Biscotti Recipes

Apple Biscotti

• 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

Biscotti de Prato

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.