**Biscotti: A Classic Italian Treat with Endless Variations**
Biscotti, a delectable Italian cookie renowned for its crisp texture and delightful flavors, has captivated taste buds for centuries. Originating in the picturesque countryside of Tuscany, these twice-baked delights have evolved into a global culinary treasure, enjoyed by people of all ages and backgrounds. With a rich history and diverse range of variations, biscotti offer a unique culinary experience that blends tradition with innovation. From classic almond biscotti to modern creations infused with chocolate, fruit, and spices, there's a biscotti recipe for every palate. Whether you prefer a simple and rustic approach or a more elaborate and decadent treat, this versatile cookie offers endless possibilities for exploration and enjoyment. Discover the secrets of creating perfect biscotti with our carefully curated collection of recipes, ranging from traditional favorites to unique and exciting flavor combinations.
MARK BITTMAN'S BASIC BISCOTTI
I love Mark Bittman! This comes from "How to Cook Everything." This was my first time making biscotti, and they came out absolutely wonderful -- this was such an easy recipe. Best of all, he gives it not as a recipe, but as a template; you can essentially add anything and make whatever kind of biscotti you want. The only near-problem I found is that the 30 minute initial cooking time was too long for me; the edges of my logs were quite brown. Next time I'll try for 25-28 minutes, and go a full 20 minutes for the second round in the oven. The serving size is based on half biscotti; I got 24 very large biscotti, and consider half a cookie a serving.
Provided by KLHquilts
Categories Dessert
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
- Butter and flour two cookie sheets (or spritz 'em with baking spray; that worked well for me). Divide dough in half and shape each into a "log" about 2" wide. This will spread quite a bit during baking, so if you try to cram 'em on to one baking sheet, bear that in mind.
- Bake until logs are golden and beginning to crack on top. Bittman says this is 30 minutes; for me, it was closer to 25 minutes. (At 30 minutes mine were a little overdone.) Remove from oven and drop temperature to 250.
- When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagnonal. (You can always eat the little nubby ends that are left over!)
- Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
- Cool on wire racks.
- NOTE: Mr. Bittman makes lots of wonderful suggestions for variations. I threw in a cup of chopped blanched almonds and half a cup of currants, and used almond extract. You can throw in any spice you like (cinnamon, anise, nutmeg); a cup of nuts (almonds or hazelnuts); chocolate chips; citrus zest; crystallized ginger; dried fruit -- you can change the flavor of your extract to match. You can also wait until your biscotti are cool, and then top 'em with a chocolate glaze (4 oz. good chocolate mixed with 2 tablespoons butter and a little extract for flavoring).
- Enjoy!
Nutrition Facts : Calories 45.1, Fat 1.2, SaturatedFat 0.7, Cholesterol 11.4, Sodium 30.2, Carbohydrate 7.7, Fiber 0.2, Sugar 3.1, Protein 0.9
BASIC BISCOTTI RECIPE
This is my fav biscotti recipe. You can cook it as is or toss in dried fruit or nuts or chocolate or add flavorings. I can't recall for the life of me where I got it, but I've been making it for a few years now and love it. For Christmas I tossed some dried cranberry's and for a sweet coffee treat I dip the bottom half in melted chocolate.
Provided by KandB
Categories Dessert
Time 1h15m
Yield 10-15 biscotti
Number Of Ingredients 7
Steps:
- Cream together oil and sugar; beat in eggs and then vanilla. Add sifted flour and remaining dry ingredients and mix well.
- Fold in fruits or nuts or other ingredients if you are adding any.
- Flour your hands so the dough doesn't stick to you and form 2 loaves or "flat logs" on a cookie sheet making them the width of cookie you want.
- Bake the loaves at 375 deg. F for 15 minutes then lower temperature to 300 deg. F and bake for 30 minutes. When the loaves are nicely browned on the outside, take them out of the oven.
- Using a bread knife, slice loaves into individual cookies about 1/2 to 3/4" thick. Place freshly cut biscotti on the cookiesheet on their side and put back into the oven for 5 minutes on each side to crisp up.
- Yummy treat.
Nutrition Facts : Calories 281.5, Fat 12, SaturatedFat 1.8, Cholesterol 42.3, Sodium 102.9, Carbohydrate 39.5, Fiber 0.7, Sugar 20.2, Protein 3.8
BASIC BISCOTTI RECIPE
This is so easy and adjustable, I have listed 4 different flavor combinations, but just by using this base and adding a few of your favorite ingredients, you can come up with hundreds of flavors! It cuts super easy, no crumbling and has a great texture. Hope you enjoy!
Provided by Joanne Etoll
Categories Cookies
Time 50m
Number Of Ingredients 7
Steps:
- 1. Please read through the entire recipe first to decide which flavor you want to make, there are some that require substitutions. Preheat oven to 375 degrees. Grease baking sheet or line with parchment paper.
- 2. In large bowl, cream butter and sugar. Beat in eggs and vanilla.
- 3. Combine flour and baking powder, stir into the creamed mixture until well blended. Works best if done by hand.
- 4. This is where you would add in your favorite things, get creative!
- 5. For Cherry Chocolate Chip: add 1/2 cup chopped marichino cherries and 1/2 cup of mini chocolate chips(you may substitute Almond extract for the vanilla) Drizzle with white chocolate after cooled!
- 6. For Triple Chocolate: substitute 1/3 cup unsweeteded cocoa powder for 1/4 cup of the flour in the recipe. Add 1/2 cup mini chocolate chips and 1/2 cup walnuts. Drizzle with white chocolate when cooled.
- 7. For Apple Pie Biscotti: Substitue 1 T. apple cider for the vanilla. Add 2 1/2 teaspoons cinnamon, and 1/3 cup slivered almonds.
- 8. For Almond Joy Biscotti: substitute Almond extract for the vanilla,add 1/2 cup mini chocolate chips, 1/3 cup coconut. Drizzle with chocolate when cooled.
- 9. Shape into 16 x 3 x 3/4 inch loaf. Place onto baking sheet. Bake for 20 minutes or until firm. cool for 10 minutes on baking sheet.
- 10. Using a serrated knife, cut into 1/2 inch slices. Lay slices on their side, and bake for 10 minutes on each side or until firm. Cool completely.
BASIC ITALIAN BISCOTTI
This is about as basic a biscotti as you can make.
Provided by Traci
Categories World Cuisine Recipes European Italian
Yield 24
Number Of Ingredients 6
Steps:
- Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
- Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
- Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
- Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 28.1 g, Cholesterol 23.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 131.3 mg, Sugar 7.9 g
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your biscotti will taste. Use real butter, fresh eggs, and high-quality flour.
- Don't overmix the dough: Overmixing the dough will make the biscotti tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the biscotti hold their shape and prevent them from spreading too much.
- Bake the biscotti until they are golden brown: The biscotti are done baking when they are golden brown and firm to the touch.
- Slice the biscotti while they are still warm: The biscotti are easier to slice while they are still warm. Use a sharp serrated knife to get clean, even slices.
- Store the biscotti in an airtight container: The biscotti will keep for up to 2 weeks in an airtight container at room temperature.
Conclusion:
Biscotti are a delicious and versatile cookie that can be enjoyed on their own or dipped in coffee or tea. They are also a great gift for friends and family. With a little planning and effort, you can easily make delicious biscotti at home. So what are you waiting for? Give this biscotti recipe a try today!
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