Best Easy To Make Biscotti

Biscotti

Baking Biscotti at home is easy and quick. You will need a bowl a spoon,or a mixer,and a baking sheet.It only takes 15 minutes to mix the dough and shape logs and just another minute to cut them diagonally at 45-degree angle for the second baking to dry them further.These will keep for weeks in a decorative tin.For the best results measure ingredients accurately use lightly salted butter- can use unsalted butter. Mix just until dough clings together; do not overwork the dough.Use clean lightly floured hands to shape dough into logs.If hands get sticky re-flour them. The dough is sticky.Line baking sheet with parchment paper for easy clean up and removal.Use serrated knife for slicing. Chocolate is listed by weight.For dry measure equivalent, 3 ounces chopped chocolate equals 1/2 cup,or 4 ounces chopped chocolate equals 2/3 cup chocolate.Chocolate melts at 98.6 degrees,so heat over simmering,not boiling water. Avoid steam, moisture causes chocolate to sieve or cling to together. Every oven varies and bakes differently.Check for signs of doneness prior to suggested baking time.Let baked logs cool a few minutes before slicing diagonally. Use cutting board with firm decisive strokes to prevent crumbling.Return sliced cookies to oven lying cut side down if a crispy surface is desired or standing upright for simply drying the cookie,especially if it contains chocolate or dried fruit.Let cool completely on the pan or rack then store in a tightly closed container.Chocolate frosted cookies should stand at room temperature to firm up.Refrigerating them will cause chocolate to turn grayish white in color.If cookies are overly dry,place in paper bag and let sit at room temperature to age for a few days so they may absorb moisture from the air and soften.Cookies can be tightly wrapped in freezer paper and a plastic bag and frozen, should be eaten within a month for best flavor.You may reheat in 300 degree oven for 10-15 minutes to freshen flavor.

 

 

 

Biscotti Toscani

1/2 cup whole almonds

1/3 cup butter

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

2 teaspoons almond extract

1/8 teaspoon nutmeg

2 1/4 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons grated orange zest

1 1/2 teaspoons baking powder

preheat oven to 325 degrees

Place nuts in shallow pan and bake 8- 10 minutes,until golden brown.Let cool.In mixing bowl cream butter and sugar until light and fluffy.Beat in eggs,vanilla,almond extract and orange zest.In a bowl combine flour,baking powder,nutmeg and salt.Add to the creamed mixture,mixing until blended.Cut almonds into halves or thirds and fold in.Divide dough in half. Place on greased and floured baking sheet and form into two logs about 1/2 inch thick,1 1/2 inches wide and 12 inches long, spacing them at least 2 inches apart.Bake in the middle of preheated oven for 25 minutes or until a light golden brown.Transfer from baking sheet to rack.Let cool 5 minutes.Place on a cutting board.With a serrated knife slice diagonally at45 degree angle about 1/2 inch thick.Lay the slices flat on baking sheet and return to oven for 10 minutes,turning over once,to dry slightly.Let cool on rack.Store in a tightly covered container.Makes about 3 1/2 dozen biscotti.

White Chocolate Macadamia Biscotti

preheat oven to 325 degrees

1/2 cup butter

1 teaspoon vanilla extract

3/4 cup sugar

2 tablespoons Amaretto

2 eggs

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup white chocolate chips

2/3 cup macadamia nuts

2 cups plus 2 tablespoons

unbleached or all purpose flour

 

In mixing bowl cream butter and sugar until light and fluffy.

Beat in eggs,vanilla and Amaretto.In a bowl combine the flour,

baking powder and salt.Add to the creamed mixture,mixing

until blended.Fold in nuts and white chocolate chips.Divide

dough in half.On greased and floured baking sheet pat out

into two logs about 1 1/2 inches wide and 14 inches long,

spacing them at least 2 inches apart.Bake in middle of preheated

oven for 25 minutes or until lightly browned.Transfer from baking

sheet to rack.Let cool 5 minutes.Place on a cutting board.With

a serrated knife slice diagonally on a 45 degree angle about

1/2 inch thick.Place the slices upright on the baking sheet and

return to oven for about 8 minutes longer to dry slightly.Let cool

on rack.Store in tightly covered container.

makes 3 1/2 to 4 dozen biscotti.

Double Chocolate Decadence

preheat oven to 350 degrees

2/3 cup whole almonds

1/4 teaspoon salt

3/4 cup sugar

1/3 cup unsweetened cocoa

2 eggs

2/3 cup chopped milk chocolate

1/2 cup butter

1 1/2 teaspoons baking powder

2 tablespoons Amaretto

or Kahlua or double-strength coffee

2 cups plus 2 tablespoons

unbleached or all purpose flour

 

Place nuts in shallow pan and bake in oven for 8-10 minutes,or until golden brown.Let cool. In a mixing bowl cream butter and sugar until lightly fluffy. Beat in eggs andAmaretto , Kahlua or coffee. In a bowl combine the flour,cocoa,baking powder and salt.Add to the creamed mixture,mixing until blended.Cut nuts into halves or thirds.Fold in nuts and milk chocolate.Divide dough in half.On a greased and floured baking sheet pat out into two logs about 1/2 inch high,1 1/2 inches wide and 14 inches long,spacing them at least 2 inches apart.Bake in middle of oven for 25 minutes or until lightly browned.Transfer from baking sheet to rack.Let cool fo 5 minutes.Place on cutting board.With serated knife slice diagonally on 45 degree angle about 1/2 inch thick.Place the slices upright on baking sheet 1/2 inch apart and return to oven for 8-10 minutes longer to dry slightly.Let cool on a rack.Store in tightly covered container.Makes about 3 1/2 -4 dozen biscotti.

 

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