White Chocolate-Cranberry Biscotti
1/2 cup butter - softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour
1 tablespoon baking powder
3/4 cup dried cranberries
3/4 cup vanilla chips
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. Combine flour and baking powder.
Gradually add to creamed mixture. Stir in cranberries and vanilla chips.
Divide dough into 3 portions. On ungreased baking sheets, shape each portion
into a 10x2" rectangle.
Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool for 5
minutes.
Transfer to a cutting board. Cut diagonally with a serrated knife into 1"
slices. Place cut side down on ungreased baking sheets. Bake for 15-20
minutes or until golden brown. Remove to wire racks to cool.
Store in airtight container.
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Monday, May 20, 2013
[CHRISTMAS-RECIPE] Biscotti - Chocolate Dipped Marcona Almond Biscotti - Gluten-Free
Chocolate Dipped Marcona Almond Biscotti - Gluten-Free
This recipe works with a variety of flours, so even your gluten-freeloved
ones can enjoy them. They make beautiful gifts especially when packaged in a
decorative box or wrapped with ribbon.
Makes 12
2 cups flour of choice (all-purpose, white spelt, whole wheat rice flour or
combination)
1 cup brown sugar
1 tsp baking soda
1/4 tsp salt
Zest of one large orange
2/3 cup whole marcona almonds, shelled pistachios or hazelnuts
3 large eggs, beaten
1 tsp gluten-free pure vanilla extract
1 lb good-quality semi-sweet chocolate, coarsely chopped
1/2 lb good-quality white or milk chocolate, coarsely chopped (optional)
Preheat oven to 350°F.
Sift together the flour, sugar, baking soda, salt and zest in bowl, then
stir in nuts. In a separate bowl, combine eggs and vanilla. Add egg mixture to
flour mixture and stir thoroughly.
Cover large baking sheet with greased parchment paper. Wet hands and shape
biscotti dough into 2 inch wide log and bake for 25 minutes.
Remove log from oven and lower oven temperature to 250°F. Cool log for 5
minutes. Slice log into ½-inch wide pieces using bread knife and lay cut side
up on large baking sheet. Bake for 45 to 50 minutes, flipping biscotti over
after about 25 minutes. Cool on rack.
Place chopped chocolate in a clean stainless-steel bowl set over a saucepan
of very hot or gently simmering (not boiling) water. Stir frequently until
melted. Dip cooled biscotti half-way in chocolate and set on wax paper to
cool and harden. Melt white or milk chocolate by same method. Dip wire whisk
into chocolate and drizzle back and forth over semi-sweet chocolate layer.
Allow to harden.
Nutritional Info
Per serving (117g-wt.): 490 calories (200 from fat), 23g total fat, 11g
saturated fat, 9g protein, 69g total carbohydrate (5g dietary fiber, 49g
sugar), 60mg cholesterol, 200mg sodium
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This recipe works with a variety of flours, so even your gluten-freeloved
ones can enjoy them. They make beautiful gifts especially when packaged in a
decorative box or wrapped with ribbon.
Makes 12
2 cups flour of choice (all-purpose, white spelt, whole wheat rice flour or
combination)
1 cup brown sugar
1 tsp baking soda
1/4 tsp salt
Zest of one large orange
2/3 cup whole marcona almonds, shelled pistachios or hazelnuts
3 large eggs, beaten
1 tsp gluten-free pure vanilla extract
1 lb good-quality semi-sweet chocolate, coarsely chopped
1/2 lb good-quality white or milk chocolate, coarsely chopped (optional)
Preheat oven to 350°F.
Sift together the flour, sugar, baking soda, salt and zest in bowl, then
stir in nuts. In a separate bowl, combine eggs and vanilla. Add egg mixture to
flour mixture and stir thoroughly.
Cover large baking sheet with greased parchment paper. Wet hands and shape
biscotti dough into 2 inch wide log and bake for 25 minutes.
Remove log from oven and lower oven temperature to 250°F. Cool log for 5
minutes. Slice log into ½-inch wide pieces using bread knife and lay cut side
up on large baking sheet. Bake for 45 to 50 minutes, flipping biscotti over
after about 25 minutes. Cool on rack.
Place chopped chocolate in a clean stainless-steel bowl set over a saucepan
of very hot or gently simmering (not boiling) water. Stir frequently until
melted. Dip cooled biscotti half-way in chocolate and set on wax paper to
cool and harden. Melt white or milk chocolate by same method. Dip wire whisk
into chocolate and drizzle back and forth over semi-sweet chocolate layer.
Allow to harden.
Nutritional Info
Per serving (117g-wt.): 490 calories (200 from fat), 23g total fat, 11g
saturated fat, 9g protein, 69g total carbohydrate (5g dietary fiber, 49g
sugar), 60mg cholesterol, 200mg sodium
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[CHRISTMAS-RECIPE] Biscotti - Christmas Biscotti Mix
Christmas Biscotti Mix
3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pitachios
2 cups all-purpose flour
1/2 cup ground cardamom
2 tsp. baking powder
2/3 cup Vanilla Sugar
Layer the ingredients in a 1-quart canning jar. Tap jar gently on the
counter to settle each layer before adding the next one. Add additional dried
fruits or pistachios to fill small gaps, if necessary. Makes 1 jar.
Vanilla Sugar
Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise
and insert both halves into sugar. Secure lid and store in a cool dry place
for several weeks before using. Will keep indefinitely.
Attach this to the jar
Christmas Biscotti
Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an
electric mixer on medium speed for 30 seconds. Beat in 2 eggs. Stir in jar contents
just till combined using a wooden spoon. Divide dough in half. Cover and
chill till easy to handle, if necessary.
Shape each portion of dough into a 9 inch loaf.Place loaves 4 inches apart
on a lightly greased cookie sheet, flattening slightly till 2 inches wide.
Bake in a 375 oven for 25 to 30 minutes or till a wooden toothpick inserted
near the center comes out clean. Cool loaves on the cookie sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife.
Place slices, cut sides down on an ungreased cookie sheet. Bake in a 325
oven for 8 minutes. Turn slices over; bake 8 to 10 minutes more or till dry
and crisp. Cool on wire rack.
Makes 32
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3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pitachios
2 cups all-purpose flour
1/2 cup ground cardamom
2 tsp. baking powder
2/3 cup Vanilla Sugar
Layer the ingredients in a 1-quart canning jar. Tap jar gently on the
counter to settle each layer before adding the next one. Add additional dried
fruits or pistachios to fill small gaps, if necessary. Makes 1 jar.
Vanilla Sugar
Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise
and insert both halves into sugar. Secure lid and store in a cool dry place
for several weeks before using. Will keep indefinitely.
Attach this to the jar
Christmas Biscotti
Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an
electric mixer on medium speed for 30 seconds. Beat in 2 eggs. Stir in jar contents
just till combined using a wooden spoon. Divide dough in half. Cover and
chill till easy to handle, if necessary.
Shape each portion of dough into a 9 inch loaf.Place loaves 4 inches apart
on a lightly greased cookie sheet, flattening slightly till 2 inches wide.
Bake in a 375 oven for 25 to 30 minutes or till a wooden toothpick inserted
near the center comes out clean. Cool loaves on the cookie sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife.
Place slices, cut sides down on an ungreased cookie sheet. Bake in a 325
oven for 8 minutes. Turn slices over; bake 8 to 10 minutes more or till dry
and crisp. Cool on wire rack.
Makes 32
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[CHRISTMAS-RECIPE] Biscotti - Pecan Cranberry Biscotti
Pecan Cranberry Biscotti
1 1/2 cups pecan halves - toasted
1 teaspoon baking powder
2 1/2 cups flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs - plus
2 large egg yolks
1 teaspoon vanilla extract
1 cup dried cranberries
Zest of one lemon
Heat oven to 350 degrees.
Finely chop half the pecans, leave remaining ones in halves. Set aside.
In electric mixer, combine baking powder, flour, sugar, and salt.
In bowl, beat eggs, yolks, and vanilla. Add to dry ingredients, mix on
medium low until sticky dough is formed. Stir in pecans, cranberries, and
zest.
Turn dough out onto well-floured board. Sprinkle with flour. Knead
slightly.
Shape into 9- by 3 1/2-inch logs. Transfer to prepared baking sheet.
Bake 25 to 30 minutes, until golden brown. Let cool enough to handle,
about 10 minutes. Reduce oven to 275 degrees.
On cutting board, slice logs on diagonal into 1/2-inch thick pieces.
Return pieces cut-side down to baking sheet.
Bake until lightly toasted, about 20 minutes. Turn over.
Bake 20 minutes, or until slightly dry. Cool on wire rack.
Store in airtight container.
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1 1/2 cups pecan halves - toasted
1 teaspoon baking powder
2 1/2 cups flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs - plus
2 large egg yolks
1 teaspoon vanilla extract
1 cup dried cranberries
Zest of one lemon
Heat oven to 350 degrees.
Finely chop half the pecans, leave remaining ones in halves. Set aside.
In electric mixer, combine baking powder, flour, sugar, and salt.
In bowl, beat eggs, yolks, and vanilla. Add to dry ingredients, mix on
medium low until sticky dough is formed. Stir in pecans, cranberries, and
zest.
Turn dough out onto well-floured board. Sprinkle with flour. Knead
slightly.
Shape into 9- by 3 1/2-inch logs. Transfer to prepared baking sheet.
Bake 25 to 30 minutes, until golden brown. Let cool enough to handle,
about 10 minutes. Reduce oven to 275 degrees.
On cutting board, slice logs on diagonal into 1/2-inch thick pieces.
Return pieces cut-side down to baking sheet.
Bake until lightly toasted, about 20 minutes. Turn over.
Bake 20 minutes, or until slightly dry. Cool on wire rack.
Store in airtight container.
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[CHRISTMAS-RECIPE] Biscotti - Cranberry-Chocolate Chip Biscotti
Cranberry-Chocolate Chip Biscotti
Source: cookinglight.com
2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
Preheat oven to 350 degrees.
Combine the flour and the next 5 ingredients (flour through salt) in a
large bowl.
Combine oil, extracts, and eggs. Add to flour mixture, stirring until
well-blended (dough will be dry and crumbly). Turn
the dough out onto a lightly floured surface. Knead lightly 7 to 8 times.
Divide the dough in half.
Shape each portion into an 8-inch-long roll.
Place rolls 6 inches apart on a baking sheet coated with cooking
spray.Flatten each roll to 1-inch thickness.
Bake at 350 degrees for 35 minutes.
Remove rolls from baking sheet. Cool 10 minutes on a wire rack.
Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut
sides down, on baking sheet.
Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn
cookies over.
Bake an additional 10 minutes (cookies will be slightly soft in center but
will harden as they cool). Remove from baking sheet; cool completely on wire
rack.
NOTES : These make a great ending to a holiday dinner. And because we use
dried cranberries, you can enjoy them no matter
what the season.
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Source: cookinglight.com
2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
Preheat oven to 350 degrees.
Combine the flour and the next 5 ingredients (flour through salt) in a
large bowl.
Combine oil, extracts, and eggs. Add to flour mixture, stirring until
well-blended (dough will be dry and crumbly). Turn
the dough out onto a lightly floured surface. Knead lightly 7 to 8 times.
Divide the dough in half.
Shape each portion into an 8-inch-long roll.
Place rolls 6 inches apart on a baking sheet coated with cooking
spray.Flatten each roll to 1-inch thickness.
Bake at 350 degrees for 35 minutes.
Remove rolls from baking sheet. Cool 10 minutes on a wire rack.
Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut
sides down, on baking sheet.
Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn
cookies over.
Bake an additional 10 minutes (cookies will be slightly soft in center but
will harden as they cool). Remove from baking sheet; cool completely on wire
rack.
NOTES : These make a great ending to a holiday dinner. And because we use
dried cranberries, you can enjoy them no matter
what the season.
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[CHRISTMAS-RECIPE] Biscotti - Cranberry Spice Biscotti With White Chocolate
Cranberry Spice Biscotti With White Chocolate
Biscotti
1 3/4 cups dried cranberries
1/3 cup chopped crystallized ginger
3 1/3 cups flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup sugar
1/3 cup slightly softened butter
1 tablespoon grated lemon peel
2 eggs
2 tablespoons lemon juice
4 teaspoons light corn syrup
2 1/2 teaspoons vanilla extract
Glaze
8 ounces coarsely chopped white chocolate
4 teaspoons shortening
Heat oven to 350°F. Line baking sheet with parchment paper.
Place cranberries and ginger in food processor. Process till finely
chopped.
In medium bowl, combine flour, baking powder, coriander, cardamom and salt.
Beat sugar, butter and lemon peel on medium until light and fluffy.
Add eggs, lemon juice, corn syrup and vanilla. Beat till blended. Mixture
may look curdled.
Gradually beat in half of flour mixture until well blended. Beat in
remaining flour.
Stir in cranberry mixture until evenly distributed. Divide dough in half.
Roll 1/2 into 15x1 3/4" log.
Place on baking sheet. Repeat with remaining half of dough, arranging logs
as far apart as possible on baking sheet. Press logs down to 3/4" thickness.
Bake 30-35 minutes until well browned and slightly cracked.
Place parchment paper and logs on racks and cool 20-30 min.
Keep ovenon at 350F. Line 2 baking sheets with parchment paper.
Transfer logs to cutting board. With serrated knife, cut diagonally into
scant 1/2" thick slices. Lay slices cut side down on baking sheets.
Return to oven, bake 16 minutes until lightly browned, turning once. Remove
to cool on racks.
Glaze:
Line baking sheets with foil.
Melt chocolate and shortening until almost melted. Stir till completely
melted.
Dip top edge of each cookie in chocolate. Place on baking sheets. Let stand
10-20 minutes until chocolate is set.
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Biscotti
1 3/4 cups dried cranberries
1/3 cup chopped crystallized ginger
3 1/3 cups flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup sugar
1/3 cup slightly softened butter
1 tablespoon grated lemon peel
2 eggs
2 tablespoons lemon juice
4 teaspoons light corn syrup
2 1/2 teaspoons vanilla extract
Glaze
8 ounces coarsely chopped white chocolate
4 teaspoons shortening
Heat oven to 350°F. Line baking sheet with parchment paper.
Place cranberries and ginger in food processor. Process till finely
chopped.
In medium bowl, combine flour, baking powder, coriander, cardamom and salt.
Beat sugar, butter and lemon peel on medium until light and fluffy.
Add eggs, lemon juice, corn syrup and vanilla. Beat till blended. Mixture
may look curdled.
Gradually beat in half of flour mixture until well blended. Beat in
remaining flour.
Stir in cranberry mixture until evenly distributed. Divide dough in half.
Roll 1/2 into 15x1 3/4" log.
Place on baking sheet. Repeat with remaining half of dough, arranging logs
as far apart as possible on baking sheet. Press logs down to 3/4" thickness.
Bake 30-35 minutes until well browned and slightly cracked.
Place parchment paper and logs on racks and cool 20-30 min.
Keep ovenon at 350F. Line 2 baking sheets with parchment paper.
Transfer logs to cutting board. With serrated knife, cut diagonally into
scant 1/2" thick slices. Lay slices cut side down on baking sheets.
Return to oven, bake 16 minutes until lightly browned, turning once. Remove
to cool on racks.
Glaze:
Line baking sheets with foil.
Melt chocolate and shortening until almost melted. Stir till completely
melted.
Dip top edge of each cookie in chocolate. Place on baking sheets. Let stand
10-20 minutes until chocolate is set.
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[CHRISTMAS-RECIPE] Biscotti - CHERRY-ALMOND BISCOTTI
CHERRY-ALMOND BISCOTTI
2 large Eggs
2 large Egg whites
1 cup Granulated sugar
2 teaspoons Almond extract
2 cups All-purpose flour - unbleache
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dried cherries - coarsely cho
1/4 cup Almonds - chopped
Preheat oven to 325 degrees; coat a cookie sheet with nonstick cooking
spray. Beat eggs, whites, sugar and almond extract with an electric
mixer until smooth. Add the flour, baking powder, baking soda and salt;
beat
until well mixed. Mix in the cherries and almonds. The dough will be
sticky, but if it seems too sticky, add a few tablespoons of flour.
Drop the dough by large spoonfuls along the baking sheet to form 2 vertical
lines. The dough should be close together. With lightly floured hands,
work these 2 lines to make 2 parallel rolls of dough lining each side
of the cookie sheet. Leave plenty of room to spread between the rolls
and on the sides of the cookie sheet. Each roll will spread during baking
so
that it is about 5 inches wide. Bake for 20 to 25 minutes, or until lightly
browned and slightly firm to the touch. Take the rolls from the oven
and reduce the temperature to 300 degrees. Cool the baked rolls of dough
on the cookie sheets for 10 minutes. Using a serrated knife, cut each
roll into 20 sliceTurn the slices onto their other sides and return to the
oven for 10 to 20 minutes longer. The biscotti on the ends will be done
after 20 minutes total. The rest of the slices may need the full 30
minutes.
Watch carefully to avoid overbrowning. Cool on wire racks.
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2 large Eggs
2 large Egg whites
1 cup Granulated sugar
2 teaspoons Almond extract
2 cups All-purpose flour - unbleache
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dried cherries - coarsely cho
1/4 cup Almonds - chopped
Preheat oven to 325 degrees; coat a cookie sheet with nonstick cooking
spray. Beat eggs, whites, sugar and almond extract with an electric
mixer until smooth. Add the flour, baking powder, baking soda and salt;
beat
until well mixed. Mix in the cherries and almonds. The dough will be
sticky, but if it seems too sticky, add a few tablespoons of flour.
Drop the dough by large spoonfuls along the baking sheet to form 2 vertical
lines. The dough should be close together. With lightly floured hands,
work these 2 lines to make 2 parallel rolls of dough lining each side
of the cookie sheet. Leave plenty of room to spread between the rolls
and on the sides of the cookie sheet. Each roll will spread during baking
so
that it is about 5 inches wide. Bake for 20 to 25 minutes, or until lightly
browned and slightly firm to the touch. Take the rolls from the oven
and reduce the temperature to 300 degrees. Cool the baked rolls of dough
on the cookie sheets for 10 minutes. Using a serrated knife, cut each
roll into 20 sliceTurn the slices onto their other sides and return to the
oven for 10 to 20 minutes longer. The biscotti on the ends will be done
after 20 minutes total. The rest of the slices may need the full 30
minutes.
Watch carefully to avoid overbrowning. Cool on wire racks.
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[CHRISTMAS-RECIPE] Biscotti - TIERED BISCOTTI TREE
TIERED BISCOTTI TREE
Yields 1 tree
1 1/2 c Slivered almonds
3/4 c Butter/margarine, at room
Temperature
1 c Sugar
1 tb Grated orange peel
4 lg Eggs
1 ts Vanilla
4 1/2 c All-purpose flour
4 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cinnamon
MARMALADE ICING
3/4 c Orange marmalade
1 lb Sugar, powdered
1 tb Grand Marnier or orange
Juice
Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece. Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking
often, until golden, about 15 minutes; cool. In a large bowl, beat butter, sugar
and orange peel until fluffy. Add eggs, 1 at a time, beating well after each
addition. Stir in vanilla. Combine 4-1/2 cups flour, baking powder, salt,
cinnamon, cloves, coriander, nutmeg and nuts; add to butter mixture and stir
to blend thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each piece
into an evenly thick triangle that measures 9 inches across base, 2 inches
across top and 12 inches on each side. Make edges neat by pressing with a
ruler. Carefully transfer each triangle with wide spatulas to an oiled 12x15
inch baking sheet. Bake in a 350~ oven for 15 minutes; triangles can wait for
oven space. Remove from oven; cut crosswise (NOT diagonally) into slices
exactly 5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake
until golden brown, about 20 minutes; turn cookies over once while baking. Cool
on racks.
If made ahead, package airtight up until next day or freeze. To build the
tree, pipe (using a 1/4 inch tip) or spread a little frosting on 1 side of
each of the longest cookies. Lay icing-side down on a flat platter, tips
touching, to form a triangle. Pip or spread icing down center of each cookie on
plate. Stack the 3 next-longest cookies on the first, inverting position of
the triangle (looking down from the top, it will look like a Star of David).
Build tree, using the next-smallest cookie trio for each level and cementing
with icing. If you like, pipe icing to drip over the edge of the cookies.
Decorate top with holly. Let guests lift off cookies to eat. If made ahead
or to protect from dust, seal in plastic wrap; cookies stay fresh up to 4
days, depending on moisture in air. Kept longer, they hold their shape but get
stale. Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb)
or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange
juice. If icing thickens as you work, stir in a little more orange juice.
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Yields 1 tree
1 1/2 c Slivered almonds
3/4 c Butter/margarine, at room
Temperature
1 c Sugar
1 tb Grated orange peel
4 lg Eggs
1 ts Vanilla
4 1/2 c All-purpose flour
4 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cinnamon
MARMALADE ICING
3/4 c Orange marmalade
1 lb Sugar, powdered
1 tb Grand Marnier or orange
Juice
Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece. Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking
often, until golden, about 15 minutes; cool. In a large bowl, beat butter, sugar
and orange peel until fluffy. Add eggs, 1 at a time, beating well after each
addition. Stir in vanilla. Combine 4-1/2 cups flour, baking powder, salt,
cinnamon, cloves, coriander, nutmeg and nuts; add to butter mixture and stir
to blend thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each piece
into an evenly thick triangle that measures 9 inches across base, 2 inches
across top and 12 inches on each side. Make edges neat by pressing with a
ruler. Carefully transfer each triangle with wide spatulas to an oiled 12x15
inch baking sheet. Bake in a 350~ oven for 15 minutes; triangles can wait for
oven space. Remove from oven; cut crosswise (NOT diagonally) into slices
exactly 5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake
until golden brown, about 20 minutes; turn cookies over once while baking. Cool
on racks.
If made ahead, package airtight up until next day or freeze. To build the
tree, pipe (using a 1/4 inch tip) or spread a little frosting on 1 side of
each of the longest cookies. Lay icing-side down on a flat platter, tips
touching, to form a triangle. Pip or spread icing down center of each cookie on
plate. Stack the 3 next-longest cookies on the first, inverting position of
the triangle (looking down from the top, it will look like a Star of David).
Build tree, using the next-smallest cookie trio for each level and cementing
with icing. If you like, pipe icing to drip over the edge of the cookies.
Decorate top with holly. Let guests lift off cookies to eat. If made ahead
or to protect from dust, seal in plastic wrap; cookies stay fresh up to 4
days, depending on moisture in air. Kept longer, they hold their shape but get
stale. Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb)
or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange
juice. If icing thickens as you work, stir in a little more orange juice.
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[CHRISTMAS-RECIPE] Biscotti - Dried-Cherry Biscotti
Dried-Cherry Biscotti
Yields 20
2 1/2 c All-purpose flour
1 c Granulated sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 ts Vanilla
2/3 c Dried cherries; chopped
1 c Ground almonds
Lightly grease a cookie sheet. Preheat oven to 350 degrees.
Blend flour, sugar, baking soda, baking powder and salt. Add eggs and
vanilla, beating until dough is formed. Stir in cherries and almonds.
Turn the dough out on lightly floured surface and knead several times.
Using the greased cookie sheet as a surface, divide the dough in half. Form into
two flat logs, each about 9 inches long and 3 inches wide.
Bake for 25 minutes or until lightly browned on top. Place baking sheet on
a rack; let cool for 10 minutes.
Lower heat to 325 degrees. On a cutting board, cut the logs on the diagonal
into 1/2-inch-thick pieces. Put back into oven for 5 minutes, with cut side
of cookies facing up. Turn cookies; bake 5 more minutes. Remove from cookie
sheet; let cool on baking rack. Store in an airtight container.
Yields 20 to 25
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Yields 20
2 1/2 c All-purpose flour
1 c Granulated sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 ts Vanilla
2/3 c Dried cherries; chopped
1 c Ground almonds
Lightly grease a cookie sheet. Preheat oven to 350 degrees.
Blend flour, sugar, baking soda, baking powder and salt. Add eggs and
vanilla, beating until dough is formed. Stir in cherries and almonds.
Turn the dough out on lightly floured surface and knead several times.
Using the greased cookie sheet as a surface, divide the dough in half. Form into
two flat logs, each about 9 inches long and 3 inches wide.
Bake for 25 minutes or until lightly browned on top. Place baking sheet on
a rack; let cool for 10 minutes.
Lower heat to 325 degrees. On a cutting board, cut the logs on the diagonal
into 1/2-inch-thick pieces. Put back into oven for 5 minutes, with cut side
of cookies facing up. Turn cookies; bake 5 more minutes. Remove from cookie
sheet; let cool on baking rack. Store in an airtight container.
Yields 20 to 25
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[CHRISTMAS-RECIPE] Biscotti - FAT FREE ORANGE POPPY SEED BISCOTTI
FAT FREE ORANGE POPPY SEED BISCOTTI
2 c All-purpose white flour
1 c Sugar
1/4 c Poppy seeds
1 t Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
2 lg Egg whites
3 tb Grated orange zest
1 tb Orange juice concentrate
Preheat oven to 325 degreees F. Combine flour, sugar, poppy seeds, baking
powder, baking soda and salt. Whisk together eggs, egg whites, orange zest
and orange concentrate, and add to the dry ingredients. Mix well.
Working on a floured surface, shape the dough into 2 logs, each about 14
inches long and 1 1/2 inches thick. Place the logs on a prepared baking sheet
and bake for 20 to 25 minutes, or until firm to the touch. Transfer the logs
to a rack to cool. Reduce the oven temp to 300 degrees F.
Cut the logs diagonally into 1/2 inch thick slices. Stand the slices
upright on the baking sheet and bake for 40 minutes more. Let cool completely
before storing in an airtight container.
40 Calories per Biscotti / 1gm Protein, 1gm Fat, 8gm Carbohydrate, 32mg
Sodium, 9mg Cholesterol
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2 c All-purpose white flour
1 c Sugar
1/4 c Poppy seeds
1 t Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
2 lg Egg whites
3 tb Grated orange zest
1 tb Orange juice concentrate
Preheat oven to 325 degreees F. Combine flour, sugar, poppy seeds, baking
powder, baking soda and salt. Whisk together eggs, egg whites, orange zest
and orange concentrate, and add to the dry ingredients. Mix well.
Working on a floured surface, shape the dough into 2 logs, each about 14
inches long and 1 1/2 inches thick. Place the logs on a prepared baking sheet
and bake for 20 to 25 minutes, or until firm to the touch. Transfer the logs
to a rack to cool. Reduce the oven temp to 300 degrees F.
Cut the logs diagonally into 1/2 inch thick slices. Stand the slices
upright on the baking sheet and bake for 40 minutes more. Let cool completely
before storing in an airtight container.
40 Calories per Biscotti / 1gm Protein, 1gm Fat, 8gm Carbohydrate, 32mg
Sodium, 9mg Cholesterol
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[CHRISTMAS-RECIPE] Biscotti - FAT FREE LEMON POPPY SEED BISCOTTI
FAT FREE LEMON POPPY SEED BISCOTTI
2 c Unbleached All Purpose Flour
3/4 c Sugar
1/2 c Almonds, finely ground
1/2 ts Baking powder
1/2 ts Baking soda
1 tb Grated Lemon Peel
3 tb Poppy Seeds
1 Egg
2 Egg Whites
1 t Lemon extract
Preheat oven to 350. Grease and flour (or use parchment paper), a large
cookie sheet.
Mix dry ingredients. Combine wet ingredients and mix with dry ingredients
to form 2-15 inch logs. Bake 30 minutes. Cool slightly and cut diagonally in
1/2 inch slices. Bake 8-10 minutes more til dry. Cool completely before
storing in an airtight container.
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2 c Unbleached All Purpose Flour
3/4 c Sugar
1/2 c Almonds, finely ground
1/2 ts Baking powder
1/2 ts Baking soda
1 tb Grated Lemon Peel
3 tb Poppy Seeds
1 Egg
2 Egg Whites
1 t Lemon extract
Preheat oven to 350. Grease and flour (or use parchment paper), a large
cookie sheet.
Mix dry ingredients. Combine wet ingredients and mix with dry ingredients
to form 2-15 inch logs. Bake 30 minutes. Cool slightly and cut diagonally in
1/2 inch slices. Bake 8-10 minutes more til dry. Cool completely before
storing in an airtight container.
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[CHRISTMAS-RECIPE] Biscotti - GINGERBREAD BISCOTTI
GINGERBREAD BISCOTTI
Yield: 50 servings
1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until
golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a
bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and
almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking
sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them
evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the
length of thebaking sheet. Bake in a 350 F. oven until browned at edges and
springy to touch, about 25 minutes; switch positions of pans halfway
through baking. Let loaves stand on baking sheets until cool to touch, then cut
into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices
close together with a cut side down. Return to oven and bake at 350 F. until
cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway
through baking. Transfer biscotti to racks and let cool completely. Serve,
or store airtight up to 1 month; freeze for longer storage.
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Yield: 50 servings
1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until
golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a
bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and
almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking
sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them
evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the
length of thebaking sheet. Bake in a 350 F. oven until browned at edges and
springy to touch, about 25 minutes; switch positions of pans halfway
through baking. Let loaves stand on baking sheets until cool to touch, then cut
into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices
close together with a cut side down. Return to oven and bake at 350 F. until
cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway
through baking. Transfer biscotti to racks and let cool completely. Serve,
or store airtight up to 1 month; freeze for longer storage.
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[CHRISTMAS-RECIPE] Biscotti - FRUITCAKE BISCOTTI TNT
FRUITCAKE BISCOTTI TNT
2 1/2 to 3 cups flour
1 1/3 cups brown sugar
3 eggs (or 6 egg whites)
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
3/4 tsp nutmeg or cardamom
1/4 tsp cloves
5 tbl Marsala Olive Fruit Oil
1 tsp vanilla
1/4 cup dried apples chopped small (or dried apricots)
1/4 cup dried blueberries or raisins
1/4 cup candied orange or lemon peel chopped
1/4 cup candied pineapple or cherries chopped small
1/4 cup dates chopped
3/4 cup pecans, pistachios or cashew chopped
1/4 cup peach brandy or rum liqueur
1 tbl milk (if needed)
In a mixing bowl add fruit and brandy. Let stand about 1 hour.
In a large mixing bowl add dry ingredients, make well in center. Add eggs,
oil,
and vanilla. Stir, add brandy and nuts. Blend until dough holds together.
Place dough in a floured board, knead lightly, cut into 6 pieces. roll each
piece into a 1 1/2 to 2
by 10 to 12 inch logs.
Place on foil lined greased cookie sheets 4 inches apart.
Bake in a 350 F oven for about 20 minutes or until firm to the touch.
Remove from oven, cool about 15 minutes. With a serrated knife, cut logs
using a
gentle sawing motion, into 1/2 or 3/4 inch wide slices.
Place biscotti back on cookie sheets, bake 9 to 10 minutes to crisp.
VARIATION:
Add to batter 6 to 8 filaments of saffron.
Makes 60 to 70
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2 1/2 to 3 cups flour
1 1/3 cups brown sugar
3 eggs (or 6 egg whites)
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
3/4 tsp nutmeg or cardamom
1/4 tsp cloves
5 tbl Marsala Olive Fruit Oil
1 tsp vanilla
1/4 cup dried apples chopped small (or dried apricots)
1/4 cup dried blueberries or raisins
1/4 cup candied orange or lemon peel chopped
1/4 cup candied pineapple or cherries chopped small
1/4 cup dates chopped
3/4 cup pecans, pistachios or cashew chopped
1/4 cup peach brandy or rum liqueur
1 tbl milk (if needed)
In a mixing bowl add fruit and brandy. Let stand about 1 hour.
In a large mixing bowl add dry ingredients, make well in center. Add eggs,
oil,
and vanilla. Stir, add brandy and nuts. Blend until dough holds together.
Place dough in a floured board, knead lightly, cut into 6 pieces. roll each
piece into a 1 1/2 to 2
by 10 to 12 inch logs.
Place on foil lined greased cookie sheets 4 inches apart.
Bake in a 350 F oven for about 20 minutes or until firm to the touch.
Remove from oven, cool about 15 minutes. With a serrated knife, cut logs
using a
gentle sawing motion, into 1/2 or 3/4 inch wide slices.
Place biscotti back on cookie sheets, bake 9 to 10 minutes to crisp.
VARIATION:
Add to batter 6 to 8 filaments of saffron.
Makes 60 to 70
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[CHRISTMAS-RECIPE] Biscotti - CHRISTMAS BISCOTTI
CHRISTMAS BISCOTTI
1/2 cup Butter or margarine
1 cup Sugar
2 1/2 cups Baking powder
1 teaspoon Aniseed - crushed
2 Eggs
1 Egg yolk
3 cups All-purpose flour
1/2 cup Red candied cherries - chop
1/2 cup Mixed candied fruit
1 tablespoon Orange peel - finely shredded
1 Egg white
1 tablespoon Sugar
Beat butter or margarine in a large bowl with an electric mixer on medium
to high speed for 30 seconds. Add the 1 cup sugar, baking powder, and
aniseed. Beat till well combined. Beat in whole eggs and egg yolk. Beat in as much
of the flour as you can with the mixer. Stir in remaining flour, candied
fruits, and orange peel with a spoon. Divide dough in half. Shape each half
into an 11x2x1-inch loaf. Place on a lightly greased cookie sheet. Stir
together egg white and 1 tsp. water. Brush over dough. Sprinkle with the 1 tbsp.
sugar. Bake in a 375~F oven for 20 to 25 minutes or till light brown. Cool on
sheet for 1 hour. Cut each loaf diagonally into 1/2-inch slices. Place
slices, cut side up on an ungreased cookie sheet. Bake in a 325~F oven for 10
minutes. Turn slices over; bake 10 to 13 minutes more or till crisp. Cool on
wire racks. Serve with wine or coffee for dunking.
Makes 35
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1/2 cup Butter or margarine
1 cup Sugar
2 1/2 cups Baking powder
1 teaspoon Aniseed - crushed
2 Eggs
1 Egg yolk
3 cups All-purpose flour
1/2 cup Red candied cherries - chop
1/2 cup Mixed candied fruit
1 tablespoon Orange peel - finely shredded
1 Egg white
1 tablespoon Sugar
Beat butter or margarine in a large bowl with an electric mixer on medium
to high speed for 30 seconds. Add the 1 cup sugar, baking powder, and
aniseed. Beat till well combined. Beat in whole eggs and egg yolk. Beat in as much
of the flour as you can with the mixer. Stir in remaining flour, candied
fruits, and orange peel with a spoon. Divide dough in half. Shape each half
into an 11x2x1-inch loaf. Place on a lightly greased cookie sheet. Stir
together egg white and 1 tsp. water. Brush over dough. Sprinkle with the 1 tbsp.
sugar. Bake in a 375~F oven for 20 to 25 minutes or till light brown. Cool on
sheet for 1 hour. Cut each loaf diagonally into 1/2-inch slices. Place
slices, cut side up on an ungreased cookie sheet. Bake in a 325~F oven for 10
minutes. Turn slices over; bake 10 to 13 minutes more or till crisp. Cool on
wire racks. Serve with wine or coffee for dunking.
Makes 35
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[CHRISTMAS-RECIPE] Biscotti - JEWEL BISCOTTI
JEWEL BISCOTTI
Source: An Edible Christmas Cookbook)
Serving Size : 20
2 c sifted all-purpose flour
1 c granulated sugar
1 t baking powder
3 large eggs
2 t kirsch
2 t Grand Marnier
1 t almond extract
1/2 c chopped natural almonds
1/2 c chopped glace cherries
Preheat the oven to 300 degrees. Butter and flour a large baking sheet. Mix
the flour, sugar, and baking powder in a large bowl. In a small bowl, whisk
together the eggs, kirsch, Grand Marnier, and almond extract. Add this
mixture to the flour mixture. Stir in the almonds and cherries. Spoon the dough
onto the prepared baking sheet and form it into a strip about 10 inches
long, 5 inches wide, and 1/2inch thick. Bake in the preheated oven for 45
minutes, or until set and firm to the touch. The dough shouldn't be hard. Remove
from the oven and slice diagonally with a serrated knife into 1/2-inch
slices. (Discard the thick end pieces.) Arrange the slices on the baking sheet and
return to the oven for 45 to 60 minutes, or until lightly brown. Let the
biscotti cool for about 5 minutes on the baking sheet, then transfer them to
wire racks to cool completely. Store in an airtight container for up to 2
weeks. Makes 20 cookies.
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Source: An Edible Christmas Cookbook)
Serving Size : 20
2 c sifted all-purpose flour
1 c granulated sugar
1 t baking powder
3 large eggs
2 t kirsch
2 t Grand Marnier
1 t almond extract
1/2 c chopped natural almonds
1/2 c chopped glace cherries
Preheat the oven to 300 degrees. Butter and flour a large baking sheet. Mix
the flour, sugar, and baking powder in a large bowl. In a small bowl, whisk
together the eggs, kirsch, Grand Marnier, and almond extract. Add this
mixture to the flour mixture. Stir in the almonds and cherries. Spoon the dough
onto the prepared baking sheet and form it into a strip about 10 inches
long, 5 inches wide, and 1/2inch thick. Bake in the preheated oven for 45
minutes, or until set and firm to the touch. The dough shouldn't be hard. Remove
from the oven and slice diagonally with a serrated knife into 1/2-inch
slices. (Discard the thick end pieces.) Arrange the slices on the baking sheet and
return to the oven for 45 to 60 minutes, or until lightly brown. Let the
biscotti cool for about 5 minutes on the baking sheet, then transfer them to
wire racks to cool completely. Store in an airtight container for up to 2
weeks. Makes 20 cookies.
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Saturday, May 4, 2013
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