These are for Alexandra who wanted recipes for sweet breads with almond.
These are mainly whole almonds, but I imagine that almond paste would be
substituted. The only one of these I have tried is the first and they can
have a good bite to them. Sounds wierd, but folks seem to become addicted
to them i.e. my kids. Give them a try - but watch your teeth - they are
hard but very tasty. I make enough of them to make my own crystallized ginger.
* Exported from MasterCook *
Spicy Ginger Biscotti
Recipe By : Sam
Categories : Biscotti
Amount Measure Ingredient -- Preparation Method
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5 oz crystallized ginger -- minced
8 oz blanched almonds
3 lg eggs
1/2 cu honey
2 cu flour + 2 tbsp
1/4 tsp salt
1 1/2 tsp baking powder
2 tsp white pepper
2 tsp ground ginger
2 tbsp cinnamon
2 tsp dried mustard
2 tsp ground cloves
1/2 cu sugar
Mix flour, salt, baking powder, ginger, cinnamon, mustard, pepper, cloves
and sugar. Stir in finely minced ginger. Add mixed eggs and honey anbd stir
into dry ingredients along with almonds. The final mix should be quite
thick. If it is not, then cooking time increases and the ginger dries out.
Put about 20" saran on table and put one half of the dough in here. Fold
saran and press to shape dough into rectangle about one half inch thick. Do
the same with other half and then put these two in freezer for three or more
hours. Remove from freezer, remove saran and put on pam'ed cookie sheet,
cooking at 300F for 50 minutes. Take out of oven and slice on diagonal -
about 1/2" thick slices. Put them back on cookie sheet and bake at 275F,
turning every 15-20 minutes until brown and fairly dry. Check every 15-20
minutes. Put on rack to cook. Store so that they stay dry (zip lock bag) and
watch out for your teeth. They are meant for dunking in your coffee or tea.
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* Exported from MasterCook *
Double Nut Biscotti
Recipe By : Glorious Liqueurs, Mary Aurea Morris
Serving Size : 36 Preparation Time :0:00
Categories : Biscotti
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- more if needed
1/2 cup ground almonds
1 cup sugar
2 extra large eggs
1/4 cup dark rum
1/4 cup amaretto -- or nocello
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 cup walnuts
1 cup blanched almonds -- whole
Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened
butter and dust with flour, shaking off the excess. In a large bowl, combine
the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract,
cinnamon and baking powder; beat with a heavy wooden spoon until well
blended. Stir in the walnuts and whole almonds. The dough should be soft and
a bit sticky, but it should hold its shape when picked up. If it is too
runny, add more flour. With your hands, scoop up half of the dough; shape
into a long cylinder, about the length of a roll of paper towel. Place on
the cookie sheet so that it does not touch the edge of the pan. Repeat with
the second half of the dough. Bake for 45 to 60 minutes, or until golden
brown and firm. They will spread during baking. Remove the cookie sheets
from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully
loosen the cylinders from the cookie sheets, using metal spatulas. Let stand
on a cutting board until almost at room temperature. With a serrated bread
knife, cut each of the cylinders into crosswise slices about 1-inch thick.
Place the sliced, a cut side up, on the cookie sheets. Return the cookie
sheets to the oven for about 10 to 15 minutes to let the cookies out and
turn slightly golden. Cool completely before storing.
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* Exported from MasterCook *
Honey Almond Biscotti
Recipe By : Bon Apetite
Categories : Biscotti
Amount Measure Ingredient -- Preparation Method
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2 1/2 cu ap flour
1 1/2 cu sugar + 1 tbsp
2 tsp baking powder
3/4 tsp salt
5 large eggs
1 tbsp honey
1 tbsp lemon zest
1 1/2 tsp vanilla
1 cu whole almonds -- toasted
Preheat oven 375. Whisk flour, sugar, baking powder and salt to blend. Make
well and add 4 eggs, honey, lemon and vanilla. Stif until blended. Gradually
mix in dry ingredients and mix in almonds.
Drop dough on buttered and floured sheet, by tablespoonfulls, forming two
12" x 2" logs. Space logs 3" apart. Shape logs with moistened fingertips
until neat. Brush with egg and sprinkle with sugar. Bake until golden and
firm - about 15 minutes. Cool and reduce oven to 325. Cut into 1/2" slices
and bake until golden - about 8 minutes.
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* Exported from MasterCook *
Orange Almond Biscotti
Recipe By : Bon Apetite
Categories : Biscotti
Amount Measure Ingredient -- Preparation Method
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3 cu ap flour
1 1/2 tsp baking powder
1 tsp salt
1 1/4 sticks butter -- unsalted
1 tbsp orange zest
1 1/2 cu sugar + 1 tbsp
3 large eggs
1 cu whole almonds -- slightly toasted
Preheat oven 350. Whisk first three ingredients to blend. Beat butter and
orange zest in large bowl until well blended. Gradually beat in sugar, two
eggs, one at a time. Add dry ingredients and mix well. Knead in nuts by
hand.
Divide dough in half. Roll each into 15" x 2 1/2" log. Transfer these to
greased & floured pan. Beat egg and brush on top of log. sprinkle 1 tbsp
sugar. Bake until golden brown and firm. Cool.
Reduce oven to 325. Slice biscotti diagonally into 1/2" thick slices. Bake 8
minutes and turn over. Bake until light golden - about five minutes more.
Cool on baking sheets.
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