2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3 egg
1 tablespoon almond or vanilla extract
1 6-ounce package Ocean Spray® Craisins® Sweetened Dried Cranberries, any flavor
3/4 cup sliced almonds
Preheat oven to 325ºF.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add sweetened dried cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half and pat each half into a log approximately 14-inches long and 1 1/2-inches wide. Place on a cookie sheet and bake for 30 minutes.
Reduce oven temperature to 300ºF. Cut biscotti into 1/2-inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes about 2 1/2 dozen.
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Biscotti
1/4 cup butter or marg, softened
2/3 cup sugar
2 eggs
1 tsp vanilla (almond would be good too)
2 cups flour (see note at end)
2 tsp baking powder
1 tsp ground cinamon
1 cup chopped walnut
1 cup raisins
Heat oven to 350. Beat together butter, sugar, eggs, vanilla. Stir in flour, baking powder and cinamon. Mix well. Stir in raisins and nuts.
Divide dough in half and shape into two long loaves, 1 1/2 inches in diameter. Place on greased baking sheet; flatten slightly.
Bake 18-21 minutes, until firm and slightly golden. With sharp knife cut loaves diagonally into 3/4 inch slices. Place cut side down on baking sheets.
Bake at least 10 minutes longer or until lightly browned. Makes about 2 1/2 dozen.
Notes: I don't use the raisins, DH doesn't like them. And I grind finely the nuts, otherwise you'll have trouble cutting them into slices.
As far as the flour is concerned, I always use more than the recipe calls for. The telling point is: can you manuever the dough out of the bowl and into loaves? If the dough is sticky, add more flour, I always add more flour. And my mixer cannot mix while adding the last half of the flour, the mixer is 20 years old and just isn't strong enuf, so I hand mix with a wooden spoon. The dough is really thick!
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Orange Cinnamon Biscotti
1 cup Sugar
1/2 cup Unsalted butter -- room temp
2 large Eggs
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
2 cups Flour
1 1/2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
Heat oven to 325 degrees. Butter 2 baking sheets.
Beat sugar and butter in large bowl until blended. Add eggs 1 at a time, beating well after each. Beat in orange peel and vanilla. Stir flour, baking powder, cinnamon and salt into medium bowl. Add dry ingredients to butter mixture; mix just until incorporated.
Divide dough in half. Place on prepared sheet. With lightly floured hands, form each half into 3-inch-wide by 3/4-inch-high log. Bake until dough logs are firm to touch, about 35 minutes. Remove from oven and cool 10 minutes. Transfer logs to work surface. Using serrated knife, cut on diagonal into 1/2-inch-thick slices. Arrange cut side down on baking sheets. Bake until bottoms are golden, about 12 minutes longer. Transfer to racks to cool.
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Lemon & Anise Biscotti
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 Tbls. grated lemon zest
2 tsp. crushed aniseed
1-1/4 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
2 Cups flour
1 cup almonds, coarsely chopped
Preheat oven to 350. In a large bowl, combine eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt. Whisk to blend.
Add flour and almonds and stir until a dough forms. Chill for 30 minutes to an hour for easier handling. Turn dough out onto a floured surface and knead until smooth - about 10 turns. Divide dough in half. Form each
half into a log 2" in diameter and about 12" or so long. Carefully transfer logs to an ungreased baking sheet (I use parchment paper), spacing them well apart. Sprinkle top with additional sugar. Bake until firm to the touch, about 30 minutes - watch so they don't get too dark. Logs will spread during baking. Remove from oven and let cool for 10 minutes. Leave the oven set at 350. Using spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices 1/2" thick. Arrange slices on baking sheet. Bake until light brown - about 15-20 minutes. These are the best biscotti I've ever tasted. I'm not Italian, but I had an Italian woman ask me for the recipe, and tell me the same thing. She told me she liked the fact that these are made with oil and not butter.
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Easy Raisin Walnut Biscotti
1/4 cup butter or margarine,softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup raisins
1.Heat oven to 350.Beat together butter,sugar,eggs and vanilla.Stir in flour,baking powder and cinnamon;mix well.Stir in walnuts and raisins.
2.Divide dough in half and shape into two long loaves,11/2 inches in diameter.Place on greased baking sheet;flatten slightly.
3.Bake 18 to 20 minutes,until firm.With sharp knife,cut loaves diagonally into 3/4 inch thick slices.Place cut side down on baking sheets.
4.Bake 10 minutes longer or until lightly browned.Makes about 21/2 dozen.
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Lemon Pecan Biscotti
1 plain lemon cake mix
1 stick of butter, melted
2 eggs
1 cup all purpose flour
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease
Blend all ingredients in a large mixing bowl using a mixer on low speed until well blended. The dough will come together in a ball. Transfer onto baking sheet. With floured hands, shape the dough into rectangle about 14 inches long and 1/2 inch thick.
Bake about 30 to 35 minutes. remove from oven and cool 10 minutes. Using a sharp serrated knife, slice into 1 inch thick slices. Turn slices onto the sides. return sheet to oven and bake 10 minutes. Turn the oven off and keep the biscotti in the oven until crisp (about 30 to 40 minutes). remove from oven and cool completely before packaging.
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Coffee Chocolate Chip Biscotti
2 tablespoons warm water
2 tablespoons Instant Coffee Granules
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup Semi-Sweet Chocolate Morsels
PREHEAT oven to 350° F. Grease baking sheet;
COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
COMBINE flour, baking powder and baking soda in small bowl.
WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly
stretch dough to form two flattened logs.
CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
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