AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)
This is the Portuguese version of a dunking cookie. They are delicious, buttery cookies. Originally from Sao Miguel in the Azores, my Avô (Grandpa) on my father's side was a baker for many years in Montreal. This was his recipe.
Provided by frozen_rain
Categories Dessert
Time 30m
Yield 45-55 cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Line baking sheets with parchment paper.
- Cream together butter and sugar until light in color and fluffy in texture.
- Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
- Add eggs, mixing until blended.
- In a separate bowl, whisk together flour and baking powder.
- Add flour mixture to creamed mixture, stirring until combined.
- If dough seems dry or flakey, knead slightly.
- Scoop up ping-pong ball sized dollops of dough.
- Roll between your hands to form a 5-inch long "snake", even throughout the length.
- (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
- Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
- Place cookies 1-2 inches apart on prepared baking sheets.
- Bake 15-18 minutes, or until golden brown.
- Let rest on baking sheet 2 minutes before transferring to rack to cool.
- Enjoy!
Nutrition Facts : Calories 271.5, Fat 10.7, SaturatedFat 6.3, Cholesterol 70.9, Sodium 172.2, Carbohydrate 39.2, Fiber 0.8, Sugar 15.1, Protein 4.9
BISCOTTI REGINA (SESAME SEED COOKIES)
Steps:
- Preheat oven to 350 degrees F.
- Combine the flour, baking powder and salt in a small bowl and set aside.
- Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
- To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
- Let cool and serve. These will keep in an airtight container for up to 2 weeks.
CHOCOLATE ANISE COOKIES BISCOTTI
This has a mild anise flavor and is not as hard as some biscotti. Recipe from the foodnetwork and Giada De Laurentiis.
Provided by cookiedog
Categories Dessert
Time 1h30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper.
- Whisk the flour, baking powder, and salt in a medium bowl to blend.
- Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
- Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers).
- Bake until light golden, about 30 minutes. Cool 30 minutes.
- Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
Nutrition Facts : Calories 136.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 27.8, Sodium 54.3, Carbohydrate 18.8, Fiber 0.7, Sugar 10.1, Protein 1.9
ITALIAN EASTER COOKIES (BISCOTTI)
This is my Italian grandmother's recipe from long ago. She use to make these cookies for every Easter celebration. I have since picked up where she left off and now make these cookies as part of our Easter tradition. I love the anise flavoring but if you don't like anise you can substitute with almond extract and they are just as good! This is my favorite cookie to dip in my coffee! Enjoy!
Provided by LANAIAH
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 72
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, and salt in a bowl.
- Cream together shortening and white sugar in a bowl until creamy. Add 1 egg at a time, mixing well after each. Add 2 teaspoons anise extract and vanilla extract. Slowly add milk and mix until all ingredients are blended. Slowly add flour mixture, and mix until thick but creamy. Place dough in the refrigerator for 30 minutes to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat a work surface and hands with flour. Take a quarter-sized piece of dough and roll into a long narrow sausage shape. Form into desired shapes, such as "s" shapes, twists, candy canes, letters, etc. Cookies will puff up when baked, so be sure each cookie is only about the width of a pinky finger. Place cookies on a baking sheet about 1 1/2 inches apart.
- Bake in the preheated oven until light golden in color and golden brown on the bottom, 12 to 15 minutes. Let cool completely, about 1 hour.
- Place confectioners' sugar in a bowl and add 2 teaspoons anise extract. Mix in milk 1 tablespoon at a time until icing is smooth and creamy and not too drippy. Coat cooled cookies with icing and top with sprinkles.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 13.3 g, Cholesterol 10.6 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 78.7 mg, Sugar 5.2 g
BISCOTTI REGINA (SESAME COOKIES)
Found this in the Sopranos Family Cookbook. Wonderful biscotti-like cookie. You need a hand mixer with 2 rotary blades to mix the butter into the flour mixture, that does take a bit of time, KitchenAid with one blade won't work. Also cut the butter into small cubes first and then allow it to soften, eggs should be room temp too. I found making all the logs first (lay them down a wax paper) was the best way or have someone make the logs for you then you dip in milk and sesame seeds will make the process go faster. You won't regret the time it takes to make them. Have a glass of wine, express, or tea with your biscotti....whatever make you :-)
Provided by Pi-E8216
Categories Dessert
Time 1h30m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- Preheat oven 375°F; butter and flour two large baking sheets.
- Pour milk into a shallow bowl. Spread sesame seeds on a piece of wax paper. Set aside.
- In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On Low speed, beat in the butter a little at a time.
- In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
- Pinch off a piece of dough the size of a golf ball and shape into a log 2 1/2 inches long and 3/4 inch thick.
- Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing cookies about 1 inch apart.
- Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. Store in airtight container.
Nutrition Facts : Calories 122.4, Fat 6.9, SaturatedFat 2.9, Cholesterol 18.6, Sodium 54, Carbohydrate 13.2, Fiber 0.9, Sugar 4.1, Protein 2.4
BISCOTTI REGINA (SESAME SEED COOKIES)
Make and share this Biscotti Regina (Sesame Seed Cookies) recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h10m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Butter two baking sheets, or place silicon baking sheets on them.
- In a large bowl, stir together the flour, sugar, baking powder and salt.
- With an electric mixer on low speed, add the butter until blended.
- Whisk together the eggs, zest and vanilla, and add this to the flour mixture, and continue beating on low until you have a smooth dough.
- Pinch off a small piece of dough about the size of a small golf ball and roll it into a log about 2 inches long.
- Roll the log into the sesame seeds, pressing them so seeds stay on.
- Place the cookie on the prepared baking sheets keeping the cookies two inches apart.
- Bake for 25 minutes or until lightly browned. Cool, and store in airtight containers. (or cookies freezer very well!).
Nutrition Facts : Calories 1406.8, Fat 76.6, SaturatedFat 33.9, Cholesterol 227.8, Sodium 360.9, Carbohydrate 159.4, Fiber 9.8, Sugar 50.8, Protein 26.1
BISCOTTI REGINA (SESAME COOKIES)
Steps:
- Preheat oven 375°F; butter and flour two large baking sheets. Pour milk into a shallow bowl. Spread sesame seeds on a piece of wax paper. Set aside. In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On Low speed, beat in the butter a little at a time. In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended. Pinch off a piece of dough the size of a golf ball and shape into a log 2 1/2 inches long and 3/4 inch thick. Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing cookies about 1 inch apart. Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. Store in airtight container.
TWICE BAKED COOKIES (BISCOTTI)
my grandmom would always make these all year round. whats nice is that they taste better when they have aged
Provided by DCFeeIV
Categories Dessert
Time 4h5m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- mix sugar butter anise and vanilla.
- beat in eggs.
- mix flour with baking powder.
- stir into sugar/butter/anise/vanilla and almonds.
- blend together.
- preheat oven 350.
- chill 2-3 hours.
- shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
- bake 20 mins 350.
- cut into 3/4 inch thick slices.
- place back on pan on sides for another 15 minutes.
MOROCCAN FEKKA COOKIES (ANISE BISCOTTI)
This is a delightful snack cookie (much like a biscotti) that is most often enjoyed while having tea or espresso. Fekkas are baked twice, and for this recipe the anise and raisins give it a very distinct Moroccan flavor. The recipe was given to me by a graduate student who was enrolled in our doctoral program while I was working at a major research university many years ago. It is the dish that she most often brought to the potluck gatherings that we periodically hosted for our graduate students. Needless to say, the mix of nationalities represented among our student body usually promised a very eclectic mix of cuisines at our social gatherings. But these were always my favorite, and I finally thought to ask her for the recipe. I hope you enjoy it as much as I do. Most of the prep time is cooling/drying time.
Provided by Northwestgal
Categories Dessert
Time 9h
Yield 96 biscotti-cookies, 96 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
- Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
- Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven until the slices are golden brown.
- Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
- Fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months.
CHOCOLATE CHIP BISCOTTI COOKIES
Make and share this Chocolate Chip Biscotti Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 1h10m
Yield 8 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat the eggs, then add the next 5 ingredients When well combined, stir in the chocolate chips until well mixed. If the dough is too soft and sticky, add a bit more flour until the dough can be formed into logs.
- Shape the dough into eight 2-1/2 inch wide logs, then place them on 4 ungreased cookie sheets. Bake for 18-20 minutes or just until golden in colour.
- Remove the logs from the oven and at an angle, cut them into 1 inch slices. Place the cookies back on the cookie sheets, and return to the oven for an additional 10 minutes per side to toast slightly.
CHOCOLATE-CHIP BISCOTTI COOKIES
Everyone seems to love when I make these biscotti, they never last long in my house.
Provided by Marilyn Gallo
Categories Cookies
Time 35m
Number Of Ingredients 10
Steps:
- 1. 1.Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
- 2. 2.Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
- 3. 3.On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
- 4. 4.Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.
ANISETTE COOKIES (BISCOTTI)
Steps:
- Mix all ingredients w/ beater (mixture will be thick). Grease cookie sheet and pour mixture down center of pan (not too wide - it spreads). Bake at 350 for 20 minutes or until golden. Slice and brown each edge in the oven. Sprinkle with powdered sugar.
BISCOTTI COOKIES
A different way of making biscotti -- in the form of rolled cookies.
Provided by JJOHN32
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets.
- In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs.
- In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts.
- On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.
- Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 6.3 g, Cholesterol 15.5 mg, Fat 2.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 11 mg, Sugar 2.2 g
ITALIAN BISCOTTI COOKIES
My 85 year old Italian friend, made these the other night for our dance. She got the recipe from her great aunt, who got it from Italy. I have not made them myself, but I plan to as soon as I can. They were really really good.
Provided by Lighthouse Rita
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In mixer blend butter and sugar, add eggs, one at a time and mix together. Add whiskey, vanilla, anise flavor and mix.
- Sift flour, salt and baking powder and gradually add to above mixture. Blend well.
- By hand, mix in nuts and anise seed -- MIx well.
- On a greased cookie sheet, using two spatulas, make rows of dough about 1 1/2 inches wide, more or less. Use spatualr to make somewhat of a roll.
- Bake 350 degrees, about 20 minutes, until light brown. Take out and cool a bit (put next batch i9n oven.
- Slice first batch in diagonal slices, arrange cookies on each side, put back in oven and bake each side for 10-15 min ( until brown).
Nutrition Facts : Calories 169.9, Fat 7.7, SaturatedFat 2.9, Cholesterol 33.4, Sodium 132.2, Carbohydrate 21.2, Fiber 1.1, Sugar 10.8, Protein 3.4
COOKIES & CREAM BISCOTTI
Crisp twice-baked Italian cookies are flecked with chopped chocolate sandwich cookies for a twist on a dessert classic. Serve with coffee for dunking.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield Makes 32 servings, 1 biscotti each.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Use floured hands to shape each half into 9x3-inch loaf on baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until golden brown and toothpick inserted in centers comes out clean. Cool 10 min. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake 10 to 12 min. on each side or until lightly toasted on both sides. Remove to wire racks; cool completely.
- Drizzle cooled biscotti with melted chocolate.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BISCOTTI DESSERT COOKIES
Excellent cookies served after a special dinner. Try dipping in coffee or wine.
Provided by JJOHN32
Categories Desserts Cookies Biscotti Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, hazelnuts, and baking powder.
- In a large bowl, beat butter and honey until smooth. Beat in eggs one at a time, beating well after each addition. Gradually blend in the dry ingredients.
- Divide dough in half. On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
- Bake for 14 to 16 minutes until golden brown. Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices. Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry. Transfer to wire racks to cool. Store in a tightly sealed container and let them age for a few days before serving.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 10.4 g, Cholesterol 25.7 mg, Fat 6.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 74.3 mg, Sugar 4.5 g
MOROCCAN FEKKA COOKIES (ANISE BISCOTTI)
This is a delightful biscotti-type cookie that is most often enjoyed while having tea or espresso. The recipe was given to me by a graduate student who was enrolled in our doctoral program while I was working at a major research university many years ago. Needless to say, the mix of nationalities represented among our student...
Provided by Vickie Parks
Categories Cookies
Time 8h45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F.
- 2. Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
- 3. Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
- 4. Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven just until a light golden brown (about 8-12 minutes). Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
- 5. The fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months. Serve as a snack while you're enjoying a hot cup of your favorite tea, coffee, or espresso.
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