Best Aunt Collies Soft Biscotti Recipes

ALMOND BISCOTTI

Almond Biscotti image

I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar, divided
3 large eggs, room temperature
1 teaspoon anise extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons 2% milk

Steps:

In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

SOFT GINGERBREAD BISCOTTI

Soft Gingerbread Biscotti image

The recipe for these crisp-on-the-outside, soft-on-the-inside biscotti was found in the 2009 cookbook Gingerbread.

Provided by Sydney Mike

Categories Dessert

Time 1h15m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 13

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons ground ginger, divided
3 teaspoons ground cinnamon, divided
1/2 teaspoon ground cloves
3/4 cup granulated sugar
3 tablespoons granulated sugar (yes, again!)
1/4 cup light brown sugar, packed
3 large eggs
2 tablespoons unsalted butter, melted & cooled
1 1/2 teaspoons vanilla extract
1 large egg white, lightly beaten

Steps:

Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
Turn dough out onto a lightly floured work surface & knead several times until smooth.
Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
Store in an airtight container or in a zip-lock bag for up to 4 days.