Walnut cherry Biscotti

My plan today was to rest and relax but making more biscotti won over.  

I did want to try adding dried cherries along with chopped walnuts to my original biscotti recipe and the biscotti were delicious.  

This recipe makes approximately 4 nice size biscotti loaves.

2 sticks softened butter

1  1/2 cups sugar

6 eggs

4 1/2 cups flour

4 tsp. Baking powder 

2 tsp. Vanilla extract 

1 tsp. Vanilla butternut extract ( use all vanilla extract if you can’t find the butternut one)

1/2 cup chopped walnuts 

1/2 cup chopped dried cherries 

4 T milk .  Brush top with milk and

Sprinkle of sugar.

Add softened butter, vanilla, sugar and eggs to mixer and mix until

Blended.  Add flour and baking powder .mix thoroughly. Add dried fruit and nuts. With a large wooden spoon mix until fruit and nuts are mixed well.

Bake 375° for approximately 20 minutes.  Center of loaves should be firm to touch.  Remove from oven . Cool completely and cut in thick slices. Return to oven turn oven to 325° and bake each side for 10  minutes.

Cool .  Store in cool area.  I use either in a cookie jar or sealable bag or Christmas cookie tins. They keep for a long time or can be frozen.

Enjoy!

NOTE: I found that the cherries were delicious in these biscotti but a little larger than dried cranberries.  Cutting through was difficult so I used my electric knife as to avoid breakage.  I suggest using dried cranberries might please you better.

The following photo is an illustration of how I place tablespoons of batter in a row and close sides with a wide knife or silicone spatula . ***Make sure to seal around each loaf with a large knife or baking tool to smooth.

Cranberry cashew Biscotti

I combined my recipes for biscotti and came up with this.  

These are toasted on each side after baking. Watch closely as to not burn.
Note:

You can chose to try making the rolls this way:

*****Drop by tablespoons and go around edges and top to seal.⬆️

 

3 eggs

1egg white beaten ( whisk)

1 cup sugar
1/2 lb. Softened butter
3/1/2 cup flour
pinch salt
3/1/2 tsp. baking powder
1/4 or less cup milk(watch amount)
1 tsp. orange  extract 
Rind of orange
1/2 cup chopped cashews   

1/2 cup dried cranberries 

Beat butter, sugar, eggs and salt, orange extract ,rind of orange and milk with an electric mixer, add flour a little at a time until well blended..

Note:  After I mix it as best I can, I transfer to acrylic board and work the mixture together putting a little flour on board as not to have it  stick..Then roll into 2 rolls..  

option:

****Option:  cover cookie sheet with foil.  Spray with cooking spray.  Drop by tablespoons onto cookie sheet and with a large flat tool smooth top and around edges to resemble a long roll.

Place on greased cookie sheet. Brush with 1 beaten egg white.   Bake 375 degrees approx.  15 minutes one side and 15 minutes on other. Rolls should be browned slightly.  Take out of oven, cool , cut in 1/2 inch slices, place back on cookie sheet and place in oven and toast each side for approx. 10 minutes until lightly browned. Cool thoroughly before storing.

M.j..

 

Pistachio/Cranberry Biscotti

Updated photo.  

Note:  these biscotti have chopped pistachios , chopped cranberries and mini chocolate morsels!  Fabulous!

Original 9/2015


Did you know that you can buy already shelled Pistachio's?

  I never knew it until last week and I indulged.  They are salty and crunchy and I would eat way too many if I allow myself and then I'd be talkin uncomfortable so I decided to make a few Biscotti with some of them. 

 We nibbled while they were baking and OMGoodness they are Yummy!  I think my Biscotti recipe is one of the easiest and so buttery and light.  If you like Biscotti this recipe can be basic or loaded with lots inside.  Just be sure to use a very sharp knife to slice them so they won't tear.   I use an electric knife but have used a regular sharp one too!

Happy Baking!

M.J.

****I used my mini chopper and coarsely chopped about 1/2 cup pistachio's.

Here's what I did:

I cup softened butter
2 cups sugar
6 eggs
2 tsp. vanilla extract
4 1/2 cups all purpose flour
4 tsp. baking powder
1/2 cup dried cranberries
1/2 cup coarsely chopped pistachios

Using my upright mixer I placed softened butter, sugar, eggs and vanilla.  Beat all at medium speed.  When blended add flour and baking powder a little at a time until mixture sticks to beaters. Total 4 1/2 cups flour, 4 tsp. baking powder.  Mixture will be thick.  Using a large wooden spoon add pistachios and cranberries to mixture.

Step 1

On a cookie sheet place aluminum foil. Spray with cooking spray.  Drop by tablespoons onto foil in a line. Illustration:

Step 2 With a large knife or icing spoon close sides.

Step 3 Brush with milk

Step 4 Sprinkle with sugar

Baked at 375 degrees for approx. 15 to 20 minutes until golden brown and firm to touch. Look at those pistachios and cranberries...yum

Cool on wire rack for 15 minutes and then slice diagonally in 1/2 inch slices.

Turn oven to 300 degrees and bake each side an additional 10 minutes. Cool completely and store in air tight container. 

Note:  My grandchildren prefer not to have theirs toasted and they eat them when they are still slightly soft.  If you choose not to toast them make sure they are thoroughly cooled and dry them on rack overnight lightly covered with waxed paper.

12/12/12

Biscotti Recipe! Aunt Anna's Recipe

Today’s Recipe for Biscotti with a few changes. 

****I changed this recipe a bit today.

1/4 cup extra virgin olive oil and

3 Tablespoons soft butter instead of all

(1/2 cup )butter.

 I love to play with recipes…

1/30/26

Crispy and very delicious flavor from

Orange. Use a small

Amount of orange juice if you don’t have an orange.

Original recipe as per Aunt Anna.

Adjustment One: I added dried cranberries and chopped almonds. 

Two: I used lemon rind instead of orange rind.

Three:  These browned better because I brushed them with the beaten egg whites.

**** Note:  Instead of rolling the dough I use heaping tablespoons in a row and even them out with a large knife.

I cut these while lukewarm.  I usually wait until cooled to cut and rebake.

This recipe made 4 logs.

I have a tried several family Biscotti recipes!  This recipe was given to  me by my Great Aunt Anna. My Dad's favorite aunt.  These biscotti were his favorite, dunkable cookie :).  I loved visiting her.  She always called me Madeline, one of the only family members who has from birth. 

Here’s a little more information.

It's a very long story but that is what the M. stands for in M.j. 

When our family visited her she would always set out on her dining room table a huge platter loaded with thinly sliced prosciutto and Imported provolone cheese.  Of course freshly baked Italian bread too!  How I loved that combination and to this day still do!

 Great memories of sitting in her dining room  listening to her talk about her many trips to Italy to see family. She was so smart and a gifted artist. I loved hearing her stories of how much she loved Italy.

In her late years(80ties) she started painting beautiful scenery oil paintings.  They were absolutely gorgeous!  Her grandchildren inherited them and quite honestly I have not seen them again.  So today I want to share with you her Biscotti recipe.  They are wonderful dunked in coffee or just grab a few to nibble on. Of course my Grandpa dunked them in homemade wine!!!!!!!

 Here is her recipe.   Oh so good!  Note:  These Biscotti are a bit harder than my original Biscotti recipe( good dunkers) but still really tasty with a hint of orange!

 Enjoy!  Happy Baking from my kitchen to yours,

M.J.

6 eggs
2 cups sugar
1/2 lb. butter
6 cups flour
pinch salt
6 tsp. baking powder
1/4 cup milk
2 tsp. anise oil or extract
Rind of orange
Sliced or chopped almonds or walnuts (I used walnuts )

Beat butter, sugar, salt, anise, rind of orange and milk with an electric mixer, add flour a little at a time until well blended..

Note:  After I mix it as best I can, I transfer to acrylic board and work the mixture together putting a little flour on board as not to have it  stick..Then roll into 4 or 6 rolls..  Place on greased cookie sheet. Brush with 1 beaten egg white.   Bake 375 degrees approx.  15 minutes one side and 15 minutes on other. Rolls should be browned slightly.  Take out of oven, cool slightly, cut in 1/2 inch slices, place back on cookie sheet and place in oven and toast each side for approx. 10 minutes until lightly browned. Cool thoroughly before storing.

Note: I tried using a light icing on these biscotti.  I brushed it on with a pastry brush..

I mixed confectionery(powdered sugar), a bit of skim milk and one drop of food coloring.  Just enough to easily brush on top of Biscotti.. 

Dry Biscotti before storing!  This icing dries easily!



12/13/11 
5/5/13

12/21/23

Almond Biscotti: My Favorite!!!

If you want tender buttery tasting Biscotti, this recipe is for YOU!


Hi Everyone and a very good and positive thinking day to you.

I can't believe how quickly times goes by. This original recipe for my biscotti was one of my first recipes I posted on my blog. I still make them frequently because IMO it is the best recipe to date. Enjoy!

This is really the easiest of all Biscotti recipes.  I have made many different type Biscotti  and  the consistency and tenderness as well as buttery taste in this recipe out numbers any others I had made.  You can toast them for crunch or  slice them (they have to be cool).  They will not slice well unless they are cooled.  I use an electric knife but any very sharp serrated  knife will work. They are wonderful just the way they are or Add cranberries, almonds, mini choc. morsels etc.  I found this recipe years and years ago in a magazine and I still  have the small torn and tattered piece that I have taped on an index card. Ask my friends...they love this recipe!





 1 cup butter (I use salted)
2 1/2 cups sugar, divided
6 eggs
2 tsp. almond(watch amount), anise, vanilla or butternut extract
4 1/2 cups flour
4 tsp. baking powder
1 cup chopped almonds( pecans, cranberries)or chopped dates
4 tsp. milk

In a mixing bowl cream butter and 2 c.sugar..( add a little less if you prefer a less sweet biscotti). Add eggs one at a time beating well after each addition..Stir in extract..Combine dry ingredients, add to creamed mixture..Remove from mixer.  Stir in almonds or other dried fruit.

Line a baking sheet with aluminum foil and grease with cooking spray.  Divide dough in half, spread by tablespoons (illustrations below)onto two 12x3 inch rectangles on foil. (Drop by tablespoons approx. 8 full tablespoons in line) (photo will show how to do).  Brush with milk and sprinkle with remaining sugar.

Bake 375 for 15 to 20 min. or golden brown and firm to touch.  Remove from oven.  Reduce heat to 300.  Lift rectangles onto cooling rack.  Cool at least 15 min. They will slice better if completely cooled.

Place on cutting board and slice diagonally 1/2 in. thick.  Place slices cut side down on ungreased baking sheet.  Bake 10 min. and turn cookies over and bake additional 10 minutes for crisp Biscotti.    Cool and store in airtight container. 

Recipe makes 4 rolls..Two on each cookie sheet.

****Updated photo. 12/4/2022

I added 1 cup chopped dates to this recipe.  Delicious!

Choc chips were added to these Biscotti.

Happy Baking from my kitchen to yours,

5/9/11 original post