Biscotti Cookie Recipes - Chocolate Almond Biscotti


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Biscotti & Cookie Recipes !

Ciarduna Italians like everyone else have a sweet tooth.

Simple yet delicious recipes created with eggs, sugar, butter and marsala wine. Using the regional fruits that grew in the back yard.

All the traditional desserts that made each and every day special and holidays a delight for everybody. I hope your enjoy these recipes.

Biscotti

Biscotti and Cookie Recipes

Chocolate Almond Biscotti

Tuscan biscotti were flavored with almonds from almond groves of Prato. There, the cookies were and still are known as cantucci. Cantucci di Prato can be found in the window of every pasticceria in Tuscany.

Biscotti became a staple in the Tuscan cities of Florence and Prato, and spread throughout the Italian peninsula. As the Roman Legions had appreciated their long storage ability so did contemporary soldiers, sailors and fisherman. But now, rather than pallid, dry staples for nourishment, Italian bakers put their culinary gifts to work. Biscotti became so popular that every province developed their own flavored version.

Enjoy this Chocolate Almond Biscotti recipe

5 ounces (150 grams) belgian chocolate, coarsely chopped
1 cup (215 grams) brown sugar
1 3/4 (250 grams) cups all-purpose flour
1/3 cup (30 grams) cocoa
3 tablespoon (8 grams) very strong espresso
1 teaspoon (5 grams) baking soda
1/3 teaspoon salt
3 large eggs
1 1/2 teaspoons (6 grams) pure vanilla extract
1 cup (150 grams) almonds (toasted and coarsely chopped)

1• Preheat oven to 350 degrees F (180 degrees C).

2• To toast almonds: spread on a baking sheet and bake for 15 minutes or until lightly browned. Remove from the oven and place nuts in a bowl. Cool and then chop coarsely. Set aside while you prepare the dough.

3• Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.

4• In a food processor, combine the chopped chocolate and brown sugar and process until the chocolate is very fine then set aside.

5• Sift or whisk together the flour, cocoa, espresso, baking soda and salt into a bowl then set aside.

6• In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the almonds about half way through mixing.

7• On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

8• Transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.

You can store in an airtight container for several weeks.

Makes about 32 biscottis

Print info

Christmas Biscotti

Christmas Biscotti
In Italian, the word "biscotto" means "biscuit" or "cookie." More specifically, biscotti are named according to their original method of baking. The root words "bis" and "cotto" literally mean "twice" and "baked." When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully without crumbling), and then toast and turn the cookies again until they are perfect.

And then came the Christmas Biscotti with holiday colours and the taste of cherries and dried fruits. Enjoy this recipe.

Ingredients:

• 1/2 cup maraschino cherry (chopped)
• 1 tbsp Orange Zest (finely shredded)
• 1/2 cup mixed dried Fruit
• 1/2 cup Butter
• 2-1/2 cups Baking Powder
• 3 cups All-Purpose Flour
• 1 cup Sugar
• 2 large Eggs
• 1 Egg Yolk
• 1 Egg White
• 1 tbsp Sugar

Description:

•	Take butter in a large bowl and beat it using an electric mixer on a medium to high speed for about 40 seconds.
•	Add sugar, baking powder. Again beat thoroughly to mix them well.
•	Now beat in whole eggs and egg yolk.
•	Beat in the flour as much as possible with the mixture.
•	Stir in remaining flour, mix dried fruits, and orange peel with a spoon and divide the dough in half.
•	Shape each half into an 11x2x1 inch loaf. Place on a lightly greased cookie sheet and stir together egg white and 1 tsp. water.
•	Brush over dough. Sprinkle with 1 tbsp. sugar.
•	Bake in a 375F oven for 20 to 25 minutes or till light brown. Cool on sheet for 1 hour and then cut each loaf diagonally into 1/2-inch slices.
•	Place the slices with their cut side up on an ungreased cookie sheet.
•	Bake in a 325F oven for 10 minutes. Turn slices over and bake 10 to 13 minutes more or till crisp. Cool on wire racks.

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