Almond Biscotti

They are not  'bih  SCOTTY' they're ' bee SCOAT ee " !!  Read more here: http://www.mscotti.com/history.html

Heat your oven to 350º.

In a mixing bowl combine all ingredients and mix together thoroughly:

10 Tblsp. soft butter
1-1/2 cups sugar
1 tsp. vanilla
1/2 tsp. almond extract
3 eggs

3-1/4 cups flour
1 Tblsp. baking powder
1/3 tsp. salt

Stir in 1-1/2 to 2 cups chopped, toasted almonds (to toast them beforehand, spread them onto a baking sheet and put them in the oven for 10-12 minutes @350º - then cool completely before using)

Divide the dough into 4 equal portions.
Form into (4) logs - put two 'logs' onto each baking sheet. (approx. 10" long  X 2" wide X 1/2" high)
Brush with lightly beaten egg white.

Bake for 20-25 minutes, until the top begins to get golden.
Remove from the oven. Cool slightly. Cut into 1/3 - 1/2" slices.  Lay them flat onto the baking sheets, return to the oven and bake another 10-12 minutes until they're golden.

Lemon Biscotti

Heat your oven to 350º.

In a mixing bowl, combine all ingredients and mix together thoroughly (in this order), stirring as you add each ingredient:

1 stick softened butter (1/2 cup)
3/4 cup sugar
1 egg
2 extra egg yolks only
1 Tblsp. fresh grated lemon zest
2 Tblsp. fresh lemon juice
1 tsp. vanilla

2 -1/4 cups flour
1 tsp. baking powder
1/2 tsp. cardamom (powder, not whole seeds)
1/4 tsp. salt

(At this point, you could add a cup of finely chopped nuts or 1/4 cup poppy seeds - I chose to leave them plain.)

Divide the dough in half.  Form each into a log and place on a lightly greased baking pan, leaving several inches of space between them.  (Approx. 10" long X 1/2" high X 2-3" wide)

Brush with lightly beaten egg white and sprinkle lightly with sugar.

Bake for 20-25 minutes, until golden on top.  Remove from oven and let cool for 10-15 minutes.  Slice into 1/2" slices, lay them flat onto the baking sheet, return to the oven and bake another 10-14 minutes until they're lightly toasted/golden.

Fruit & Nut Biscotti

These cookies are loaded with fruit and nuts and deliciousness!!

My husband is insulin dependent (diabetic) & I'm always looking at ways to cut down on carbs so he can enjoy something sweet with his coffee. You can substitute the regular white sugar with Splenda, the artificial sweetener-  - the results are the same.

Preheat the oven to 350 degrees. In a mixing bowl, combine:

3/4 cup whole wheat flour

1/2 cup flour

1/3 cup Splenda (or regular sugar)

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. ginger

1 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup golden raisins

Mix well - set aside.

In another small bowl, beat:

3 eggs

1 tsp. vanilla

2 Tblsp. melted butter

Combine both wet & dry ingredients and knead until thoroughly mixed. On a parchment lined baking sheet, place the dough - which has been rolled into a 10" cylinder - flatten it into a long regtangle (approx. 12" x 3" x 1/3" high). Bake for 22 minutes or until it begins to become golden. Remove from oven and cool for 5 minutes.

Reduce the oven temperature to 300 degrees. Slice the biscotti dough into 1/2" pcs. & lay onto the baking sheet - return to the oven and bake another 20 minutes.

Gingerbread biscotti

Again - refer to classic biscotti d'anice recipe for detailed instructions about forming/baking/slicing/rebaking biscotti - unless you know the trick already! :)

Preheat oven to 350º - line a couple baking sheets with parchment.

In a large mixing bowl, combine and mix together:

3 Tblsp. melted butter
1/4 C. vegetable oil
1 cup white sugar
1 tsp. vanilla
1/4 C. molasses
3 large eggs

1/8 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. apple pie spice
1/4 tsp. ground cloves
3-3/4 C. flour

Mix well. Divide the dough into 4 equal parts.  Pat into rectangles (2" wide, 1/3" high) leaving a couple inches between rectangles... 2 rectangles per sheet.

Bake for 20-25 minutes until firm.  Remove from oven, let sit 5 minutes.  With a sharp knife, cut into 1/2" slices.  Lay all the slices onto their sides - replace into oven and bake another 10-15 minutes, depending on how firm you like them.

Once they're cool, enjoy as is, or melt some white chocolate & drizzle over the tops or dip the whole darned biscotti into the chocolate.  I do the drizzling in a VERY sophisticated manner by melting the white chocolate in the microwave on a paper plate, scraping it into a plastic bag, cutting a teeny bit off the tip and quickly squeezing it onto the biscotti.   :D