So here it is - the seventh (and final) biscotti recipe. (For a while anyway.) This recipe from inthelittleredhouse.blogspot is a doosey and a great way to end biscotti week. It's more like a dessert than a breakfast cookie but it's delicious - none the less. Even though I sent these biscotti to my dad for his birthday, this recipe has my mom's name written ALL over it! (Let's hope dad shares a few.) Peanut Butter Chocolate Chip Biscotti 10 tablespoons unsalted butter (1 stick plus 2 tablespoons), browned 2 1/2 cups all-purpose flour 2 3/4 teaspoons baking powder 1/2 teaspoon fine salt 3 large eggs 1 1/4 cups sugar 2 teaspoons pure vanilla extract 1/2 cup smooth natural peanut butter, room temperature 1 1/4 cups dry roasted peanuts 1 1/4 cups chopped dark chocolate or chocolate chips Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with silpat mats or parchment paper.
Add the peanut butter and mix until combined. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. I suggest that you enjoy these biscotti with a tall glass of milk. (That would be lactose free milk in your case dad.) I think you'll agree that these biscotti taste just like a chocolate chip peanut butter cookie. Be careful though - they're addicting. Ciao!
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You would have to be nuts, not to like these almond biscotti. (Did you catch that?) I've made literally dozens of different kinds of biscotti but I always go back to my first love - the traditional almond biscotti. I've made them with whole almonds, slivered almonds, sliced almonds and almond flour and I love them all. What's better than a cookie that is a perfectly acceptable BREAKFAST treat? Seriously, a cookie for breakfast? - sign me up. I eat them for breakfast, for my mid morning snack, a lunch time treat, a dessert and a late night snack. There really is no BAD time of day to eat a biscotti. (They are seriously dangerous to have around the house.) Almond Biscotti 3 1/4 cups all purpose flour 1 tbsp baking powder 1/4 tsp salt 1 1/2 cups sugar 10 tbsp (1 1/4 sticks) unsalted butter, melted 3 eggs 1 tbsp vanilla extract 1 tbsp almond extract 1 cup almond slices, toasted Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
Divide the dough in half. Get some flour on your hands and shape each dough portion into a 13 inch-long x 3 inch-wide, x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet, spacing about 2 inches apart. Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes.
Transfer the biscotti to a wire rack and cool. They’ll harden even more as they cool. Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months. I think I'm going to have to go downstairs and pull one of these out of the freezer now. (Did I mention that they freeze really well, too?) I can't stand to look at these pictures anymore without actually being able to crunch one. It's a good thing I made plenty.
Ciao! Leave it to Cooking Light to come up with a biscotti recipe without any added butter or oil. The question is - Could these coconut biscotti be just as delicious and satisfying as their full fat counterparts? My love for coconut and my curiousness about low fat desserts was enough for me to give it a try. Here goes nothing... Coconut Biscotti 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon grated whole nutmeg (I left the nutmeg out of the recipe) 3/4 cup sugar 1 teaspoon vanilla extract 2 large eggs 1 cup flaked sweetened coconut
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. These crunchy coconut biscotti are perfect with a cup of green tea. These biscotti are my new favorites. They are seriously good - even without the addition of butter or oil. I love their crunchiness and their coconut flavor. You need to try a batch of these for yourself.
Ciao! My dad and my brother have been making homemade limoncello for a couple of years and it really is delicious. Fortunately for me, they even stored a bottle in my freezer. When I ran across this recipe for limoncello biscotti on bloglovin.com, I just couldn't resist. I just hoped that these limoncello biscotti would do their homemade limoncello justice. Limoncello Biscotti 3 cups flour 1 cup almond flour 1/2 teaspoon kosher salt 1 teaspoon baking powder 3 large eggs 1 cup sugar 4 drops of almond extract 1 teaspoon vanilla extract 1/4 cup limoncello zest of 2 lemons
Divide batter in half. The batter will be wet and sticky. With either wet hands or well floured hands or (my favorite) a wet spatula and a wet knife, shape the batter into two loaves divided between the two pans. Dip the knife into water periodically and shape the loaves into about 9" x 3½" size. You can vary the size of the loaves you make to reflect the size of your finished biscotti. Bake the loaves for about 25 minutes or until the edges are just starting to turn golden and the tops might start cracking a little. Cool for about 30 minutes. Keep the baking sheets and parchment paper out and the oven on. Slice the loaves into about ½" slices. Place the slices onto the baking sheets and bake again for about 10 minutes, flip the biscotti and bake 10 minutes more. Enjoy! I loved the lemony tartness and the nuttyness from the almond flour in these biscotti. (If you don't have almond flour, just process almonds in the food processor until finely ground.) These crunchy cookies just begged to be dunked in a steaming cup of tea. They were delightful.
Ciao! When I came up with the idea to send my dad 70 biscotti for his 70th birthday, I had no intention of baking 7 different kinds of biscotti. The problem was that once I started my biscotti recipe search, I just couldn't seem to stop myself. There were so many amazing looking biscotti recipes that I wanted to try, I had a hard time narrowing my search down to seven. As you can tell, there is no shortage of biscotti recipes on the internet. My recipe for white chocolate dipped cherry almond biscotti came from yummycooking.us. I changed it up and put my own little spin on it, but I still have to give credit to yummycooking for the original recipe. This is the first biscotti recipe that I've made with cornmeal in the dough. I wasn't sure how this was going to change the texture of the cookie but I was curious enough to give it a try. White Chocolate Dipped Cherry Almond Biscotti 2 cups all purpose flour 3/4 cup finely ground cornmeal 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup sugar 3 eggs 1/2 teaspoon almond extract 1 1/2 tablespoons milk 1/2 cup dried tart cherries 1/4 cup blanched slivered almonds
Place cookies back on baking sheet and bake until dried and toasted, another 15-20 minutes. Let cool to the touch then transfer to a wire rack to finish cooling. The original recipe called for white chocolate chips to be baked into the biscotti and my plan was to leave the white chocolate out altogether but when I tasted the biscotti I thought they needed a little bit of sweetness. The cornmeal really added a nice corn flavor to the cookie but it really didn't taste much like a biscotti so I decided to dip them in white chocolate. Ohhhh yea. That is exactly what these little cookies needed. I'm not normally a white chocolate fan but these biscotti were just begging for a thin layer of creamy white chocolate to be smeared across the bottom. Ciao!
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