Best Harvest Biscotti Recipes

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SAVORY BISCOTTI WITH OLIVES AND PARMESAN



Savory Biscotti with Olives and Parmesan image

These simple Savory Biscotti made with Olives & Parmesan are a perfect addition to your appetizer tray. On their own or with a dip or spread.

Provided by Rosemary Molloy

Categories     Appetizer     cookies

Time 40m

Number Of Ingredients 8

2 cups all purpose flour ((250 grams))
1 teaspoon baking powder
1/2 teaspoon salt
6 1/2 tablespoons freshly grated parmesan cheese ((40 grams))
1 large egg
3 tablespoons salted butter softened and chopped ((40 grams))
6 1/4 tablespoons milk (I used 2%) ((50 grams))
22 olives black or green or a mixture sliced ((50 grams))

Steps:

  • Pre- heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
  • In a large bowl whisk together the flour, baking powder, salt and parmesan cheese, make a well in the middle and add the egg, butter and milk and start to mix with a fork add the chopped olives and mix until just combined.
  • Move the mixture to a lightly floured flat surface and knead gently to combine. Form into two logs about 8 or 9 inches (20-22 cm) long, place on prepared cookie sheet and bake for 18-20 minutes. Remove from the oven, let sit 3 minutes then cut on the diagonal into 1/4 inch (more or less as desired) slices. Bake again for 10-15 minutes or until dry and hard to the touch. Let cool 2-3 minutes then move to a wire rack to cool completely. Enjoy!

Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 122 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CLASSIC BISCOTTI RECIPE - 4 WAYS



Classic Biscotti Recipe - 4 Ways image

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Provided by Kristine Rosenblatt

Categories     Dessert

Time 1h20m

Number Of Ingredients 43

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract)
½ teaspoon almond extract or anise extract (optional)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
3/4 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
1/2 cup chopped almonds or walnuts (optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped almonds
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
zest of 1 orange (about 1 tablespoon)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries
turbinado sugar (coarse sugar, optional)

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs and vanilla extract. Mix until well combined.
  • In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Mix in the chocolate chips and nuts, if using.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs, almond extract and vanilla extract. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Stir in the chopped almonds.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs, vanilla extract and orange zest. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Mix in the dried cranberries.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g

HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield Makes about 2 dozen

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 20 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 re-sealable plastic bags up to 3 weeks.

HARVEST BISCOTTI



Harvest Biscotti image

Mashed sweet potato makes this biscotti stand out in a crowd. For added indulgence, dip one side of each twice-baked log in vanilla-flavored candy coating.

Provided by Pinay0618

Categories     Breads

Time 1h20m

Yield 30 serving(s)

Number Of Ingredients 10

2/3 cup butter, softened
2/3 cup sugar
2/3 cup firmly packed brown sugar
4 large eggs
1 cup cooked mashed sweet potato (1 large sweet potato)
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup finely chopped pecans, toasted

Steps:

  • Beat butter at medium speed of an electric mixer until creamy. Gradually add sugars, beating until fluffy. Add eggs, one at a time, beating after each addition. Add sweet potato and vanilla; beat until blended.
  • Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Turn dough out onto a lightly floured surface, and knead in pecans. Divide dough in half. Using floured hands, shape each portion into a 10" x 6" log on a lightly greased cookie sheet.
  • Bake at 375° for 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and cool to the touch. Reduce oven temperature to 325°.
  • Cut each log crosswise into 1/2"-thick slices with a serrated knife. Place slices, cut side down, on ungreased cookie sheets.
  • Bake at 325° for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven 15 minutes or until dry. Cool completely on wire racks.
  • Note: You can sweeten the flavor or change the length of this biscotti.
  • For a sweeter treat, dip biscotti in vanilla-flavored candy coating. Here's how: Melt coating, 8 ounces at a time, in an 11" x 7" baking dish in the microwave according to the package directions. Dip each biscotti, cut side down, into melted coating. Place biscotti, dipped side up, on wax paper until coating is hardened.
  • For long biscotti, carefully cut each log lengthwise into 1/2"-thick slices after the first baking. Yield: 1 1/2 dozen.

Nutrition Facts : Calories 176.4, Fat 7.5, SaturatedFat 3, Cholesterol 39, Sodium 99.3, Carbohydrate 24.6, Fiber 1.1, Sugar 10, Protein 3.1

BISCOTTI



Biscotti image

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

Provided by Molly O'Neill

Categories     cookies and bars, dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 9

1 vanilla bean, split in half lengthwise
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups slivered almonds, coarsely chopped

Steps:

  • Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
  • Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
  • Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams

CLASSIC BISCOTTI



Classic Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
2 cups (11 ounces) almonds, toasted and coarsely chopped
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

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