Recipe for Biscotti?

Question

I am trying to help my sister find a recipe for Biscotti. Are there any Marie Barron's out there that have a recipe that includes almonds and anise seed?

Answer 1

GO TO THIS WEBSITE AND ITS RIGHT THERE!

Answer 2

A fairly basic biscotti, with almonds.
INGREDIENTS:
1 cup whole unblanched almonds
2 cups all purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs, lightly beaten
1 tsp vanilla extract
1 tsp lemon zest
1 egg white, lightly beaten
PREPARATION:
On a baking sheet, toast almonds at 350F for 10 minutes. In a food processor, chop 1/3 of the almonds fine. Chop the remaining almonds more coarsely. Combine flour, sugar, baking powder and soda, and salt in a mixing bowl.

Make an indent in the center, and add eggs (the whole ones), vanilla and zest. Gradually blend in with the flour, until dough is fully mixed and stiff. Let sit for 5 minutes, then knead for 3 minutes mixing in the almonds (both fine and coarse). Divide dough into thirds, and roll each into a 10" roll. Place on a greased cookie sheet. Flatten each slightly and brush the tops with the egg white. Bake at 350F for 20-25 minutes. Remove from the oven and let cool slightly. Move rolls to a cutting surface, and slice into 1 1/2" slices. Place slices back on cookie sheet, and bake for another 15 minutes
Makes 54 biscotti

Answer 3

Anise Biscotti

"Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month."
Original recipe yield: 5 dozen.
Prep Time:20 MinutesCook Time:1 Hour Ready In:1 Hour 40 MinutesServings:60 (change)

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INGREDIENTS:
2 cups white sugar
1 cup butter, softened
4 eggs
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed

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DIRECTIONS:
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Answer 4

Almond Apricot Biscotti

Ingredients:

2 3/4 cups sifted all-purpose flour
1 1/2 cups sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 1/2 ounces imported white chocolate (such as Lindt), cut into pieces
1 2/3 cups whole almonds, toasted
2 large eggs
1/4 cup apricot-flavored brandy plus 1 tablespoon
2 teaspoons almond extract
6 ounces dried apricots, diced

Preparation:

Line 18x12x1 inch cookie sheet with foil. Butter and flour foil.

Combine first 6 ingredients in food processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.

Beat eggs, brandy and extract in a large bowl. Add flour mixture and apricots and stir until moist dough forms. Drop dough by spoonfuls in three 12 inch long strips on prepared sheet, spacing evenly.

Moisten fingertips and shape each dough strip into 2 inch wide log. Refrigerate until dough is firm, about 30 minutes.

Position rack in center of oven and preheat to 350 degrees F. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely. Reduce heat to 300 degrees F. Cut logs from sides of pan if necessary. Transfer to work surface.

Using heavy sharp knife, cut each log crosswise into 3/4 inch wide slices. Arrange half of cookies cut side down on cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to racks.

Repeat baking with remaining cookies. Cool cookies completely. Can be prepared 2 weeks ahead, store in airtight container at room temperature.



Spumoni Biscotti

2 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 c. shelled pistachios, coarsely chopped
1 c. drained maraschino cherries, patted dry
Melted chocolate

Preheat oven to 325F. Line a baking sheet with parchment paper.

Combine flour, baking powder and salt. Beat butter with sugar until fluffy. Beat in eggs, one at a time; add extracts. Beat in flour mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on baking sheets, 3" apart. Bake for 40 minutes or until edges start to brown.

Remove from oven and reduce heat to 250F. Allow logs to cool slightly. Using a serrated knife, cut logs into 1/2 inch thick, diagonal slices. Transfer slices to baking sheets, standing upright. Return to oven and bake for 15 to 20 minutes or until edges are golden and cookies are almost completely dry. Cool on rack.

Melt chocolate in a double boiler. Dip half of each cookie into melted chocolate; set on wax paper to cool. Store in an airtight container.

Answer 5

I think I saw one on the foodnetwork.com a few weeks back

Answer 6

not sure