Italian Biscotti Recipes

There are an endless variety of Italian biscotti dishes. The following are a couple variations that are both easy and delicious and make sure to make nearby mouths water!

Basic Biscotti Dish

Makes about 4 dozen cookies

Ingredients
1/2 cup vegetable oil
1 cup granulated sugar
3 1/4 cups versatile flour
3 huge eggs
1 tablespoon baking powder
1 tablespoon anise or almond extract

Pre-heat your oven to 375 degrees. Prepare your cookie sheets by greasing them or line them with parchment paper. In a medium-sized mixing bowl, combine the oil, eggs, sugar and anise flavoring and beat until well blended. In a different bowl, combine the continuing to be dry ingredients and afterwards stir these into the egg mixture to form a heavy ball of dough. Divide the dough into two pieces.

Type each piece into a roll (a long tube) as long as your cookie sheet. Location the roll onto the prepared cookie sheet and use a bit a pressure up until it has to do with 1/2 an inch thick.

Pop these in the oven for about 25 to 30 minutes, or till golden brown. When the color seems right, eliminate from the baking sheet to cool on a cake rack. When the biscotti are cool enough to manage, slice ’em up! Utilizing a long-bladed knife, slice the cookies into 1/2 inch pieces.

Location the pieces cut side up back onto the baking sheet. Bake for an extra 6 to 10 minutes on each side. Eliminate from heat, and voila! An ideal cookie for a treat or for amusing!

Another among those oh-so-tasty Italian biscotti dishes that you simply need to try are of the chocolate range. Check out on and you won’t be disappointed!

Chocolate Biscotti Dish

Makes about 3 dozen cookies

Active ingredients

1/2 cup butter, softened
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 large eggs
1 3/4 cups versatile flour
3/4 cup semisweet chocolate chips

Pre-heat your oven to 375 degrees. Prepare your cookie sheets by greasing them or line them with parchment paper. In a big blending bowl, incorporate the butter and sugar and beat with an electrical mixer until light and fluffy. Slowly add in the cocoa and baking powder. Include the eggs one at a time. Sort the flour in next, work until you have a sphere of dough. Lastly mix in the chocolate chips. Divide the round into two pieces.

Kind each piece into a roll (a long tube) as long as your cookie sheet. Location the roll onto the prepared cookie sheet and use a little bit a pressure until it has to do with 1/2 an inch thick.

Pop these in the oven for about 25 to Thirty Minutes, or up until golden brown. When the color appears right, remove from the baking sheet to cool on a cake rack. When the biscotti are cool enough to handle, slice ’em up! Making use of a long-bladed knife, slice the cookies into 1/2 inch slices.

Place the pieces cut side up back onto the baking sheet. Bake for an added 6 to 10 minutes on each side. Get rid of from heat, and now you’ve got a chocolate-y and scrumptious alternative to the standard biscotti, which are sure to be a huge a hit!

One last note: to really kick up the yum-factor on either of these Italian biscotti recipes, try dipping one side of each cookie in melted milk or dark chocolate, and then heck – dip ’em again in some sliced up almonds or hazelnuts. Now does not that simply sound like a small piece of heaven?