biscotti

Questi biscotti alla ricotta sono davvero buonissimi. Avevo della ricotta in scadenza e, non avendo mai fatto dei biscotti con questo ingrediente, ho voluto provare. Profumati, senza burro e senza...

Biscotti Alla Ricotta

Ricotta

250 g Farina 00

g Zucchero

75 g Gocce di cioccolato fondente

Uova

Mezza bustina Lievito in polvere per dolci

0 q.b. Vaniglia

0 q.b. Zucchero a velo

Biscotti alla ricotta

● I biscotti alla ricotta morbidi sono semplicissimi e veloci da preparare, come prima cosa preriscaldate il forno a 180 gradi.

● In una ciotola mettete l'uovo, lo zucchero, la vaniglia e sbattete gli ingredienti con una forchetta fino ad ottenere un composto chiaro e leggermente spumoso.

● Unite la ricotta ben asciutta e fatela amalgamare alle uova e allo zucchero. Aggiungete poi la farina, il lievito per dolci e lavorate il tutto sempre con la forchetta, otterrete un composto abbastanza sodo, fate attenzione che non ci siano grumi. Incorporate le gocce di cioccolato fondente e mescolate.

● Prelevate un po' di impasto con un cucchiaino e sistematelo su di una teglia foderata con carta forno, procedete in questo modo per realizzare tutti i biscotti alla ricotta, non importa essere precisi, in cottura prenderanno forma. Non mettete i biscotti troppo vicini perchè in forno gonfieranno.

● Infornate i biscotti alla ricotta e lasciateli cuocere per 15 minuti, dovranno dorarsi leggermente in superficie. Una volta pronti, sfornate i biscotti alla ricotta e lasciateli raffreddare completamente, dopodiché ultimateli con una bella spolverata di zucchero a velo.

Crispy and delightful and tender and soft when dunked, these almond-flavored vegan biscotti are an elegant and timeless treat or anytime snack.

Vegan Biscotti

almonds (raw, unsalted)

coconut sugar

almond extract

tsp vanilla extract

vegan egg replacer (JUST Egg used)

extra virgin olive oil

Tbsp lemon juice

lemon

tsp salt

tsp baking powder

pumpkin pie spice (optional)

all purpose flour

chocolate chips (melted - optional)

almonds (chopped)

Warm oven to 350 degrees.

Spread your almonds onto a baking sheet. Bake for 5-7 minutes to lightly toast. this helps bring out the almond flavor.

Remove almond from the oven and roughly chop. Set aside.

In a large mixing bowl, combine the wet ingredients. Then stir in the dry ingredients until a wet dough is achieved. You want it nice and wet, yet just dry enough to delicately handle. It will be sticky, but dry enough to mold into &quot;logs.&quot;

Scoop half of the bowl of dough onto parchment paper on the baking sheet. Form into a log. The width of the log will determine how long your biscotti are. I did mini biscotti. My log was about three inches wide and 8 inches long. Repeat with the second half of dough.

Place your logs in the oven and bake at 350 degrees for 30 minutes.

Remove baking sheet from the oven. Allow the logs to cool until the tops are cool to touch and logs sliceable.

When logs are cool enough to slice into - cut the pieces of biscotti. Thickness can vary! I did about an inch wide. Continue until both logs are cut into cookies.

Arrange the cookies back on the baking sheet.

Bake again at 350 degrees for about 10-20 minutes. The longer you bake them, the crispier (and darker) they will get. Do not overbake and dry them out too much! NOTE: They will crisp up as they cool.

Optional step: After cookies cool, you have the option of melting chocolate via a double broiler and dipping the biscotti in chocolate. Sprinkle tops with chopped almonds. Coarse sea salt is another nice accent!

Store biscotti in a sealed container on the counter for up to a few days. Store for longer periods in the fridge or freezer.

Un dolcetto da assaporare con un caffè o durante l'ora del the? Ecco come preparare questi sfiziosi biscotti casarecci alle mandorle

Biscotti Caserecci Alle Mandorle

500 grammo farina

300 grammo mandorla pelata

250 grammo zucchero

cucchiaio olio di oliva

numero uova

numero tuorlo

numero limone

bustina lievito

decilitro latte intero

Biscotti caserecci alle mandorle

These cookies are traditional Italian made during the Christmas season. Called Cuccidati, or Italian fig cookies, represent a delicious treat!

Italian Fig Cookies Recipe (Cuccidati Cookies)

unsalted butter (softened)

all-purpose flour

sugar

baking powder

milk

salt

vanilla

confectioner's sugar

lemon juice (fresh)

nonpareils (colored sprinkles)

figs

raisins

dates (optional)

walnuts

almonds

honey

orange marmalade

cinnamon

nutmeg

chocolate chips

brandy

lemon (orange zest)

Italian fig cookies recipe (Cuccidati Cookies)

For your Italian fig cookies filling, combine the raisins, dates, and figs and put them in a food processor to be finely chopped.

Add the chopped walnuts, almonds, and chocolate chips. Mix well.

Put the marmalade, honey, lemon zest, cinnamon, nutmeg, and wine. Mix well in a bowl.

Cover the bowl and store in the refrigerator for about 8 hours.

To make the dough, combine the flour, baking powder, sugar, and salt in a mixing bowl.

Add the softened butter, and then the egg, milk and vanilla. Mix until all ingredients are well-combined.

Take the dough and put it in a floured surface. Knead the dough for about 5 minutes.

Divide the dough in half, put them in a bowl, cover and refrigerate for 45 minutes.

Preheat the oven to 375°. Cover 2 large baking dish with baking paper or lightly grease them. Set aside.

On the work table, sprinkle flour on the surface so the dough doesn't stick when you work on it.

Take one quarter of the dough and roll it into a square that measures about 12 inches. Then cut the dough into rectangles that approximately measures 4 by 3 inches.

Take the filling out the refrigerator. Put 2 spoonful of filling at the center of each rectangle.

Fold close each dough lengthwise, one side a little on top of each other and pinch close each end to seal the dough.

Turn the filled doughs to make the seams face downward, and carefully flatten each dough a little.

Sprinkle some flour on a knife and using that, cut the dough crosswise, about 1-inch wide pieces. Do this for all the filled Italian fig cookies dough.

Now, on to baking the cookies. Arrange the dough pieces at least half an inch apart on the baking pan, and bake for about 15 to twenty minutes, or until golden brown. When the cookies are done, remove from the oven and put on a cooling rack.

Meanwhile, mix the confectioner's sugar, vanilla, and lemon juice. Mix well until it has a smooth consistency. But make sure it's not runny.

Brush icing or pour a teaspoon or so of it on top of each cookie and then sprinkle some of the nonpareils on top of that. Let the cookies completely dry before stacking.

Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies. But the dough is put together exactly like drop cookie dough. And if your kitchen skills include shaping a meatloaf and slicing a loaf of bread, you've got what it takes to make delicious, gorgeous biscotti.

American-Style Vanilla Biscotti

(85 grams) butter salted or unsalted

(131 grams) sugar

vanilla extract

almond extract optional

eggs

(241 grams) King Arthur Unbleached All-Purpose Flour

It's a rare recipe that can be all things to most people, but this cookie does so admirably. As written, it's a study in satisfying textures, rich with vanilla and, due to its sturdy texture, excellent for dunking.

Vanilla Biscotti

(85 grams) butter

white chocolate

These biscotti have the same warm spices and crispy-crunchy texture that you love in a traditional gingerbread person, but require less time and effort than the classic cutout cookie! Each one gets an extra dip of melted white chocolate and a sprinkle of sanding sugar, for a sparkly holiday treat fit for a cookie tin. By Amanda Neal for Food Network Kitchen.

Gingerbread Biscotti

all-purpose flour (see Cook's Note)

gingerbread spice

unsalted butter,

molasses

coconut oil

White sanding sugar, for decorating

Food Network Kitchen’s Gingerbread Biscotti.

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.

Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl. 

Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough. 

Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes. 

Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool.  

Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.  

Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern. Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes. The biscotti can be stored in an airtight container for up to 1 week.  

Amazing. I didn’t use the sanding sugar as I don’t like. 

My family really enjoyed these biscotti! The gingerbread flavor is not overpowering and pairs nicely with the white chocolate. I also enjoyed them with my morning coffee. Highly recommend. 

Tasty.  A gentle gingerbread flavor, and the white chocolate dip enhances the flavor but is not too sweet.  The 2nd baking is tricky to get to the right level of doneness.  They weren’t crisp in the oven at the end of the specified cooking time (as the recipe says they should be), so I left them in a bit longer, but now they are burnt.  Next time, I will divide the dough into 3 or 4 parts for the logs in order to make more, smaller ones.    (Then I’ll really have to watch out for burning!)  And I’ll use a deeper bowl for the dipping.  

These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.

Olive Oil Pistachio Biscotti Recipe

(10 ounces) plus 2 tablespoons all purpose flour

(7 ounces) sugar

pistachios

In a medium bowl, whisk together flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.

Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper. 

Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Take cookies out of oven and decrease oven temperature to 300°F. 

When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more. 

The delicate honey flavor of these biscotti is accented with notes of vanilla, lemon, and almond.

Honey Almond Biscotti Recipe

(about 17 1/2 ounces) all purpose flour

baking soda

(1 stick) unsalted butter,

strongly flavored honey,

lemon zest, lemon

Sugar,

Adjust oven rack to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together butter, eggs, and honey with an electric mixer until creamy, about 3 minutes. Beat in lemon zest and vanilla extract. Add dry ingredients and beat until just combined. Stir in almonds. 

Divide dough into four equal parts. Shape each part into 3-inch wide log. Brush each log with egg wash and sprinkle generously with sugar. Bake until golden, about 20 minutes. Take cookies out of oven and reduce heat to 300°F. 

When cool enough to handle, cut each log on the bias to form 1-inch wide cookies. Place cookies cut side down on baking sheet and bake until toasted, 15-20 minutes more. Let cool for 5 minutes then transfer for a wire rack to finish cooling. Cookies will keep, stored in an airtight container, for up to 1 week. 

Crispy biscotti made with classic gingerbread spices is perfect to enjoy with coffee, tea or hot cocoa.

Gingerbread Biscotti Recipe

ginger

allspice

cloves

black pepper

unsalted butter, softened

brown sugar

unsulfured molasses

confectioners’ sugar

Preheat oven to 350-degrees F. Prepare large baking...

Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.

In a bowl whisk together flour, baking soda,...

In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.

In a separate bowl, use an electric mixer...

In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.

Stir in flour mixture to form a stiff...

Stir in flour mixture to form a stiff dough.

Divide dough in half. Flour hands and form...

Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.

Bake 30 minutes, or until slightly firm to...

Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.

Transfer to cutting board and cut into ¾-inch...

Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Store in airtight containers up to 1 week....

Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.

A twice-baked cookie with a deliciously crunchy bite, these vanilla biscotti have sweet vanilla flavor and taste exceptionally indulgent with a dip in white chocolate.

Sweet Vanilla Bean Biscotti

cup (200 grams) vanilla sugar

teaspoon baking powder

teaspoon salt

cup (60 grams) unsalted butter,

3 large eggs

Tablespoon (15 milliliters) vegetable oil coconut oil

teaspoons pure vanilla extract

egg wash: 1 large egg beaten with 1 Tablespoon (15 milliliters) milk

chocolate

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl until combined. Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the 3 eggs, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together with a wooden spoon or rubber spatula until everything is just barely moistened. It will be very crumbly, see photo above for a visual.

Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s sticking all over your hands, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long slab, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.

Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch wide slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. (It&#8217;s tricky to set the end slices upright, so just turn them over.) Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.

Remove from the oven and cool the biscotti for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes more and more crunchy as it cools. It&#8217;s helpful to save the baking sheets for the next step.

Optional White Chocolate

Melt the chopped white chocolate in a double boiler or carefully use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.

Biscotti stays fresh covered at room temperature or in the refrigerator for 1-2 weeks.

This recipe is amazing. My entire family loved it. I have a question next time can I substitute the white chocolate bar with white chocolate chips?  Also, can I just use granulated sugar and just add vanilla extract? Thanks!

Simple and delicious! Made these on a whim today because I had everything around, and the easy recipe fit in nicely between work calls. I went a little rogue - after making the vanilla sugar in my food processor, I made the dough in there as well, being careful not to over pulse. Turned out great  - crispy on the outside, soft on the inside. Dipped half in white chocolate, half in dark, then added some sanding sugar and nonpareils as well ('tis the season)! Can't wait to share with friends - I know they'll be a hit !

Super easy to put together, and these turned out yummy. I drizzled the white chocolate across the tops of the biscotti. I froze half (for Christmas), and am going to share with friends...maybe! If I don’t eat them all first. Btw, first time making vanilla sugar...super easy. Thanks

Made these today on a bright and cold Friday afternoon. I used vanilla bean paste because I love seeing the little specks in the dough. Love them - so simple to make and delicious, especially with a cup of tea. Will save half of the batch (maybe-LOL) for Christmas. Thank you.

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