Hazelnut Biscotti

I know. You're probably tired of my variations of biscotti, but this is the last one...well for 2012 anyway! I just love adding different nuts to biscotti and this hazelnut version brings us to Holiday Baking recipe #11. Besides, I had to find more uses for that Frangelico my brother in law gave me recently. ;)

Hazelnut Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
2 tbsp. Frangelico (hazelnut liquor)
3 Large Eggs
1/2 c. Hazelnuts, chopped
Cooking Spray


Directions:
1. In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended. 
2. In a separate bowl, whisk together the eggs, Frangelico and vanilla. 
3. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.  
4. Next, fold in the hazelnuts. 
5. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”. 
6. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.  
7. Remove from oven and let cool, then slice diagonally into 1/2" thick slices and put them back on the baking sheet. 
8. Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving. Makes 2 1/2 dz.

Enjoy! 

Cappuccino Chocolate Biscotti

I had such a good time on Around the Kitchen Sink radio show with Heather Tallman (aka Basilmomma) last week. If you missed the podcast, you can listen to it here. 

Today is recipe #9 on the Holiday Baking list for these Cappuccino Chocolate Biscotti. They're so crunchy and go perfectly with your favorite hot beverage. 

Cappuccino Chocolate Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
3 Eggs
3 tbsp. Brewed Espresso (or you can use coffee)
1/2 c. White Chocolate Chips
Cooking Spray



Directions:
1. In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended. 
2. In a separate bowl, whisk together the eggs, espresso and vanilla. 
3. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.  
4. Next, fold in the chocolate. 
5. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”. 
6. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.  
7. Remove from oven and let cool, then slice diagonally into 1/2" thick slices and put them back on the baking sheet. 
8. Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving. Makes 2 1/2 dz.

Enjoy! 

Anise Biscotti

One of my all-time favorite desserts is Anise Biscotti or Anisette Toast. And in my younger years, that would be my favorite nighttime snack with a cup of tea or coffee. I hadn't made these in a while and was so glad I added them to this years baking theme because I just love the simple licorice flavor of anise in this light, crunchy dessert.  

Here is Holiday Baking recipe #7...

Anise Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Anise Seeds
1 tsp. Vanilla Extract
3 Large Eggs
Cooking Spray

Directions:
1. In a bowl, mix together the flour, sugar, baking powder, baking soda and anise seeds until well blended. 
2. In a separate bowl, whisk together the eggs and vanilla. 
3. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.  
4. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”. 
5. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes. 
6. Remove from oven and let cool, then slice diagonally into 1/2" thick slices and put them back on the baking sheet.
7. Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving. Makes 2 1/2 dz.

Enjoy! 

White Chocolate Blueberry Biscotti

For Holiday Baking Recipe #2, I'm sharing these White Chocolate Blueberry Biscotti. To me, biscotti is the perfect dessert. It's not too sweet, has a little crunch and it goes perfectly with a cup of coffee or tea. Each year, I try to make up some new combinations and have four new ones that I'll be sharing with you during the next few weeks. This one was the family's favorite one so I've decided to start here. I can't say I blame them, just look at these!  

White Chocolate Blueberry Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
3 Large Eggs
1/2 c. Dried  Blueberries
1/2 c. White Chocolate (chips or chopped)
Cooking Spray

Directions:
1. In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended. 
2. In a separate bowl, whisk together the eggs and vanilla. 
3. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.  
4. Next, fold in the blueberries and chocolate. 
5. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”. 
6. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.  
7. Remove from oven and let cool, then slice diagonally into 1/2" thick slices and put them back on the baking sheet. 
8. Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving. Makes 2 1/2 dz.

Enjoy!

The dough will be a little sticky before turning it onto a floured board, so I prefer to use a large mixing bowl and wooden spoon rather than my standing mixer to mix the batter. It makes for easier cleanup!







Shared at littlebluedynamos.com

Shared on Thursday's Treasures 12/6/12

Cranberry White Chocolate Biscotti

I thought I was done with baking for a while after the holidays but I needed to make a dozen bake sale items to sell for my daughters school function last weekend. And for me, nothing is easier to pull together last minute than biscotti. Since I had to make some anyway, I decided to experiment with a different kind and these did not disappoint!

Cranberry White Chocolate Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
3 Eggs
1 c. Dried Cranberries
1 c. White Chocolate Chips 

In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended. In a separate bowl, whisk together the vanilla extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the cranberries and chocolate. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form a 12" long log and flatten down so that it is no higher than 1". Spray a baking sheet with cooking spray, add the dough and bake at 325 degrees for 25-30 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2dz. 

Enjoy!

Holiday Baking #4: Chocolate Chip Candy Cane Biscotti

I started off thinking I was going to make a plain chocolate chip biscotti but when I reached in the cabinet for the vanilla extract, I accidentally grabbed peppermint extract instead. So, I changed up this recipe a little bit to make it a little more festive (at least color wise). I split the dough and colored half of it red, then twisted the two together to look like a candy cane. Once I cut it, it really doesn't look like a candy cane but it's minty, chocolatey and the girls will love it! Maybe next time I'll just make individual twists of the two colors. :)

Chocolate Chip Candy Cane Biscotti
2 c. All-Purpose Flour
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Peppermint Extract
3 eggs
3/4 c. Mini Chocolate Chips

1/2 tsp. Red Food Coloring

In a bowl, mix together the flour, sugar, baking powder, baking soda and salt until well blended. In a separate bowl, whisk together the peppermint extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the chocolate chips. Split the dough in half and place one half into a separate bowl and add the red food coloring. Mix well until all of the dough has changed color. Turn the "white" dough onto a lightly floured surface and knead until the dough is no longer sticky, then split the dough in half and form two, 12" long log shapes and flatten down so that it is no higher than 1". Next, repeat this process for the "red dough". Take one "white" log and one "red" log and twist together. Spray a baking sheet with cooking spray, carefully add the dough and bake at 325 degrees for 20-25 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2 1/2 dz. 

Enjoy!

Holiday Baking #3: Almond Toffee Biscotti

I wanted to try out a new biscotti recipe and my eldest daughter wanted toffee bits in it. I have to say, it was an excellent choice! During the holidays, I love to try a little bit of everything, who doesn't right?  So I tend to make my treats a little smaller than a recipe calls for so that it gives me and my guests the opportunity to try many different kinds of treats without feeling as guilty. 

Almond Toffee Biscotti
2 c. All-Purpose Flour
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Vanilla Extract
3 eggs
3/4 c. Toffee Bits (I used Heath Bar)
1/2 c. Finely Chopped Almonds


In a bowl, mix together the flour, sugar, baking powder, baking soda and salt until well blended. In a separate bowl, whisk together the vanilla extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the toffee bits and almonds. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12" long log shapes and flatten down so that it is no higher than 1". Spray a baking sheet with cooking spray, add the dough and bake at 325 degrees for 25-30 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2dz. 


Enjoy!

Cherry Almond Biscotti

This past Saturday, I had to make some items for a bake sale and wanted to try out a new variation of biscotti. That, and I was cleaning out my pantry and came across some dried cherries and a partial bag of slivered almonds (which ironically enough I had just enough to make this batch!). These were INCREDIBLE! I love the flavor combination of cherries and almonds and my hubby actually wound up buying some himself since I wouldn't let him eat any of them at home. :)

Cherry Almond Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Almond Extract
3 Eggs
1/2 c. Dried Cherries, chopped
1/2 c. Slivered Almonds

In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well blended. In a separate bowl, whisk together the eggs and almond extract. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.  Next, fold in the cherries and almonds. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form into a 12” long log shape and flatten down so that it is no higher than 1”. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.  Remove from oven and let cool, then slice diagonally into ½ “ slices and put them back on the baking sheet. Bake an additional 10 minutes per side and 

remove from oven. Let cool and allow to harden before serving. Makes 2 dz.

Points+=3 per Biscotti

Enjoy!

Chocolate Chai Latte Biscotti

I love biscotti in any flavor but I wanted to try to make one that I had never done before. So I looked around my kitchen and out popped (not literally of course) my Cafe Escapes Chai Latte K-Cups! I love their Chai Latte, especially when the weather starts to get a little cooler. And apparently so did many other people because last year, around the holidays, it was VERY difficult to find them in stores (these I purchased at Bed, Bath and Beyond). While I was still working, I would have one cup of this each day in the early afternoon as a pick-me-up and it did just the trick. So back to the biscotti...I had originally set out to make a cappuccino version but I tweaked it slightly and this is what I came up with...a definite keeper! 

Chocolate Chai Latte Biscotti

2 c. All-Purpose Flour

1 c. Granulated Sugar

2 tbsp. Unsweetened Cocoa

½ tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Cinnamon

¼ tsp. Nutmeg

½ tsp. Salt

1 tsp. Vanilla Extract

1 K-Cup Café Escapes® Chai Latte (2 tbsp.)

2 tbsp. Hot Water

3 Eggs

In a bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, cinnamon, nutmeg and salt until well blended. In a separate bowl, whisk together the eggs and vanilla. In a small cup, mix together the Chai Latte and the hot water then add to the egg mixture. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form into a 12” long log shape and flatten down so that it is no higher than 1”. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.  Remove from oven and let cool, then slice diagonally into ½ “ slices and put them back on the baking sheet. Bake an additional 10 minutes per side and remove from oven.Bake an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2 dz. 

My niece and her friend also are huge fans of the Chai Latte so who better for an opinion on my latest experiment? I sent them to work with a K-cup, 2 Biscotti and a little "love note" for their afternoon snack.  Even though they're over 21, you're never too old for a "goodie bag"!


Enjoy!