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Full Online Book HomeLearning KitchenCookies - Biscotti - Snickerdoodle Biscotti
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Cookies - Biscotti -  Snickerdoodle Biscotti Post by :edanr Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3128

Click below to download : Cookies - Biscotti - Snickerdoodle Biscotti (Format : PDF)

Cookies - Biscotti - Snickerdoodle Biscotti

2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs
2 tablespoons sugar
1 teaspoon ground cinnamon
1 large egg white

Preheat oven to 350 degrees F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Combine oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness. Combine 2 tabalespoons sugar and cinnamon. Gently brush tops of rolls with egg white, and sprinkle with the cinnamon mixture.

Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack. Cut each roll diagonally into 15 (1/2 inch) slices. Place the slices, cut side down, on baking sheet. Reduce oven temperature to 325; bake 10 minutes. Turn cookies over and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

serving size: 1 biscotti 84 cal, 1.2 g fat, 1.9 g pro, 16.5 g carb, 22 mg chol, 61 mg sod.

Source: "Cooking Light-11/00"

Yield: "2 1/2 dozen"
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Cookies - Triple Chocolate Biscotti Cookies - Triple Chocolate Biscotti

Cookies - Triple Chocolate Biscotti
5 cups flour 1-1/2 cups cocoa powder 2 Tablespoons baking powder 1 cup butter 2 cups sugar 6 eggs 1 Tablespoon vanilla extract 2 cups chocolate chips 12 ounces tempered chocolate Preheat oven to 400.Cream butter and sugar. Beat in eggs one at a time until smooth; add vanilla extract. Sift dry ingredients together and combine with egg mixture. Stir in chocolate chips. Shape dough into 6 long loafs on cookie sheets and brush each with beaten egg yolk. Bake for 25 minutes. Remove loaves and let cool completely. Reduce oven heat to 350.Cut loaves diagonally into one

Cookies - Rosemary Walnut Biscotti Cookies - Rosemary Walnut Biscotti

Cookies - Rosemary Walnut Biscotti
1 cup walnuts 6 tablespoons unsalted butter, at room temperature 1 tablespoon minced fresh or 1 teaspoon dried rosemary 2 large eggs 1/4 cup milk 1 3/4 cups all-purpose flour 1/4 cup whole-wheat flour 2 teaspoons baking powder 1/4 teaspoon salt Line a large baking sheet with parchment paper. Toast walnuts in a 350 oven until they are lightly browned, and smell toasty, 8 to 10 minutes. Let cool, then coarsely chop. In a large bowl, beat butter, rosemary, and eggs until well mixed. Stir in milk and nuts. In a small bowl whisk together flours, baking powder and salt; add