Biscotti

anyone have a good plain reciepe? everything i find online is soo fancy and has crazy things in them.

Thanks!

Re: Biscotti

Here is one that i have made before that is really good....SIMPLE...The other one I have is home I can post it later




1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
1/2 cup toasted chopped hazelnuts
1/2 cup cherry-flavored dried cranberries, coarsely chopped
2 cups semisweet chocolate chips


1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
2 Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
3 In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Re: Biscotti

Here is one that is similar to my mom's.

I'd give you hers but she's old school and has all the recipes in her head. When you ask her for the recipes she tells you "a little bit of this" and "a little bit of that"

Authentic Biscotti

Re: Biscotti

I made these with my sister today. They're simple and yummy!

Almond Biscotti

Re: Biscotti

these are REALLY yummy!

Chocolate and Walnut Biscotti
Biscotti di Cioccolato ed Noci
Mary Ann Esposito

Makes about 3 dozen

INGREDIENTS
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups King Arthur unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 ounces good quality milk chocolate (Callebeaut), coarsely chopped
1 cup chopped walnuts

DIRECTIONS
Preheat the oven to 325F.

Line two baking sheets with parchment paper and set aside.

Whisk the butter and sugar together in a large bowl until light an d fluffy. Whisk in the eggs, one at a time and blend well. Whisk in the vanilla.
Use a wooden spoon and mix in the flour, baking powder and salt. Mix well. Stir in the chocolate and walnuts.

Divide the dough and transfer half to each baking sheet. Flour your hands and pat the dough into a loaf that is about 12 inches long and 4 inches wide.

Bake the loaves for 25 minutes or until the loaves are firm to the touch and lightly browned. Carefully transfer them to a cutting board and allow them to cool about 5 minutes. Use a sharp knife and cut 1/2-inch wide slices from each loaf. Return the slices to the baking sheets and bake an additional 10 minutes or until they are dry and nicely browned.

Transfer the biscotti to cooling racks. Store airtight or freeze.

Re: Biscotti

I make this one all the time - and I hate baking... it's just so easy!

Ingredients
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

Directions

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.

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