Best 3 Almond Bread Cookiebiscotti Recipes
Indulge in the delightful symphony of flavors with our Biscotti and Almond Bread recipes. Embark on a culinary journey that starts with the classic Italian Biscotti, twice-baked cookies known for their delightful crunch and versatility. Choose from a myriad of flavor combinations, from traditional anise and almond to decadent chocolate and nutty pistachio. For a delightful twist, try your hand at the savory Rosemary and Olive Biscotti, perfect for pairing with cheese and wine.
Next, explore the comforting goodness of Almond Bread, a moist and tender treat bursting with the nutty essence of almonds. Our collection offers variations to suit every palate, from the classic Almond Bread with a hint of lemon zest to the Gluten-Free Almond Bread for those with dietary restrictions. For a special occasion, try the elegant Orange Almond Bread, infused with the vibrant flavors of orange.
Each recipe is meticulously crafted to ensure perfect results, whether you're a seasoned baker or just starting your culinary adventures. With clear instructions, helpful tips, and stunning food photography, we guide you through the process of creating these delectable treats. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.
ALMOND BREAD (COOKIE/BISCOTTI)
From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for sweet treats with nuts. Times are estimated and have not included standing time of 3 to 4 days. The name Almond Bread is a bit of a misnomer so have changed the title 30/4/2008.
Provided by ImPat
Categories Breads
Time 1h50m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 180 degree Celsius.
- Lightly oil a small loaf tin.
- Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.
- Fold in flour and almonds (or pecans if using).
- Bake for 50 to 60 minutes.
- Cool, wrap in foil and allow to stand for 3 to 4 days.
- Slice the loaf very thinly with a electric knife.
- Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.
Nutrition Facts : Calories 61, Fat 2.3, SaturatedFat 0.2, Sodium 21.4, Carbohydrate 8.6, Fiber 0.6, Sugar 4.4, Protein 1.9
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
- Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.
ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- For a crispy biscotti, slice the cookies thinly before baking them the second time. - To achieve a softer biscotti, slice the cookies thicker before the second bake. - Use high-quality almond flour for the best flavor and texture. - Experiment with different flavors by adding spices, extracts, or nuts to the batter. - Store the biscotti in an airtight container at room temperature for up to 2 weeks.Conclusion:
These almond bread cookie biscotti are a delicious and versatile treat that can be enjoyed on their own or served with coffee or tea. With their crispy texture and nutty flavor, they are sure to be a hit with everyone who tries them.
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