BISCOTTI (10)
Source of Recipe
friends, www.Roz
List of Ingredients
PLAIN BISCOTTI
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil
Directions
1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets
or line with parchment paper.
2 In a medium bowl, beat togehter the oil, eggs, sugar and anise flavoring
until well blended. Combine the flour and baking powder, stir into the egg
mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a
roll as long as your cookie sheet. Place roll onto the prepared cookie sheet,
and press down to 1/2 inch thickness.
3 Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove
from the baking sheet to cool on a wire rack. When The cookies are cool
enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices
cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes
on each side. Slices should be lightly toasted.
ALMOND BISCOTTI
1/2 cup ground almonds
1/2 cup melted butter
1 and 1 / 2 cup white sugar
4 eggs
2 teaspoon either anise or almond extract
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions
1 Place nuts in a shallow pan and bake in a preheated 325 degrees F (165
degrees C) oven until golden brown, about 8 to 10 minutes. Let cool.
2 In a mixing bowl cream butter and sugar until light and fluffy. Beat in
eggs, vanilla, extract in a bowl combine the flour, baking powder and salt. Add
to the creamed mix until blended. Grind almonds and fold in.
3 Divide dough in half. Place on a greased and floured baking sheet and form
into two logs about 1/2 inch thick and 12 inches long, and place about 2
inches apart. Bake in the middle of the oven for 15 minutes or until a light golden
brown.
4 Cool on a rack for 5 minutes. Place on a cutting board. With a serrated
knife slice diagonally at a 45 degree angle about 3 / 4 inch thick. Lay the
slices flat on the baking sheet and return to the oven for 10 min., turning them
over once to dry slightly. Let cool on a rack.
5 Store in an airtight container. To add chocolate to one surface, melt
approximately 1 cup of coarsely chopped semi-sweet chocolate or chocolate chips in
a microwaveable bowl. Melt at 50 percent power for 1 minute intervals, stir,
then microwave again until just melted. Using a spatula spread on one side of
cookie. Let cool at room temperature until set. Enjoy!
CHOCOLATE BISCOTTI
Ingredients
1/2 cup butter, softened
1 1/4 cups white sugar
2 eggs
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 cup HERSHEY'S ® Dutch Processed Cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
1 cup HERSHEY'S ® BAKE SHOPPE ™ Semisweet Chocolate Chips
1 tablespoon shortening
1/4 cup HERSHEY'S ® Premier White Chips
1 teaspoon shortening
Directions
1 Heat oven to 350°F. Beat butter and sugar in large bowl until well
blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa,
baking powder and salt; gradually add to butter mixture, beating until
smooth. (Dough will be thick.) Stir in almonds with wooden spoon.
2 Divide dough in half. With lightly floured hands, shape each half into
rectangular log about 2 inches in diameter and 11 inches long; place on large
ungreased cookie sheet, at least 2 inches apart.
3 Bake 30 minutes or until logs are set. Remove from oven; cool on cookie
sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing
motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides
down, close together on cookie sheet.
4 Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes.
Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti
in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze
over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2
dozen cookies.
5 Chocolate Glaze: Place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1
tablespoon shortening (do not use butter, margarine, oil or spread) in small
microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth
when stirred. About 1 cup glaze.White Glaze: Place 1/4 cup Hershey's Premier
White Chips and 1 teaspoon shortening (do not use butter, margarine, oil or
spread) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or
until smooth when stirred. About 1/4 cup glaze.
ORANGE ALMOND BISCOTTI
1 cup white sugar
1/2 cup butter, softened
1 tablespoon orange zest (optional)
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup blanched slivered almonds
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Beat sugar, butter or margarine, orange peel and eggs in large bowl. Stir
in flour, baking powder, salt and almonds.
3 Shape half of dough at a time into rectangle, 10 x 3 inches, on ungreased
cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes
out clean. Cool on cookie sheet for 15 minutes.
4 Cut crosswise into 1/2 inch slices. Place slices cut sides down on cookie
sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie
sheet. Cool on wire rack.
ORANGE CRANBERRY BISCOTTI
1/2 cup butter
3/4 cup white sugar
2 eggs
1 tablespoon orange zest
2 tablespoons orange liqueur
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup chopped dried cranberries
3/4 cup toasted and chopped almonds
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in
the orange zest and orange liqueur. Sift together the flour, baking powder,
salt and cinnamon, stir into the creamed mixture, then stir in the almonds and
dried cranberries.
3 On a lightly floured surface, divide the dough in half. Roll each half into
a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on
a baking sheet at least 3 inches apart, and flatten slightly.
4 Bake for 20 to 25 minutes in the preheated oven, until firm to the touch
and slightly brown on the top.
5 Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal,
into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return
to the oven for ten minutes, turn them over and bake for 10 more minutes.
Cool on wire racks, store in an airtight container. These keep for over a month.
NUT BISCOTTI
1 1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes
or until the nuts are lightly toasted. Remove from the oven.
In an electric mixer, beat the butter until light and fluffy. With the mixer
running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add
the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden
spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half
into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased
cookie sheet and bake for 35 minutes or until the bottoms are light brown. Let
the logs cool for 5 minutes and then place on a cutting board. Slice each log
on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie
sheet and bake 5 minutes. Turn the cookies over and bake the other side for
another 5 minutes. Store cookies in an airtight container.
CAKE MIX BISCOTTI
COMBINE:
1 pkg chocolate cake mix
1 cup flour
1 /2 cup softened margarine
1/ 4 cup hersheys syrup
2 eggs + 1 Tablespoon water
1 tea vanilla
3 /4 cup mini chips
3 / 4 cup finely chopped nuts
Combine with rubber gloves and form on ungreased cookie sheet into 2 logs 12
x 2 x 2
Bake 350 for 30-35 min. cool for 15 min or till able to cut into 1 / 2 inch
slices. Place cut side down on baking sheet. Bake for 10-15 min or till firm
to touch. Remove to cool. Can frost with melted chips if desired.Recipe
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