Best Twice Baked Cookies Biscotti Recipes

TWICE BAKED COOKIES (BISCOTTI)

Steps:

• mix sugar butter anise and vanilla.
• beat in eggs.
• mix flour with baking powder.
• stir into sugar/butter/anise/vanilla and almonds.
• blend together.
• preheat oven 350.
• chill 2-3 hours.
• shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
• bake 20 mins 350.
• cut into 3/4 inch thick slices.
• place back on pan on sides for another 15 minutes.

GRANDMA'S BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
• Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and butternut flavoring, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts (if using).
• Divide the dough into four equal pieces and shape each into a log about 10 inches long by 4 inches wide. Place two on each sheet and bake for 24 to 27 minutes, or until firm to the touch and lightly browned. Remove from the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
• Increase the oven temperature to 375 degrees F.
• Using a sharp knife, slice each log on the diagonal into ½-inch slices. Arrange the slices cut side-up on the baking sheets and return to the oven for an additional 15 to 20 minutes, or until golden brown (or done to your liking), flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.

ANNA'S TWICE BAKED ALMOND BISCOTTI

Steps:

• Cream butter and sugar until light and fluffy.
• Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
• Divide dough in half.
• Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
• Gently press down to flatten alittle.
• Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
• Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
• Lay the cookie flat side down and return to oven until light gold in color.
• Cool.
• Freezes very well.

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.