LEMON ANISE BISCOTTI
"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-NUT BISCOTTI
Bake a batch of these delicious dunkers studded with that delectable nut. Present them as a gift in a colorful mug with a bag of gourmet coffee beans. From BH&G
Provided by Bev I Am
Categories Dessert
Time 1h11m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
- Beat in eggs, lemon peel, and vanilla until combined.
- Beat in as much of the flour as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
- On alightly floured surface, divide dough into 3 portions.
- Shape each portion into an 8-inch-long loaf.
- Place loaves at least 3 inches apart on prepared cookie sheets.
- Flatten loaves to about 2-1/2 inches wide.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
- (Loaves will spread slightly.).
- Let stand on cookie sheets on wire racks for 30 minutes.
- Reduce oven temperature to 325 degree F.
- Transfer loaves to a cutting board.
- Cut each loaf diagonally into 1/2-inch-thick slices.
- Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
- Bake in a 325 degree F oven for 8 minutes.
- Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
- Transfer to wire reacks; cool.
- For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
- Drizzle over biscotti.
- Let stand until frosting is set.
- Makes about 36 cookies.
- Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
- Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
- Seal, label, and freeze up to 3 months.
- To serve, thaw biscotti at room temperature 15 minutes.
- Drizzle with icing.
ITALIAN LEMON BISCOTTI (CANTUCCI)
Steps:
- In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
- In a medium bowl whisk together the flour, salt, baking powder and zest.
- Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
- Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
- Remove from the oven and let sit 5-10 minutes.
- Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Nutrition Facts : Calories 88 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
BASIL PINE NUT BISCOTTI
Make and share this Basil Pine Nut Biscotti recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 3 dozen, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toast pine nuts in pie pan, in oven for 8-10 minutes.
- Beat together butter, Parmesan, basil, lemon zest, eggs and milk.
- Mix in flour and baking powder. Add pine nuts.
- Line a baking sheet with waxed or parchment paper.
- Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes.
- Turn oven down to 325°F.
- Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes.
- Cool and store in airtight container.
Nutrition Facts : Calories 326.6, Fat 20.9, SaturatedFat 7.8, Cholesterol 82.3, Sodium 269.9, Carbohydrate 26.6, Fiber 1.4, Sugar 0.7, Protein 9.3
LIMONCELLO PINE NUT BISCOTTI
This is a fabulous biscotti recipe using Limoncello (store-bought or Recipe #167289). The pine nuts are a perfect balance with the Limoncello. It pairs nicely with cold Limoncello and is also wonderful with a cup of coffee. Whole wheat flour gives the biscotti a heartier flavor. Great for a gift basket!
Provided by NcMysteryShopper
Categories Breakfast
Time 40m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and butter a cookie sheet.
- Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
- Add chopped butter and pulse until the butter is broken down into very tiny bits.
- In a small mixing bowl, whisk together egg, vanilla, zest and limoncello. Stir in pine nuts and add to food processor and pulse, just to blend. The mixture should be moist but crumbly.
- Turn out onto a flat surface and press together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
- Form dough into a ball. Cut in half and roll each section into a long 1" thick rope. If the dough seems too sticky, dust your hands with flour while rolling it.
- Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
- Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
- Remove from the oven and let stand for 5 minutes. If the logs are too hot when you try to slice them, they can break.
- Cutting the biscotti:.
- When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break. Don't worry if they feel a bit crumbly. If you handle them gently, they will be fine.
- Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
- Cool on wire rack and store in a covered container. They will keep about one week.
Nutrition Facts : Calories 159.6, Fat 9.2, SaturatedFat 2.4, Cholesterol 25.3, Sodium 34.7, Carbohydrate 17.5, Fiber 0.6, Sugar 8.7, Protein 2.8
ROSEMARY PINE-NUT BISCOTTI
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 60 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
- Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
- Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
- Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
- Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 3 grams, TransFat 0 grams
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