Alternate biscotti

[Sandy Navas]

I used my Almond Biscotti recipe last night with modifications. Instead of toasted almonds and almond flavoring, I used toasted California walnuts and raspberry flavoring. I also added dried cherry/berry mix.

Wonderful!

Next up? Brown sugar, cinnamon and pecans.

[Shirley]

Re: Alternate biscotti

Sounds great Sandy! Wish I had a piece to go with my coffee

[MissMay in Jersey]

Re: Alternate biscotti

Sounds good, especially for Christmas gifts for friends and family. I'll be making some biscotti this week so I'll try some new combo of additions. I really like just plain biscotti flavored with anise and anisette, DS#2 and DIL each get their own little box of them, this way they don't fight over who ate them all. An extra large box goes to our friend Ellen. She agrees with me that the best way to eat them is by dunking them into your coffee.

One version I make when I'm pressed for time is the recipe on Pillsbury's cranberry bread mix.

[Cathy F]

Re: Alternate biscotti

Sandy your biscotti sounds delish! Reminds me I must look for my cranberry white chocolate biscotti recipe. My favorite though is chocolate with nuts.

[KPH]

Re: Alternate biscotti

This post reminded me of the Baking Championship on Food Network Sunday night. The twist was biscotti, everyone was so upset and complaining about having to use it. I was like, yummy, what are you talking about tastes like sand.

I love biscotti with my coffee. Almond sounds so good! So does the cinnamon!

[Carlie Wolf]

Re: Alternate biscotti

Ok guys, so where's all those delicious recipes???? I've never made it and would love to try :-)

[Hulamoon]

Re: Alternate biscotti

Ok guys, so where's all those delicious recipes???? I've never made it and would love to try :-)

If you decide to try and make these have a good serrated knife on hand. They are twice baked and the serrated knife works best before the second bake. I have a recipe but it's hotel size, maybe Sandy will stop back in!

[LindaKay75]

Re: Alternate biscotti

Sounds delicious! If you happen to make them with the cinnamon, brown sugar and pecans please throw some my way, OR share the recipe please. I've never made biscotti, always buying them.

[cv quilter]

Re: Alternate biscotti

Hey, Sandy. We are waiting on the edge of our seats for you to post that recipe....Pretty Please???

[Carlie Wolf]

Re: Alternate biscotti

Party at my house! Sandy's bringing the biscotti!!!!!! All different kinds, ain't she nice????? LOL

Lori don't worry you can come too. Sandy said she'd fly you in for it.

[Hulamoon]

Re: Alternate biscotti

Really?!! How generous! I'll have to shop for a coat first since I don't own one.

[Monique]

Re: Alternate biscotti

Sandy, you have my address right? lol

[Sandy Navas]

Re: Alternate biscotti

Here you go. I often omit one egg and add a can of SOLO almond filling - available in the baking section of most groceries.
You can experiment with other flavors and the addition of spices to your taste. Have fun and enjoy. I'm making some this afternoon so it's party time. Bring your own blend of specialty tea.

Almond Biscotti

Ingredients

• 1 cup whole almonds
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 3/4 cup brown sugar
• 3 large eggs (room temperature)
• 1/2 cup olive oil
• 1 tablespoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon lemon zest

Instructions

• Preheat oven to 325° F. Position rack in the center.
  
• Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.
  
• Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
  
  
• In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
  
  
• When almonds are toasted, remove from oven and coarsely chop.
  
• Line baking sheet with parchment paper.
  
• Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.
  
  
• Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
  
• Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
  With damp fingers, shape into a log shape.
  
  
• Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
  
  
• Remove from baking sheet and transfer to cutting board.
  
  
• Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
  
  
• Place slices back on the baking sheets on their sides, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
  
  
• Place on a wire rack to cool.
  

[Carlie Wolf]

Re: Alternate biscotti

Ohhhhh that sounds delicious Sandy! Thank you!

[cv quilter]

Re: Alternate biscotti

Thank you sooooooooomuch, Sandy! Printing!!!!