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My Secret Biscotti Dessert Recipe

kosher dessert recipes, kosher recipes, mothers day recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas

My Secret Biscotti Dessert Recipe

3 Comments 12 September 2012

I cannot reveal the source of this great biscotti recipe, because it was given to me years ago by a wonderful woman who wouldn’t want her name announced on the world wide web. Suffice it to say that this recipe comes from the heart of a very special person that came into my life for a very short while. This woman arrived at my doorstep with a basket of chocolate chip AND chocolate – chocolate-chip biscotti PLUS the recipe printed out, PLUS a brand new serrated knife that I should use when making this her crunchy treats. Just as she share her recipe with me, I’m so happy in turn, to share it with you.

Enjoy!!! Marlene

Recipe for Secret Biscotti

  • 3 eggs
  • 1 tsp pure vanilla extract
  • 2 cups of flour
  • (for a double chocolate flavor- use 1 1/2 cups of flour, and 1/2 cup of cocoa instead of 2 cups of flour)
  • 1 cup of sugar
  • 1/2 tsp baking powder
  • 1 package of chocolate chips (not artificially flavored chips!!)
  • optional- add whole or sliced almonds. (whole almonds make the biscotti harder to slice)

Mix all wet ingredients in a kitchen aid.

Mix in dry ingredients.

Spoon and shape onto sprayed parchment paper into 2 long logs.

Sprinkle cinnamon on top.

Bake 20 minutes at 350 degrees or until top is not doughy.

Take out of the oven, cook on a rack.

Remove the logs with a spatula and place on a cutting board. (These will break easily so use special care!)

With a long, sharp, serrated knife, slice diagonally for long pretty biscotti make sure to push down gently yet firmly so the slices don’t crack.

Place sliced biscotti back on the baking tray and place in the oven at 325 degrees for an additional 15 minutes.

Bake for an extra 5 or 10 minutes if you like them really crunchy.

Happy Holidays!

 

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Esther’s Chocolate Almond Biscotti

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts

Esther’s Chocolate Almond Biscotti

3 Comments 25 January 2011

Watch this authentic Italian grandma knead her biscotti dough. She has all the time in the world and puts real love into that dough!!!!

Brings back memories…..

In Italian, the word “biscotto” means “biscuit” or “cookie.” The root words “bis” and “cotto” literally mean “twice” and “baked.”Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully they stay in one long piece), and then toast and turn the cookies again until they are perfect.

Biscotti have a great shelf life of at least a week, but they stay even longer if you seal them in an airtight container in the freezer. They are margarine and oil-free so treat yourself to one after dinner!  Great to keep in the freezer for an unexpected guest!

Thank you Eshter Serouya for the great recipe!

  • 1 1/2 cups whole almonds
  • 2 cups flour
  • 1 tsp baking powder
  • dash of kosher salt
  • 1 cup sugar
  • 1 1/2 cups mini chocolate chips
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp almond extract

Directions for this Kosher Recipe

  1. place 1/2 cup of the almonds into a food processor ,grind and set aside.
  2. combine flour,baking powder,salt,sugar. add the almonds. with the paddle attachment beat in the eggs,vanilla and almond extracts.add chocolate chips and remaining almonds.
  3. shape into thin logs and place on greased baking tray. bake for about 30 mins or until golden. remove from oven. when they are warm(not completely cooled),slice thin at a diagonal angle and re-toast for 5 minutes.
  4. keep in airtight container
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