Biscotti Recipes! - The Italian Cook
Italians like everyone else have a sweet tooth. Simple yet delicious recipes created with eggs, sugar, butter and marsala wine. Using the regional fruits that grew in the back yard. All the traditional desserts that made each and every day special and holidays a delight for everybody. I hope your enjoy these recipes.
The word "biscotto" in Italian means "biscuit" or "cookie." More specifically, biscotti are named according to the original method of baking. The root words "bis" and "cotto" literally mean "twice" and "baked." When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies and then toast and turn the cookies again until they are perfect.
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Chocolate Almond Biscotti
Chocolate Almond Biscotti
5 ounces (150 grams) belgian chocolate, coarsely chopped
1 cup (215 grams) brown sugar
1 3/4 (250 grams) cups all-purpose flour
1/3 cup (30 grams) cocoa
3 tablespoon (8 grams) very strong espresso
1 teaspoon (5 grams) baking soda
1/3 teaspoon salt
3 large eggs
1 1/2 teaspoons (6 grams) pure vanilla extract
1 cup (150 grams) almonds (toasted and coarsely chopped)
1 Preheat oven to 350 degrees F (180 degrees C).
2 To toast almonds: spread on a baking sheet and bake for 15 minutes or until lightly browned. Remove from the oven and place nuts in a bowl. Cool and then chop coarsely. Set aside while you prepare the dough.
3 Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.
4 In a food processor, combine the chopped chocolate and brown sugar and process until the chocolate is very fine then set aside.
5 Sift or whisk together the flour, cocoa, espresso, baking soda and salt into a bowl then set aside.
6 In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the almonds about half way through mixing.
7 On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.
8 Transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.
You can store in an airtight container for several weeks.
Makes about 32 biscottis
• 1/2 cup maraschino cherry (chopped)
• 1 tbsp Orange Zest (finely shredded)
• 1/2 cup mixed dried Fruit
• 1/2 cup Butter
• 2-1/2 cups Baking Powder
• 3 cups All-Purpose Flour
• 1 cup Sugar
• 2 large Eggs
• 1 Egg Yolk
• 1 Egg White
• 1 tbsp Sugar
1 Take butter in a large bowl and beat it using an electric mixer on a medium to high speed for about 40 seconds.
2 Add sugar, baking powder. Again beat thoroughly to mix them well.
3 Now beat in whole eggs and egg yolk.
4 Beat in the flour as much as possible with the mixture.
5 Stir in remaining flour, mix dried fruits, and orange peel with a spoon and divide the dough in half.
6 Shape each half into an 11x2x1 inch loaf. Place on a lightly greased cookie sheet and stir together egg white and 1 tsp. water.
7 Brush over dough. Sprinkle with 1 tbsp. sugar.
8 Bake in a 375F oven for 20 to 25 minutes or till light brown. Cool on sheet for 1 hour and then cut each loaf diagonally into 1/2-inch slices.
9 Place the slices with their cut side up on an ungreased cookie sheet.
10 Bake in a 325F oven for 10 minutes. Turn slices over and bake 10 to 13 minutes more or till crisp. Cool on wire racks.
2 cups pistachios
1/2 cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Preheat the oven 350 degrees F.
2 Put the pistachios on a cookie sheet. Bake for 10 minutes or until the pistachios are lightly toasted. Remove from the oven.
3 In an electric mixer, beat the butter until fluffy.
4 With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed.
5 Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
6 Put the dough on a lightly floured surface and cut in half.
7 Roll each dough half into a log, each about 10 inches long by 1-inch high.
8 Place the logs on an ungreased cookie sheet and bake for 30 minutes or until the bottoms are lightly brown.
9 Let the logs cool for 5 minutes and then place on a cutting board.
10 Slice each log on a diagonal into 12 1-inch thick pieces.
11 Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes.
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