Donny Bankson: BISCOTTI 1/2 c. butter, room temperature1 c. sugar2 eggs1 1/2 tsp. vanilla (or part anise flavoring)2 c. flour1/2 tsp. baking powder1/2 tsp. baking soda1 1/2 c. chopped nuts (almonds, walnuts, pistachios, pecans, whatever)Combine butter, sugar and eggs, mixing well. Beat in vanilla. combine dry ingredients and chopped nuts. Add to egg mixture. Batter will be very stiff and sticky. Cover dough with plastic wrap and refrigerate for 1 hour or overnight. With floured hands, divide the dough in 2 loaves about 12 inches long (like French bread). Place loaves on 10 x 14 inch sheet, leaving at least 3 inches between. Flatten each loaf slightly, evenly. Bake in preheated 400 degree oven for 20 minutes, or firm to the touch. Remove. Cool slightly; lower oven to 375 degrees. While still warm, slice loaves in diagonal slices, about 1/3 inch thick. Arrange on ungreased sheet and bake at 375 degrees for 15 minutes, or until firm. Do not brown. Makes about 6 dozen.Varia! tions: Add 1 cup cocoa and 1 1/2 c. chocolate chips to flour-nut mixture. Or, add 1/4 cup ground cinnamon to dry ingredients. Or, after first baking, brush the cut biscotti with beaten egg white and sprinkle with cinnamon sugar. Or, dip biscottis in melted white or dark chocolate, just one end....Show more
Elbert Donatelli: What kind of biscotti would you like. there are many variations to it.I'll give you this one it makes 3 dozen:2/3 Cup Blanched Almonds3 Tablespoons Coffee Beans3 Tablespoons Instant Espresso Coffee1/2 Cup Unsalted Butter, Softened2 Eggs3/4 Cup Granulated Sugar2 Cups All-purpose Flour1 1/2 Teaspoons Baking PowderPinch of SaltToast the almonds by baking in a preheated 350 degree oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop. Grind the coffee beans into a fine powder. Turn the oven down to 325 degrees F. Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add th! e ground coffee and espresso coffee to the butter mixture and ! mix until completely blended.Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts. Divide the dough into two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide. Place each log on a parchment lined baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes. Using a serrated knife, slice into 1/2 inch thick wafers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.And this one makes about 4 to 5 dozen:If you want to dress these cookies up a bit, they are delicious dipped in white chocolate. Just dip half of each cookie in melted white chocolate, and let it dry on parchment paper.2 Cups All-purpose Flour3/4 Cup Granulated Sugar2 Cups Whole Blanched Almonds1 Teaspoon Baking Powder1/2 Teaspoon Baking Soda4 Teaspoons Powdered Ginger1 Teaspoon Ground Cinnamon1/4 Teaspoon G! rated Nutmeg1/4 Teaspoon Grated ClovesDash Of Salt2 Large Eggs1/3 Cup Honey2 Tablespoons MolassesPlace the almonds on a baking sheet, and toast in a 350 degree F. preheated oven for 10 minutes, or just until the almonds begin to take on color. Remove from the oven, place on a cutting board and let cool, leaving the oven at 350 degrees F. If you leave the almonds on the hot baking sheet, they will continue to cook. Once cool, coarsely chop.In a large bowl, mix together the flour, sugar, baking powder and soda, and spices. In a separate bowl, whisk the eggs with the honey and molasses together until well mixed. Add this mixture to the dried ingredients with the chopped almonds, and stir together with a wooden spoon until the dough comes together. Divide the dough in half, and with your hands form each half into a long cylinder or log on a baking sheet covered with parchment paper or silicon baking sheets. If the dough is a bit sticky, use a little flour on your hands to form ! the logs. Being careful to leave space between each log, flatten slight! ly with your hands. Bake for 30 minutes or until risen and firm. The logs should just about double in size. Remove the baking sheets from the oven and let cool, leaving the oven temperature at 350 degrees F.Once the logs are just about cool. use a serrated knife and cut each log into diagonal slices about 1/3 of an inch thick. Lay the slices on the baking sheet and bake for 5 minutes. Turn the cookies over, and bake for another 5 minutes. Remove from the oven, and cool on racks. Bake the remaining cookies in the same manner. Store the cookies for up to two weeks in an airtight container, or freeze for up to 3 months....Show more
Francisco Schonhardt: use a brownie mix recipeSorry I forgot the link (lol) what could be easier than a brownie mix recipeit won first place in the state fair of Texas competition.http://www.recipes-from-friends.com/dessert/biscot...
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