Biscotti recipe

Step 1

Heat the oven to 200 degrees.

Step 2

Stir the unsalted butter and sugar until well blended and you can also use the food processor.

Step 3

Then add the eggs, one by one, and mix well It is recommended to add the eggs one by one.

Step 4

Now stir together the dry ingredients and the almonds and mix them into a smooth dough.

Step 5

Then roll the dough into a ball and divide it into four parts.

Step 6

Now roll the pieces into rolls that you put on a sheet and flatten them into rectangles about 2 centimeters thick and 5 cm wide.

Step 7

Then brush with beaten egg and bake in the middle of the oven for about 30 minutes.

Step 8

Now reduce the heat to 125 degrees.

Step 9

Then let it cool for 5 minutes before cutting them into about 2 centimeters thick pieces across.

Step 10

Now place them on a wire rack and allow them to dry in the oven for about 20 minutes.

Step 1

Take the butter out of the fridge and let it soften at room temperature.

Step 2

In a bowl, combine the eggs, sugar, and a pinch of salt. Use an electric mixer to beat them until the mixture becomes clear and frothy.

Step 3

Add the milk, softened butter, and vanilla flavoring to the bowl. Mix for about a minute.

Step 4

Add the almond flour and mix it in using a spatula. Then add the all-purpose flour and baking powder.

Step 5

Mix everything well until you have a smooth mixture. Cover the bowl and place it in the fridge for about an hour (or in the freezer for 15-20 minutes) to chill.

Step 6

After the chilling time, take the dough from the fridge. Take small portions of the dough and shape them into walnut-sized balls (you can dust your hands with a little icing sugar to make it easier). Roll the balls in a bowl of icing sugar and place them on one or more baking trays lined with parchment paper.

Step 7

Preheat the oven to 180°C (or 160°C if using a fan-assisted oven). Bake the cookies for 10-12 minutes until they turn lightly golden.

Step 8

Remove the cookies from the oven and let them cool on the baking trays before removing them.

Step 9

Your almond flour cookies are now ready to be served.

Step 1

Beat the butter and sugar together.

Step 2

Add the eggs, egg yolk, and almond essence.

Step 3

Gradually add the sifted dry ingredients, chopped almonds, and chocolate chips. Mix everything together and refrigerate the dough for 30 minutes.

Step 4

Once the dough is cold, shape it into thin cylinders and place them on a greased and floured baking sheet. Flatten them using your hands.

Step 5

Bake in a preheated oven at medium temperature (180 ºC) for 25 minutes. Remove from the oven and let them cool.

Step 6

Slice the biscotti crosswise and place the slices back on the baking sheet. Bake again at medium heat until they become dry.

Step 7

Follow the instructions on the package to melt the pastry bath. Dip the tips of the biscotti in the melted bath and let it solidify.

Step 8

Enjoy your homemade almond chocolate chip biscotti!

Step 1

Preheat the oven to 170 degrees. Get a flat tray and line it with baking paper.

Step 2

Coarsely chop and toast the almonds. In a bowl, mix the espresso, milk, egg, and vanilla. Beat the mixture with a whisk.

Step 3

In a mixer bowl, beat the flour, sugar, yeast, baking powder, salt, and dry spices together on low speed until well mixed. Gradually add the liquid mixture while continuing to beat. Add the almonds and chocolate, forming a sticky dough.

Step 4

Remove the dough from the mixer and place it on a well-floured surface. Divide it into two equal parts and shape each part into a cylinder that is 25 cm long and 5 cm wide. Place the cylinders on the tray, leaving about 5 cm of space between them.

Step 5

Bake at 170 degrees for approximately 35 minutes using the fan setting. Once the biscotti bars are ready, leave them on the tray for 10 minutes, then transfer them to a wire rack to cool. When they are completely cool, use a sharp serrated knife to cut them diagonally into slices that are 2 cm thick.

Step 6

Lay the biscotti slices flat and bake for an additional 5 minutes to dry and crisp them. Then, flip them over and bake for another 5 minutes.

Step 1

Preheat the oven to 185ºC (365ºF) with both the top and bottom heat on.

Step 2

In a bowl, mix together the all-purpose flour, chickpea flour, semolina, baking powder, cardamom seeds, and cinnamon.

Step 3

In another bowl, cream the butter (which should be at room temperature) with the powdered sugar until it has a creamy consistency.

Step 4

Add the butter mixture to the dry ingredients and mix until a malleable dough forms.

Step 5

Divide the dough into approximately 16 equal portions, roll them into balls, and flatten them slightly. Place them on a baking tray lined with a silicone baking mat or parchment paper, leaving some space between each cookie.

Step 6

Place the peeled and chopped pistachios in the center of each cookie.

Step 7

Put the baking tray in the preheated oven and bake for about 12 minutes.

Step 8

When you remove the biscotti from the oven, they will still be soft. Allow them to cool slightly on the baking tray before transferring them to a cooling rack. As they cool completely, they will become crunchy.

Step 9

Resist the temptation to eat cardamom pistachio biscotti all at once, but go ahead and enjoy! Once you have one, you’ll want another.

Step 1

Preheat the oven to 350 °F (175 °C) and grease a large baking sheet.

Step 2

In a large bowl, beat the butter and sugar until creamy. Then add the eggs one at a time and the almond extract while continuing to beat. In a separate bowl, mix the flour and baking powder, and then add it to the butter mixture. Stir in the chopped cherries and chocolate chips.

Step 3

Flour your hands and shape the dough into two rolls that are 25 centimeters long. Place the rolls on the greased tray, with a distance of 12 centimeters between them. Flatten each roll to be 8 centimeters wide.

Step 4

Bake for 20 to 25 minutes until the rolls are firm and lightly golden. Then, using a serrated knife, cut the rolls into 1-centimeter diagonal slices. Place the slices on a baking sheet with the cut side down.

Step 5

Bake for another 8 to 10 minutes or until the base of the slices starts to brown. Flip the slices and bake for an additional 5 minutes or until evenly browned. Let them cool completely.

Step 6

Melt the white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle the cookies with the melted white chocolate and store them in a tightly covered container.

Step 7

Melt the chocolate in the microwave, stirring every 20 to 30 seconds. Decoratively drizzle the cookies with the melted chocolate and store them in an airtight container.

Step 1

Use an electric mixer to cream the butter and sugar together until you have a creamy mixture.

Step 2

Add the egg and continue mixing. Then add the sifted flour, cocoa powder, salt, baking powder, and enough milk to make a smooth and well-combined mixture.

Step 3

Stir in the chopped dark chocolate and chili pepper using a spoon until they are evenly distributed in the dough.

Step 4

Using two teaspoons, drop small portions of the dough onto a baking tray lined with parchment paper. Flatten the dough portions to make disks that are at least 1.5 cm high and 4 cm in diameter.

Step 5

Bake at 180°C (356°F) for approximately 15-20 minutes until the surface becomes crunchy.

Step 6

Allow the biscotti to cool completely before serving.

Step 1

Preheat the oven to 325 degrees F.

Step 2

Line a large baking sheet with parchment paper and set it aside.

Step 3

In a big bowl, mix together the sugar, melted butter, vanilla, baking powder, and salt.

Step 4

Add the eggs and egg whites to the bowl, and beat them well with a wooden spoon.

Step 5

Stir in the chopped dried apricots and 1½ cups of the chopped pistachio until they are evenly mixed.

Step 6

Gradually add the flour and cornmeal to the mixture and stir until everything is well combined. You can use your hands if needed.

Step 7

Let the dough rest for 5 minutes to become firm.

Step 8

Divide the dough into two equal parts.

Step 9

With greased hands, shape and flatten each part into a loaf that is 8×4 inches in size. Place them on the prepared baking sheet, leaving 4 inches of space between them.

Step 10

Press each loaf gently to make it an even thickness.

Step 11

Bake in the oven for 24 to 28 minutes until the loaves are firm, lightly browned, and a toothpick inserted near the center comes out clean.

Step 12

Take the loaves out of the oven and let them cool completely.

Step 13

Transfer the cooled loaves to a cutting board.

Step 14

Use a large serrated knife to cut each loaf into slices that are about 1/4 inch thick.

Step 15

Place the slices on baking sheets lined with parchment paper, with the cut side facing down.

Step 1

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper and set it aside.

Step 2

Lightly toast the hazelnuts in a large skillet over medium heat, stirring constantly, for about 5-10 minutes until evenly toasted. Transfer the toasted hazelnuts to a bowl lined with a clean tea towel. Fold the towel over the hazelnuts and rub them gently to remove the skins. Finely chop half of the hazelnuts and set aside, keeping the rest whole.

Step 3

In a medium bowl, cream the butter and sugar together until the mixture becomes light and fluffy. Add the beaten egg and vanilla extract, and continue beating until well combined.

Step 4

In another bowl, mix the flour, cocoa powder, baking powder, and baking soda. Gradually add the dry mixture to the wet ingredients and mix until you have a smooth dough. Add the chopped hazelnuts and the whole hazelnuts, and mix them into the dough. The dough will be quite firm.

Step 5

Dust your hands with flour and shape the dough into a ball. Transfer the dough to a clean surface and roll it into a log about 6 to 8 inches long and 2½ to 3 inches wide. Don’t worry if it seems small; it will expand during baking. Place the log on the prepared baking sheet.

Step 6

Bake the log in the preheated oven for 25-30 minutes. The log will expand and its surface will become dark and cracked.

Step 7

Keep the oven on. Remove the log from the oven and let it cool for 10 minutes on the baking sheet. Transfer the log to a cutting board and slice it into 1/4-inch thick slices using a serrated knife. Carefully place the slices back on the baking sheet in a single layer.

Step 8

Bake the slices for another 15 minutes, flipping each cookie halfway through the baking time. Remove the biscotti from the oven and let them cool on a wire rack. Store them in a sealed container.

Step 1

Melt the chocolate in a bowl over hot water or in the microwave, making sure not to burn it.

Step 2

Sift the flour and baking powder into a bowl. Add the sugar, ground almonds, orange zest, egg, vanilla extract, and walnuts.

Step 3

Add the melted chocolate and butter to the mixture and stir until it becomes a smooth mixture. If it’s too dry, add a tablespoon of water.

Step 4

Place the dough on a baking tray lined with parchment paper and divide it into two equal parts. Shape each part into a cylinder about 28cm long. Place both cylinders on the tray and flatten them until they are approximately 1.5cm thick.

Step 5

Bake the dough in a preheated oven at 160ºC for 25 minutes or until it becomes firm. Allow it to cool, then cut diagonally into cookies about 1.5cm thick.

Step 6

Bake the cookies again for 10 minutes until they become crispy. Let them cool once more, then sprinkle with icing sugar before serving.

Step 1

Make the coffee and pour it into a bowl while it’s still hot. Add a teaspoon of soluble coffee and stir until it dissolves completely.

Step 2

In a large bowl, crack the eggs and add sugar, melted butter, the freshly prepared coffee mixture, cornstarch, and baking powder.

Step 3

Mix the ingredients together, and once they are well blended, gradually add the flour. When the dough starts to thicken, add the chocolate chips.

Step 4

Keep mixing well while adding all the flour. The dough will become sticky and elastic.

Step 5

Prepare a baking pan with parchment paper. Take pieces of dough, roll them into balls using your hands, and place them on the pan, making sure they are not too close together.

Step 6

Bake at 180 °C for 20 minutes. The coffee biscuits will slightly flatten and take shape. Remove them from the oven and let them cool.

Step 7

It’s time to taste and enjoy!

Step 1

Beat softened butter and sugar with a mixer until creamy.

Step 2

Add egg and vanilla extract to the mixture of butter and sugar and mix well.

Step 3

Whisk all-purpose flour, baking powder, and salt together in a separate bowl.

Step 4

Gradually stir the flour mixture into the mixture of butter and sugar until dough forms.

Step 5

It’s okay if the dough seems crumbly at first; it will come together.

Step 6

Wrap the dough in plastic wrap and let it rest in the refrigerator for two hours.

Step 7

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 8

Roll out dough to a thickness of 1/4 to 1/8 inch on a lightly floured surface.

Step 9

Use cookie cutters dipped in flour to make cutouts in holiday shapes.

Step 10

Re-roll remaining dough scraps until all dough is used.

Step 11

Place cookies on parchment paper-lined baking sheets, keeping them 1 inch apart.

Step 11

Bake for 9-10 minutes or until edges are lightly browned.

Step 12

Transfer cookies to a wire rack to cool after 1 minute.

Step 1

Make the coffee and pour it into a bowl while it’s still hot. Add a teaspoon of soluble coffee and stir until it dissolves completely.

Step 2

In a large bowl, crack the eggs and add sugar, melted butter, the freshly prepared coffee mixture, cornstarch, and baking powder.

Step 3

Mix the ingredients together, and once they are well blended, gradually add the flour. When the dough starts to thicken, add the chocolate chips.

Step 4

Keep mixing well while adding all the flour. The dough will become sticky and elastic.

Step 5

Prepare a baking pan with parchment paper. Take pieces of dough, roll them into balls using your hands, and place them on the pan, making sure they are not too close together.

Step 6

Bake at 180 °C for 20 minutes. The coffee biscuits will slightly flatten and take shape. Remove them from the oven and let them cool.

Step 7

It’s time to taste and enjoy!

Step 1

Line two baking trays with baking paper.

Step 2

In a bowl, combine the butter and sugar.

Step 3

Mix them well using a wooden spoon until they are thoroughly combined.

Step 4

Gradually add the egg yolk and mint extract to the mixture while continuing to mix.

Step 5

Sift the flour into the bowl, along with a pinch of salt.

Step 6

Stir the mixture well until there are no lumps and all the ingredients are evenly incorporated.

Step 7

Divide the dough into two or three balls and place them in the refrigerator for about 30 minutes to 1 hour to chill.

Step 8

Preheat the oven to 190°C (375°F).

Step 9

Take out the chilled dough from the refrigerator and roll it out on a surface lined with baking paper to prevent sticking.

Step 10

Shape the dough into two large sheets and cut out the desired shapes for the cookies.

Step 11

Transfer the cut-out cookies to the prepared baking trays, leaving some space between them.

Step 12

Bake the cookies for approximately 10 minutes, or until they turn a golden color.

Step 1

Preheat the oven to 180ºC (356ºF) with both top and bottom heat, and take out the baking tray from the oven.

Step 2

In a small bowl, mix the flour with the baking powder, xanthan gum, and salt. Set aside for later.

Step 3

In another bowl, beat the egg with the sugar and dextrose until well combined.

Step 4

Now, add the ingredients from the first bowl (flour, baking powder, salt, etc.) and mix well with a wooden spoon until you have a smooth mixture.

Step 5

With your hands, continue kneading the dough until it becomes compact and free of lumps. It might be sticky at first, but it will become easier to handle.

Step 6

Add the almonds to the dough and knead them in. They might break or separate from the skin, but that’s okay. Keep kneading until you have a ball with all the almonds incorporated.

Step 7

Divide the dough into two equal portions and shape them into cylinders that are approximately 2 cm high and 4 or 5 cm wide. Brush them with the egg yolk.

Step 8

Place the cylinders on a baking tray lined with parchment paper and bake them for around 25 minutes.

Step 9

Remove the cylinders from the oven, let them cool for a couple of minutes to avoid burning, and then cut them into diagonal slices. It’s important to cut them while they are still hot, as they will be difficult to cut without breaking if they cool down. To prevent the almonds from breaking the biscotti when cutting, use a knife that is not serrated and make a swift, sharp cut. Otherwise, the almonds may tear the dough.

Step 10

Once sliced, place the biscotti back in the oven for an additional 5 or 6 minutes on each side.

Step 11

All that’s left is to let the biscotti cool completely before enjoying them.

Step 1

In a bowl, mix the egg, sugar, and Pure Natura Sunflower Oil together.

Step 2

Add the lemon zest, lemon juice, and mix well.

Step 3

Finally, add the flour and baking powder. Mix until you have a smooth and malleable dough.

Step 4

Using your hands, shape the dough into small balls and place them on a baking sheet lined with parchment paper greased with Rocío Vegetal Natura.

Step 5

Sprinkle powdered sugar on top of the dough balls.

Step 6

Preheat the oven to 170°C and bake the biscotti for about 12 minutes or until they turn golden.

Note: Biscotti are twice-baked cookies that are usually crispy and perfect for dipping into tea or coffee.

Step 1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 2

In a small saucepan, melt the butter over low heat until it becomes lightly browned. Remove from heat and transfer to a medium bowl.

Step 3

Mix the brown sugar and bourbon with the melted butter until the mixture becomes smooth.

Step 4

Beat the eggs one at a time and add the vanilla extract.

Step 5

In a separate bowl, combine the all-purpose flour, baking powder, and salt. Then, stir in the egg mixture.

Step 6

Add the almonds and caramel chips to the dough and mix them in well.

Step 7

Shape the dough into 2 long loaves and place them on a cookie sheet.

Step 8

Bake the loaves in the preheated oven for 15 to 20 minutes, or until they are just set. Allow the loaves to cool on the baking sheet.

Step 9

Once the loaves are cool enough to handle, cut them diagonally into 1/2-inch slices.

Step 10

Place the slices cut-side up on the baking sheet and bake for an additional 15 to 20 minutes, flipping them once, until both sides are toasted.

Step 11

Let the biscotti cool completely and then store them in an airtight container at room temperature.

Step 1

Preheat the oven to 180ºC and line a large tray with parchment paper.

Step 2

In a deep container, beat the eggs with a stick mixer until they almost double in size. Add the peanut butter and continue beating.

Step 3

Add the milk and mix a little more.

Step 4

Add the flour, salt, cinnamon, and yeast. Mix on low speed or stir with a large spoon. If needed, add more milk gradually until you get a slightly wet and sticky dough.

Step 5

Add the nuts and dates. Knead until they are evenly distributed in the dough. Divide the dough into two portions.

Step 6

Shape each portion into rectangles about 4 cm wide and one finger thick. Wet your hands to make it easier.

Step 7

Bake the rectangles in the preheated oven for about 20 minutes, or until they are lightly browned and firm to the touch.

Step 8

Remove from the oven and transfer the rectangles to a wire rack to cool slightly. Carefully cut them into batons using a sharp serrated knife.

Step 9

Place the biscotti face up on the tray, lower the oven temperature to 150ºC, and bake for an additional 8-10 minutes until lightly browned.

Step 10

Flip the biscotti over and lightly brown the other side. Allow them to cool on a rack.

Step 11

Serve the sugar-free biscotti with a glass of milk, vegetable drink, coffee, or tea. They can be enjoyed as a nutritious and satisfying snack at any time. Store them in an airtight container, and if you live in a hot and humid place, it’s best to keep them in the fridge. They will stay fresh for several days.

Step 1

In a mixing bowl, whisk together the butter, vanilla seeds, and sugar until frothy. Then, add the egg yolk and milk.

Step 2

Mix at low speed and gradually add the sifted flour and cocoa. Continue mixing until you have a smooth dough. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.

Step 3

While the dough chills, prepare the caramel. Place the sugar in a saucepan over low heat, stirring frequently until it turns into an amber caramel. Slowly pour in the hot cream while stirring constantly. Let the sauce thicken slightly, then turn off the heat and add the salted butter. Allow it to cool and refrigerate.

Step 4

Remove the dough from the refrigerator and shape it into small walnut-sized balls. Dip them in a mixture of beaten egg whites and chopped pecans, then place them on baking trays lined with parchment paper.

Step 5

Press your thumb into each ball to create a hollow. Bake at 180°C for 12 minutes, then let them cool.

Step 6

Fill the hollows in the biscuits with the caramel sauce and garnish with melted chocolate strands.

Step 7

Enjoy your delicious Toffee Biscotti with a delightful salted butter caramel twist!