AUNT COLLIE'S SOFT BISCOTTI
Make and share this Aunt Collie's Soft Biscotti recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 35m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Cream together the sugar and crisco.
- Add eggs and mix well.
- Add Anise (or lemon) extract, salt, baking powder and milk.
- Add flour 1/2 cup at-a-time and mix together.
- Grease a cookie sheet and, using a large soup spoon, make a line of dough.
- Smooth dough to connect each mound to make one loaf.
- Bake at 350 degrees till lightly browned.
- Approximately 15 minutes.
- Frosting:.
- Mix all ingredients together.
- Frosting should not be thin, nor thick, but an oozing consistency.
Nutrition Facts : Calories 2489.9, Fat 62.8, SaturatedFat 16.9, Cholesterol 287.5, Sodium 1272.9, Carbohydrate 443.6, Fiber 5.9, Sugar 269.9, Protein 34
NONE SUCH CINNAMON RAISIN BISCOTTI
Make and share this None Such Cinnamon Raisin Biscotti recipe from Food.com.
Provided by amanda.shirka
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
- Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
- Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
- Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.
Nutrition Facts : Calories 115.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 20.6, Sodium 56.8, Carbohydrate 21.8, Fiber 0.5, Sugar 11.5, Protein 1.7
RAISIN WALNUT BISCOTTI
These are simple and wonderful. I got the recipe from a booklet put out by Diamond Walnuts and Sunmaid Raisins. Time is approximate, and includes both preparation and baking together.
Provided by Charmed
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease a large cookie sheet.
- In a large bowl, beat the butter, sugar, eggs and vanilla together.
- Stir in the flour, baking powder and cinnamon.
- Add the raisins and walnuts, and stir to blend.
- Divide the dough in half.
- Shape each half into a long loaf, about 1 1/2 inches thick.
- Place the logs onto the prepared cookie sheet.
- Flatten slightly.
- Bake for 18 to 20 minutes, or until firm.
- With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
- Place the slices cut sided down back onto the cookie sheet.
- Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
- Cool on a rack.
ORANGE AND CINNAMON BISCOTTI
Make and share this Orange and Cinnamon Biscotti recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h8m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325° and butter 2 baking sheets.
- Beat sugar and butter. Add eggs 1 at a time, beating well.
- Add orange peel and vanilla; beat.
- Add dry ingredients to butter mixture, mixing until just incorporated.
- Divide dough into 2 parts.
- Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
- Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
- Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.
Nutrition Facts : Calories 83.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 47, Carbohydrate 12.4, Fiber 0.3, Sugar 6.3, Protein 1.2
BANANA BISCOTTI
I brought these to work and they got rave reviews. I used the Banana Crunch cereal from Trader Joes. Recipe is from Kraft.
Provided by cookiedog
Categories Dessert
Time 1h45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
- DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
- BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
- Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
- Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.
GINGER RAISIN BISCOTTI
Make and share this Ginger Raisin Biscotti recipe from Food.com.
Provided by Chris Reynolds
Categories Dessert
Time 1h10m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line two 9x4" baking sheets with parchment paper and set aside.
- Measure flour, cinnamon, baking soda, and salt into a small mixing bowl and stir together; set aside. In a medium bowl, beat eggs, sugar, molasses, and vanilla until smooth. Add dry ingredients a little at a time, mixing well after each addition to a stiff dough. Divide in half. Flatten each half to 1/2" rectangle on baking sheet.
- Bake 30 minutes; cool slightly. Cut into 1/2" slices and arrange cut sides down on baking sheet. Reduce heat to 200F and bake for 15 minutes. Turn and bake 15 minutes more. Cool completely.
Nutrition Facts : Calories 64.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 10.3, Sodium 39, Carbohydrate 14.3, Fiber 0.3, Sugar 7.3, Protein 1.2
SOFT CINNAMON RAISIN BANANA BISCOTTI WITH A CRUNCH
A lovely, decadent, sweet-smelling treat that will surely leave your house smelling absolutely wonderful by the time you're through baking this. It's a wonderful recipe that will absolutely make you proud! This is a biscotti that although is nice and crispy on the outside, is a bit soft on the inside--fantastic with coffe or a late-night ice cream treat.
Provided by theres no i in brit
Categories Dessert
Time 2h
Yield 20 biscotti, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease cookie sheet very lightly.
- Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
- In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
- Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
- Fold in raisins.
- On a floured board, scoop mixture onto it and lightly knead.
- Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
- Bake at 350ºF for 25 minutes.
- Turn oven down to 250°F.
- Remove log from sheet and let cool for 10 minutes.
- In a small bowl, mix together one egg and a bit of water for white-wash, mix.
- Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
- Turn biscotti on their sides and bake at 250ºF for 15 minutes.
- Let cool for 20 minutes.
Nutrition Facts : Calories 89.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 28.2, Sodium 61.1, Carbohydrate 17.7, Fiber 0.9, Sugar 8.4, Protein 2.1
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