Homemeade Biscotti?!
Answers: I need a recipe for a basic biscotti which doesn't call for nuts or any type of nut extract. Is there such a thing? (Forget about anise too....I HATE anise and licorice flavored things )
CINNAMON SUGAR BISCOTTI
2cups all purpose flour
11/2 teas ground cinnamon
1 teas. baking powder
1/4 teas salt
2/3 cup white sugar
6 tbls butter
1 egg
1 egg yolk
1 teas vanilla extract
1 egg, beaten
3 tbls white sugar
1 teas ground cinnamon
Preheat oven to 325 degrees F(165 degrees C) Line baking with parchment paper. Sift together the flour,1 1/2 teas cinnamon, baking and salt, set aside in a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
On a cutting board, slice each log crosswise at a diagonal into 1/2 in slices. using a serrated knife. Place back on the baking sheet, cut side down and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cook on wire racks and store in an airtight container.
20 servings
biscotti is the italian word for biscuits.......there aren't that many recipes for biscuits that do contain nuts!
Here is my recipe-just omit the pistachios. It's great with coffee!
Holiday Biscotti
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
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.
Also-I like the white chocolate-but it is good without it too! If you don't care for cranberries or craisins, raisins, dates or any dried fruit will do. Make it your own! Have fun!
At the risk of being obvious, you can modify most recipes to fit your specifications. If the recipe calls for nuts, don't put them in. You can replace them with something else -- chocolate chips, raisins, whatever -- or not; it shouldn't affect the texture of the cookies significantly unless the nuts are ground up and used in place of part of the flour. You can also replace nut or anise extracts with other extracts, such as vanilla (use extra) or orange (only use a tiny bit, as it can be really overpowering).
Also, there are plenty of recipes out there that won't need to be modified. Here's a chocolate biscotti recipe with no nuts that sounds good, and I just found it by Googling "biscotti recipe."
BISCOTTI
2 sticks butter, softened
2 c. sugar
2 beaten eggs
5 tsp. each of lemon and vanilla extracts
5 c. sifted flour
5 tsp. baking powder
1 tsp. salt
Cream butter and sugar. Add eggs and extracts. Then mix in the dry ingredients. Knead the dough on a floured board until soft and pliable. Divide dough into 10 balls. Roll each ball like a sausage and place 5 inch sausages on a greased cookie sheet. Bake 350 degrees for 30 minutes. Cut diagonally and turn cookies to bake on sides for another 5 minutes. Let cool and store in tins. They keep well.
Great with coffee or tea or chocolate! Enjoy!
Kat--- I suggest you go to
www.cooks.com and make your own choice
of their Biscotti recipes. They have several good recipes.
Hope you find what you are looking for.
jim b
Plain Basic Biscotti:
25 min
72 servings 72 biscotti
2 1/2 cups flour
1 cup Splenda granular
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 cup egg substitute
Roll your dough into logs on a surface that you've lightly covered in powdered sugar. If you roll the dough in flour, the biscotti will lose some sweetness.
Bake the logs at 350°F for 15 minutes, just until firm to the touch. Allow the logs to cool and then using a serrated knife, slice them into ?-inch slices on the diagonal.
Turn your oven down to 300°F and bake them again for 10 to 15 minutes, until they're dry and lightly toasted, but don't let them burn.
If you don't have the time to do both baking processes in the same day, the half-baked logs can be wrapped and stored in the refrigerator for up to three days. Then just slice and bake them.