Traditional Italian Biscotti Recipe?

Question

I'm looking for a really nice almond flavored biscotti recipe. I'm not looking for a new spin on an old recipe, but am hoping that someone might have a mom, grandmother biscotti recipe that has passed the test of time, but one that wont break my fillings. :o)-Please help me. Thanks!

Answer 1

Go to the link below....might be what you're lookin' for....

Answer 2

Title: Biscotti Di Greve ( Orange Almond Biscotti)
Yield: 48 Cookies

2 c Flour; unbleached, all purp
1 c Sugar
1 tsp Baking soda
1/4 tsp Salt
2 Eggs, large
1 Egg yolk, large
1 tsp Vanilla
1 Tbsp Orange zest; freshly grated
1 1/2 c Almonds, whole; toasted-lightly & chopped coarse

----------------------------------EGG WASH----------------------------------
1 Egg, large; beaten with
1 tsp Water

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well.

In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds.

Turn the dough out onto a lightly floured surface, knead it several times and halve it.

Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long
and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash.

Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes.

On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side.

Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI

After 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can.

Answer 3

Neapolitan Biscotti
(Makes about 48)

1-1/2 cups whole almonds, divided
2 cups flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 egg
1 egg yolk
1 tsp grated orange peel

Preheat oven to 350 degrees F. Line a large baking sheet with foil. Butter the foil.

In a food processor, grind 3/4 cup of the almonds. Transfer to a bowl.
Add flour, sugar, baking powder, baking soda, and cinnamon.
In another bowl, whisk together honey, oil, egg, yolk, and orange peel.
Add honey mixture to dry ingredients and stir until dough holds together.

Place dough onto a lightly floured surface.
Add remaining 3/4 cup of almonds and blend into dough to distribute.

Divide dough in half. Roll each half into a 12x3-inch log.
Place logs on buttered foil, spacing about 4" apart.
Bake about 40 minutes, or until firm. There may be cracks.
Remove sheet from oven and place on a rack for 15 minutes to cool.

Don't shut off the oven!
Transfer logs to a cutting surface, using a serrated knife, cut the logs diagonally into 3/4" thick slices.
Place the slices, cut side down onto the baking sheet and bake 10-12 minutes, until dry.
Cool on sheet on rack.

There are several other biscotti recipes on this site including a chocolate-pistachio, mmmm ; )

Answer 4

DE ANGELIS FAMILY ITALIAN BISCOTTI

6 eggs
1 1/4 c. oil
1/4 tsp. salt
1 tbsp. anise flavor
1 tsp. vanilla
1 oz. liquor, optional
1 1/2 c. sugar
1 tbsp. anise seeds
3 1/2 c. sifted flour
4 tsp. baking powder
1 tsp. lemon juice

Slowly beat eggs and add sugar. Sift flour, salt and baking powder; add slowly. Don't beat too much. Add rest of ingredients. Bake at 350 degrees for 20 minutes in greased 12 1/2 x 17 inch cookie sheet. Remove from oven; let cool 10 minutes, then cut 3 sections length of pan, then cut diagonally across. Remove from pan when cool and toast in 350 degree oven for 5 minutes until brown and dry.

Answer 5

go to allrecipes.com!