cutting surface. Using
a serrated knife, cut each roll into 1 1/2" slices on a 45-degree
angle. Reassemble rolls on pan, leaving a small space between slices.
Bake 15-20 minutes longer.
JAM's Awesome Biscotti
11. (decadent! Kahlua/ chocolate)
Jam says: I wanted to try biscotti one day and found a recipe for
basic biscotti dough. I had to modify the basic dough to handle all
of the goodies that I added - but what a great recipe this has turned
out to be. And my son absolutely loves them! These are great by
themselves, but are even better with a good cup of coffee!
About 2 3/4 cups all-purpose flour
2 large eggs
1 1/2 teaspoons baking soda
1 oz. KAHLUA® coffee liqueur
1 teaspoon salt
3/4 cup semi-sweet chocolate chips
1 stick unsalted butter - softened
3/4 cup of HEATH BITS® candy pieces
1 cup granulated sugar
Pre-heat oven to 350°F. Lightly grease and flour baking sheet.
Whisk together flour, baking soda, and salt In a large mixing bowl -
cream butter and sugar together: Add eggs to butter/sugar and blend
until incorporated. Add KAHLUA® - blend Add 1/2 of the flour mixture
and blend well, Add last 1/2 of flour mixture and stir into a STIFF
ball Add HEATH BITS® - stir in well. Add chocolate chips - stir in
well - if the dough is too stiff you can splash the doughball with
more KAHLUA® or milk - but just enough to work the ingredients
together.
Flour your hands to work with dough. Divide dough in half, form each
half into a slightly flattened log about 12" long and 2" wide. Place
logs on baking sheet about 3"-4" apart.
Bake at 350°F for 35 min. or until firm to the touch. Remove from
oven and cool ON baking sheet - about 30 min. Cut cooled logs
diagonally into 3/4" - 1" slices on a cutting board with a good bread
knife or a SHARP butcher knife. Place cookies back on the baking
sheet cut-side down and return to the 350°F.
Bake 10 min, turn cookies over and bake and additional 10 min. Remove
from baking sheet and cool on a wire rack.
Hints: This recipe works great with a powerful countertop mixer.
STIFF means STIFF - this won't be like ordinary cookie dough - you'll
get a workout. I find that the shiny air-insulated baking sheets work
best.
These biscotti will last a week or more in an air-tight container -
one month frozen. The HEATH BITS® can be found at your grocery store
with the baking stuff. I've used other toffee pieces and they just
don't cut it - the HEATH BITS® are crushed HEATH BARS® and still have
the chocolate on them. Notice:Heath Bar® and Heath Bits® are
registered trademarks of M&M/Mars. Kahlua® is a registered trademark
of Licores Kahlua.
12. JAM's Brown Sugar & Oats Biscotti
These biscotti use the same basic ingredients as my other ones, but
these are not as rich. Great by themselves, but are even better with
a good cup of coffee!
About 2 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking soda
2/3 cup packed dark brown sugar
1 teaspoon salt
2 large eggs
1 1/2 teaspoons cinnamon
1 oz. white chocolate liqueur
1 stick unsalted butter
2 cups oats
Pre-heat oven to 350°F, lightly grease and flour baking sheet.
Whisk together flour, baking soda, salt, and cinnamon. In a large
mixing bowl - cream butter and sugars together. Add eggs to
butter/sugar and blend until incorporated. Add white chocolate
liqueur - blend.
Add 1/2 of the flour mixture and blend well. Add last 1/2 of flour
mixture and stir into a STIFF ball.
Add oats one cup at a time - stir in well(this will take some work).
Flour your hands to work with dough.
Divide dough in half, form each half into a slightly flattened log
about 12" long and 2" wide. Place logs on baking sheet about 3"-4"
apart.
Bake at 350°F for 30 min. or until firm to the touch. Remove from
oven and cool ON baking sheet - about 30 min. or more. Cut cooled
logs diagonally into 3/4" - 1" slices on a cutting board with a good
bread knife or a SHARP butcher knife.
Place the cookies back on the baking sheet cut-side down and return
to the 325°F oven for 10 min. Turn the cookies over and bake and
additional 10 min. Remove from baking sheet and cool on a wire rack.
Hints: This recipe works great with a powerful countertop mixer.
STIFF means STIFF - this won't be like ordinary cookie dough - you'll
get a workout. I find that the shiny air-insulated baking sheets work
best.
These biscotti will last a week or more in an air-tight container -
one month frozen. If you don't have any white chocolate liqueur
around, try about 1 1/2 t. of a quality vanilla.
13. How To Make Cherry Biscotti
-Makes about 2-1/2 dozen- National Cherry Board
These twice-baked Italian cookies go perfectly with a fresh, hot cup
of coffee or cappuccino.
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract (Ellen uses almond)
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
Granulated sugar for shaking after baking
2-3 tablespoons additional flour
With a citrus zester or small grater, rub across orange peel being
careful not to include white pith. Cut thin strips of peel into small
pieces. Cut orange in half and squeeze juice through a strainer into
a small cup. Measure juice and orange peel, as required by recipe.
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an
electric mixer at medium speed, scraping bowl often, 2 to 3 minutes,
or until mixture is thick and pale in color.
Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes,
or until well mixed.
In a separate bowl, combine flour, walnuts, baking powder and salt.
Gradually add the flour mixture to the egg mixture. Mix with an
electric mixer on low speed 1 to 2 minutes, or until well mixed. Stir
in cherries by hand.
Turn dough onto lightly floured surface. (Use about 2 tablespoons
flour. Dough will be soft and sticky.) Lightly sprinkle the dough
with an additional 1 tablespoon of flour; knead flour into dough.
With floured hands, shape dough into 2 (8x2-inch) logs. Place 3 to 4
inches apart on a greased baking sheet; flatten tops slightly.
Combine egg white and water; brush on logs. Sprinkle with granulated
sugar.
Bake in a preheated 350-degree oven 25 to 30 minutes, or until light
brown and firm to the touch. Let cool on baking sheet 15 minutes.
Reduce oven temperature to 300 degrees. With a serrated knife, cut
logs diagonally into 1/2-inch slices. Arrange slices, cut-side down,
on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10
minutes, or until golden brown. Remove to wire rack; let cool
completely.
14. Gingerbread Biscotti
-30 biscotti
¾ cup crystallized ginger, divided
2 Tbsp. ground ginger
½ tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup sugar
½ cup firmly packed dark brown sugar
6 Tbsp. butter or margarine
2 large eggs
¼ cup light molasses
2 ¾ cup flour
1 ½ tsp. baking powder
2/3 cup (4 oz.) reduced fat chocolate chips
Coarsely chop half of the crystallized ginger; finely chop the other
half. Set aside.
In a large bowl, combine ground ginger, allspice, cinnamon, nutmeg,
sugar and brown sugar. Add butter and beat with electric mixer until
light and creamy. Beat in eggs, one at a time, followed by molasses,
until mixture is smooth. Stir in both coarsely and finely chopped
ginger. Sift flour and baking powder into molasses mixture; beat
until just blended. Dough will be thick and slightly sticky. Divide
dough in half; wrap each half in waxed paper or plastic wrap. Chill 2-
3 hours. (Dough will keep 1 week in refrigerator if tightly sealed.)
Preheat oven to 375° F.
Position rack in center of oven. Grease and flour a baking sheet or
line with parchment paper; set aside. With lightly floured hands,
shape each portion of dough into loaf ½-inch thick, 2 inches wide and
12-14 inches long. If hands become sticky, wash, dry and dust with
flour again. Place loaves on prepared sheet at least 2 inches apart.
Bake 25-30 minutes, or until loaves are completely set and a
toothpick inserted in the middle comes out clean. Do not turn off
oven. Place baking sheet on wire rack and let loaves cool on sheet 5
minutes.
Transfer loaves to cutting board and with serrated knife, firmly cut
each loaf diagonally into slices ½-inch thick. Place slices upright
on baking sheet and return to oven 10 minutes or longer if crisper
cookie is desired. Remove biscotti from oven and transfer to wire
rack to cool completely.
Melt chocolate in double boiler or microwave oven. With spatula,
spread chocolate over half of each cookie. Set the biscotti upright
on wire rack until chocolate has set. Store in airtight container,
separating layers with sheets of wax paper
Hope you enjoy these recipes- and Kahuna if you have some family Biscotti recipes, please share them!
Jean
FOURTEEN-IN-ONE COOKIES
(Master Recipe)
Makes about 7 dozen 2 1/2-inch cookies
Simplicity itself. We love this recipe, especially at holiday time, because from just one easy cookie dough, you can make fourteen kinds of cookies. Putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture.
Have all ingredients at room temperature, 68 to 70ºF.
In a large bowl, beat on medium speed until very fluffy and well blended:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup sugar, processed in a food processor for 30 seconds, or
superfine sugar
1/2 teaspoon salt
Add and beat until well combined:
1 egg
2 teaspoons vanilla extract
Reduce the speed to low and beat in just until combined:
2 1/2 cups all-purpose flour
Divide the dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.)
To bake, position a rack in the upper third and another in the lower third of the oven. Preheat the oven to 375ºF.
Remove 1 disk of dough from the refrigerator and cut in half. Return the unused portion to the refrigerator. Either: Scoop the cookie dough into 1-tablespoon balls with a small ice cream scoop and roll each ball between your palms until smooth. Place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. Using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick.
Or: Lightly flour the work surface. Roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. Sprinkle the surface lightly with flours as needed to keep the dough from sticking. Cut the dough into desired shapes. Place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. Get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. Discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick.
Bake, 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. Using a thin-bladed spatula, immediately transfer the cookies to racks to cool to room temperature. Decorate the cooled cookies, if desired, and transfer to an airtight container.
Cornmeal Citrus Cookies
Follow the master recipes, adding 1 teaspoon finely grated lemon or orange zest to the creamed butter, sugar, and salt, and substituting 1 cup find cornmeal for 1 cup of the flour.
Chocolate-Cinnamon Cookies
Follow the master recipe, adding 1 ounce melted and cooled unsweetened chocolate to the creamed butter, sugar, and salt. Substitute 1/4 cup unsweetened cocoa for 1/4 cup of the flour and add 1/4 teaspoon ground cinnamon to the flour-cocoa mixture.
Marble Cookies
Follow the master recipe, stirring 2 ounces melted and cooled semisweet or bittersweet chocolate into one-quarter of the master recipe dough. Divide the chocolate dough into 6 portions. Press into the remaining three-quarters of the master recipe dough. Knead the doughs together to create a marbled effect.
Lemon Butter Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt.
Lemon Poppy Seed Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt, and stirring 2 tablespoons poppy seeds into the finished dough.
Orange Butter Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest to the creamed butter, sugar, and salt.
Orange-Nut Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest and 1 cup finely ground walnuts, pecans, or skinned hazelnuts to the creamed butter, sugar, and salt.
Coconut Cookies
Follow the master recipe, stirring 1 cup flaked sweetened dried coconut, toasted, into the finished dough.
Ginger Cookies
Follow the master recipe, adding 1 teaspoon ground ginger to the flour and stirring 6 tablespoons finely minced candied ginger into the finished dough.
Butterscotch Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar.
Peanut Butter Cookies
Because of the extra fat from the peanut butter, these cookies have a sandier, melt-in-your-mouth texture. Follow the master recipe, creaming 2/3 cup peanut butter with the butter, sugar, and salt.
Spice Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar and adding 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves to the flour.
Raisin-Spice Cookies
Prepare Spice Cookies, above, stirring 1/2 cup finely minced raisins or 1/2 cup dried currants into the finished dough.
1. Walnut Cinnamon Mandelbrot Biscotti- Makes 20-28
2. A Master recipe for biscotti
3. Biscotti all'Anise
4. Apple Biscotti
5. Biscotti Napoletani (honey)
6. BISCOTTI
7. Orange-Basil Biscotti
8. Brown Sugar Granola Biscotti
9. Chef Guy's Homemade Rich Pecan Biscotti
10. Biscotti De Prato (Roasted almond)
11. JAM'S(decadent! Kahlua/ chocolate)
12. JAM's Brown Sugar & Oats Biscotti
13. How To Make Cherry Biscotti
14. Gingerbread Biscotti
1. Walnut Cinnamon Mandelbrot Biscotti- Makes 20-28
A typical, not-too-sweet mandelbrot. You can have it plain or toss it
in a cinnamon sugar mixture for a spicier, sweet treat. This cookie
makes a good basic biscotti recipe and takes well to variations.
3/4 cup sugar
1/2 cup oil
2 eggs
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 cups flour
1/2 cup coarsely chopped walnuts or other addition
Cinnamon sugar mixture with 1 cup sugar and 1 tablespoon cinnamon
Preheat oven to 350 F. Line a baking sheet with wax paper or
parchment paper.
In a large bowl, whisk together the sugar and oil, then blend in
eggs, and vanilla.
In a separate bowl, stir together salt, baking powder and flour.
Fold flour into into wet mixture, then fold walnuts to incorporate.
Turn mixture onto waxed paper and shape a log, about 10 by 3 inches,
flouring hands if necessary, to avoid sticking. Transfer paper and
log on cookie sheet, press down to flatten slightly, and bake until
just set, 25-30 minutes.
Remove from oven and let cool 15 minutes. Transfer log to a board,
and using long, serrated knife, cut into 1/2 inch slices.
Place cookies back on cookie sheet and bake again at 325 F. to dry
and brown slightly (about 11-18 minutes). Turn cookies over once
during baking to ensure both sides bake evenly.
After the second bake, shake gently in a bag full of cinnamon sugar
(optional).
Cool and store at room temperature in an airtight container.
2.A Master recipe for biscotti
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup almonds (slivered, sliced, or whole: see note)
2 large eggs at room temperature
4 tablespoons melted butter
2 teaspoons anise extract or pure anise flavoring, OR 1 teaspoon pure
vanilla extract
1. Adjust a rack to the center position and heat the oven to 350
degrees. Line a cookie sheet with wax or parchment paper. Place the
flour, sugar, baking powder, salt and nuts in a large bowl and stir
to combine. In a small bowl, combine the eggs, butter and anise or
vanilla and whisk to fully combine. Make a well in the center of the
dry ingredients and pour in the egg mixture. Using a rubber spatula,
mix to combine until a rough dough forms.
2. Dump the dough onto a work surface and knead a couple of times or
until the dough comes together, adding extra flour sparingly and only
if necessary. Start to form the dough into a big, fat cigar and cut
it in half. Form each half into a cigar about 1 inch thick, 2 inches
wide and about 12 inches long. Place them onto the cookie sheet and
lightly press with your fingers to slightly flatten the cigars.
3. Bake for 25 minutes reversing the pan halfway through. The bars
(cigars) will be firm to the touch and just slightly browned. Remove
from the oven and lower the temperature to 300 degrees. Let the
cookies cool on the cookie sheet for 15 minutes.
4. Remove cookies to a cutting board using two spatulas. Using a
serrated knife, slice the bars on an angle about 1/2 inch thick to
form the biscotti. Lay them back on the cookie sheet with either cut
side down and place back in the oven for 15 minutes. Turn each cookie
to expose the other cut side and place back in the oven for another
15 minutes. The cookies will take on the slightest bit of color and
feel firm and dry. Let cool on a rack to room temperature. Store in
an airtight container.
Makes about 3 dozen small cookies.
Note: I like the nuts in smaller pieces, while most recipes call for
them whole. Either size is acceptable; it's just hard to slice, or
bite into, a whole almond.
Fig and orange variation
Omit the anise in the original recipe. Reduce the sugar to 1/2 cup.
Soak 3/4 cup quartered figs in 2 tablespoons orange liqueur for 30
minutes or so. Add the figs to the dry ingredients and the liqueur to
the wet. Also add the finely chopped zest of one large orange to the
dry ingredients. Add 1/4 cup honey and one teaspoon vanilla to the
wet ingredients. Proceed with above recipe.
Chocolate variation
Omit the anise in the original recipe and substitute the vanilla
extract. Substitute 1/4 cup cocoa for 1/4 cup of the flour in the
original recipe. Stir 3/4 cup semi-sweet chocolate chips into the dry
ingredients.
3. Biscotti all'Anise
Makes 48 Cookies
3 eggs
2 t anise extract
3/4 C sugar
Pinch salt
1 1/2 C all-purpose flour
1/4 C cornstarch
1/2 t baking powder
PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
mixing bowl or the bowl of an electric mixer and whip with a hand
mixer set at high speed or in a heavy duty mixer fitted with the
whip. Continue whipping until the mixture is very light and increased
in volume, 6-7 minutes. While the egg mixture is whipping, combine
the flour, cornstarch and baking powder and stir to mix.
Remove the whipped eggs from the mixer and sift over the flour
mixture in three additions, folding it in after each addition with a
rubber spatula. The batter will lose most of its air and become
rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch
opening, but no tube, onto a jelly roll pan lined with parchment
paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide
and the length of the pan. Bake the logs about 20 minutes, until they
are well risen and golden.
Remove from oven and place logs on a cutting board to cool about 10
minutes. Using a sharp, serrated knife, slice the logs diagonally at
1/2-inch intervals. Place the biscotti cut side down on the pan and
return them to the oven for about 10-15 minutes, until they color
lightly on the cut surfaces.
Cool the biscotti on the pans and store them in a tin between layers
of wax paper.
3. Apple Biscotti
-2 dozen
1 hour 15 min
1 c. sugar
1 c. packed brown sugar
1/3 c. slivered almonds
1/4 c. vegetable oil
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 T. apple cider
2 egg whites
1 egg
1/3 c. nofat sour cream
2 1/2 c. flour
2 tsp. baking powder
Combine the first 12 ingredients (sugar through sour cream) in a
large mixing bowl and beat with a mixer at a low speed for 1 minute.
In another bowl, combine the flour and baking powder. Gradually add
the flour mixture to the large mixing bowl, beating until the dough
is well-blended and soft.
Turn the dough out onto a lightly floured surface and shape it into a
16-inch roll. Carefully place the roll on a baking sheet lightly
coated with cooking spray and wax paper. Flatten the roll until it is
approximately 3/4-inch thick.
Bake the roll at 375 degrees for 25 minutes. Remove the baking sheet
from the oven and carefully loosen the edges of the roll with a metal
spatula. Invert the baking sheet on a wire rack and allow the roll to
cool for 10 minutes. Cut the roll into 3/4-inch slices.
If you like your biscotti hard, return the slices to baking sheet and
bake an additional 10 minutes on each side.
5. Biscotti Napoletani (honey)
NICK MALGIERI-Makes 60 Biscotti
Be careful with the first baking of these biscotti. Even though they
are baked a second time after being cut, if they do not bake
sufficiently the first time, the biscotti will have a hard, heavy
core.
2 C all-purpose flour
3/4 C sugar
3/4 C whole, unblanched almonds, finely ground
1/2 t bicarbonate of ammonia or 1/2 t each, baking powder and baking
soda
1/2 t cinnamon
3/4 C whole, unblanched almonds
1/3 C honey
1/3 C water
PREHEAT OVEN TO 350F. Combine all ingredients except honey and water
in a mixing bowl and stir a minute or 2 to mix. Add the honey and
water and stir until a firm dough forms.
Remove dough from bowl and divide in half. Roll each half into a log
about 15 inches long. Place both logs, well apart, on a jelly roll
pan lined with parchment or buttered wax paper.
Bake about 30 minutes, until well risen, firm and a dark golden
color. Remove from oven, cool logs slightly and place on a cutting
board.
Slice the logs diagonally at 1/2-inch intervals. Return the cut
biscotti to the pan, cut side down, and bake an additional 15
minutes, until lightly colored and dry. Cool on the pan. Store in a
tin--they keep well.
6. BISCOTTI
3 Eggs
1+ Cup flour
1 Cup sugar
1/2 Cup of Oil (Olive oil works very well)
1 Teaspoon Baking Soda
1 Teaspoon Vanilla, Lemon or Anise Extract
1/4 teaspoon Salt
Beat eggs. Add sugar, oil, baking soda, anise extract (or vanilla or
lemon extract - whatever you prefer), and salt. And mix. Gradually
mix in flour until the dough is firm, almost pasty, but not stiff.
Pour dough onto two cookie sheets in three oval strips the length of
the pan (2 strips on one pan, one on the other). Bake at 350 F
degrees until the loaves puff up and are golden (approximately 20 to
25 minutes). Toothpick should come out dry.
Remove from oven and cut biscotti about 3/4" wide. Turn onto sides
and return to oven until sides are golden brown (approximately 5
minutes). Allow to cool on cookie sheet for approximately 5-10
minutes before transferring cookies to a brown paper bag to complete
cooling and for storage.
Biscotti can be frozen in an airtight bag or container for long term
storage, if you ever have any left.
*Note: Do not grease the pans. If the bottom of the cookies burn, the
oven temperature is too high, or the pan is too close to the heat.
You can add sliced almonds, dried cranberries, or what ever you like
to make a more flavorful (and colorful) biscotti. Just keep in mind
that the overall yield will increase.
Dipping the cooled biscotti in melted chocolate is also a great way
to add variety.
7. Orange-Basil Biscotti
-Makes 40 small biscotti
2 1/4 C Unbleached All-Purpose Flour
1 C Sugar
2 T Cornmeal
1 t Double-Acting Baking Powder
1 t Kosher Salt
1 Large Egg
1/4 C Orange Juice
1 Stick Unsalted Butter, Cut into Bits and Softened
3/4 C Pine Nuts, Toasted and Coarsely Chopped
1 T Finely Chopped Fresh Basil Leaves
Zest of 1 Medium Orange
Preheat the oven to 325 deg.F. Grease and lightly flour a baking
sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add
the egg and orange juice, and beat the mixture until a dough begins
to form. Add the butter, beating until it is just incorporated, and
fold in the pine nuts, basil leaves, and orange zest.
Turn the dough out onto a lightly floured surface, kneading it
several times, then let it rest, covered with a kitchen towel, for 5
minutes. Divide the dough in half and, with floured hands and working
quickly on the prepared baking sheet, form each piece of dough into a
log 12 inches long by 2 inches wide. Arrange the logs at least 3
inches apart on the middle rack of the oven for 20 to 25 minutes, or
until set and pale golden.
Remove them from the oven and let cool on the baking sheet for 10
minutes. On a cutting board, cut the logs crosswise into 1/2-inch-
thick slices. Arrange the biscotti, cut side down, on the baking
sheet, and bake them 10 to 12 minutes longer. Remove the baking sheet
from the oven, turn the biscotti over, and bake them a final 10 to 12
minutes. Cool completely and store in an airtight container.
8. Brown Sugar Granola Biscotti
May 98-Marcia Kiesel-about 36
1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon coarsely chopped anise seeds
3/4 teaspoon baking powder
1/4 teaspoon Salt
5 Tablespoons cold unsalted butter, cut into small pieces
2 large cold eggs, lightly beaten
1 teaspoon pure vanilla extract
2 cups granola, large pieces broken up
1. In a food processor, combine the flour, sugar, lemon zest, anise
seeds, baking powder and a pinch of salt and pulse a few times to
blend. Add the butter and pulse just until incorporated. Add the eggs
and vanilla and process just until combined. Scrape the dough into a
bowl and stir in the granola. Cover and refrigerate until firm, about
30 minutes.
2. Preheat the oven to 350°. Lightly butter a baking sheet. Quarter
the chilled dough and shape into four 6-by-1-inch logs; flatten each
log into a rectangular shape. Transfer he logs to the prepared baking
sheet and bake for about 20 minutes, or until golden brown and almost
firm. Let the logs cool on the baking sheet for 5 minutes.
3. Transfer the logs to a work surface with a metal spatula. Using a
serrated knife and a gentle sawing action, slice the logs crosswise
1/2 inch thick. Arrange the biscotti on their sides on the baking
sheet and bake for about 12 minutes, or until very firm and beginning
to brown. Transfer the biscotti to a rack to cool completely. Store
in an airtight container.
9. Chef Guy's Homemade Rich Pecan Biscotti
PREP TIME: 50-60 Minutes
MAKES: 60-72 slices
6 whole eggs
1 1/4 cup sugar
1 orange rind
1 tsp vanilla
1 1/4 cup vegetable oil
2 cups flour
2 tbsp baking powder
2 lb toasted pecans
Break the eggs into a small mixing bowl. Add the sugar, orange rind
and vanilla. Beat on medium heat for 10 to 12 minutes. SLOWLY add the
vegetable oil. In a separate bowl, combine the flour and baking
powder together. SLOWLY add the flour mixture to the egg mixture.
Beat on low speed for 2 minutes. Fold mixture by hand until smooth
(NO lumps).
With a rubber spatula, slowly fold in pecans. Grease (spray with a
cooking spray) 6 (six) bread loaf pans. Divide the dough evenly into
the 6 pans: approximately 1 inch of batter. Bake at 350 degrees F for
approximately 15 minutes.
Let set in pans for 5 minutes. Remove from pans and place on a
cooling rack for 5 minutes. Slice each loaf into approximately 1 inch
slices (10-12 slices per loaf). Arrange slices on a cookie sheet tray
and place in oven for 5 to 6 minutes or until lightly toasted.
10. Biscotti De Prato (Roasted almond)
-54 biscotti:
1 c Whole, unblanched almonds
2 c All-purpose flour
1/2 c Granulated sugar
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3 Eggs, lightly beaten
1 ts Vanilla extract
1 ts Lemon zest
1 Lightly beaten egg white
Place almonds on a baking sheet and toast in a 350'F. oven for 10
minutes, shaking pan once or twice. Place a third of almonds in food
processor and process until fine. Coarsely chop remaining almonds.
Combine flour, sugar, baking powder, baking soda and salt in a large
mixing bowl. Make a well in center and add eggs, vanilla and lemon
zest. Using a fork, draw flour, a little at a time, into center of
bowl. If necessary, use hands to combine mixture. Dough will be
stiff.
Let dough rest 5 minutes. Knead dough for 3 minutes, mixing in ground
and chopped almonds.
Divide dough into 3 portions and roll each into a 10" cylinder.
Carefully transfer to a buttered and floured cookie sheet, leaving a
few inches between them. Flatten rolls slightly. Brush tops with egg
white and bake in a 350'F. oven for 20-25 minutes, or until lightly
browned. Cool slightly.
Carefully remove rolls from pan and place on a cutting surface. Using
a serrated knife, cut each roll into 1 1/2" slices on a 45-degree
angle. Reassemble rolls on pan, leaving a small space between slices.
Bake 15-20 minutes longer.
JAM's Awesome Biscotti
11. (decadent! Kahlua/ chocolate)
Jam says: I wanted to try biscotti one day and found a recipe for
basic biscotti dough. I had to modify the basic dough to handle all
of the goodies that I added - but what a great recipe this has turned
out to be. And my son absolutely loves them! These are great by
themselves, but are even better with a good cup of coffee!
About 2 3/4 cups all-purpose flour
2 large eggs
1 1/2 teaspoons baking soda
1 oz. KAHLUA® coffee liqueur
1 teaspoon salt
3/4 cup semi-sweet chocolate chips
1 stick unsalted butter - softened
3/4 cup of HEATH BITS® candy pieces
1 cup granulated sugar
Pre-heat oven to 350°F. Lightly grease and flour baking sheet.
Whisk together flour, baking soda, and salt In a large mixing bowl -
cream butter and sugar together: Add eggs to butter/sugar and blend
until incorporated. Add KAHLUA® - blend Add 1/2 of the flour mixture
and blend well, Add last 1/2 of flour mixture and stir into a STIFF
ball Add HEATH BITS® - stir in well. Add chocolate chips - stir in
well - if the dough is too stiff you can splash the doughball with
more KAHLUA® or milk - but just enough to work the ingredients
together.
Flour your hands to work with dough. Divide dough in half, form each
half into a slightly flattened log about 12" long and 2" wide. Place
logs on baking sheet about 3"-4" apart.
Bake at 350°F for 35 min. or until firm to the touch. Remove from
oven and cool ON baking sheet - about 30 min. Cut cooled logs
diagonally into 3/4" - 1" slices on a cutting board with a good bread
knife or a SHARP butcher knife. Place cookies back on the baking
sheet cut-side down and return to the 350°F.
Bake 10 min, turn cookies over and bake and additional 10 min. Remove
from baking sheet and cool on a wire rack.
Hints: This recipe works great with a powerful countertop mixer.
STIFF means STIFF - this won't be like ordinary cookie dough - you'll
get a workout. I find that the shiny air-insulated baking sheets work
best.
These biscotti will last a week or more in an air-tight container -
one month frozen. The HEATH BITS® can be found at your grocery store
with the baking stuff. I've used other toffee pieces and they just
don't cut it - the HEATH BITS® are crushed HEATH BARS® and still have
the chocolate on them. Notice:Heath Bar® and Heath Bits® are
registered trademarks of M&M/Mars. Kahlua® is a registered trademark
of Licores Kahlua.
12. JAM's Brown Sugar & Oats Biscotti
These biscotti use the same basic ingredients as my other ones, but
these are not as rich. Great by themselves, but are even better with
a good cup of coffee!
About 2 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking soda
2/3 cup packed dark brown sugar
1 teaspoon salt
2 large eggs
1 1/2 teaspoons cinnamon
1 oz. white chocolate liqueur
1 stick unsalted butter
2 cups oats
Pre-heat oven to 350°F, lightly grease and flour baking sheet.
Whisk together flour, baking soda, salt, and cinnamon. In a large
mixing bowl - cream butter and sugars together. Add eggs to
butter/sugar and blend until incorporated. Add white chocolate
liqueur - blend.
Add 1/2 of the flour mixture and blend well. Add last 1/2 of flour
mixture and stir into a STIFF ball.
Add oats one cup at a time - stir in well(this will take some work).
Flour your hands to work with dough.
Divide dough in half, form each half into a slightly flattened log
about 12" long and 2" wide. Place logs on baking sheet about 3"-4"
apart.
Bake at 350°F for 30 min. or until firm to the touch. Remove from
oven and cool ON baking sheet - about 30 min. or more. Cut cooled
logs diagonally into 3/4" - 1" slices on a cutting board with a good
bread knife or a SHARP butcher knife.
Place the cookies back on the baking sheet cut-side down and return
to the 325°F oven for 10 min. Turn the cookies over and bake and
additional 10 min. Remove from baking sheet and cool on a wire rack.
Hints: This recipe works great with a powerful countertop mixer.
STIFF means STIFF - this won't be like ordinary cookie dough - you'll
get a workout. I find that the shiny air-insulated baking sheets work
best.
These biscotti will last a week or more in an air-tight container -
one month frozen. If you don't have any white chocolate liqueur
around, try about 1 1/2 t. of a quality vanilla.
13. How To Make Cherry Biscotti
-Makes about 2-1/2 dozen- National Cherry Board
These twice-baked Italian cookies go perfectly with a fresh, hot cup
of coffee or cappuccino.
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract (Ellen uses almond)
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
Granulated sugar for shaking after baking
2-3 tablespoons additional flour
With a citrus zester or small grater, rub across orange peel being
careful not to include white pith. Cut thin strips of peel into small
pieces. Cut orange in half and squeeze juice through a strainer into
a small cup. Measure juice and orange peel, as required by recipe.
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an
electric mixer at medium speed, scraping bowl often, 2 to 3 minutes,
or until mixture is thick and pale in color.
Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes,
or until well mixed.
In a separate bowl, combine flour, walnuts, baking powder and salt.
Gradually add the flour mixture to the egg mixture. Mix with an
electric mixer on low speed 1 to 2 minutes, or until well mixed. Stir
in cherries by hand.
Turn dough onto lightly floured surface. (Use about 2 tablespoons
flour. Dough will be soft and sticky.) Lightly sprinkle the dough
with an additional 1 tablespoon of flour; knead flour into dough.
With floured hands, shape dough into 2 (8x2-inch) logs. Place 3 to 4
inches apart on a greased baking sheet; flatten tops slightly.
Combine egg white and water; brush on logs. Sprinkle with granulated
sugar.
Bake in a preheated 350-degree oven 25 to 30 minutes, or until light
brown and firm to the touch. Let cool on baking sheet 15 minutes.
Reduce oven temperature to 300 degrees. With a serrated knife, cut
logs diagonally into 1/2-inch slices. Arrange slices, cut-side down,
on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10
minutes, or until golden brown. Remove to wire rack; let cool
completely.
14. Gingerbread Biscotti
-30 biscotti
¾ cup crystallized ginger, divided
2 Tbsp. ground ginger
½ tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup sugar
½ cup firmly packed dark brown sugar
6 Tbsp. butter or margarine
2 large eggs
¼ cup light molasses
2 ¾ cup flour
1 ½ tsp. baking powder
2/3 cup (4 oz.) reduced fat chocolate chips
Coarsely chop half of the crystallized ginger; finely chop the other
half. Set aside.
In a large bowl, combine ground ginger, allspice, cinnamon, nutmeg,
sugar and brown sugar. Add butter and beat with electric mixer until
light and creamy. Beat in eggs, one at a time, followed by molasses,
until mixture is smooth. Stir in both coarsely and finely chopped
ginger. Sift flour and baking powder into molasses mixture; beat
until just blended. Dough will be thick and slightly sticky. Divide
dough in half; wrap each half in waxed paper or plastic wrap. Chill 2-
3 hours. (Dough will keep 1 week in refrigerator if tightly sealed.)
Preheat oven to 375° F.
Position rack in center of oven. Grease and flour a baking sheet or
line with parchment paper; set aside. With lightly floured hands,
shape each portion of dough into loaf ½-inch thick, 2 inches wide and
12-14 inches long. If hands become sticky, wash, dry and dust with
flour again. Place loaves on prepared sheet at least 2 inches apart.
Bake 25-30 minutes, or until loaves are completely set and a
toothpick inserted in the middle comes out clean. Do not turn off
oven. Place baking sheet on wire rack and let loaves cool on sheet 5
minutes.
Transfer loaves to cutting board and with serrated knife, firmly cut
each loaf diagonally into slices ½-inch thick. Place slices upright
on baking sheet and return to oven 10 minutes or longer if crisper
cookie is desired. Remove biscotti from oven and transfer to wire
rack to cool completely.
Melt chocolate in double boiler or microwave oven. With spatula,
spread chocolate over half of each cookie. Set the biscotti upright
on wire rack until chocolate has set. Store in airtight container,
separating layers with sheets of wax paper
Hope you enjoy these recipes- and Kahuna if you have some family Biscotti recipes, please share them!
Jean