Indulge in the delightful flavors of "Italian Biscotti al la Syd," a tantalizing treat that combines the classic Italian biscotti with a unique and irresistible twist. These crispy and flavorful twice-baked cookies are the perfect accompaniment to your morning coffee or afternoon tea. With their rustic charm and distinct almond flavor, "Italian Biscotti al la Syd" are sure to become a beloved favorite in your kitchen.
Let's cook with our recipes!
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
- Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.
SAVORY BISCOTTI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
- In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
- Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.
CLASSIC BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
ANISE BISCOTTI
My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking-the aroma seemed to fill every room. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
Nutrition Facts :
NONNA'S BISCOTTI
Provided by Toni Oltranti
Categories Cookies Egg Dessert Bake Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 42 cookies
Number Of Ingredients 10
Steps:
- Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
- Chill dough, covered, 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
- Cut loaves into 3/4-inch slices with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
ITALIAN BISCOTTI AL LA SYD
The original of this recipe was from Pat Aldighieri & printed in our local newspaper, but I've increased the amount of nuts & cranberries, baked them less to give them a slightly softer texture & serve them as a regular cookie. However, if you want them really crisp, CAREFULLY bake them another 10-15 minutes. My daughter can't leave them alone [as long as they don't have the nuts!] & friends are always asking for the recipe! Your imagination is the only thing limiting the number of variations to this recipe!
Provided by Sydney Mike
Categories Dessert
Time 2h35m
Yield 130 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl mix the first 7 ingredients until well blended.
- Stir in the flour one cup at a time.
- When smooth, mix in cranberries & pistachios.
- Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
- Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
- Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
- Remove cookies from the oven & cool them completely before storing them in an air tight container.
Nutrition Facts : Calories 98.7, Fat 4.5, SaturatedFat 2, Cholesterol 20.5, Sodium 13.3, Carbohydrate 13.2, Fiber 0.6, Sugar 6.5, Protein 1.8
Tips:
- Begin by preheating your oven to 350°F (175°C), ensuring your oven is at the desired temperature before starting the recipe to ensure even cooking.
- Use high-quality ingredients, especially butter, for a richer flavor and texture. Ensure your butter is at room temperature, as this will allow it to blend more smoothly with the sugar.
- For a light and fluffy batter, cream the butter and sugar together until light and fluffy. This will help incorporate air into the mixture.
- Gradually add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. This will help prevent the eggs from curdling.
- Mix the dry ingredients, including flour, baking powder, and salt, in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough batter.
- Fold in the chocolate chips, nuts, or other desired additions to the batter. Make sure they are evenly distributed.
- Drop the batter by rounded tablespoons onto a prepared baking sheet, spacing them about 2 inches apart. The cookies will spread while baking, so it is essential to leave enough room between them.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Do not overbake, or the cookies will become dry and crumbly.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to three days or freeze them for up to two months.
Conclusion:
To achieve perfect biscotti al la Syd, it is essential to follow the tips and pay attention to detail. Using high-quality ingredients, preheating the oven to the correct temperature, and carefully mixing and baking the batter are key steps. Experiment with different flavor combinations and add-ins to create unique and delicious cookies. Whether you enjoy them as a sweet treat with coffee or as a gift for loved ones, these Italian biscotti are sure to be a delightful addition to any occasion. Buon Appetito!
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