Best 3 Biscotti Traditional And Whole Grain Kamut Recipes
Indulge in the delightful world of biscotti, a classic Italian cookie with a rich history and irresistible crunch. Originating in the medieval town of Prato, Tuscany, biscotti were initially created as a way to preserve bread and provide sustenance during long journeys. Over time, they evolved into a beloved treat enjoyed worldwide, capturing hearts with their simplicity, versatility, and addictive texture.
Discover two enticing biscotti recipes within this article: the Traditional Biscotti and the Whole Grain Kamut Biscotti. The Traditional Biscotti recipe stays true to the classic method, employing a combination of all-purpose flour, sugar, eggs, butter, and a touch of anise extract for a hint of aromatic sweetness. On the other hand, the Whole Grain Kamut Biscotti recipe offers a nutritious twist, featuring whole grain Kamut flour for a boost of fiber and a nutty flavor. Both recipes provide step-by-step instructions, ensuring that every bite of your homemade biscotti is a testament to culinary excellence.
GLUTEN FREE BISCOTTI
Biscotti are one of my favorite cookies, and this Gluten-Free version has a wonderful flavor and ideal texture. They're incredibly easy to make and the abundant nuts, dried fruit and aromatics make these biscotti a satisfying and beautiful gift for a friend or treat for yourself.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
- In one bowl, whisk together the flour, baking powder and salt.
- In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
- Using a spatula, mix the dry ingredients into the wet until they are incorporated.
- Add the nuts and dried fruit last.
- Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
- Bake for 35 minutes until the tops are lightly golden.
- Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
- Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
- Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
- Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
- Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
- Optional Chocolate Decoration
- Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
- Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
- Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
- If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
- Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.
WHOLE WHEAT ALMOND BISCOTTI
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
- Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams
HEARTY WHOLE WHEAT BISCOTTI
These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes.
Provided by A Messy Cook
Categories Dessert
Time 50m
Yield 24 biscotti
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Add remaining ingredients and mix well.
- Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
- Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
- Slice with serrated knife at ½ inch intervals.
- Return to oven for 10-15 minutes more, turning once.
- Cool completely and store in airtight container.
- If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
Tips:
- Choose the right flour: For traditional biscotti, all-purpose flour works best. For a healthier twist, try whole-grain flours like Kamut or spelt. These flours are higher in fiber and nutrients and give biscotti a slightly denser texture. If using whole-grain flour, add an extra 1-2 tablespoons of water to the dough.
- Let the dough rest: Once the dough is mixed, let it rest for at least 30 minutes. This allows the gluten in the flour to relax, making the dough easier to shape and resulting in a more tender biscotti.
- Shape the dough correctly: To shape the biscotti, divide the dough in half and roll each half into a 12-inch long log. Flatten each log slightly, then use a sharp knife to score the dough into 1-inch thick slices. Place the slices on a parchment paper-lined baking sheet.
- Bake the biscotti twice: Baking the biscotti twice is essential for creating their signature crispy texture. After the first bake, let the biscotti cool completely on the baking sheet. Then, slice the biscotti again on a diagonal and return them to the oven for a second bake until golden brown.
- Store the biscotti properly: Biscotti can be stored in an airtight container at room temperature for up to two weeks. For longer storage, freeze the biscotti in an airtight container for up to two months.
Conclusion:
Biscotti are a classic Italian cookie that are perfect for dunking in coffee or tea. They are also a great grab-and-go snack. With a few simple tips, you can easily make delicious biscotti at home. Whether you prefer traditional biscotti or a healthier whole-grain version, these recipes have you covered. So preheat your oven and get ready to bake a batch of crispy, flavorful biscotti!
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