Biscotti Recipes for Fall and Christmas
Delight in the special flavors and aromas of fall and the holiday season with our seasonal biscotti recipes. These twice-baked Italian cookies are ideal for dipping into coffee or wine. They are also nice for hostess gifts or holiday parties.
(Makes about 6 dozen)
4 tablespoons butter
1 cup pecans, coarsely chopped
3-1/2 cups flour
1-1/2 cups brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup solid-pack canned pumpkin
1 tablespoon vanilla
Melt butter in a large skillet over medium heat; add the nuts.
Cook, stirring constantly, until nuts are browned.
Remove from heat and cool completely.
Preheat oven to 350 degrees F. Grease 2 large baking sheets.
In a large bowl, combine flour, sugar, baking powder, salt, and spice.
In a small bowl, whisk together the pumpkin, eggs, and vanilla.
Add the pumpkin mixture to the flour mixture, stirring until well combined.
Knead or gently stir the toasted pecans into the dough.
Place dough on a lightly floured surface and divide into 3 equal portions.
Lightly flour your hands. Shape each portion into a slightly flattened log about 3-inches by 12-inches. Place logs 3-inches apart on prepared baking sheets.
Bake for 25-30 minutes. Do Not Shut Off Oven!
Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees. Transfer each log to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Place the slices cut side down on the baking sheets and bake 12-15 minutes, until dry.
Cool on wire rack.
(Makes about 24 large biscotti)
3/4 cup sugar
4 ounces unsalted butter, room temperature
1/2 cup molasses
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 teasppons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup whole blanched almonds
Preheat the oven to 350-degrees F. Lightly grease two large baking sheets.
In a large bowl, beat together the butter and molasses until light. Add eggs, one at a time, beating well after each.
In another bowl, combine the sugar, flour, baking powder and soda, all the spices, and salt. Mix the dry ingredients into the butter mixture. Gently stir in the almonds. Place dough on a lightly floured surface and divide into 2 equal portions.
Lightly flour your hands. Shape each portion in to a slightly flattened log about 5-inches by 8 inches. Place 1 log on each of the prepared baking sheets.
Bake for 25-30 minutes. Do Not Shut Off Oven! Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees. Transfer each log to a cutting board. Using a serrated knife, cut diagonally into 3/4-inch slices. Place the slices cut side down on the baking sheets. Bake 12-15 minutes, turning biscotti over once during time. Cool on wire rack.
Christmas Biscotti with Cranberries and Pistachios
(Makes about 2-1/2 dozen)
These colorful biscotti are nice dipped in the white chocolate but they are also very good without it. You might want to just drizzle the biscotti with the white chocolate or try them with dark chocolate.
6 tablespoons butter, room temperature
3/4 cup sugar
1 tablespoon grated lemon or orange zest
1 teaspoon vanilla extract
1 teaspoon anise extract
2-1/4 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup shelled pistachios, coarsely chopped
6 ounces white chocolate
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
With an electric mixer, beat together butter and sugar. Beat in eggs, one at a time. Mix in zest, vanilla and anise extracts. Add flour, baking powder, and salt; beat until blended. Stir in cranberries and pistachios.
Turn dough out onto a lightly floured surface. Divide the dough into 2 equal pieces. Form each half into a log about 10 inches long and 2 inches wide.
Transfer the logs to 1 of the prepared baking sheets, about 3 inches apart.
Bake for 25 to 30 minutes until firm to the touch but still pale in color.
Remove from the oven and place baking sheet on a wire rack to cool 15 minutes. Do not shut off the oven!
Transfer each log to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Place the slices cut side down on the 2 baking sheets. Bake about 9 minutes per side, until firm and pale golden. Transfer biscotti to wire racks to cool.
To dip in white chocolate:
Line a baking sheet with waxed paper. Melt white chocolate in the microwave or double boiler. Dip one end of each biscotti into melted chocolate. Place biscotti on prepared baking sheet. Chill until chocolate is firm, about 30 minutes.
Chocolate- Peppermint Biscotti
(Makes about 3 dozen)
1-1/3 cups sugar
1/2 cup butter, room temperature
1 teaspoon peppermint extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips, divided
1/2 cup coarsely chopped peppermint candy
Preheat oven to 350 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix together sugar, butter, extract, and eggs. Stir in flour, baking powder, and salt. Stir in 1 cup chocolate chips. Divide dough into 2 equal portions. Shape each into a 10-inch by 2-inch log on the baking sheet, about 3 inches apart. Bake 30 minutes or until golden brown. Do Not Shut Off Oven! Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 325 degrees. Transfer each log to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Place the slices cut side down on the baking sheets. Bake 12-15 minutes, turning biscotti over once during time. Cool on wire rack.
Melt remaining chocolate chips. Dip half of each biscotti into the chocolate and sprinkle with peppermint candy. Allow to cool on waxed paper.
DESSERTS > ITALIAN CHRISTMAS DESSERTS > BISCOTTI FOR FALL AND CHRISTMAS
BISCOTTI MAKING TIPS
1. Very lightly dampen your hands with cool water when shaping sticky biscotti dough.
2. Bring eggs, butter, and other chilled ingredients to room temperature before using so that they will blend better.
3. Remember that every oven is a little different, so check to see how quickly the biscotti are baking several minutes before the recipe recommends. Adjust the cooking time accordingly.
4. If baking more than one pan of biscotti at a time, reverse the positons of the pans halfway through the baking time.
5. Store nuts and seeds in tighly closed containers in the refrigerator or freezer. Because they have a lot of fat in them, they can easily pick up unwanted flavors from other foods in the refrigerator. Also, at room temperature, they will quickly go rancid.
BISCOTTI JARS FROM ITALY
For kitchen decor that is as functional as it is attractive, a hand-painted Italian Biscotti Jar is a beautiful addition. These jars are individually painted with traditional designs that date back for centuries. Your biscotti will stay fresh by keeping a supply in jars specially designed to keep them crisp and crunchy. Fill a jar with your favorite homemade biscotti for a truly unique and memorable gift.
PACKAGE YOUR BISCOTTI OR HOMEMADE COOKIES
SHOWOFF YOUR TREATS! This pastry box comes with a crystal clear window to easily give your treats an amazing look. Easily distinguish whats inside and give an excellent presentation for all to see.
FIORI DI SICILIA
Use about ½ teaspoon in a typical recipe for cookies, pound cake, pie, meringues, or sweet bread.
THE ORIGINAL ESPRESSO MAKER
Designed and Made in Italy, this coffeemaker takes less than 5 minutes to brew on your stovetop.
First introduced in 1933, the Bialetti company says that the Moka resides in 90 percent of Italian households.
Using it is simple: fill the bottom chamber with water, place ground espresso in the metal filter, screw on the top, and place over medium heat. Pressurized steam forces boiling water up through the grinds and into theupper chamber. Your espresso is ready in under 5 minutes.
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