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Old 02-06-2008, 11:53 AM   #11
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Cherry Almond Biscott1

1 cups of all-purpose flour
1 teaspoons of baking powder
teaspoon of salt

Combine dry ingredients and set aside.

cup butter (softened)
cup sugar
2 large eggs
1 teaspoon of almond extract
cup of finely chopped, well drained maraschino cherries
2 Tablespoons milk

In mixer bowl, beat butter and sugar till light. Add eggs one at a time, beating well after each. Add vanilla. Stir. Remove bowl from mixer. With a spoon, stir in half of the flour mixture. Stir in milk. Add remaining flour mixture and combine well.
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Old 02-06-2008, 01:29 PM   #12
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These are crisp and crunchy. The texture comes from baking the cookie twice. The second baking draws out the moisture and how long they are baked determines how crisp and crunchy they will be. They are real easy to make.
Enjoy! Debbie

CHOCOLATE ALMOND BISCOTTI (ITALIAN COOKIES)



3/4 cup(s) BLANCHED WHOLE ALMONDS; Toasted And Chopped Coarsely.
2/3 cup(s) SUGAR
2 EGGS
1 teaspoon(s) VANILLA
3/4 teaspoon(s) BAKING POWDER
1/8 teaspoon(s) SALT
1 3/4 cup(s) FLOUR
4 ounce(s) SEMI-SWEET BAKING CHOCOLATE SQUARES; Or Bittersweet Chocolate.
_____

Preheat oven to 350 degrees.
Toast almonds for 8 to 10 minutes or until lightly browned and fragrant.
Let cool and then chop coarsely.
Set aside.
Spray a baking sheet with non-stick spray or line with parchment paper.
Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).
When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.
At this point beat in the vanilla.
In a separate bowl, whisk together the flour, baking powder and salt.
Add to the egg mixture and beat until combined.
Fold in the chopped almonds and chocolate.
Transfer the dough to your baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide.
You may have to dampen your hands to form the log as the dough is quite sticky.
Bake for 25 minutes, or until firm to the touch.
Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch thick on the diagonal.
Place the biscotti, cut side down, on the baking sheet.
Bake 10 to 15 minutes, turn slices over, and bake another 10 to 15 minutes or until golden brown.
Remove from oven and let cool.
Drizzle with melted chocolate chips if desired.
I melt the chips (about cup) in a small, heavy-duty plastic bag.
Microwave on HIGH for 30 to 45 seconds; knead, reheat if necessary.
Don't let it get to hot.
Cut a tiny corner from bag and drizzle over cooled biscotti.
Let stand until chocolate is set.
Store in airtight container at room temperature.

Makes about 16 biscotti.
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Old 02-06-2008, 01:51 PM   #13
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Ok, that picture just made me hungry.
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Old 02-06-2008, 02:30 PM   #14
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I have used this recipe modified from one on All Recipes. It makes about 5 dozen. Been making it for 3 or 4 years now and evryone loves it.
INGREDIENTS
  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 eggs
  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup anise liquor
  • 1 1/2 teaspoons anise extract
  • 1 teaspoon vanilla extract
  • 1 cup almonds ( I like sliced unblanched almonds)
  • 2 tablespoons anise seed
DIRECTIONS
  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
  2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
  3. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips*.
  4. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
  5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
*To moisten my finger tips I don’t use water but touch them in some anise liquor. Just a touch more flavor and somehow the last of the liquor nver makes it to the sink. LOL
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Old 02-06-2008, 03:12 PM   #15
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My cocoa almond biscotti:

Ruby@Cuisine: Cocoa almond biscotti

It is butter free, I only use 2 tbsp oil instead. It tastes pretty good; I make a box of biscotti every week.
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Old 02-16-2008, 07:44 AM   #16
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Interesting. I've been looking for a recipe that is basic and not fancy with nuts. If anyone has such a thing and could post I would greatly appreciate it.

Thanks!

Sue
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Old 02-16-2008, 10:21 AM   #17
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any one have a biscotti recipe using whole wheat flour, please?
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Old 07-17-2008, 12:54 PM   #18
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I am going to try making biscottti this weekend for the first time. We have a bunch of pecans I need to use up. Any suggestions that don't include chocolate?
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Old 07-17-2008, 06:41 PM   #19
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Bicotti Recipe

I gave my family Biscotti Recipe to my friend. She posted on her blog.
go to: http:/berrytarts.blogspot.com to view a video of the recipe and
how to make biscotti. Aria
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Old 07-17-2008, 07:51 PM   #20
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Quote:
Originally Posted by Aria View Post
I gave my family Biscotti Recipe to my friend. She posted on her blog.
go to: http:/berrytarts.blogspot.com to view a video of the recipe and
how to make biscotti. Aria
Thanks for sharing, Aria, but I can't find the recipe on her page. I tried using the search feature, too, and it said no matches were found. Maybe she took it down?
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