Best 3 Twice Baked Cookies Biscotti Recipes
Twice-baked cookies, also known as biscotti, are a delightful Italian treat characterized by their oblong shape, crispy texture, and rich flavors. Originating from the medieval kitchens of Tuscany, these cookies have become a beloved dessert around the world. The unique baking process, involving two rounds of baking, results in a crunchy exterior and a soft, chewy interior, making them an irresistible treat to savor.
This article presents a collection of twice-baked cookie recipes that cater to various tastes and dietary preferences. From classic biscotti to creative variations, each recipe offers a unique take on this traditional cookie. Whether you prefer the simplicity of almond biscotti, the nutty goodness of pistachio biscotti, or the vibrant flavors of cranberry orange biscotti, this article has a recipe to satisfy your cravings. Indulge in the delectable world of twice-baked cookies and experience the harmony of crispy and chewy textures, complemented by a symphony of flavors.
MOM'S MANDELBROT
This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.
Provided by susan yale
Categories Desserts Cookies Biscotti Recipes
Time 55m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
- Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g
FRUITCAKE BISCOTTI
These twice-baked cookies may be a tastier alternative to actual fruitcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h35m
Yield Makes about 9 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl of a stand mixer, using paddle attachment, combine flour, granulated sugar, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and beat on medium-high until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition. Mix in almonds, citrus peel, and dried fruit.
- On two parchment-lined baking sheets, shape dough into four 3-inch-wide logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in middle, 30 minutes. Let cool completely on sheets on wire racks. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets on racks.
Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 4 g
ANNA'S TWICE BAKED ALMOND BISCOTTI
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)
Provided by Gingerbee
Categories Dessert
Time 40m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
- Divide dough in half.
- Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
- Gently press down to flatten alittle.
- Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
- Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
- Lay the cookie flat side down and return to oven until light gold in color.
- Cool.
- Freezes very well.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cookies will be. Use real butter, not margarine, and high-quality chocolate chips.
- Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature: This will help the cookies develop a crispy crust.
- Don't overbake the cookies: Overbaking will make the cookies dry and crumbly. Bake them just until they are golden brown.
- Let the cookies cool completely before slicing: This will help prevent them from breaking.
- Store the cookies in an airtight container: This will help them stay fresh for up to a week.
Conclusion:
Twice-baked cookies, also known as biscotti, are a delicious and versatile treat that can be enjoyed on their own or dipped in coffee or tea. They are also a great gift idea. With a little planning and effort, you can make delicious twice-baked cookies at home.
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