Bisc, Bisc, Biscotti-So cheap and easy to make

(This pic: A finished batch of delicious Holiday Biscotti, recipe below)

Candy Cane Biscotti

1/2 cup butter, softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 tsp baking powder

2/3 cup finely crushed peppermint candy canes

For glaze (optional)

¼ cup crushed candy canes

¼ cup red decorating icing, warmed (or mix together ½ c ising sugar with 1-2 tsp milk and a few drops red food colouring)

Heat oven to 350 F. Combine butter and sugar in large bowl. Beat together with an electric mixer at medium speed, or vigorously by hand, until the mixture is creamy—scraping down the bowl frequently. Add eggs; continue beating until well mixed. Remove beaters. In a separate bowl stir together well, flour and baking powder. By hand, with a wooden spoon, stir flour mixture into sugar mixture and mix very well. Stir in crushed candy canes. (Knead in with your hands if necessary.) On a lightly floured surface, divide dough into fourths. With lightly floured hands, shape each fourth into a 9 x 1 1/2 inch round log. Place logs three inches apart onto a large, parchment paper lined cookie sheet.

Bake for 18 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven and reduce oven temperature to 325 F. Cool logs for 10 minutes on cookie sheet. (NO more than 10 minutes or they will become very hard!)

Carefully remove logs to a cutting board. With a sharp serrated knife (bread knife) cut each log into 1/2 inch slices [Discard ends] Arrange pieces on same cookie sheet, cut-side down.

Bake for 12 to 14 minutes, turning once at half-time (6-7 min), or until cookies are light golden brown and crisp on both sides. Remove from oven and place onto rack to cool completely. Makes 24 biscotti. (Keep parchment lined sheet to re-use for the glazing stage, if you wish.)

Optional glaze:

Place cooled biscotti on lined baking sheet. Mix together ½ c icing with 1 to 2 tsp milk and a few drops red food colouring to a drizzling consistency. With a fork, drizzle glaze over top in a zigzag pattern over the biscotti. Sprinkle crushed candy canes over top. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.

Holiday biscotti

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Egg wash: (optional)
1 egg, beaten
1 Tbsp water.

Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to oven for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.

Anise biscotti

1/2 cup salted butter, softened
1 cup granulated sugar
1 teaspoon anise extract
2 1/2 teaspoons baking powder
3 eggs
3 1/4 cup all-purpose flour
1 tablespoon grated lemon or orange peel

Lightly grease a cookie sheet; set aside.
Preheat oven to 375 degrees F.
In a large bowl, beat butter with an electric mixer on medium-high speed.
Add sugar, anise extract, and baking powder. Beat until combined.
Beat in eggs.
Gradually beat in flour until well combined.
Stir in lemon or orange peel.
Divide dough in half. Shape each half into a 10-inch by long roll. Place rolls about 5 inches apart on prepared cookie sheet; flatten each roll to 3 inches wide.
Bake for 20-25 minutes or until wooden toothpick inserted in centre comes out nearly clean. Transfer to cooling surface for 1 hour.
Set oven temperature at 325 degrees F.
Transfer rolls to cutting board. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. Place slices cut side down onto cookie sheet and bake for 12 minutes.
Turn slices over and bake for an additional 12 minutes, or until dry. Do not overbake. Transfer slices to rack and cool completely. Makes 40 pieces.

Chocolate Almond Biscotti

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole or slivered almonds, toasted
1/3 cup chocolate chips

Line cookie sheet with parchment paper. Preheat oven to 350 F.
In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
In a medium bowl, mix together eggs, egg whites and vanilla extract.
Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter.
Bake in a 350 F. oven until browned at edges and springy to touch, about 20-25 minutes; switch positions of pans halfway through baking.
Let loaves cool for 10 min, then using a bread knife cut into slices on the diagnol.
Place slices on cookie sheet and return to oven and bake at 350 F until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Serves 30

The lemon pistachio biscotti

1/3 cup salted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons grated lemon peel
1 1/4 cups pistachio nuts

Lemon Icing:
1 cup powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon lemon juice
Milk

Preheat oven to 325 degrees F.
Lightly grease the cookie sheet; set aside.
In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar, baking powder, and salt. Beat until combined.
Beat in eggs and vanilla extract until combined.
Beat in as much flour as you can with an electric mixer, stir in remaining flour with spoon.
Stir in lemon peel and pistachios.
Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet; flatten to about 2 1/2 inches wide.
Bake for 20-25 minutes or until tops are golden brown and cracked. Remove from oven and turn off. Transfer Rolls to cooling surface for 1 hour.
With a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet.
Preheat oven to 325 degrees F. Bake for 8 minutes. Remove from oven and turn slices over and bake for an additional 8 minutes or until near dry. Do not overbake. Transfer biscotti to cooling surface.

Lemon Icing:
In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon grated lemon peel.
Stir in a 1/2 teaspoon lemon juice and enough milk to bring to drizzling consistency.
With a fork, drizzle icing over the top of each biscotti.

The lemon pistachio biscotti recipe makes 40 cookies.

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on prepared cookie sheet and brush with beaten egg, bake at 350 degrees until light golden brown, about 30-35 minutes.
Allow logs to cool 10 minutes then using a bread knife cut into slices on the bias (at an angle). Place slices on cookie sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

Note: Toasting nuts brings out their flavor Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.

A few Biscotti Cookbooks to look for:

Biscotti, by Lou Pappas Seibert. A collection of 30 delectable recipes.

Biscotti and Other Low Fat Cookies, by Maria Polushkin. More than 50 biscotti recipes.

Sweet Maria’s Italian Cookie Tray, by Maria Bruscino Sanchez. Recipes for cakes and cookies, from drop and molded cookies to filled cookies, biscotti and biscuits, taralle and pizelles.

Looking for an edible, long lasting, road-worthy, portable holiday gift to send to junior’s teachers or perhaps a far-flung friend in East Africa via Canada Post? Holiday shipping deadlines are fast approaching! Explore no further. Follow Caesar and Columbus’ command and say Hello to biscotti boot camp. This hard-as-a-rock, dippable, shippable snack with a shelf-life of infinity is suitable for troops and teachers alike. Columbus rationed biscotti to his crew on board his sailing vessels and Newfoundland fishermen to this day delight in dipping their “hard-tack” (hard bread) in tea. Let me break it to you, biscotti is super easy to create a la maison.

Biscotti is derived from the Latin word “Bis” for twice and “Coctum” (cotto), meaning baked. This twice-baked, hard cookie served as a dietary staple for the Roman Legions and many seafarers throughout history being famous for its super-duper indestructible powers during transport, everlasting shelf life and nourishing qualities for troops on the go. Biscotti’s real credit goes to a crafty Tuscan baker who perfected the crunchy, dry mixture by adding almonds and suggesting the handy snack be dipped in the local sweet wine. Today, Canadians from coast to coast delight in dipping their biscotti in coffee, tea, cider or hot chocolate and even sweet wine. Take the plunge and try these biscotti recipes at home. I can't decide which is my favourite but since the Candy Cane variety struck such a cute pose, I chose it to be first:

Candy Cane Biscotti

1/2 cup butter softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 tsp baking powder

2/3 cup finely crushed peppermint candy canes (Tip: Use large candy canes and grind them up in a food processor. Pu on your ear muffs first. It's a very noisy activity!)

For glaze (optional)

¼ cup crushed candy canes

¼ cup red decorating icing

Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy. Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased or parchment paper lined large cookie sheet.

Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.

Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely. Makes 24 biscotti.

Optional glaze:

Place cooled biscotti on wax paper. Warm ¼ cup red decorating icing in the microwave to a runny consistency. Drizzle glaze over top in a zigzag pattern with a fork. Dip each cookie in crushed candy canes. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.

Gingerbread biscotti

1 cup whole or slivered almonds, toasted
3/4 cup sugar
½ cup butter
1/2 cup dark molasses,
1/4 cup fresh ginger; minced
3 eggs
3 cups flour

1/2 Tbsp baking powder
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice

Line cookie sheets with parchment paper. Preheat oven to 350 F. In a large bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter. Bake until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then using a bread knife cut into slices on an angle. Place slices on cookie sheet and return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Makes 24 pieces.

Holiday biscotti

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Egg wash: (optional)
1 egg, beaten
1 Tbsp water.

Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to even for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.

Hardy Biscotti: Shape, Bake & Ship. Canada Post Holiday deadlines are fast approaching!

Looking for an edible, long lasting, road-worthy, portable holiday gift to send to junior’s teachers or perhaps a far-flung friend in East Africa via Canada Post? Holiday shipping deadlines are fast approaching! Explore no further. Follow Caesar and Columbus’ command and say Hello to biscotti boot camp. This hard-as-a-rock, dippable, shippable snack with a shelf-life of infinity is suitable for troops and teachers alike. Columbus rationed biscotti to his crew on board his sailing vessels and Newfoundland fishermen to this day delight in dipping their “hard-tack” (hard bread) in tea. Let me break it to you, biscotti is super easy to create a la maison.

Biscotti is derived from the Latin word “Bis” for twice and “Coctum” (cotto), meaning baked. This twice-baked, hard cookie served as a dietary staple for the Roman Legions and many seafarers throughout history being famous for its super-duper indestructible powers during transport, everlasting shelf life and nourishing qualities for troops on the go. Biscotti’s real credit goes to a crafty Tuscan baker who perfected the crunchy, dry mixture by adding almonds and suggesting the handy snack be dipped in the local sweet wine. Today, Canadians from coast to coast delight in dipping their biscotti in coffee, tea, cider or hot chocolate and even sweet wine. Take the plunge and try these biscotti recipes at home. I can't decide which is my favourite but since the Candy Cane variety struck such a cute pose, I chose it to be first:

Candy Cane Biscotti

1/2 cup butter softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 tsp baking powder

2/3 cup finely crushed peppermint candy canes (Tip: Use large candy canes and grind them up in a food processor. Pu on your ear muffs first. It's a very noisy activity!)

For glaze (optional)

¼ cup crushed candy canes

¼ cup red decorating icing

Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy. Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased or parchment paper lined large cookie sheet.

Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.

Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely. Makes 24 biscotti.

Optional glaze:

Place cooled biscotti on wax paper. Warm ¼ cup red decorating icing in the microwave to a runny consistency. Drizzle glaze over top in a zigzag pattern with a fork. Dip each cookie in crushed candy canes. Allow glaze and topping to set before storing in an airtight container for up to one month, or freeze for several months.

Gingerbread biscotti

1 cup whole or slivered almonds, toasted
3/4 cup sugar
½ cup butter
1/2 cup dark molasses,
1/4 cup fresh ginger; minced
3 eggs
3 cups flour

1/2 Tbsp baking powder
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice

Line cookie sheets with parchment paper. Preheat oven to 350 F. In a large bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On prepared baking sheets, use well-floured hands to pat dough into 2 logs, 2 inches in diameter. Bake until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then using a bread knife cut into slices on an angle. Place slices on cookie sheet and return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Makes 24 pieces.

Holiday biscotti

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Egg wash: (optional)
1 egg, beaten
1 Tbsp water.

Preheat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper; set aside. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, with an electric mixer cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Add flour mixture and mix until just combined. Stir in candied cherries, white chocolate chips, and semi-sweet chocolate chips. With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Place loaves on prepared cookie sheet and flatten slightly. Optional. In a small bowl, beat together 1 egg and 1 tbsp water. Brush each loaf with egg wash. Bake 20-25 minutes or until lightly browned. Cool loaves for 10 minutes and then with a very sharp serrated knife cut diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet and return to even for 10 minutes. Turn slices over and bake an additional 5 minutes. Makes 24 biscotti.