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italian biscotti
at recipeseasy.com
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ITALIAN ANISE COOKIES (BISCOTTI D'ANICI)
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Yield: 1 Servings
---BREAD------
1 pk Active Dry Yeast
2 c Flour, sifted
2 ts Anise Seeds
1/2 c Milk
1/3 c Butter or Margarine
1/3 c Sugar
1/2 ts Salt
1/2 Egg, slightly beaten
1 ts Shredded Lemon Peel
2 tb Lemon Juice
--FROSTING-----
3/4 c Confectioners Sugar, sifted
1 tb Light Cream
1/4 ts Vanilla
ds Salt
Bread
In a large mixing bowl combine the yeast, 1/ cup of flour and anise
seeds. Heat milk, butter, sugar and salt in a sauce pan until just
warm. Stir to melt. Add heated liquid to flour mixture. Add egg,
lemon peel and juice on low speed for / minute, scraping sides
constantly. Beat 3 minutes on high speed. Stir in remaining flour by
hand to make a soft dough. Knead 8-10 minutes on a floured board
until smooth and elastic. Place in a lightly greased bowl. Turn once
to grease, over and let rise in a warm place 1/-2 hours. Punch down
and let rest 10 minutes. Shape into a round loaf, cover and let rise
until double (about 45 minutes) in a greased pan. Bake 35-40 minutes
in a preheated 375oF oven until done.
Frosting
Stir all ingredients together until smooth and spread on the warm
cake.
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ITALIAN BISCOTTI
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Yield: 1 Servings
-Ib. beef round tip steaks,
-cut l/8 to l/4-inch
-thick*
2 Cloves garlic, crushed
1 tb . olive oil
2 sm Zucchini, thinly sliced
1 c Cherry tomato halves
1/4 c Reduced-calorie bottled
-Italian salad dressing
2 c Hot cooked spaghetti
1 tb . Parmesan cheese, grated
Cut beef steaks crosswise into 1-inch wide strips; cut each strip
crosswise in half. Cook and stir garlic in oil in large non-stick
skillet over medium-high heat 1 minute. Add beef strips (I/2 at a
time); stir-fry ~ /2 minutes. Season with salt and pepper. Remove
with slotted spoon; keep warm. Add zucchini to same skillet; stir-fry
2-3 minutes or until crisp-tender. Return beef to skillet with tomato
halves and dressing; heat through. Serve beef mixture over hot pasta;
sprinkle with Parmesan cheese. Makes 4 servings.
SERVING SUGGESTION: Garlic bread. *Recipe may be prepared using 1
pound beef strips for, stir-fry. FOOD FACTS:
Per 1/4 recipe, calories 316; protein 32g; fat 9g; carbohydrate 25g;
iron 4.2 mg (23.1 percent RDA); sodium 453 mg; cholesterol 78 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
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Italian Basic Biscotti
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Yield: 6 servings
24 ea Ladyfingers; Toasted 2 tb Marsala Wine
2 c Espresso Coffee, Cooled 2 tb Triple Sec
6 ea Eggs, Separated 2 tb Brandy
6 tb Sugar 2 tb Orange Extract
1 lb Marscapone cheese 8 oz Bittersweet Choc;Chop Fine
Arrange the ladyfingers on a plate and lightly soak them with the
cooled espresso. Put half of the soaked ladyfingers in one layer in
a rectangular serving dish. While the ladyfingers are soaking, beat
the egg yolks with the sugar until the yolks turn pale in color. Add
the marscapone, the liquors, and the extract, and stir gently. In a
separate bowl, beat the egg whites with a wire whisk until they are
stiff. Gently fold the whites into the marscapone mixture. Use half
of this mixture to make a layer on top of the ladyfingers in the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the marscapone
mixture, and chocolate. Cover with tin foil and refrigerate for at
least 1 hour before serving. Submitted
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Biscotti Di Greve (Italian Orange Almond Biscotti)
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Yield: 72 servings
4 oz Blanched almonds 1/4 ts Salt
2 1/2 c Flour 1/4 ts Baking soda
2 c Granulated sugar 3 ea Eggs
PREHEAT OVEN TO 350F.
Spread almonds on a baking sheet and toast them in oven until lightly
golden. Let cool. Coarsely chop half the nuts.
Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda.
Beat in eggs, then whole and chopped nuts. Mix to obtain a firm
dough. Knead briefly, then divide dough into 4 pieces. On a floured
work surface, roll each piece under your hands into a cylinder 15
inches long and about 1 1/2 inches in diameter. Place 2 rolls, well
separated, on each baking sheet and bake 15 to 20 minutes, until very
lightly browned and firm to the touch.
With a spatula, carefully transfer the rolls to a cutting board and
slice each one diagonally into cookies about 1/2-inch thick. Set wire
racks on the baking sheets and lay out the biscotti on them. Return
them to the oven for 20 to 30 minutes, or until very firm and crisp.
Cool on the racks, then transfer them to a tin for long keeping.
Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this
recipe for a nice variation.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Submitted
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Italian Basic Biscotti
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Yield: 6 servings
24 ea Ladyfingers; Toasted 2 tb Marsala Wine
2 c Espresso Coffee, Cooled 2 tb Triple Sec
6 ea Eggs, Separated 2 tb Brandy
6 tb Sugar 2 tb Orange Extract
1 lb Marscapone cheese 8 oz Bittersweet Choc;Chop Fine
Arrange the ladyfingers on a plate and lightly soak them with the
cooled espresso. Put half of the soaked ladyfingers in one layer in
a rectangular serving dish. While the ladyfingers are soaking, beat
the egg yolks with the sugar until the yolks turn pale in color. Add
the marscapone, the liquors, and the extract, and stir gently. In a
separate bowl, beat the egg whites with a wire whisk until they are
stiff. Gently fold the whites into the marscapone mixture. Use half
of this mixture to make a layer on top of the ladyfingers in the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the marscapone
mixture, and chocolate. Cover with tin foil and refrigerate for at
least 1 hour before serving. Submitted
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Biscotti Di Greve (Italian Orange Almond Biscotti)
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Yield: 72 servings
4 oz Blanched almonds 1/4 ts Salt
2 1/2 c Flour 1/4 ts Baking soda
2 c Granulated sugar 3 ea Eggs
PREHEAT OVEN TO 350F.
Spread almonds on a baking sheet and toast them in oven until lightly
golden. Let cool. Coarsely chop half the nuts.
Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda.
Beat in eggs, then whole and chopped nuts. Mix to obtain a firm
dough. Knead briefly, then divide dough into 4 pieces. On a floured
work surface, roll each piece under your hands into a cylinder 15
inches long and about 1 1/2 inches in diameter. Place 2 rolls, well
separated, on each baking sheet and bake 15 to 20 minutes, until very
lightly browned and firm to the touch.
With a spatula, carefully transfer the rolls to a cutting board and
slice each one diagonally into cookies about 1/2-inch thick. Set wire
racks on the baking sheets and lay out the biscotti on them. Return
them to the oven for 20 to 30 minutes, or until very firm and crisp.
Cool on the racks, then transfer them to a tin for long keeping.
Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this
recipe for a nice variation.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Submitted
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Italian Anise Cookies (Biscotti D'Anici)
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Yield: 60 servings
2 c All-purpose flour 1 lg Egg
3/4 ts Baking soda 1 ts Vanilla extract
3/4 ts Salt 12 oz M&ms plain chocolate candy
1 c Shortening; or butter -- * see note
2/3 c Sugar 3/4 c Nuts; chopped
1/2 c Brown sugar, packed
Recipe by: Jo Merrill * Use the new mini-chips now available. Preheat
oven to 375 degrees. Combine flour, baking soda and salt; set
aside. Cream together butter or shortening and sugars until light and
fluffy; beat in egg and vanilla.
Blend in flour mixture slowly. Stir in M&M's and nuts. Drop heaping
teaspoonsful onto an ungreased cookie sheet. Bake for 8-11 minutes
until browned. Cool 1 minute on cookie sheet then remove to wire
rack to cool. Makes about 5 dozen 2-inch cookies. -recipe from M&M
advertisement.
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Italian Biscotti
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Yield: 1 Servings
2 lb Fat-trimmed round steak,
-ground - twice, if possible
1 Egg -or-
2 Egg whites
1/4 c Chianti or any other dry red
-wine
2 ts Garlic salt
1 tb Instant onion
1 tb Fennel seeds
1 ts Crushed cayenne pepper;
-more, if desired
1 tb Oregano
1 ts Sage
Sausage casing (optional)
Combine meat, egg, wine, and seasonings. If you have a sausage-stuffing
funnel and casing, stuff the mixture into the casing to form 2-3 inch
links. Otherwise, shape the meat into uncased sausage-shaped oblongs or
into small, flat sausage cakes or patties.
Because this is uncured sausage, it should be cooked and served as soon as
possible, or wrapped and frozen for later use. Makes about 40 small links
or patties, about 35 calories each.
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Italian Biscotti Crescents
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Yield: 48 Servings
7 c Flour
1 1/2 c Sugar
1 1/2 c Vegetable shortening
2 tb Baking powder
2 ts Anise seed
6 Eggs
4 c Milklla extract
1 Egg white
Sesame seeds
Combine flour, sugar, shortening, baking powder and anise. Mix well using
hands.
Mix eggs, vanilla, and milk. Add to dry ingredients, continuing to work
with hands until smooth. Do not knead.
Using a cookie press, put dough through a large star making a long strip.
Cut into 1 1/2 to 2" pieces. Dough can be rolled into walnut-sized balls
and flattened to 1 1/2 to 2" as an alternate.
Dip the top of each in mixture of egg white and 1/2 teasp water beaten
together. Then roll in sesame seeds. Bake on ungreased cookie sheet at 375
degrees for 10 minutes, or until golden.
From Gemini's MASSIVE MealMaster collection at
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Al's Italian Bread
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Yield: 12 servings
=== FOR THE DOUGH ===
1 Envelope Active dry yeast -;
-(2 1/2 tspns)
1 c Warm water
1 pn Sugar
2 1/4 ts Kosher salt
1/4 c Johnnycake meal or
-fine-ground white
Cornmeal
3 tb Whole-wheat flour
1 tb Virgin olive oil
2 1/2 c Unbleached white flour -;
-(to 3 1/2 cups)
=== FOR THE TOPPING ===
Extra-virgin olive oil
3 c Freshly-grated
-Parmigiano-Reggiano cheese
1 1/2 c Freshly-grated Pecorino
-Romano cheese
3 c Shredded Fontina cheese
4 1/2 c Chopped canned tomatoes in
-heavy puree
3/4 c Chopped Italian flat-leafed
-parsley
Chiffonade of basil; for
-garnish
Dissolve the yeast in the warm water with the sugar. After 5 minutes
stir in the salt, johnnycake meal, whole-wheat flour, and oil.
Gradually add the white flour, stirring with a wooden spoon until a
stiff dough has formed. Place the dough on a floured board, and knead
it for several minutes, adding only enough additional flour to keep
the dough from sticking. When the dough is smooth and shiny, transfer
it to a bowl that has been brushed with olive oil. To prevent a skin
from forming, brush the top of the dough with additional olive oil,
cover the bowl with plastic wrap, and let rise in a warm place, away
from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch down the
dough and knead once more. Let the dough rise again for about 40
minutes. Punch down the dough. If it is sticky, knead in a bit more
flour. Divide into four balls. Cover the balls with plastic wrap and
allow to rise at room temperature for about 45 minutes. While the
dough is rising, prepare a hot charcoal fire, setting the grill rack
3 to 4 inches above the coals and set out topping ingredients. Place
dough on a large inverted cookie sheet brushed with 1 to 2
tablespoons extra-virgin olive oil. Turn the dough over to coat it
with oil. With your hands, spread and flatten the pizza dough into a
10- to 12-inch free-form circle, 1/8-inch thick. If you find the
dough shrinking back into itself, allow the dough to rest for a few
minutes, then continue to spread and flatten the dough. Do not make a
lip. You may end up with a rectangle rather than a circle; the shape
is unimportant. Take care not to stretch the dough so thin that small
holes appear. If this happens, all is not lost. Rather then try to
repair them, avoid them when adding toppings and drizzling with olive
oil. When the fire is hot, use your fingertips to lift the dough
gently by the two corners closest to you, and drape it onto the
grill. Catch the loose edge on the grill first and guide the
remaining dough into place over the fire. Within a minute, the dough
will puff slightly, the underside will stiffen, and grill marks will
appear. Using tongs, immediately flip the crust over onto the coolest
part of the grill. Quickly brush the grilled surface with 2 teaspoons
of virgin olive oil. Spread 1/4 cup of Parmigiano-Reggiano cheese, 2
tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over
the entire surface of the pizza. Dollop with 6 tablespoons of the
tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire
pizza with virgin olive oil. After the toppings have been added,
slide the pizza back toward the hot coals so about half of the pizza
is directly over the heat. Rotate the pizza frequently so that
different sections receive high heat checking the underside by
lifting the edge with tongs to be sure it is not burning. The pizza
is done when the top is bubbling and the cheese has melted. Garnish
with basil and serve immediately. Continue stretching the dough balls
and grilling pizzas using the above topping ingredients. This recipe
yields 12 servings.
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