Recipes for Biscotti
Pumpkin Biscotti Recipe
Pumpkin Biscotti Ingredients:
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Pumpkin Biscotti Recipe
2 eggs
- 1/2 cup brown-rice syrup or 1/2 cup granulated sugar
- 3/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger
- 2 cups whole wheat pastry or all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup currants or raisins
- 1/4 cup chopped walnuts
Hardware:
- Whisk
- Medium bowl
- Large bowl
- Parchment paper
- Baking sheets
- Mixer
- Bread knife
How to make Pumpkin Biscotti
Line cookie sheet with parchment paper. Preheat oven to 350 F.
Combine eggs, brown-rice syrup or sugar, pumpkin, vanilla extract, cinnamon, nutmeg, allspice and ginger in medium bowl.
In medium bowl, whisk together flour and baking powder; add to pumpkin mixture. Mix well. Stir in currants and nuts.
On prepared cookie sheet form one long, flat loaf, bake for 35 to 40 minutes.
Cool on a wire rack for 15 minutes. Slice loaf using bread knife into 16 pieces. Arrange slices on their sides on the baking sheet and bake for 30 minutes or until crisp and lightly golden.
Cool thoroughly; store covered.
Pumpkin Biscotti is ready to serve.
Ginger Almond Biscotti Recipe
Ginger Almond Biscotti Ingredients
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Ginger Almond Biscotti Recipe
3/4 cup whole almonds with skins
- 1/2 cup crystallized ginger
- 1 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1 large egg white
- 1/2 teaspoon vanilla
- Special equipment: an 11- by 4-inch loaf pan (see note, above)
How to make Ginger Almond Biscotti
- Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
- In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.
- Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.
- Ginger Almond Biscotti is ready to serve.
Espresso Biscotti Recipe
Espresso Biscotti Ingredients
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Espresso Biscotti
1/4 cup unsalted butter
- 3/4 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups pastry flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 2 teaspoons grated orange zest
- 1/2 cup chocolate chips
- 1/2 cup dried apricots
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1 egg white, lightly beaten
How to make Espresso Biscotti
- Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
- Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
- Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
- Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
- Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
- Espresso Biscotti Recipe is ready to serve.
Prep Time:25 Min
Cook Time:1 Hr
Ready In:1 Hr 25 Min
Chocolate Walnut Biscotti Recipe
Chocolate Walnut Biscotti Ingredients:
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Chocolate Walnut Biscotti
2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup walnuts, chopped
- 3/4 cup semisweet chocolate chips
- 1 tablespoon confectioners’ sugar
How to make Chocolate Walnut Biscotti:
- Preheat oven to 350°F. and butter and flour a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Almond Biscotti Recipe
almond Biscotti recipe picture
Ingredients:
- 3 cup Flour
- 3 tblsp Brandy
- 1/2 cup Butter (melted)
- 1 cup Almonds (chopped)
- 1 tsp Vanilla
- 1 tsp Almond Extract
- 1/2 tblsp Baking Powder
- 1/4 tsp Salt
- 1 cup Sugar
- 3 Eggs (large)
How to make almond biscotti:
- Mix sugar and butter.
- Combine in brandy, almond extracts, vanilla, nuts and eggs.
- Mix them well.
- Stir in flour, baking powder and salt.
- Shape it into loaves.
- Place loaves on cookie sheet.
- Bake it for 25 to 30 minutes.
- Take out of the oven.
- Let them cool slightly.
- Reduce into 1/2€ diagonal slices and return again to cookie sheet.
- Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
- Let them cool completely.
- Store them in an airtight container.
