Best Aunt Gens Biscotti Recipes

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HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 2 dozen cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

NANA'S ANISE BISCOTTI



Nana's Anise Biscotti image

Provided by Tim Mantoani

Categories     Cookies     Nut     Dessert     Bake     Almond     Anise     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 65

Number Of Ingredients 11

2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup whole almonds, toasted
2 tablespoons aniseed

Steps:

  • Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
  • Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
  • Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
  • Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

AUNT DUNETTE'S ITALIAN ANISE BISCOTTI



Aunt Dunette's Italian Anise Biscotti image

This recipe from my Italian great great Aunt has been prepared by my mother and my grandmother and now by me! Great with coffee, keeps well, very delicious!

Provided by Demandy

Categories     Dessert

Time 45m

Yield 30 biscotte, 6 serving(s)

Number Of Ingredients 7

4 eggs
2 teaspoons baking powder
1 cup sugar
1/2 cup vegetable oil
2 teaspoons anise seed
2 cups flour
1 teaspoon vanilla

Steps:

  • Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.
  • Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.

AUNT GEN'S BISCOTTI



Aunt Gen's Biscotti image

Provided by Ron Lieber

Categories     dessert

Time 1h5m

Yield About 4 dozen cookies

Number Of Ingredients 11

1/2 cup solid vegetable shortening
1 cup sugar
6 large eggs
2 teaspoons anise extract
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour, or as needed
1/4 teaspoon cream of tartar
1 tablespoon baking powder
1 teaspoon anise seeds
1 cup shelled, skinned hazelnuts, coarsely chopped
Nonstick vegetable oil spray

Steps:

  • Preheat oven to 350 degrees. Using an electric mixer, cream together shortening and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add anise extract and vanilla extract, and mix well.
  • In a separate bowl, sift together 4 cups of flour, cream of tartar and baking powder. Stir in anise seeds and hazelnuts. Gradually add to shortening mixture, mixing well; dough will be soft and sticky.
  • Turn dough onto a lightly floured work surface. Using floured hands, lightly knead the dough, sprinkling with flour as needed until dough is soft but no longer sticky. Pat dough into four loaves a scant 1/2 inch high (they will rise when baked), about 3 inches wide, and 6 to 8 inches long.
  • Spray two baking sheets with oil, and place loaves on them. Bake until lightly browned, about 25 minutes. Remove from oven, and cut diagonally into slices about 1 inch wide. Place slices cut-side down and return to oven to bake until undersides are light golden brown, 8 to 10 minutes. Turn cookies and bake again 8 to 10 minutes until cookies are hard and golden brown on both sides.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams

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