Lauras Italian Gourmet Biscottis Recipes

Steps:

• Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
• Chill dough, covered, 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
• Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
• Cut loaves into 3/4-inch slices with a serrated knife.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Steps:

• 1. Mix sugar and eggs together until creamy and light.Add Crisco (any shortening is fine I prefer crisco)
• 2. Add, extracts of choice, baking powder and salt. Mix until well blended.
• 3. Now add your nuts, dried fruits or candies, blend in well. Now add the flour and mix well.
• 4. Separate into 2 balls. roll into 2,14 inch logs and push flat about 1 inch thick. Bake 350* for 30 minutes, grease pans.(I use parchment paper.)
• 5. after 30 minutes take out of oven, slice logs into 15 pieces each, let cool for 10 minutes, return to oven and bake another 10 minutes. cool on wire racks. package air tight.
• 6. I find extracts online. here are some of the flavors I make: almond joys (coconut extract, choc chips and almonds. Lime N coconut (one of my favs) 1 1/2 teas. coconut, 1/2 teas lime. zest from one lime, almonds,and lay a layer of coconut on top before you bake.. almond roca, orange cran berry choc. the flavors are endless. and if you need help or ideas check in and I will be glad to help, these are the best.. please enjoy, my just a pinch family. xoxoxo laura
• 7. ps. be careful when adding dried fruits, no more than half cup, cranberry orange is so so good and add some white chocolate. or apricot and crystalized ginger, mochas you name it you can make it. xoxoxo happy baking. try almond roca too . endless. I am here if you need me.xoxox

Steps:

• Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
• Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
• Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
• Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
• Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
• Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
• Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
• Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.