Recipe

Biscottis Recipe

Add Step-by-Step Photos	Dione73 / All my dishes 8 months, 3 weeks ago All my biscotti Prep:20m Cook:45m Servings:36	Dione73
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Ingredients

Almond Citrus Biscotti

PREP TIME 20 Min COOK TIME 40 Min READY IN 1 Hr

1/2c butter (no substitutes), softened

1 1/2c sugar

4 eggs

1T grated lemon peel

2t grated orange peel

1t vanilla extract

3 3/4c all-purpose flour

2t baking powder

Dash salt

2T coarsely ground almonds

In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.

Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.

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Almond-Orange Biscotti

Makes 36 biscotti

3 large eggs, separated

1-1/2 cups sugar

1/3 cup melted butter, cooled

1 cup lightly toasted, coarsely chopped almonds

2 tablespoons Grand Marnier or other orange flavor liqueur

1/8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest

3-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight. John Ash © 2001

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Almond Cherry Biscotti

"PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr

2c all-purpose flour

1c sugar

1/2t baking powder

1/2t salt

1/4c cold butter (no substitutes)

2 eggs

1T milk

1/2t vanilla extract

1c coarsely chopped blanched almonds

1c halved candied cherries

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

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Almond Chocolate Biscotti

PREP TIME 20 Min COOK TIME 40 Min READY IN 1 Hr

1 (18.25 ounce) package chocolate cake mix

1c all-purpose flour

1/2c butter or margarine, melted

1/4c chocolate syrup

2 eggs

1t vanilla extract

1/2t almond extract

1/2c slivered almonds

1/2c miniature semisweet chocolate chips

1 (10 ounce) package vanilla or white chips

2T shortening

In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.

Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container. Makes 42 cookies.

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Almond Biscotti

PREP TIME 15 Min COOK TIME 35 Min READY IN 50 Min

1/2c butter or margarine, softened

1 1/4c sugar, divided

3 eggs

1t anise or vanilla extract

2c all-purpose flour

2t baking powder

Dash salt

1/2c chopped almonds

2t milk

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Makes 42 cookies.

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American-Style Biscotti

Lighter and more tender than their Italian counterpart.

Makes 14 to 16 biscotti

6 tablespoons (3 ounces) butter

2/3 cup (4 3/4 ounces) sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

2 large eggs

2 cups (8 1/2 ounces) unbleached all-purpose flour

-Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18 x 13-inch) baking sheet.

-In a medium-sized bowl, beat the butter, sugar, salt, vanilla and baking powder until the mixture is smooth and creamy. Beat in the eggs, the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth, the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.

-Transfer the dough to the prepared baking sheet and shape it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4-inch thick.

-Bake the dough for 25 minutes. Remove it from the oven and allow it to cool on the pan anywhere from 5 to 25 minutes, just work it into the schedule of whatever else you’re doing in the kitchen.

-Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

-Reduce the oven temperature to 325°F. Wait another 5 minutes, then slice the biscotti in 1/2- to 3/4-inch slices. How thick you slice them depends on a number of factors. This recipe, without nuts or any add-ins, is easy to slice thin, once you start adding chips, almonds, raisins and other chunky ingredients, a 3/4-inch slice becomes more realistic.

-When you’re slicing, be sure to cut straight up and down, perpendicular to the pan, if you cut at an angle, biscotti may be thicker at the top than the bottom and they’ll topple over during their second bake.

-Set the biscotti, on edge, on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 minutes. Remove them from the oven and transfer them to a rack to cool. Once they’re cool, store airtight, to preserve their texture.

-If biscotti aren’t as crunchy as you’d like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for one week, for longer storage, wrap airtight and freeze.

-Baking time: 50 minutes

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Anise Biscotti

PREP TIME 20 Min COOK TIME 1 Hr READY IN 1 Hr 40 Min

2c white sugar

1c butter, softened

4 eggs

4 1/2c all-purpose flour

4t baking powder

3/4t salt

1/3c brandy

1 1/2t anise extract

1t vanilla extract

1c almonds

2T anise seed

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.

In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Serves 60: Cal 111, Fat 4.7g, Chol 22mg, Sod 97mg, Carb 14.5g, Fiber 0.6g, Prot 2g

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Biscotti

PREP TIME 15 Min COOK TIME 25 Min READY IN 40 Min

1/2c vegetable oil

1c white sugar

3 1/4c all-purpose flour

3 eggs

1T baking powder

1T anise extract, or 3 drops anise oil

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.

In a medium bowl, beat together 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.

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.

Serves 42: Cal 83, Fat 3g, Chol 15mg, Sod 40mg, Carb 12.3g, Fiber 0.3g, Prot 1.4g

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Biscotti Di Greve Orange Almond Biscotti (traditional biscotti)

(48 servings)

2 c Flour; unbleached, all purpose

1 c Sugar

1 ts Baking soda

1/4 ts -Salt

2 Eggs, large

1 Egg yolk, large

1 ts Vanilla

1 tb Orange zest; freshly grated

1 1/2 c Almonds, whole; toasted lightly & chopped coarse

EGG WASH:

1 Egg, large; beaten with

1 ts -Water

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI

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Brownie Biscotti

PREP TIME 30 Min COOK TIME 45 Min READY IN 1 Hr 55 Min

1/3c butter, softened

2/3c white sugar

2 eggs

1t vanilla extract

1 3/4c all-purpose flour

1/3c unsweetened cocoa powder

2t baking powder

1/2c miniature semisweet chocolate chips or chopped nuts

1/4c chopped walnuts

1 egg yolk, beaten

1T water

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.

Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.

Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 10-15 minutes.

Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side at 250 degrees, or until dry. Cool completely and store in an airtight container.

serves 30: Cal 94 Fat 4.4g Chol 27mg Sod 59mg Carb 13g Fiber: 0.7g Prot 1.7g

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Candied Fruit Biscotti

1/2c butter

2c white sugar

1 1/2t anise extract

6 egg

5c all-purpose flour

1T baking powder

1/2t salt

1 1/3c diced mixed candied fruit

In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour.

Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. Roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes.

Remove from the oven and let cool on the pans for about 5 minutes. Slice diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet and return to the oven for another 16 to 18 minutes, or until lightly toasted. Cool on racks and store in airtight containers.

Serves 36: Cal 163, Fat 3.6g, Chol 42mg, Sod 110mg, Carb 30g, Fiber 0.5g, Prot 3g

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Cantucci Biscotti

4c all-purpose flour

2c white sugar

2t baking powder

6 eggs

1/4c hazelnut liqueur

2t vanilla extract

2t almond extract

2c hazelnuts - toasted, skinned and coarsely chopped

Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.

Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.

Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.

Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.

Serves 36: Cal 161, Fat 5.5g, Chol 35mg, Sod 38mg, Carb 24g, Fiber 1g, Prot 3.6g

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Chocolate and Almond Biscotti

PREP TIME 25 Min COOK TIME 50 Min READY IN 1 Hr 45 Min

1 1/2c blanched whole almonds

2c all-purpose flour

1/2t baking soda

1/2t baking powder

1/8t salt

7/8c white sugar

2c semisweet chocolate chips

2 eggs

1t vanilla extract

2T whiskey

Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.

Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.

In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.

Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.

Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.

Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.

With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.

Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.

Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.

Serves 18: Cal 261, Fat 12.4g, Chol 24mg, Sod 78mg, Carb 34.6g, Fiber 2.7g, Prot 5.6g

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Chocolate Biscotti

2 1/2c all-purpose flour

2c white sugar

3/4c unsweetened cocoa powder

5 eggs

1t vanilla extract

1t baking soda

1/2t salt

1c blanched slivered almonds

Preheat the oven to 350 degrees F (180 degrees C).

In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.

Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.

Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.

Serves 24 (2 cookies): Cal 168, Fat 4.4g, Chol 44mg, Sod 116mg, Carb 29.3g, Fiber 1.7g, Prot 4.3g

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CHOCOLATE-CHERRY BISCOTTI (light)

non-stick cooking spray

1/4c butter

1/2c sugar

1t baking powder

1/4t baking soda

2 eggs

1/2t vanilla

1/4c unsweetened cocoa powder

1+2/3c all-purpose flour

1/3c finely chopped dried tart cherries

1. lightly coat a large cookie sheet with cooking spray; set aside. in a large mixing bowl beat butter with an electric mixer on med. speed for 30 seconds. add sugar, baking powder, and baking soda; beat until combined. beat in eggs and vanilla. beat in cocoa powder and as much of the flour as you can mix with the mixer. stir in the remaining flour and the cherries.

2. divide dough in half. shape each half into an 8" long roll. place rolls 3" apart on prepared cookie sheet; flatten the rolls slightly to 2" width. bake in a 375F oven for 18-20 min. or until firm and a wooden toothpick inserted near center of roll comes out clean. remove from oven; cool on cookie sheet for 1 hour. turn off oven.

3. preheat oven to 325F. using a serrated knife, cut each roll diagonally into about 1/2" thick. arrange slices, cut sides down, on cookie sheet. bake 10 min; turn and bake 8-10 min more or until crisp. transfer to a wire rack and let cool.

24 cookies, each: 78 cal, 0 fib, 3g fat

Chocolate Cherry Biscotti

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Chocolate Cherry Biscotti

PREP TIME 25 Min COOK TIME 40 Min READY IN 1 Hr 15 Min

1/2c butter, softened

3/4c white sugar

3 eggs

2t almond extract

3c all-purpose flour

2t baking powder

1/2c chopped candied cherries

1/2c mini semi-sweet chocolate chips

1/2c chopped white chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.

With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.

Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Serves 36: Cal 117, Fat 4.7g, Chol 25mg, Sod 63mg, Carb 17g, Fiber 0.4g, Prot 2g

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Chocolate Nut Biscotti

2c all-purpose flour

1 1/2t baking powder

1/4t salt

1/2c butter, softened

3/4c white sugar

2 eggs

1t vanilla extract

1 (4 ounce) package bittersweet chocolate bar with almond nougat, chopped

1c chopped hazelnuts

Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.

In a small bowl, mix flour, baking powder and salt.

Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.

Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.

Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.

Bake 10 minutes more or until slightly dry. Cool completely on wire racks. Makes 3 dozen.

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Chocolate Pecan Biscotti

PREP TIME 25 Min COOK TIME 45 Min READY IN 5 Hrs

1T active dry yeast

1Tinstant coffee granules

1/4c unsweetened cocoa powder

3c all-purpose flour

1/3c white sugar

1/2c ricotta cheese

1/4c unsalted butter

2 eggs

1/3c milk, scalded and cooled

1/4c chocolate hazelnut spread

1/2c chopped pecans

1/2c semisweet chocolate chips

3/4c heavy cream

9 ounces semisweet chocolate, chopped

Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.

Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.

When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

Serves 50: Cal 110, Fat 6.2g, Chol 17mg, Sod 10mg, Carb 12.6g, Fiber 1g, Prot 2.2g

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Cinnamon Hazelnut Biscotti

PREP TIME 25 Min COOK TIME 40 Min READY IN 1 Hr 35 Min

3/4c butter

1c white sugar

2 eggs

1 1/2t vanilla extract

2 1/2c all-purpose flour

1t ground cinnamon

3/4t baking powder

1/2t salt

1c hazelnuts

Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.

In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.

Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.

Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Serves 30: Cal 139, Fat 7.8g, Chol 27mg, Sod 102mg, Carb 15.5g, Fiber 0.8g, Prot 2.2g

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Cinnamon Sugar Biscotti

2c all-purpose flour

1 1/2t ground cinnamon

1t baking powder

1/4t salt

2/3c white sugar

6T butter

1 egg

1 egg yolk

1t vanilla extract

1 egg, beaten

3T white sugar

1t ground cinnamon

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.

Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.

On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.

Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.

On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Serves 20 (2 cookies): Cal 121, Fat 4.3g, Chol 41mg, Sod 96mg, Carb 18.5g, Fiber 0.5g, Prot 2g

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Directions

Coconut Walnut Biscotti

1c white sugar

1/2c butter, softened

1t coconut extract

2 eggs

3 1/2c all-purpose flour

1t baking powder

1/2t salt

1/2c flaked coconut

1c chopped walnuts

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.

Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.

Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.

Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.

Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

serves 18: Cal 239, Fat 11g, Chol 37mg, Sod 157mg, Carb 31.7g, Fiber 1.2g, Prot 4.3g

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Cranberry Almond Biscotti

PREP TIME 20 Min COOK TIME 50 Min READY IN 2 Hrs 10 Min

2 1/4c all-purpose flour

1c white sugar

1t baking powder

1/2t baking soda

2 egg whites

2 eggs

1T vanilla extract

3/4c sliced almonds

1c sweetened-dried cranberries

Preheat oven to 325 degrees F (170 degrees C).

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.

On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Serves 15: Cal 189, Fat 3.2g, Chol 28mg, Sod 91mg, Carb 35.5g, Fiber 1.4g, Prot 4.2g

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Cranberry-Orange Biscotti

Makes 16 to 18 biscotti

1 recipe American-Style Biscotti (recipe above)

2 tablespoons (1 ounce) orange juice

1 tablespoon grated orange zest, not packed*

1 cup (4 5/8 ounces) dried cranberries

1 cup (4 ounces) toasted walnuts

-Preheat the oven to 350°F. Lightly grease (or line with parchment) one baking sheet.

-Prepare the biscotti dough, adding the orange juice and zest once the egg/sugar mixture is fully beaten. Shape and bake biscotti as directed in the essential recipe.

-Baking time: 50 to 55 minutes

*Measure the orange zest into the tablespoon without packing it. It’ll take about half a large orange to yield a tablespoon of zest.

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Cranberry Pistachio Biscotti

3 dozen PREP TIME 25 Min COOK TIME 45 Min READY IN 1 Hr 20 Min

1/4c light olive oil

3/4c white sugar

2t vanilla extract

1/2t almond extract

2 eggs

1 3/4c all-purpose flour

1/4t salt

1t baking powder

1c dried cranberries

1c pistachio nuts*

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

* If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Serves 36: Cal 92, Fat 4.3g, Chol 12mg, Sod 55mg, Carb 11.5g, Fiber 0.8g, Prot 2g

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Double Chocolate Biscotti

PREP TIME 25 Min COOK TIME 40 Min READY IN 1 Hr 20 Min

1/2c butter, softened

2/3c white sugar

1/4c unsweetened cocoa powder

2t baking powder

2 eggs

1 3/4c all-purpose flour

4 (1 ounce) squares white chocolate, chopped

3/4c semisweet chocolate chips

In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.

Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Serves 36: Cal 99, Fat 5g, Chol 19mg, Sod 61mg, Carb 12.7g, Fiber 0.5g, Prot 1.5g

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Gingerbread Biscotti

PREP TIME 25 Min COOK TIME 40 Min READY IN 1 Hr 5 Min

1/3c vegetable oil

1c white sugar

3 eggs

1/4c molasses

2 1/4c all-purpose flour

1c whole wheat flour

1T baking powder

1 1/2T ground ginger

3/4T ground cinnamon

1/2T ground cloves

1/4t ground nutmeg

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.

Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.

When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Serves 48: Cal 70, Fat 2g, Chol 13mg, Sod 20mg, Carb 12g, Fiber 0.6g, Prot 1.4g

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Ginger Biscotti with Pistachios

3 dozen

2/3c almonds

1 3/4c cake flour

2t ground ginger

1t baking powder

1/3c unsalted butter

1c packed brown sugar

6T white sugar

2T orange zest

1 egg yolk

1/2t vanilla extract

2/3c coarsely chopped pistachios

Grease and flour one large baking sheet.

Finely grind the almonds with the flour, ginger and baking powder in a food processor.

Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.

Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.

Reduce oven temperature to 300 degrees F (150 degrees C).

Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.

Serves 18: Cal 265, Fat 15.5g, Chol 39mg, Sod 53mg, Carb 29.6g, Fiber 1.4g, Prot 3.6g

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Holiday Biscotti

PREP TIME 20 Min COOK TIME 50 Min READY IN 1 Hr 10 Min

1/2c butter or margarine, softened

1c sugar

3 eggs

2t vanilla extract

1t orange extract

3c all-purpose flour

2t baking powder

1/2t salt

2/3c dried cranberries, coarsley chopped

2/3c pistachios, coarsely chopped

2T grated orange peel

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes.

Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350 degrees F for 30-35 minutes.

Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container.

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Lemon Poppy Seed Biscotti

2c all-purpose flour

3/4c white sugar

1/2c finely ground almonds

1/2t baking powder

1/2t baking soda

1T lemon zest

3T poppy seeds

1 egg

2 egg whites

1t lemon extract

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine the flour, sugar, ground almonds, baking powder and baking soda.

Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.

Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container. .

Serves 36: Cal 60 Fat 1.5g Chol 6mg Sod 29mg Carb 10g Fiber 0.5g Prot 1.6g

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Orange Almond Biscotti

2 1/4c all-purpose flour

1 1/4c white sugar

1 pinch salt

2t baking powder

1/2c sliced almonds or 3/4c cranberries

1T orange zest

3 egg, beaten

1T vegetable oil

1/4t almond extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.

In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.

Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Serves 12: Cal 220, Fat 4.6g, Chol 53mg, Sod 130mg, Carb 40g, Fiber 1g, Prot 5g

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Orange Cranberry Biscotti

1/2c butter

3/4c white sugar

2 eggs

1T orange zest

2T orange liqueur

2 1/4c all-purpose flour

1 1/2t baking powder

1/4t salt

1 1/2t ground cinnamon

1/4c chopped dried cranberries

3/4c toasted and chopped almonds

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.

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.

Serves 20: Cal 170, Fat 8g, Chol 34mg, Sod 119mg, Carb 21.3g, Fiber 1.2g, Prot 3.3g

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Orange Biscotti , Chocolate Dipped

PREP TIME 25 Min COOK TIME 50 Min READY IN 1 Hr 15 Min

1c all-purpose flour

1/2c white sugar

1/4t baking powder

1/4t baking soda

1/4t salt

1 egg

1 egg white

1/2c chopped almonds

2T orange zest

4 (1 ounce) squares bittersweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.

Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.

Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.

Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

Serves 10: Cal 185, Fat 6.8g, Chol 22mg, Sod 115mg, Carb 27.3g, Fiber 2g, Prot 4g

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Peppermint Biscotti

PREP TIME 1 Hr COOK TIME 15 Min READY IN 1 Hr 15 Min

3/4c butter (no substitutes), softened

3/4c sugar

3 eggs

2t peppermint extract

3 1/4c all-purpose flour

1t baking powder

1/4t salt

1c crushed peppermint candy

FROSTING:

2c semisweet chocolate chips

2T shortening

1/2c crushed peppermint candy

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container. Makes 42 cookies.

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Pina Colada Biscotti

PREP TIME 15 Min COOK TIME 46 Min READY IN 1 Hr 1 Minute

4 1/4c all-purpose flour

1t baking powder

1/2t salt

1c butter, softened

1 1/2c white sugar

3 eggs

2T rum

2T pineapple juice

1 1/2t coconut extract

1c shelled pistachio nuts

1/2c chopped dried pineapple

1/2c sweetened flaked coconut

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Serves 42: Cal 146 Fat 6.6g Chol 27mg Sod 98mg Carbs: 19.4g Fiber 0.7g Prot 2.5g

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Pistachio-Cherry Biscotti

Makes 16 to 18 biscotti

1 recipe American-Style Biscotti (recipe above)

1/16 to 1/8 teaspoon strong cherry flavor, to taste (optional)

1 cup (4 ounces) shelled pistachios

1 cup (4 5/8 ounces) dried cherries, sweet or sour

-Preheat the oven to 350°F. Lightly grease (or line with parchment) one baking sheet.

-Prepare the biscotti dough, substituting cherry flavor for the vanilla, if desired. Stir in the pistachios and cherries. Shape and bake biscotti as directed in the essential recipe. If the cherries you used are very fresh and moist, you may find the biscotti still fairly soft at the end of the baking time. For crunchier biscotti, bake for an additional 5 to 10 minutes.

-Baking time: 50 to 60 minutes

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Raspberry Lemonade Biscotti

PREP TIME 30 Min COOK TIME 55 Min READY IN 1 Hr 25 Min

3/4c fresh raspberries

2T white sugar

1c butter, softened

1 1/3c white sugar

3 eggs

2t grated lemon zest

4 1/4c all-purpose flour

1t baking powder

1/2t salt

Place the raspberries and 2T of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.

Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

Serves 42: Cal 118, Fat 5g, Chol 27mg, Sod 83mg, Carb 17g, Fiber 0.5g, Prot 1.8g

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Spring Biscotti

PREP TIME 25 Min COOK TIME 45 Min READY IN 1 Hr 30 Min

1/4c butter

3/4c white sugar

1T orange zest

1/2t vanilla extract

2 eggs

1 egg white

2c all-purpose flour

1 1/2t baking powder

1/4t salt

2 ounces white chocolate, chopped

1/2c dried cranberries

1 1/4c pistachio nuts

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.

Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.

Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Serves 24: Cal 145, Fat 6.3g, Chol 23mg, Sod 112mg, Carb 19.3g, Fiber 1.2g, Prot 3.4g

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Spumoni Biscotti

2 1/2 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. butter, softened

1 c. sugar

2 eggs

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1 c. shelled pistachios, coarsely chopped

1 c. drained maraschino cherries, patted dry

Melted chocolate

Preheat oven to 325F. Line a baking sheet with parchment paper.

Combine flour, baking powder and salt. Beat butter with sugar until fluffy. Beat in eggs, one at a time; add extracts. Beat in flour mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on baking sheets, 3" apart. Bake for 40 minutes or until edges start to brown.

Remove from oven and reduce heat to 250F. Allow logs to cool slightly. Using a serrated knife, cut logs into 1/2 inch thick, diagonal slices. Transfer slices to baking sheets, standing upright. Return to oven and bake for 15 to 20 minutes or until edges are golden and cookies are almost completely dry. Cool on rack.

Melt chocolate in a double boiler. Dip half of each cookie into melted chocolate; set on wax paper to cool. Store in an airtight container.

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Toscani Biscotti

PREP TIME 25 Min COOK TIME 35 Min READY IN 1 Hr 30 Min

1/3c butter

3/4c white sugar

2 eggs

1t vanilla extract

1/4t almond extract

2t orange zest

2 1/4c all-purpose flour

1 1/2t baking powder

1/8t ground nutmeg

1/4t salt

1c semisweet chocolate chips

1/2c toasted almond pieces

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.

Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.

With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.

Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.

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Walnut Biscotti

4 eggs

1 1/2c white sugar

3/4c butter, melted

2t vanilla extract

1t anise extract

1t black walnut extract

1/2t almond extract

1c chopped walnuts

5c all-purpose flour

4 1/2t baking powder

Stir together flour and baking powder and set aside.

Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually stir flour mixture into creamed mixture blending well.

Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.

Place four ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree F (165 degree C) oven for approximately 20 minutes, until bottoms are pale gold in color.

Let cool about 2 minutes on the baking sheet then cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool on baking sheet. Store airtight.

Serves 72: Cal 81, Fat 3.4g, Chol 17mg, Sod 54mg, Carb 11g, Fiber 0.3g, Prot 1.5g

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Walnut Raisin Biscotti

1/4c butter, softened

2/3c white sugar

2 eggs

1t vanilla extract

2c all-purpose flour

2t baking powder

1t ground cinnamon

1c chopped walnuts

1c raisins

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.

Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.

Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.

Serves 12: Cal 269, Fat 11.5g, Chol 46mg, Sod 133mg, Carb 38.4g, Fiber 1.8g, Prot 5.2g

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White Chocolate-Cranberry Biscotti

PREP TIME 15 Min COOK TIME 35 Min READY IN 50 Min

1/2c butter (no substitutes), softened

1c sugar

4 eggs

1t vanilla extract

3c all-purpose flour

1T baking powder

3/4c dried cranberries

3/4c white vanilla chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and vanilla chips. Divide dough into three portions.

On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool for 5 minutes.

Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container. Makes 15 servings.

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White Chocolate Macadamia Biscotti

PREP TIME 20 Min COOK TIME 33 Min READY IN 1 Hr

1c butter

1 1/2c sugar

4 eggs

2t vanilla extract

1/4c amaretto liqueur

4c all-purpose flour

3t baking powder

1/2t salt

1 1/3c chopped macadamia nuts

1 1/3c white chocolate chips

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.

In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.

Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.

Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

Serves 56: Cal 138, Fat 7.5g, Chol 25mg, Sod 76mg, Carb 15.8g, Fiber 0.5g, Prot 1.9g

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Comments

quaziefly 8 months, 3 weeks ago said:
That is a lot of Biscotti! It is one of this families favorite treats. Would much rather make them at home then purchase them. I have never had them fresh. You have my 5 on this recipe. Thank you for sharing so much!

J and M

aussie_meat_pie 8 months, 3 weeks ago said:
This is great thanks for all the biscotti recipes, I think a lover of biscotti would be in biscotti heaven right now lol :)

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