Best Italian Biscotti Al La Syd Recipes

ITALIAN BISCOTTI AL LA SYD

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix the first 7 ingredients until well blended.
• Stir in the flour one cup at a time.
• When smooth, mix in cranberries & pistachios.
• Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
• Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
• Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
• Remove cookies from the oven & cool them completely before storing them in an air tight container.

ITALIAN BISCOTTI

Steps:

• In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
• Add the sugar, flour, soda, and salt; beat until a dough forms.
• Add the nuts.
• Turn the sticky dough onto a lightly floured board; knead several times.
• Divide the dough in half.
• With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
• Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
• Bake at 325 degrees for 40 minutes.
• Remove and cool for 10 minutes.
• Reduce oven to 275 degrees.
• On a cutting board, cut the logs diagonally into 3/4" thick slices.
• Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
• Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
• Remove and cool completely.

THE REAL ITALIAN BISCOTTI

Steps:

• Preheat oven to 375°F.
• In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
• In a separate bowl, combine the flour, baking powder, and sugar.
• Mix in the Crisco until it turns into small pieces.
• Add the egg mixture and combine (dough will be thick and sticky).
• Lightly grease cookie sheet.
• Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
• Place logs on the greased cookie sheet about 4 inches apart.
• Bake for approximately 15 minutes or until lightly browned.
• Remove from oven and slice diagonally.
• Lay cut side down in tray and bake about 10 more minutes.
• I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.

ITALIAN BISCOTTI

Steps:

• Cream butter, sugar and 1 tablespoon anise seed.
• Add eggs and vanilla.
• Combine flour, baking powder and 1 tablespoon Anise seed.
• Add to cream mixture.
• Add nuts, mix in, and form dough into 2 or 3 long thin rolls.
• Place rolls on a ungreased baking pan or cookie sheet and bake cookie rolls at 350 degrees 15-20 minutes , or till light brown.
• Remove from oven and cut diagonally into 1/2-3/4 inch slices.
• Put back in oven and bake an additional 10-15 minutes or till Biscotti is lightly toasted.
• You want the biscoti to dry slightly.
• It will look somewhat like a elongated piece of french bread, except smaller.