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Posts tagged ‘Biscotti’

Holiday Recipes from Italy

It is that time of year again!  The holidays just aren’t the holidays without something yummy baking in the oven.  I have compiled links to some of my favorite recipes that I am getting ready to test out this year.  Let me know what you think, and if you have a favorite tell me about it!

Madonna del Piatto

If you were following me this August, you will remember my month of favorite Italian websites.  This wonderful lady was one of those.  Here is her recipe for Bace di Dama cookies and she even put the measurement conversions in for us Yankees.  Another is her Assisi apple and olive oil strudel.

Baci di Dama

Baci di Dama

Over a Tuscan Stove

Another of my favorite cooking bloggers.  Here are several links and I can’t decide where to get started.  Fig and Walnut Paneforte, Christmas Treats, Bollito Misto (ok I’m dreaming here, following the links to actual recipe).

 

Red Star to Lone Star

I stumbled across this blog and loved the looked of it, then later found this post about the famous Italian cookies called Befana.

 

The Italian Dish

Another new mouthwatering blog that I am now following.  So so many recipes to go through.  Croccante, pine nut brittle and Mosiac Biscotti just for starters.

croccante italian baking

Croccante courtesy of the Italian Dish

I’m obsessed with feedback, let me know what you think.

Love it??  Pass it on!

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

 

 

Peppermint Chip Chocolate Biscotti

Peppermint Chip Chocolate Biscotti

I had to bring this one back for the holidays!  The perfect festive and yummy treat for this time of year.

cookie baking

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70% power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

White Chocolate Pumpkin Biscotti Recipe

I had to re-post this in honor of the return of fall.  Welcome October!  I can’t wait to get my hands on the pumpkins growing in our little garden.

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1  cups firmly packed brown sugar
  • ½ white sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (see  below for substitution)
  • 1/2 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • 1 cup melted white chocolate, for drizzling or dipping (optional)

Directions

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 25 minutes.  Cool logs for 10-15 mins. Reduce oven temperature to 300 F.

After cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. The interior of each biscotti should still be just a little moist, with the crust of the loaf hard.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 8 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.

Once the biscotti have fully cooled, drizzle with melted white chocolate.  Microwave chips for 1 minute on 70% power.  Drizzle looks best when a fork is dipped in the melted chocolate and then dripped over biscotti.

If you don’t have pumpkin pie spice, you can substitute in:

  • 1 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

baking

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Triple Ginger Biscotti Recipe

Triple Ginger Biscotti

This recipe may change your life.  The flavor is unique and is not for everyone, but if you love ginger this is fantastic.

Ingredients:

  • 3/4 almonds
  • 1/2 cup  butter
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 2 ¼-2 1/2 cups flour
  • 2 tsp ground ginger
  • 2 Tb molasses
  • 1½ tsp baking powder
  • 1/4 tsp salt
  • 2 T finely chopped fresh ginger
  • 3/4 cup finely chopped crystalized ginger (see recipe below)

Directions:

1. Heat the oven to 325°. Toast almonds on tray until golden, about 8 minutes.  Cool, then chop into halves.

2. Cream butter and sugar well.  Then beat in the eggs and molasses until lightened, about two minutes.

3. In a separate bowl mix in the flour, powdered ginger, baking powder, and salt just until combined.

4.  Add dry mixture to wet mixture until blended well.  If the dough is very sticky add the extra 1/4 cup of flour if dough.  I usually have to add more.  Add fresh and crystalized ginger.  Fold in almonds.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet lined with parchment paper.  Bake for 25 minutes or until the tops are set.

6.  Let the logs cool, then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 8 minutes. Remove from the oven, carefully turn the slices over, and bake for another 7 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Crystalized Ginger

I went to the store to buy crystalized (or candied) ginger and about fell over when I saw the price.  Luckily it is very east and inexpensive to make at home.  You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of honey, it’s done and ready to go.

  • 1 pound fresh ginger, peeled
  • 4 cups sugar, plus additional sugar for coating the ginger slices
  • 4 cups water
  • pinch of salt

1. Slice the ginger as thinly as possible. It can’t be too thin.

2. Put the ginger slices in a pot, add enough water to cover the ginger and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.

3. Mix the sugar and 4 cups water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (if you have a candy thermometer)

4. Remove from heat and drain very well while the ginger is hot, so the syrup will drain away better.  Toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Red Velvet Biscotti Recipe

I made these for Valentines Day for the family.  They are delicious, best with a bowl of ice cream or a glass of dessert wine.  Definitely not something you will find on your trip to Italy.

Ingredients:

  • 2 1/2 – 3 cups all purpose flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa
  • 1 jar of red food coloring (you will need 2 bottles if using the liquid kind you find at the grocery store)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup white chocolate chips

*Don’t freak out, there is no butter in this recipe*

Directions:

1. Heat the oven to 350°.

2. Mix flour, sugar, cocoa, food coloring, baking powder and salt.

3. Lightly beat eggs in a separate bowl, then add to flour mixture and mix until combined. I found this recipe was very crumbly, so I would not add the full 3 cups of flour unless it is really doughy.

4.  Fold in white chocolate chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 30 minutes or until the tops are set.

6. Reduce the oven to 300°. Let the logs cool (this is a crumbly recipe so the longer you let the logs cool the better and easier it will be to cut without breaking), then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 10 minutes. Remove from the oven, carefully turn the slices over, and bake for another 8 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Pecan and Candied Orange Biscotti Recipe

Pecan and Candied Orange Biscotti

Candied orange peels are my new addiction and these really make this biscotti stand out!

Ingredients:

  • 1/2 cup  butter
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup pecans
  • 2 Tb Orange juice concentrate
  • 2 to 2¼ cups flour
  • zest of 1 orange
  • 1½ tsp baking powder
  • 1/4 tsp salt
  • 1 cup chopped candied orange peel (see recipe below)

Directions:

1. Heat the oven to 325°. Toast pecans on tray until golden, about 8 minutes.  Cool.

2. Cream butter and sugar, then beat in the eggs until lightened, about two minutes.

3. Add the zest, orange juice concentrate into mixture.

4. Mix in the flour, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Fold in candied orange peel.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 25 minutes or until the tops are set.

6. Reduce the oven to 300°. Let the logs cool, then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 10 minutes. Remove from the oven, carefully turn the slices over, and bake for another 8 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Candied Orange Peel

Peel 3 oranges thinning, making sure not to grab any of the white pith.  Place peels in saucepan, cover with water and simmer 10 minutes.  Drain.  In saucepan, combine 1/2 cup water and 1/2 cup sugar.  Bring to a boil and cook until sugar is completely dissolved.  Add peel and let simmer until liquid is absorbed.  About 45 mins to an hour.  Lift peel out and place on waxed paper to cool.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Chocolate Chip Pumpkin Biscotti Recipe

Chocolate Chip Pumpkin Biscotti

My grandma made the best pumpkin chocolate chip cookies.  I used my basic pumpkin recipe and added a twist in her honor.

Tastes even better served in my grandma's tea cup.

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1  cups firmly packed brown sugar
  •  2/3 white sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (see  below for substitution)
  • 1/2 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • 1 cup chocolate chips

Directions

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 25 minutes.  Cool logs for 10-15 mins. Reduce oven temperature to 300 F.

After cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. The interior of each biscotti should still be just a little moist, with the crust of the loaf hard.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 8 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.

Once the biscotti have fully cooled, drizzle with melted white chocolate.  Microwave chips for 1 minute on 70% power.  Drizzle looks best when a fork is dipped in the melted chocolate and then dripped over biscotti.

If you don’t have pumpkin pie spice, you can substitute in:

  • 1 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Chocolate and Candied Orange Peel Biscotti

Chocolate and Candied Orange Peel Biscotti

Yep, I’m on an orange kick!

Candied orange chocolate

Ingredients:

1 cup chocolate chips + 3/4 cup chocolate chips to fold into dough

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

1 Tb Orange juice concentrate

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

1 cup chopped candied orange peel (see recipe below)

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla, orange juice concentrate and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Fold in candied orange peel and 3/4 cup of chocolate chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Candied Orange Peel

Peel 3 oranges thinning, making sure not to grab any of the white pith.  Place peels in saucepan, cover with water and simmer 10 minutes.  Drain.  In saucepan, combine 1/2 cup water and 1/2 cup sugar.  Bring to a boil and cook until sugar is completely dissolved.  Add peel and let simmer until liquid is absorbed.  About 45 mins to an hour.  Lift peel out and place on waxed paper to cool.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

Biscotti Toscani

This is a simple and traditional recipe.  I wanted some light and refreshing after last week’s recipe, don’t worry there isn’t any bacon hidden in this one!  Recipe courtesy of Lou Seibert Pappas and his glorious book Biscotti.

Ingredients

Makes about 3 dozen

  • 1/2 cup whole almonds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 tsp orange zest
  • 2 1/4 cup flour
  • 1/8 tsp nutmeg

Directions

  1. Place nuts in a shallow pan and bake at 325 degrees until golden brown, about 8-10 minutes.  Let cool.
  2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine.  Beat in vanilla, almond extract and orange zest. Add flour mixture and beat until blended. Chop almonds in half and fold in. Gather dough in ball and divide in half.
  3. Line baking sheet with parchment paper. Preheat oven to 325ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. transfer logs to baking sheet spacing them 3 to 4 inches apart.  Bake until light golden and dry to the touch, about 25 minutes.
  4. Remove baking sheet from oven.  Allow logs to cool for 5-10 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, laying flat on their sides and bake for 5-7 minutes until dry and golden.  Turn them to the other side and bake for 5 more minutes.

Copyright 2012  Andi Brown, Once in a Lifetime Travel

Bacon Chocolate Chip Biscotti

Italy baking cookingThis may just be my best batch of biscotti.  Ever.

I know, I know….bacon??  I don’t know how, I don’t know why and quite frankly I don’t care.  It works and its to die for.  Here is the recipe, adapted from Lucy Baker who I now am forever indebted to.

Ingredients

Makes about 3 dozen

  • 4 strips thick bacon, I used thick sliced maple bacon.
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup semisweet chocolate chips

Directions

  1. Fry bacon in skillet until browned and crisp, about 8 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped.  I went on the finer side of coarse so that the bacon could be better incorporated in the dough.  Set aside.
  2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Stir in bacon and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, about 20 minutes.
  3. Line baking sheet with parchment paper. Preheat oven to 350ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. transfer logs to baking sheet spacing them 3 to 4 inches apart.  Sprinkle with sea salt.  Bake until light golden and dry to the touch, about 30 minutes.
  4. Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden.  I was happy at 20 minutes.

Copyright 2012  Andi Brown, Once in a Lifetime Travel

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