cardamom almond biscotti

I like to make biscotti. It's really quite easy. These have great flavor, but also go well with coffee or tea.

My mom made these biscotti when I was at my parents' house for Christmas in 2011 (the first time since university). I couldn't get enough of them! Have I mentioned yet that I like biscotti?

CARDAMOM ALMOND BISCOTTI (makes 5-6 dozen)

1 cup butter, softened
1¾ cups sugar
2 eggs
2 tsp almond extract
5¼ cups flour
1 tsp salt
1 tsp baking soda
1 tsp ground cardamom
1 cup sour cream
1 cup chopped almonds

CREAM butter and sugar. Add eggs one at a time, beating well after each addition. Beat in extract. Combine flour, salt, baking soda and cardamom; add to the creamed mixture, alternating with sour cream. Fold in almonds.

DIVIDE dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15 inch log (two logs per pan)

BAKE at 350°F for 30 minutes or until lightly browned and firm to the touch. Transfer to a cutting board; cut diagonally with a sharp knife into ½ in slices. Bake biscotti an additional 10 minutes or until crispy. Remove biscotti from baking sheet; cool completely on wire rack.

Read more...

gingerbread biscotti

After my success with biscotti in the past few years, I've begun searching out other varieties. This recipe is especially great for the holidays.

GINGERBREAD BISCOTTI (makes 3 dozen)

1/3 cup oil
1 cup white sugar
3 eggs
¼ cup molasses
3 ¼ cups flour
1 Tbsp baking powder
1 ½ Tbsp ground ginger
¾ Tbsp ground cinnamon
½ Tbsp ground cloves
¼ tsp ground nutmeg

MIX oil, sugar, eggs, and molasses. In another bowl, combine flour, baking powder, ginger, cinnamon, cloves, and nutmeg. Mix into wet ingredients.

DIVIDE dough in half and shape each half into a roll the length of the cookie sheet. Place rolls on greased cookie sheet and pat down to flatten dough to ½ inch thickness.

BAKE at 375°F for 25 minutes. Remove from oven and set aside to cool for 10 minutes. Cut diagonally into ½ inch thick slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until crispy. Remove biscotti from baking sheet; cool completely on wire rack.

Read more...

cranberry white chocolate biscotti

After my first success with biscotti, I decided to research a few more recipes. This recipe is from Cooking Light or Southern Living (they have a combined database of recipes online). Following the advice of previous visitors who left comments, I modified the ingredient list and the procedure, making it more similar to the procedure for the double chocolate biscotti.

CRANBERRY WHITE CHOCOLATE BISCOTTI (makes 3 dozen)

2 ¾ cups all-purpose flour
1 cup sugar
½ cup dried cranberries
1/3 cup white chocolate chips or chunks
2 tsp baking powder
1/8 tsp salt
1 Tbsp vegetable oil
2 tsp vanilla extract
3 large eggs
Cooking spray

COMBINE flour, sugar, cranberries, white chocolate, baking powder, and salt in a medium bowl. Combine oil, vanilla, and eggs in a large bowl. Add flour mixture to egg mixture; stir with a fork or spoon until well blended.

DIVIDE dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1 inch thickness.

BAKE at 350°F for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (½ inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.

Read more...

double chocolate biscotti

I came across this recipe while looking for a "light" dessert to bring to a friend's house. I don't know the exact nutritional information, though you might be able to find it if you search for the recipe on the Cooking Light website. The cookies don't taste light! The dough is quite sticky, but stick with it! The end result is great with a warm beverage.

DOUBLE CHOCOLATE BISCOTTI (makes 3 dozen)

1 ½ cups flour
1 cup sugar
½ cup unsweetened cocoa
½ cup semisweet chocolate minichips
(feel free to substitute full-sized, milk chocolate, or chopped dove bars)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
2 large eggs
1 large egg white

COMBINE flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir with a fork or spoon until well blended.

DIVIDE dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.

BAKE at 350°F for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (½ inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.

Read more...