BISCOTTI -  Biscotti (92 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostMar-11 10:18 PM 
To: All  (1 of 13) 
Citrus season is the best time to make these Lemon Biscotti!
Today, I’m sharing a simple recipe for biscotti without butter or oil.
Here is the recipe:
2 cups flour all-purpose, 284 grams
1 teaspoon baking powder
¼ teaspoon salt
¾ cup lemon sugar
¼ cup brown sugar
2 eggs room temperature
¼ teaspoon vanilla extract
1 tablespoon limoncello or lemon juice, freshly squeezed
If you like anise, add a tablespoon; or, if you prefer, poppy seeds, add them.
As you can see, this is a simple, basic biscotti recipe that can be varied easily.
Sending you all love and light ?



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From: Margie (ILovePhotos) Posted by hostMar-11 10:22 PM 
To: All  (2 of 13) 
 3.2 in reply to 3.1 
Orange-Almond Biscotti.
2 cups AP flour
1 tsp baking powder
1/4 tsp salt
4 Tbsp unsalted butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 tsp almond extract
3/4 cup whole almonds, toasted and chopped coarse
2 Tbsp minced zest from an orange
1. Adjust oven rack to middle position and heat to 350°. Whisk flour, baking powder, and salt together in medium bowl; set aside.
2. Cream butter and sugar together until smooth, about 2 mins with mixer at medium speed. Beat in eggs one at a time, then extracts. Stir in toasted and chopped almonds and zest. Sprinkle dry ingredients over egg mixture, then fold in until dough is just mixed.
3. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough in a rough 13x2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 mins.
4. Cool the loaves for 10 mins; lower oven to 325°. Cut each loaf diagonally into 3/8 inch slices with a serrated knife (normal-ish cookie size). Lay the slices flat, about 2/3 inch apart, on the cookie sheet and return them to oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 mins. Transfer biscotti to wire rack and cool completely.
5. Yum.




From: Margie (ILovePhotos) Posted by hostMar-15 2:23 PM 
To: All  (3 of 13) 
 3.3 in reply to 3.1 

Pumpkin Pecan Biscotti


  • 2¾ cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1½ teaspoons baking powder
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped pecans


  1. Preheat oven to 350ºF (175 degrees C).  Line a baking sheet with parchment paper.  Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
  2. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans.  Pour in the dry ingredients, and stir to make a stiff dough.  Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide.  Place the logs onto the parchment-lined baking sheet.
  3. Bake in the preheated oven until lightly browned, 25 to 30 minutes.
  4. Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about ½-inch thick.  Use a sharp knife and a light sawing motion to cut up the cookies.  Place the cookies back onto the parchment-lined baking sheet.
  5. Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes.  Let cool on wire racks.







From: Margie (ILovePhotos) Posted by hostMar-15 7:41 PM 
To: All  (4 of 13) 
 3.4 in reply to 3.1 
Cakelike Almond Biscotti

These cakelike biscotti are wonderful for dipping into dessert fondues. They are easier to bite into than the harder cookies and good for snacking without dipping, too.

Makes about 2 dozen biscotti

  • 114 cup (1/2 stick) unsalted butter or margarine
  • 1/2 cup almond paste
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon finely diced lemon zest (peel)
  • 3 cups unbleached or all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup toasted sliced almonds

Beat together the butter, almond paste, and sugar until creamy. Mix in the eggs, then the lemon and vanilla extracts and lemon peel. Add the flour, baking powder, and salt and blend until smooth. Fold in the almonds.

Divide the dough in half and shape on a lightly greased baking sheet into two logs about 4 inches wide and 3/4 inches high. Place them 2 inches apart. Bake in a 350-degree oven for 25 minutes or until they are lightly puffed and browned. Cool for 10 minutes. Transfer to a cutting board and cut each log diagonally into 3/4-inch slices. Place the slices cut side down on a baking sheet. Toast each side in a 275-degree F oven for 




From: Margie (ILovePhotos) Posted by hostMar-17 3:29 PM 
To: All  (5 of 13) 
 3.5 in reply to 3.1 
Pumpkin Pecan Biscotti
  • 2¾ cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1½ teaspoons baking powder
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
...[Message truncated]




From: Margie (ILovePhotos) Posted by hostMar-17 3:30 PM 
To: All  (6 of 13) 
 3.6 in reply to 3.1 
Mixed nuts and cherry Biscotti recipe
4 cups of all purpose flour (500 grams)
1 cup sugar (200 grams)
1 1/2 sticks butter melted /(6 ounces) (170 grams)
3 eggs plus 1 egg
2 tsp baking powder
1 3/4 mixed nuts (200 g)(I used almonds, walnuts and pistachios ) all open packets I had in the pantry.
1/2 cup chocolate chips (3 ounces) (85 grams)
1 cup Red and green cherries
Pinch of salt
2 tsp vanilla
In a large bowl combine flour, baking powder and salt, mix using a whisk and set aside.
Combine melted butter,
sugar and eggs in the stand up mixer bowl. Using the paddle attachment mix until creamy.
Add the flour mixture, mix gently and it will form a dough. It’s a beautiful dough and not sticky at all.
Mix in the dough all the nuts, chocolate chips and cherries.
On work surface gently work for a minute and cut in half.
Now roll to desired length forming a long log.
Place on a cookie sheet lined with parchment paper.
Beat an egg and with a pastry brush lightly brush the top.
Bake at 350 for about 30 to 35 minutes.
Remove and let it cool for 10 minutes before cutting.
Using a serrated knifed cut in diagonal slices or straight about 1 inch thick. Place on cookie sheet and bake at 325°F for another 10 to 15 minutes until golden on both sides.
Let them cool before eating. Best if eaten the next day!
This is a great recipe as a base. You can certainly add different types of nuts and flavors like orange zest, anise or almond.




From: Margie (ILovePhotos) Posted by hostMar-17 8:42 PM 
To: All  (7 of 13) 
 3.7 in reply to 3.1 

Holiday Biscotti



  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup dried cranberries, coarsley chopped
  • 2/3 cup pistachios, coarsely chopped
  • 2 tablespoons grated orange peel


  1. 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.
  2. Divide dough in half.  On a floured surface, shape each half into a loaf 1½ to 2-inch diameter.  Place on an ungreased baking sheet.  Bake at 350ºF for 30-35 minutes.
  3. Cool for 5 minutes.  Cut diagonally into ¾-inch 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.




From: Margie (ILovePhotos) Posted by hostMar-17 9:55 PM 
To: All  (8 of 13) 
 3.8 in reply to 3.1 

Pistachio Amaretto Biscotti


2 cups flour
1-teaspoon ground cinnamon
1 ¼ teaspoon baking powder
2 ¼ sticks unsalted butter or margarine
½ cup of brown sugar
1/3 cup molasses
¼ cup white sugar
2 tablespoons finely chopped lemon rind
1 large egg yolk
1 whole egg lightly beaten
1 tablespoon Amaretto
¾ cup chopped pistachios
¾ cup toasted almonds, finely ground


Increase beater or blender speed until well blended.

In a separate bowl, mix butter, brown sugar, and molasses. Amaretto and white sugar until smooth. Fold in lemon rind and egg yolk. Now mix the two bowls together thoroughly until uniform.

Add pistachios and fold into batter. Grease and dust a cookie sheet with flour.

Roll dough into 2 or 3 long cylinders, cover with a towel or plastic wrap and refrigerate until the dough stiffens. Preheat oven to 350 degrees.

Coat the outside of each cylinder with whole egg glaze and light coating of white sugar. Bake cylinders for 25-30 Minutes or until brown.

Allow to cool enough to slice and slice into thick slices. Place slices back on to the cookie sheet. Bake slowly in a 275-degree oven for about ten minutes. Makes 3 dozen cookies.

That's it!





From: Margie (ILovePhotos) Posted by hostMar-17 10:01 PM 
To: All  (9 of 13) 
 3.9 in reply to 3.2 

Chocolate Pistachio Biscotti


2 1/4 cups unbleached flour
3/4 cup cocoa powder
1 3/4 tablespoon baking powder
3/4 teaspoon baking soda
1/4 cup unsalted butter
3/4 cup granulated sugar
3 eggs, medium
3/4 teaspoon orange juice
3/4 cup pistachio nuts, chopped
1/2 cup chocolate chips


Preheat your oven to 350 degrees F. Combine the dry ingredients in a bowl and blend.

Cream the butter and sugar in your mixer on medium speed. Slow the mixer and add eggs and orange juice.

With the mixer still on slow, add the dry ingredients, then the nuts and chocolate chips.

Shape into one log, one inch high and four to five inches wide. Bake for 30 minutes, until firm. Let cool and slice into twelve 1 inch thick pieces. Lay the slices on their side and bake an additional 15 minutes, until crisp. Store up to 1 week in an airtight container.





From: Margie (ILovePhotos) Posted by hostMar-17 10:06 PM 
To: All  (10 of 13) 
 3.10 in reply to 3.1 

Vanilla Biscotti

1 C. confectioners' sugar

1 1/2 C. solid shortening

1/4 C. honey

1/2 C. egg whites

1 t. EACH: vanilla extract, orange extract Few drops yellow food coloring

3 1/2 C. bread flour

Preheat oven to 400º F.

Beat sugar, shortening and honey with a mixer until light. Add egg whites slowly and continue beating, scraping bowl as needed with a rubber spatula. Thoroughly mix in flavorings and coloring. Add flour gradually, mixing in well by hand or by machine.

Put batter in pastry bag with medium star tube. Pipe out on sheet pans in a curl motion.

Bake in preheated oven until lightly browned, about 10 minutes.

Cool biscotti completely and store in airtight containers.

Makes 3 1/2 dozen.





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