Gf, lc vanilla bean biscotti
Posted: March 7, 2012 Filed under: Biscotti, Breakfast, gluten free, Low Carb Leave a commentI love all vanilla bean baked goods. So when I picked up more vanilla bean paste I knew I had to bake up some biscotti. I used this recipe but subbed out the walnuts, the walnut oil (any oil will work I used veggie oil just fine!) and maple and just put in a tbps vanilla bean paste. I then topped with the glaze instead of maple used more vanilla bean paste!
Enjoy!
Low carb gluten free maple walnut biscottis
Posted: February 23, 2012 Filed under: Biscotti, Breakfast, Brunch, Cookies, gluten free, Light and healthy, Low Carb 1 CommentYes more biscotti!! I love this recipe. This recipe came out perfectly! Tastes great, great texture, crunchy, and was easy to make!!! I followed the recipe exactly!
Enjoy!
Ingredients:
2 cups almond flour
1/4 cup granulated erythritol
1/4 cup Stevia in the Raw
OR additional erythritol
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup toasted walnut oil
1 large egg, lightly beaten
3/4 tsp maple extract
1/2 cup walnut baking pieces, toasted
Glaze:
1/4 cup powdered erythritol
1 1/2 tbsp almond milk
1/2 tsp maple extract
Directions:
Preheat oven to 325F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, granulated erythritol, Stevia in the Raw and xanthan gum. In a medium bowl, stir together walnut oil, egg, and maple extract. Add walnut oil mixture to almond flour mixture and stir until dough comes together. Stir in walnut baking pieces.
Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
For the glaze, whisk together the powdered erythritol with the almond milk and maple extract. Drizzle over cooled biscotti and let set 30 minutes.
Lower carb gluten free chai spice biscotti
Posted: February 5, 2012 Filed under: Biscotti, Breakfast, Brunch, gluten free, Light and healthy, Low Carb, Random Thoughts about cooking Leave a commentI have fallen in love with almond flour. It has made low carb and gluten free baking wonderful!!! It’s easy to sub in and tastes great.
I love this biscotti recipe from a blog I’ve recently become addicted to. The flavors are strong but perfect with coffee or tea. I did use Splenda in place of stevia in the raw as I still need to get some, but they still tasted great.
Enjoy!!
Ingredients:
2 cups almond flour
3/4 cup Stevia in the Raw
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp xanthan gum
1/4 cup butter, melted and cooled
1 large egg, lightly beaten
1 tsp vanilla
Directions:
Preheat oven to 325F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, Stevia in the Raw, baking powder, cinnamon, cardamom, ginger, cloves and xanthan gum. In a medium bowl, stir together melted butter, egg, vanilla extract. Add wet ingredients to dry and stir vigorously until dough comes together.
Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 22 to 24 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 15 minutes. Reduce oven temperature to 250F.
With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
Low carb chocolate chip biscottis
Posted: January 14, 2012 Filed under: Biscotti, Breakfast, Brunch, Low Carb Leave a commentAs my readers know, I’m addicted to biscotti, but I usually try to limit my carbs. While I was still allowing myself my morning biscotti, lol, I was always searching for a lighter version. I do have a lighter biscotti recipe on my blog, I definitely wanted to find a lower carb version. And after some searching, found a great recipe!
I have included the original recipe below but found the cooking times to be off. I took mine out after 25 mins, let cool then cut. Baked again for 10 mins then flipped and baked again. For some reason even lessening the time in the oven than the recipe calls for they still were browner than I prefer. So watch yours and baked until your desired doneness. I only used the lower sugar chips no nuts and these are great! I found them online but cannot remember where as I copied it and put it into word and forgot to mark where. If these are yours, pls let me know so I can give you credit!!!
Enjoy!!
Ingredients:
5 eggs
1 3/4 C Splenda
1 TBS baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. almond extract
1 and 1/2 cups oil
6-8 cups almond flour
1 1/2 cups chopped pecans (optional)
1 package slivered almonds(optional)
1/2 bag sugar free chocolate chips (optional)
Directions:
Beat eggs, splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going. Mix in almond flour till it is a stiff dough. Mix in nuts and chocolate chips (If you want them).
Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.
Bake at 350 for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they don’t fall apart.
Lay them out face down on the pan and bake for 12 minutes more to get crispy.
For a slightly different texture, form the dough into 4 logs, slice it when raw, then bake the cookies for 40 minutes at 350.
Sugar Cookie Biscotti
Posted: December 9, 2011 Filed under: Biscotti, Breakfast, Brunch, Cookies, Dessert, Holiday Recipe Leave a commentAs my readers know I love biscotti. I love them with a cup of freshly brewed coffee, I love how easy they are to make and I love how many different flavors you can make as biscotti. But I love buttery, almond flavored sugar cookies at the holidays even more. But sugar cookies, the cut out kind, are a pain to make sometimes. So I decided to take my favorite basic biscotti recipe, use almond extract in the batter instead of any other addins, and top with an almond glaze. I used this recipe with almond extract, about a tsp to tsp and a half, then topped with a half cup to a cup of powdered sugar mixed with a tsp to tbsp of water (add a bit at time to get a glaze consistency), add in a small bit of almond extract and mix well. Dye if desired and drizzle on cookies. I do find that with sugar cookies they are best made a few days ahead. The almond and butter flavors deepen and are oh so good. The same is with these biscottis. Make them a few days in advance and then they are perfect!
ENJOY and HAPPY HOLIDAYS!
Grand Marnier Biscotti
Posted: October 12, 2011 Filed under: Biscotti, Breakfast, Brunch, Cookies, Halloween, Holiday Recipe Leave a commentAs you know, I love love love biscotti. So when I stumbled upon this site of different biscotti recipes, I know I had to try many of them. The first? The Grand Marnier Biscotti. They came out great and I was even surprised how easy making candied orange peels are. I used a food network recipe. Check it out!
This recipe does suggest dipping in chocolate after, but I omitted this time and they were just fine! Great actually!
ENJOY!
Ingredients:
1/3 cup butter, room
temperature
2/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking
soda
2 eggs
2-1/4 cups flour
1/2 cup candied orange peel
1 tablespoon dried orange peel
1 tablespoon Grand Marnier
Approx. 1 cup dark chocolate, melted
Directions:
Preheat oven to 375-degrees F. Lightly grease a large baking sheet.
In a large bowl, beat the butter and sugar until light. Add all the remaining ingredients, except the chocolate.
Divide the dough into 2 sections. Shape the dough into slightly flattened logs about 3-inches wide.
Place logs about 3-inches apart on baking sheet. Bake for 20-25 minutes. . Do Not Shut Off Oven! Remove from oven and place baking sheet in a wire rack to cool 15 minutes. Reduce the oven temperature to 325 degrees.
Transfer each log to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Place the slices cut side down on the baking sheets. Bake 12-15 minutes, turning biscotti over once during time. Cool on wire rack.
Once the biscotti are cooled, dip the bottoms into the melted chocolate and allow to harden.
Lemon almond biscotti
Posted: July 9, 2011 Filed under: Biscotti, Breakfast, Brunch, Cookies Leave a commentOk, I LOVE LOVE LOVE biscotti. I love to make a fresh cup of coffee and dunk a delicious biscotti in it every morning. Even now I am wishing I still had some biscotti. Coffee and biscotti are my favorite way to start the day. So, once again I found a biscotti recipe to add my list of faves! This recipe was great!!
ENJOY!
Ingredients:
6 Tablespoons Butter
2/3 Cup Sugar
1/4 teaspoon Salt
1 1/2 teaspoons Baking Powder
1 1/2 Tablespoons Lemon Zest
3 Tablespoons Lemon Juice
1 1/4 teaspoons Almond Extract
2 Large Eggs
2 1/4 Cups Unbleached All-Purpose Flour
Directions:
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a large baking sheet or lightly grease the baking sheet. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, salt, baking powder, lemon zest, and almond extract on medium speed until the mixture is smooth. Scrape the sides of the bowl down. Beat in the eggs and lemon juice. (It is normal if the batter appears slightly curdled.) Reduce the mixer speed to low and add the flour. Mix the dough until smooth. Note-the dough will be very sticky. The consistency is similar to sugar cookie dough before it is chilled.
Place the dough onto the prepared baking sheet. Shape the dough into a log, approximately 13″ long, 3″ wide, and 3/4″ thick. Straighten and smooth the top and sides. (A wet spatula works well for shaping.) Place the pan in the oven and bake for 25 minutes. (I let my dough cook for 23 minutes and removed it from the oven to prevent burning. Cooking time may vary depending on the oven, pans, etc. Keep an eye out to make sure the bottom isn’t burning.) Remove from the oven and let cool directly on the sheet for 10 to 25 minutes. Reduce the oven temperature to 325 degrees Fahrenheit. Using a spray bottle filled with room temperature water, thoroughly spritz the dough. Make sure to spray the top and sides as well. This process helps soften the biscotti, thus making it easier to cut. (I didnt do this step and it was fine to cut)
After letting the dough rest for 5 minutes, use a serrated knife to cut the dough crosswise. Cut the dough into 1/2″ slices, being sure to cut straight up and down to cut even slices. Set the biscotti on their edge on the baking sheet. Place the pan back in the oven and bake for 30 to 35 minutes, turning the pan halfway through to prevent uneven cooking. Remove from the oven when they turn very dry and are golden around the edges. Remove from the oven and transfer to a wire rack to cool. Yields approximately 2 dozen biscotti. Store in an air-tight container at room temperature.
Banana Rum Biscotti
Posted: May 16, 2011 Filed under: Biscotti, Breakfast, Brunch, Cookies 1 CommentAnother hit! This recipe was just perfect. Baked up well, tasted great and was perfect in my morning coffee! Found on allrecipes.com, I followed the recipe exactly and was thrilled with it. The rum flavor was just distinct enough to add great flavor to the banana and pecans!
ENJOY!
Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup white sugar
3/4 cup mashed ripe banana
2 tablespoons vegetable oil
1 tablespoon rum
1/2 cup toasted, chopped pecans
Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.
Double chocolate biscotti
Posted: January 10, 2011 Filed under: Biscotti, Breakfast, Brunch, Chocolate 1 CommentI love biscotti. I love how easy it is to make. I love how much you can make it one batch. I love dipping biscotti in my morning coffee. I love biscotti! And this recipe was just perfect! Chocolaty, nutty, and perfect in my morning coffee!
ENJOY!
Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
Directions:
Preheat oven to 350°F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Banana Pecan Biscotti
Posted: December 20, 2010 Filed under: Biscotti, Cookies, Dessert, Holiday Recipe 2 CommentsAs my second biscotti for H work party I wanted to make something banana nut as it always tastes good with coffee and early in the morning, so any leftover would be perfect in the break room. I used my same biscotti recipe but this time added in 1.5 mashed bananas and 1/2 cups pecans. They were perfect..just as good as a muffin!
ENJOY!
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
1-2 mashed bananas
1/2 cups chopped pecans
Directions:
Preheat oven to 350.
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in mashed banana and nuts.
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Make about 4 dozen.
LOVES TO EAT 