Best Susan Ds Biscotti Recipes

BASIC BISCOTTI

Steps:

• Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
• For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
• For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
• For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

HOLIDAY BISCOTTI

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.

NONNA'S BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Sift together flour, baking powder and salt.
• Cream butter, sugar and flavoring. Beat in eggs and egg yolks, one at a time. Add the flour mixture and almonds.
• Turn out on a floured board and knead gently until smooth.
• Divide dough in half. Shape each half into a roll, 1 1/2 inch in diameter.
• Place on a lightly greased cookie sheet and bake for 30 - 35 minutes.
• Remove from oven and let cool slightly.
• Cut diagonally into slices 2/3 inch wide.
• Place back onto cookie sheet and toast in the oven for about 10 minutes for crisp cookies.

SUSAN D'S BISCOTTI

Steps:

• 1. Combine butter, sugar and eggs, mixing well. Beat in vanilla and almond extract.
• In separate bowl, combine flour, baking powder, baking soda and mix well. Add to egg mixture and beat until combined. Add in nuts and stir well. Batter will be very stiff and sticky. Cover the bowl and refridgerate at least 1 hour, or overnight.
• 2. With floured hands and on floured board, divide the dough into two portions and roll each into a loaf about 12" long.
• 3. Grease a large baking sheet and place both loaves on the sheet, leaving at least 3" between the loaves. Flatten each loaf slightly, and as evenly as possible ( they will resemble loaves of french bread.).
• 4. Placed in a preheated 400 degree oven and bake 20 minutes, or until firm to the touch.
• 5. Remove baking sheet from oven to rack to cook slightly. Lower oven temp to 360.
• 6. While the loaves are still warm, but cool enough to handle, slice them into diaganol slices about 1/3" thick. Arrange the slices on one end on ungreased baking sheet (I use the same one) and return to oven to bake at 360 for 15 minutes or until firm. Do not let them brown or they will be burned tasting!
• 7. Remove cookies to wire rack and cool completely.
• Chocolate Glaze: Dip bottom edge in melted white or dark chocolate. Drain slightly and lay cookie on it's side on wax paper to cool.
• Store in an airtight container. Lasts for a couple weeks. Great for gifts !