Candy Cane Biscotti
1/2 cup butter, softened
1/2 cup sugar
2 1/2 cups flour
1 1/2 tsp baking powder
2/3 cup finely crushed peppermint candy canes
For glaze (optional)
¼ cup crushed candy canes
¼ cup red decorating icing, warmed (or mix together ½ c ising sugar with 1-2 tsp milk and a few drops red food colouring)
Heat oven to 350 F. Combine butter and sugar in large bowl. Beat together with an electric mixer at medium speed, or vigorously by hand, until the mixture is creamy—scraping down the bowl frequently. Add eggs; continue beating until well mixed. Remove beaters. In a separate bowl stir together well, flour and baking powder. By hand, with a wooden spoon, stir flour mixture into sugar mixture and mix very well. Stir in crushed candy canes. (Knead in with your hands if necessary.) On a lightly floured surface, divide dough into fourths. With lightly floured hands, shape each fourth into a 9 x 1 1/2 inch round log. Place logs three inches apart onto a large, parchment paper lined cookie sheet.
Bake for 18 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven and reduce oven temperature to 325 F. Cool logs for 10 minutes on cookie sheet. (NO more than 10 minutes or they will become very hard!)
Carefully remove logs to a cutting board. With a sharp serrated knife (bread knife) cut each log into 1/2 inch slices [Discard ends] Arrange pieces on same cookie sheet, cut-side down.
Bake for 12 to 14 minutes, turning once at half-time (6-7 min), or until cookies are light golden brown and crisp on both sides. Remove from oven and place onto rack to cool completely. Makes 24 biscotti. (Keep parchment lined sheet to re-use for the glazing stage, if you wish.)
Place cooled biscotti on lined baking sheet. Mix together ½ c icing with 1 to 2 tsp milk and a few drops red food colouring to a drizzling consistency. With a fork, drizzle glaze over top in a zigzag pattern over the biscotti. Sprinkle crushed candy canes over top. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.
1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
Egg wash: (optional)
1 egg, beaten
1 Tbsp water.
Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to oven for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.
1/2 cup salted butter, softened
1 cup granulated sugar
1 teaspoon anise extract
2 1/2 teaspoons baking powder
3 1/4 cup all-purpose flour
1 tablespoon grated lemon or orange peel
Lightly grease a cookie sheet; set aside.
Preheat oven to 375 degrees F.
In a large bowl, beat butter with an electric mixer on medium-high speed.
Add sugar, anise extract, and baking powder. Beat until combined.
Beat in eggs.
Gradually beat in flour until well combined.
Stir in lemon or orange peel.
Divide dough in half. Shape each half into a 10-inch by long roll. Place rolls about 5 inches apart on prepared cookie sheet; flatten each roll to 3 inches wide.
Bake for 20-25 minutes or until wooden toothpick inserted in centre comes out nearly clean. Transfer to cooling surface for 1 hour.
Set oven temperature at 325 degrees F.
Transfer rolls to cutting board. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. Place slices cut side down onto cookie sheet and bake for 12 minutes.
Turn slices over and bake for an additional 12 minutes, or until dry. Do not overbake. Transfer slices to rack and cool completely. Makes 40 pieces.
Chocolate Almond Biscotti
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole or slivered almonds, toasted
1/3 cup chocolate chips
Line cookie sheet with parchment paper. Preheat oven to 350 F.
In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
In a medium bowl, mix together eggs, egg whites and vanilla extract.
Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter.
Bake in a 350 F. oven until browned at edges and springy to touch, about 20-25 minutes; switch positions of pans halfway through baking.
Let loaves cool for 10 min, then using a bread knife cut into slices on the diagnol.
Place slices on cookie sheet and return to oven and bake at 350 F until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Serves 30
The lemon pistachio biscotti
1/3 cup salted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons grated lemon peel
1 1/4 cups pistachio nuts
1 cup powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon lemon juice
Preheat oven to 325 degrees F.
Lightly grease the cookie sheet; set aside.
In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar, baking powder, and salt. Beat until combined.
Beat in eggs and vanilla extract until combined.
Beat in as much flour as you can with an electric mixer, stir in remaining flour with spoon.
Stir in lemon peel and pistachios.
Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet; flatten to about 2 1/2 inches wide.
Bake for 20-25 minutes or until tops are golden brown and cracked. Remove from oven and turn off. Transfer Rolls to cooling surface for 1 hour.
With a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet.
Preheat oven to 325 degrees F. Bake for 8 minutes. Remove from oven and turn slices over and bake for an additional 8 minutes or until near dry. Do not overbake. Transfer biscotti to cooling surface.
In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon grated lemon peel.
Stir in a 1/2 teaspoon lemon juice and enough milk to bring to drizzling consistency.
With a fork, drizzle icing over the top of each biscotti.
The lemon pistachio biscotti recipe makes 40 cookies.
Note: Toasting nuts brings out their flavor Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.
On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on prepared cookie sheet and brush with beaten egg, bake at 350 degrees until light golden brown, about 30-35 minutes.
Allow logs to cool 10 minutes then using a bread knife cut into slices on the bias (at an angle). Place slices on cookie sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.
A few Biscotti Cookbooks to look for:
Biscotti, by Lou Pappas Seibert. A collection of 30 delectable recipes.
Biscotti and Other Low Fat Cookies, by Maria Polushkin. More than 50 biscotti recipes.
Sweet Maria’s Italian Cookie Tray, by Maria Bruscino Sanchez. Recipes for cakes and cookies, from drop and molded cookies to filled cookies, biscotti and biscuits, taralle and pizelles.