Best Breakfast Biscotti Recipes

Breakfast Biscotti image

Provided by Martha Stewart

Yield Makes about 7 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
3/4 cup light-brown sugar
1 1/2 tablespoons finely grated lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 pound whole shelled hazelnuts (about 3/4 cup)
1/2 cup golden raisins

Steps:

Heat oven to 325 degrees. Lightly oil and flour a large baking sheet or line it with parchment paper.
In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking powder, and salt until well blended.
In a small bowl, whisk together 1/2 cup water, the eggs, and the vanilla and stir into the flour mixture; the dough will be sticky. Stir in hazelnuts and raisins.
Divide the dough into 3 equal portions. On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide. Place the logs 2 inches apart on the prepared baking sheet. Bake until logs are firm and golden brown on the bottom, about 45 minutes. Remove logs from the baking sheet and cool on a wire rack for at least 30 minutes.
With a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices. Place the slices in a single layer on a clean baking sheet (you'll probably need to use 2 baking sheets). Bake until tops of biscotti are golden brown, about 15 minutes. Turn biscotti over and bake until golden brown and very dry, about 15 minutes more. Cool the biscotti completely on a wire rack before serving. Store in an airtight container.

Nutrition Facts : Calories 38 g, Cholesterol 5 g, Fat 1 g, Protein 1 g, Sodium 15 g

Coffee & Cranberry Breakfast Biscotti image

Provided by HokiesMom

Categories Breakfast

Time 55m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

Steps:

Heat the oven to 325 F and lightly grease and flour a large baking sheet.
Stir the eggs, instant coffee and vanilla in a small bowl until well blended, set aside.
Mix the flour, baking powder and salt in a medium bowl, set aside.
Beat the butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.
Beat in the egg mixture.
Gradually add the flour mixture, beating well after each addition.
Stir in the cranberries.
Divide the dough into 2 equal portions.
On a lightly floured surface, shape the dough into 2 logs, each 14 inches long, 1 1/2 inches wide and 1 inch thick.
Place the logs 2 inches apart on the baking sheet.
Bake for 25 minutes or until lightly browned.
Set the baking sheet on a wire rack to cook for 10 minutes.
Remove the logs and place on a cutting board.
Using a serrated knife, cut each log diagnolly into 3/4 inch slices.
Place the slices upright and 1/2 inch apart on the baking sheet.
Bake for 10 minutes or until slightly dry.
Remove the biscotti from the baking sheet.
Cool completely on the wire rack.
Store in a tightly covered container.

Nutrition Facts : Calories 71.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 18.5, Sodium 53.7, Carbohydrate 10.2, Fiber 0.4, Sugar 4.4, Protein 1.1

Steel Cut Oats Breakfast Biscotti image

Provided by @MakeItYours

Number Of Ingredients 13

3 whole eggs
2/3 cup honey
Zest of 1/2 lemon
Zest of 1/2 orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups McCann's Steel Cut Irish Oatmeal®
1 1/2 cups McCann's Quick Cooking Rolled Oats®
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup mixed chopped dried fruit such as apricots, figs and cherries
1 1/2 cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds

Steps:

In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in color, about two minutes. Add honey, both zests and both extracts and beat to combine. Switch to paddle attachment.
Place steel cut oats in a food processor and process for one minute. Add instant oats, baking powder, cinnamon and salt and pulse once.
Add dry ingredients to wet ingredients and turn mixer on low to mix together.
Add fruit and nuts and turn on for another 5-10 seconds to mix together.
Preheat oven to 325 degrees F.
Line two sheet pans with parchment paper.
Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
Bake for 30 minutes then remove from oven and cool for 10 minutes.
Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
Remove from oven and transfer to cooling racks.

Ivana Trump Breakfast Biscotti image

Provided by Queenkungfu

Categories Breakfast

Time 56m

Yield 3 1/2 dozen, 15 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup oats, uncooked
2 tablespoons yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 large eggs, lightly beaten
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon vanilla extract
3/4 cup walnuts, toasted and chopped (my mom uses almonds)

Steps:

Heat oven to 350°F.
Combine flour, sugar, oats, cornmeal, baking powder, cinnamon and salt in large bowl.
Stir in eggs, butter and vanilla until blended.
Stir in nuts.
Divide dough in in half. on a floured surface, roll each half into a 13-inch log, about 1 1/2 inches in diameter.
Bake logs on a cookie sheet 25 minutes.
Cool on rack 10 minutes (leave oven on).
With a serrated knife, cut logs diagonally into 1/2 inch slices (some bits may come off, but don't worry--just keep going).
Arrange cut side down on cookie sheet.
Bake 6-8 minutes per side, until crisp.