has anyone got a great recipe for biscotti biscuits please?

Answer 1

Chocolate Cups with Cantuccini Biscotti
Ahh...chocolate. The world would be a sad place indeed if chocolate didn't exist...
But there's chocolate, and there's chocolate. By the former, I mean that pale milky stuff sold in sweet shops and petrol stations across the globe (and damn lovely it is too!).
By chocolate I mean dark chocolate. Bad dark. Bitter and twisted, meaning: no less than 70% cocoa solids will do - higher, if possible.
These beautiful little cups are very rich, so don't eat too many (ah, what the hell - eat as many as you like!), but go down wonderfully with crisp sweet biscuits such as Cantuccini Biscotti (Tuscan almond biscuits).
Serve with a glass of really cold, dark and honeyed dessert wine, such as Banyul Maleterre (though a good Sauternes will do very well too).
The recipe serves eight (or one!).
Ingredients:
280ml (9fl oz) double cream
2 level tbsps caster sugar
250g (9oz) good quality dark chocolate, min 70% cocoa solids
2 large egg yolks
2 tbsp Armagnac or Cognac (whisky’s good, too)
25g (1oz) unsalted butter


Method:
Heat the cream with the sugar to almost boiling point, then allow to cool for a couple of minutes.
With the chocolate still in its wrapper - this bit's good! - wack the slab down on the worktop as hard as you can. Open it up and tip all the little bits into the cream. Immediately stir until all the chocolate has melted and the cream turns a rich dark brown with no little streaks of un-melted chocolate.
Stir in the egg yolks, the spirit and the butter. Keep going until all the butter has melted into the chocolate cream.
Pour into little coffee cups, then pop them into the fridge for a couple of hours.
To serve:
Remove from the fridge for an hour or so to bring them up to room temperature and serve with crisp biscuits and a glass of cold sweet dessert wine. Yummy.

Answer 2

Anise Biscotti
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon anise seeds crushed
2 extra large eggs
1 tablespoon lemon juice
1/4 teaspoon anise extract

Preheat oven to 350 degrees F. Lightly grease a cookie sheet.

Combine flour, sugar, anise seeds, baking powder, baking soda and salt. Whisk together eggs, lemon juice and anise extract and add to dry ingredients. Mix well. Divide dough in half. Shape each portion into a 10-inch log. Place logs about 4 inches apart on cookie sheet. Bake for 25 to 30 minutes until lightly browned. Cool just enough so that the logs can be handled.

Cut each log diagonally into 1/2 inch slices. Lay the slices on an ungreased cookie sheet. Bake for 10 to 15 minutes until dry and crisp.

Variations
Almond Biscotti - add 1 cup chopped almonds and 1/2 teaspoon almond flavoring instead of anise seeds and extract

Chocolate Chip - add 1 cup of chocolate chips or mini chocolate chips and 1 teaspoon vanilla extract

Mini M&M - add 1 cup of mini M&Ms and 1 teaspoon vanilla extract

Spice - use basic recipe but add 1 1/2 teaspoons cinnamon and 1 teaspoon nutmeg.

Answer 3

Apple biscotti biscuits


INGREDIENTS:
1 cup sugar
1 cup brown sugar, packed
1/3 cup almonds, slivered
1/4 cup vegetable oil
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp apple cider
2 egg whites
1 whole egg
1/3 cup non-fat sour cream
2 1/2 cups flour
2 tsp baking powder
PREPARATION:
Combine the first 12 ingredients (sugar to sour cream) and beat on slow speed for 1 minute. In another bowl, sift together the flour and baking powder. Slowly add the flour mix to the batter and mix until soft and well-blended.


Turn out the dough onto a floured surface and shape into a 16 inch long roll. Place roll onto a greased pan and flatten roll to 3/4 inch thick. Bake at 375F for 25 minutes. Remove from oven and invert onto a wire rack. Let cool for 10 minutes Cut roll into 3/4 inch wide slices. For harder biscotti, bake for an additional 10 minutes
Makes 24 biscotti

Answer 4

BISCOTTI AI PIGNOLI (BISCUITS WITH
PINE NUTS)

1 1/2 c. sugar
4 eggs
1/4 tsp. grated lemon rind
2 1/8 c. pastry flour
2 tbsp. confectioners' sugar
3 tbsp. pine nuts

Place sugar and eggs in top of double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over hot water and continue beating until foaming and cool. Add lemon rind and flour slowly and blend in gently.
Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them. Sprinkle with confectioners' sugar and pine nuts. Let stand 10 minutes and bake in moderate oven (375 degrees) 15 minutes. This recipe makes about 40 cookies.

Answer 5

Yes, here you are the recipe below. It s taken from the animated video here: https://www.youtube.com/watch?v=qOlE3_S7Vdc


The ingredients
- 4 eggs
- 1 teaspoon of baking powder
- teaspoon of vanilla
- 1 cup of almonds
- 1 cup of sugar
- little bit of salt
- 3 tablespoons of honey
- 100 grams of butter
- 4 cups of flour

The tools
- whisk
- baking sheet
- pastry brush
- bowl

Baking instructions

1. Prepare mixture and make dough
a. In the bowl, put the sugar, the pinch of salt and the butter
b. Then put three eggs, and mix all together
c. Add the flour, a half teaspoon of baking powder and the almonds
d. Then, add the three spoons of honey
e. Mix all together with your hands making a dough
f. Put the dough into the fridge for 15 minutes

g. Shape the dough into long logs and place them on the baking sheet
h. In the bowl, put one egg with a teaspoon of vanilla and mix them
i. Brush the logs with the egg and vanilla using the pastry brush

2. Bake them twice
a. Heat the bottom of the oven to 180 degrees c and leave the logs in it for 5 minutes
b. Heat the top of the oven and leave the logs for 10 minutes or until the golden brown color is reached
c. Take the logs off the oven and let them cool for about 15 minutes before slicing
d. Cut them and then put them again into the oven for 10 minutes 180 degrees c
e. Remove the Cantuccini from the oven and let them cool before eating.

Answer 6

Amaretti

2 1/4 cup slivered blanched almonds
OR
2 1/2 cup blanched whole almonds
1 tbl cornstarch
1 cup powdered sugar
4 x egg whites room temp
1/8 tsp cream of tartar
1/4 cup granulated sugar
1/2 tbl almond extract
Unsalted butter for baking sheets optional
Crystal sugar

Preheat oven to 300F. Using a nut mill, blender, or food processor fitted with the metal blade, grind the almonds to a fine powder. (If you are using a blender or processor, grind them with the cornstarch in small batches to keep them from releasing to much oil. If the almonds do become oily, pass them through a sieve to break up any lumps.) Place in a bowl. Add the cornstarch and powdered sugar, passing the sugar through a sieve to remove any lumps. Stir to mix and set aside.
Place the egg whites and cream of tartar in a large mixing bowl. Using a hand-held mixer set on low speed, beat the egg whites until they are frothy. Increase the speed to medium and continue to beat until soft peaks form, 3-4 minutes. Add about 1/4 of the granulated sugar, increase the speed to high, and beat in until incorporated. Add the remaining sugar and continue beating until shiny, stiff peaks form. The process of beating the egg whites should take 4-5 minutes. Using a rubber spatula, gently fold in the almond extract and the almond mixture just until evenly distributed.
Line 2 baking sheets with parchment paper or grease them with butter. Spoon the egg white mixture into a pastry bag fitted with a No. 7 plain tip. Pipe out mounds 1 inch in diameter onto the prepared baking sheets, spacing the mounds about 1 inch apart. If necessary, flatten any peaks with a dampened pastry brush or index finger. Sprinkle the tops with crystal sugar.
Bake the cookies in the preheated oven until lightly and evenly browned, 35-40 minutes. Turn the oven off and leave the cookies in the oven to dry out for an additional 20 minutes. Using a metal spatula, gently remove to wire racks to cool completely. Store in a covered container at room temperature for up to 2 weeks. If humidity causes the cookies to become sticky, recrisp them in a preheated 250F oven for 5-10 minutes.