Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.ANy good recepies for italian biscotti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(ANy good recepies for italian biscotti?),it will help you,my kids.
Answers:
try the foodnetwork.com i am sure Giada has a recipe for them.
Other Answers:
Go to the nearest world market you'll get delicious recipes for biscotti
Source(s):
World market
Chocolate Citrus Biscotti
2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Espresso-Hazelnut Cheesecakes with Orange Caramel Sauce
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 4 minutes
Cook Time: 25 minutes
Yield: 8 servings
Biscotti Crust, recipe follows
1 pound cream cheese, at room temperature
1 cup sugar
2 tablespoons cornstarch
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
3 cups sour cream
2 tablespoons finely ground toasted hazelnuts
2 tablespoons Frangelico, or other nut-flavored liqueur
2 tablespoons unsweetened espresso concentrate
Clear Orange Caramel Sauce, recipe follows
Preheat the oven to 350 degrees F.
Spray 8 (10-ounce) disposable paper coffee cups with vegetable cooking spray. Divide the biscotti crust (about 3 1/2 tablespoons for each) among the prepared cups. Press down to make a thick bottom crust. Place on a baking sheet and bake until set, about 10 minutes. Remove from the oven and let cool before filling with the cheesecake batter.
Lower the oven temperature to 225 degrees F.
In a large bowl fitted with an electric mixer with a paddle attachment, beat the cream cheese on high speed until smooth. Combine 3/4 cup of the sugar and cornstarch in a bowl. Add to the cream cheese and beat until smooth.
Beat the eggs, egg yolks, and vanilla together in a small mixing bowl. Add to the cream cheese mixture in 4 additions, scraping down the sides of the bowl between each addition. Add 1 cup of the sour cream and beat to blend. Pour half of the batter into another bowl. To 1 bowl add the hazelnut paste and liqueur, and beat to blend. To the remaining half, add the espresso and beat to blend.
To make the sour cream topping, whisk the remaining 2 cups of sour cream and 1/4 cup of sugar together in a medium bowl. Set aside.
Pour 1/4 cup of the hazelnut mixture into each prepared cup, and top with 1/4 cup of the espresso mixture. Bake until set, about 50 minutes. Remove from the oven and top each cheesecake with 1/4 cup of the sour cream topping. Return to the oven and bake for 15 minutes. Remove from the oven and let cool for 30 minutes on a wire rack. Refrigerate until completely cooled, at least 4 hours or overnight.
To serve, run a small sharp knife under hot running water. Carefully run the knife around the inside edges of each cup to loosen the cheesecakes. With kitchen shears, cut away the cups and place the cheesecakes, crust side up, on dessert plates. Spoon the orange-caramel sauce around each cheesecake and serve.
Biscotti Crust:
6 hazelnut biscotti cookies
2 teaspoons finely ground toasted hazelnuts
1/4 cup packed light brown sugar
1/3 cup dried fine bread crumbs
4 tablespoons unsalted butter, melted
Process the biscotti in a food processor on high speed to make fine crumbs.
In a medium bowl, combine the cookie crumbs, hazelnuts, sugar, and bread crumbs. Add the butter and blend with a fork. Set aside until ready to fill the cups.
Clear Orange-Caramel Sauce:
1 1/2 cups sugar
1/2 cup water
1 tablespoon grated orange zest
1 tablespoon fresh lemon juice
3/4 cup fresh orange juice
In a medium saucepan, combine the sugar, water, orange zest, and lemon juice. Bring to a simmer, stirring constantly until the sugar dissolves. Once the sugar dissolves, stop stirring, and continue to cook until the mixture thickens and turns golden, 10 to 15 minutes. Remove from the heat and add the orange juice (the mixture will bubble slightly). Return to medium-high heat and stirring constantly, cook for 1 minute.
Remove from the heat and cool slightly. Strain through a fine mesh strainer into a clean bowl and cool to room temperature before serving.
Yield: 1 3/4 cups
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.ANy good recepies for italian biscotti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(ANy good recepies for italian biscotti?),it will help you,my kids.
Answers:
try the foodnetwork.com i am sure Giada has a recipe for them.
Other Answers:
Go to the nearest world market you'll get delicious recipes for biscotti
Source(s):
World market
Chocolate Citrus Biscotti
2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Espresso-Hazelnut Cheesecakes with Orange Caramel Sauce
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 4 minutes
Cook Time: 25 minutes
Yield: 8 servings
Biscotti Crust, recipe follows
1 pound cream cheese, at room temperature
1 cup sugar
2 tablespoons cornstarch
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
3 cups sour cream
2 tablespoons finely ground toasted hazelnuts
2 tablespoons Frangelico, or other nut-flavored liqueur
2 tablespoons unsweetened espresso concentrate
Clear Orange Caramel Sauce, recipe follows
Preheat the oven to 350 degrees F.
Spray 8 (10-ounce) disposable paper coffee cups with vegetable cooking spray. Divide the biscotti crust (about 3 1/2 tablespoons for each) among the prepared cups. Press down to make a thick bottom crust. Place on a baking sheet and bake until set, about 10 minutes. Remove from the oven and let cool before filling with the cheesecake batter.
Lower the oven temperature to 225 degrees F.
In a large bowl fitted with an electric mixer with a paddle attachment, beat the cream cheese on high speed until smooth. Combine 3/4 cup of the sugar and cornstarch in a bowl. Add to the cream cheese and beat until smooth.
Beat the eggs, egg yolks, and vanilla together in a small mixing bowl. Add to the cream cheese mixture in 4 additions, scraping down the sides of the bowl between each addition. Add 1 cup of the sour cream and beat to blend. Pour half of the batter into another bowl. To 1 bowl add the hazelnut paste and liqueur, and beat to blend. To the remaining half, add the espresso and beat to blend.
To make the sour cream topping, whisk the remaining 2 cups of sour cream and 1/4 cup of sugar together in a medium bowl. Set aside.
Pour 1/4 cup of the hazelnut mixture into each prepared cup, and top with 1/4 cup of the espresso mixture. Bake until set, about 50 minutes. Remove from the oven and top each cheesecake with 1/4 cup of the sour cream topping. Return to the oven and bake for 15 minutes. Remove from the oven and let cool for 30 minutes on a wire rack. Refrigerate until completely cooled, at least 4 hours or overnight.
To serve, run a small sharp knife under hot running water. Carefully run the knife around the inside edges of each cup to loosen the cheesecakes. With kitchen shears, cut away the cups and place the cheesecakes, crust side up, on dessert plates. Spoon the orange-caramel sauce around each cheesecake and serve.
Biscotti Crust:
6 hazelnut biscotti cookies
2 teaspoons finely ground toasted hazelnuts
1/4 cup packed light brown sugar
1/3 cup dried fine bread crumbs
4 tablespoons unsalted butter, melted
Process the biscotti in a food processor on high speed to make fine crumbs.
In a medium bowl, combine the cookie crumbs, hazelnuts, sugar, and bread crumbs. Add the butter and blend with a fork. Set aside until ready to fill the cups.
Clear Orange-Caramel Sauce:
1 1/2 cups sugar
1/2 cup water
1 tablespoon grated orange zest
1 tablespoon fresh lemon juice
3/4 cup fresh orange juice
In a medium saucepan, combine the sugar, water, orange zest, and lemon juice. Bring to a simmer, stirring constantly until the sugar dissolves. Once the sugar dissolves, stop stirring, and continue to cook until the mixture thickens and turns golden, 10 to 15 minutes. Remove from the heat and add the orange juice (the mixture will bubble slightly). Return to medium-high heat and stirring constantly, cook for 1 minute.
Remove from the heat and cool slightly. Strain through a fine mesh strainer into a clean bowl and cool to room temperature before serving.
Yield: 1 3/4 cups
correctness,It's Non-profit and only for informational purposes.
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