Biscotti recipe

Does anyone have a tried and true recipe for biscotti?

People can make biscotti? Who knew?

Ocean Lover: Here's a recipe I've made and I love it, especially if they are glazed for a little more sweetness. I like the texture of the anise and cornmeal. It's easy to make. I try not to overcook the biscotti -- I don't like them too hard or too crisp. Hope this works out for you. I haven't made these in about 5 years but you're tempting me.

CORNMEAL AND ANISE BISCOTTI

From MasterCook II; Bon Appetit Favorite Restaurant Recipes
4.5 dozen

1 ? cup almonds ? toasted (I sometimes used thinly sliced almonds)
? cup unsalted butter at room temperature
1 cup sugar
2 eggs
1 tablespoon Anisette or Sambuca Liqueur
1 ? teaspoons baking powder
? teaspoon salt
2 ? cups all purpose flour (approximately)
? cup coarse yellow cornmeal
1 ? tablespoon aniseed

1. Preheat oven to 325 degrees. Butter 2 cookie sheets.
2. Coarsely chop ? cup almonds. I sometimes just use sliced almonds rather than chopped and whole almonds in this recipe.
3. Using electric mixer, cream butter with sugar in large bowl just until combined. Beat in eggs, liqueur, baking powder, and salt. Stir in 2 cups flour, cornmeal. Then stir in whole and chopped almonds and aniseed. If dough is sticky (it usually is at this point), mix in enough of remaining ? cup flour by tablespoons to form a smooth dough. Shape dough into four 2-inch-wide ?-inch-thick logs. Transfer to prepared cookie sheets, spacing evenly. They will look small but they will spread out quite a bit so leave room between logs.

4. Bake until pale golden on edges, approximately 35 minutes. Transfer logs to racks and cook for 10 minutes. Maintain oven temperature. Place logs on work surface and cut diagonally into ?-inch-thick slices. Arrange slices cut side down on cookie sheets. Bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely. Store in airtight container at room temperature.

5. I like to drizzle the biscotti with a light glaze made from confectioners sugar, water, and vanilla that hardens. This adds a little more sweetness to them. You can look up a glaze recipe in a good cookbook or online.

OC- I have a recipe for you that my sister and BIL make every year passesd down from past generations.
They make it at night when the kids are asleep. I don't or eat it because I am allergic to almonds, but everyone loves it.
I'll get it from her and e-mail it to you.

I've been making this biscotti every Christmas since the recipe was printed! It's easy to make and so wonderfully delicious that it never lasts for long.

CINNAMON-SUGAR BISCOTTI


2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract



Preheat oven to 325?F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature. Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

Makes about 40.
Bon App?tit
December 1997

I just had to give my recipe, OceanLover!

My, don't Mermaid's sound good, too. Can't wait to see Mango's recipe as well.

Ocean Lover: Here's a recipe I've made and I love it, especially if they are glazed for a little more sweetness. I like the texture of the anise and cornmeal. It's easy to make. I try not to overcook the biscotti -- I don't like them too hard or too crisp. Hope this works out for you. I haven't made these in about 5 years but you're tempting me.

CORNMEAL AND ANISE BISCOTTI

From MasterCook II; Bon Appetit Favorite Restaurant Recipes
4.5 dozen

1 ? cup almonds ? toasted (I sometimes used thinly sliced almonds)
? cup unsalted butter at room temperature
1 cup sugar
2 eggs
1 tablespoon Anisette or Sambuca Liqueur
1 ? teaspoons baking powder
? teaspoon salt
2 ? cups all purpose flour (approximately)
? cup coarse yellow cornmeal
1 ? tablespoon aniseed

1. Preheat oven to 325 degrees. Butter 2 cookie sheets.
2. Coarsely chop ? cup almonds. I sometimes just use sliced almonds rather than chopped and whole almonds in this recipe.
3. Using electric mixer, cream butter with sugar in large bowl just until combined. Beat in eggs, liqueur, baking powder, and salt. Stir in 2 cups flour, cornmeal. Then stir in whole and chopped almonds and aniseed. If dough is sticky (it usually is at this point), mix in enough of remaining ? cup flour by tablespoons to form a smooth dough. Shape dough into four 2-inch-wide ?-inch-thick logs. Transfer to prepared cookie sheets, spacing evenly. They will look small but they will spread out quite a bit so leave room between logs.

4. Bake until pale golden on edges, approximately 35 minutes. Transfer logs to racks and cook for 10 minutes. Maintain oven temperature. Place logs on work surface and cut diagonally into ?-inch-thick slices. Arrange slices cut side down on cookie sheets. Bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely. Store in airtight container at room temperature.

5. I like to drizzle the biscotti with a light glaze made from confectioners sugar, water, and vanilla that hardens. This adds a little more sweetness to them. You can look up a glaze recipe in a good cookbook or online.

Paula: I would love to try this!

my mother (and her mother) have always made christmas biscotti (we pronounce biscotti "biscOti" long "o". But their biscotti is more like cookies cut from a log and lightly frosted on top (pink, light green, white frostings) (yours reminded me a little of mom's recipe). She has one chocolate recipe, and one vanilla. The chocolate calls for strawberry jam, walnuts or pecans, and other ingredients. It's quite a job to make these (the recipe makes a huge batch, I literally don't have a bowl big enough to mix). I really want to make these myself this year (I've done it once), but what a job! I'll dig out the recipe and see what I can do. can email if anyone is interested but mom might chop my head off if I just post it publicly like its just any old recipe... :roll:

I grew up on these every single Christmas... they are melt in your mouth - not hard or crunchy.

Tootsie: I'll trade you my grandmother's home-made ravioli recipe for your mother's biscotti recipe... They sound wonderful.

Tootsie: I'll trade you my grandmother's home-made ravioli recipe for your mother's biscotti recipe... They sound wonderful.

deal!!! I also have my grandmother's home-made ravioli recipe and I've never had the nerve to attempt it. My mother does it for Easter. My grandmother used to have hundreds and hundreds of raviolis drying on top of sheets all over the house - on beds, tables, and any surface she could find.

This is causing me to want to make biscotti!!
I also want to make my grandmother's poppy seed strudel this year!😀

deal!!! I also have my grandmother's home-made ravioli recipe and I've never had the nerve to attempt it. My mother does it for Easter. My grandmother used to have hundreds and hundreds of raviolis drying on top of sheets all over the house - on beds, tables, and any surface she could find.

Oh goodness, Tootsie, your grandmother reminds me of my mother! She's 100% Irish but her heart is 100% Italian. When we were growing up we always had homemade, handrolled pasta. When it was drying, there'd be strings of it all over the kitchen. Sometimes it looked like the Red Bar on New Year's Eve--confetti everywhere, though ours was pasta--hanging from the faucets, the oven racks, the fridge handles...you name it. :lol:

Oh goodness, Tootsie, your grandmother reminds me of my mother! She's 100% Irish but her heart is 100% Italian. When we were growing up we always had homemade, handrolled pasta. When it was drying, there'd be strings of it all over the kitchen. Sometimes it looked like the Red Bar on New Year's Eve--confetti everywhere, though ours was pasta--hanging from the faucets, the oven racks, the fridge handles...you name it. :lol:

I know. we always say we're going to do the same family tradition (such as ravioli) and we want it, but somehow never get around to it. It takes so much time. and in our world, we want it done quickly! something wrong with us I say!!! :roll:

Tootsie: Yup, the ravioli takes a long time to make, especially if you do it yourself. But the trick to getting it done faster is to make the filling the day before, then set up an assembly line with your family. Someone makes the dough with the machine, someone takes the dough and fills and closes the ravioli on the little ravioli form, and then the last person has to "fork" the edges of the ravioli (take a fork and press it along the edges so it seals the edges better so they don't open up when cooking) and put them on pieces of floured waxed paper to dry. Then we layer the ravioli (we keep them on the floured wax paper and flour the top of the ravioli as well) and layer them and freeze them until we want to use them. That way, they're ready to go even if we want to use them a month or two later. It still takes a while to do, but at least you can do it when you're not under pressure with people coming over in the next day or two. Then, when they come over, making the meal is easy because all you have to do is cook up the ravioli. The differences between home made and bought ravioli is that the home-made ones are so tender and melt in your mouth.

Merm: I remember pasta hanging all over the house too. My family even used the broom handles (thank goodness the board of health didn't come to our house!)

Allifunn: Hmmm... willing to share that poppyseed seed strudle?

Some people swear by fresh pasta, but to be frank with you, I never cared much for it. I find it to be too gooey for me. Someone gave me a pasta maker years ago, and I spent a whole day making chicken filled ravioli. It took me days to clean my kitchen and it looked like a flour soap opera. :lol:
I found that it wasn't worth my time. I just buy it now, and my favorite is pumpkin ravioli with a cream sauce with procuitto and little peas.

I just buy it now, and my favorite is pumpkin ravioli with a cream sauce with procuitto and little peas.

Mango, where do you buy this? :drool: I'm praying not a local market!

Mango, where do you buy this? :drool: I'm praying not a local market!

It sounds heavenly!

Mango, where do you buy this? :drool: I'm praying not a local market!

Pea, if you have a Costco near you, they sell butternut squash-filled ravioli. That's about as close a substitute as I can think of, although Trader Joe's probably would be a good source to check as well.

I agree, Mango, that sometimes fresh pasta isn't as good as store-bought pasta (e.g., linquini, spaghetti, etc.). But I swear that the ravioli my family makes is so delicate and amazing and full of flavor -- we do get flour everywhere, though. But it's nice when a special event comes and we can just pull the ravioli out of the freezer and have a very special but easy meal to prepare.

It sounds heavenly!

It is :wub:

Pea, if you have a Costco near you, they sell butternut squash-filled ravioli. That's about as close a substitute as I can think of, although Trader Joe's probably would be a good source to check as well.

Excellent idea Mermy. Trader Joes might have it.

Mango, where do you buy this? :drool: I'm praying not a local market!

Sorry to say I do buy it at a local specialty market called Turco's
but I checked and you can purchase on-line if you can't find it anywhere else. Otherwise, it's easy enough to make I guess if you can make ravioli from scratch and get some pumpkin filling and season it to taste. :idontno:

I agree, Mango, that sometimes fresh pasta isn't as good as store-bought pasta (e.g., linquini, spaghetti, etc.). But I swear that the ravioli my family makes is so delicate and amazing and full of flavor -- we do get flour everywhere, though. But it's nice when a special event comes and we can just pull the ravioli out of the freezer and have a very special but easy meal to prepare.

Sounds delicious Paula.:drool: Maybe mine had too much water in it? I guess it is a learned art of which I do not have the patience for. :lol: