| MANGIA BENE PASTA |
| SEASONAL BISCOTTI RECIPES FOR FALL AND THE CHRISTMAS SEASON |
| Delight in the special flavors and aromas of fall and the holiday season with our seasonal biscotti recipes. These twice-baked Italian cookies are ideal for dipping into coffee or wine. We hope you and your family enjoy our Pumpkin, Cranberry, Gingerbread, Grand Marnier, Chocolate-Peppermint, and Colorful Christmas Biscotti |
| Pumpkin Biscotti |
| (Makes about 6 dozen) |
| 3-1/2 cups flour |
| 1-1/2 cups brown sugar |
| 2 tsp. baking powder |
| 1/2 tsp. salt |
| 2 tsp. pumpkin pie spice |
| 1/2 cup solid-pack canned pumpkin |
| 2 eggs |
| 1 TB. vanilla |
| 1-1/4 cups pecans, coarsely chopped and toasted |
| Preheat oven to 350-degrees F. |
| Grease 2 large baking sheets. |
| In a large bowl, combine flour, sugar, baking powder, salt, and spice. |
| In a small bowl, whisk together the pumpkin, eggs, and vanilla. |
| Add the pumpkin mixture to the flour mixture, stirring until well combined. |
| Knead or gently stir the toasted pecans into the dough. |
| Place dough on a lightly floured surface and divide into 3 equal portions. |
| Lightly flour your hands. |
| Shape each portion into a slightly flattened log about 3-inches by 12-inches. |
| Place logs 3-inches apart on prepared baking sheets. |
| Bake for 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 300 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 and bake 12-15 minutes, until dry. |
| Cool on wire rack. |
| Cranberry Biscotti |
| (Makes about 4 dozen) |
| 1/2 cup granulated sugar |
| 1/2 cup brown sugar |
| 1/4 cup butter, room temperature |
| 2 tsp. grated orange peel |
| 3 eggs |
| 3 cups flour |
| 3 tsp. baking powder |
| 3/4 cup dried cranberries, coarsely chopped |
| 1/4 cup almonds, chopped |
| Preheat oven to 350-degrees F. |
| Grease 1 large or 2 small baking sheets. |
| In a large bowl, combine sugar, brown sugar, and butter. Beat until well blended. |
| Add orange peel and eggs, beating to combine. |
| Add flour and baking powder, mixing well. |
| Knead or gently stir in the cranberries and almonds. |
| Place dough on a lightly floured surface and divide into 3 equal portions. |
| Lightly flour your hands. |
| Shape each portion in to a slightly flattened log about 3-inches by 8 inches. |
| Place logs 3-inches apart on prepared baking sheets. |
| 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 300 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. |
| Gingerbread Biscotti |
| (Makes about 24 large biscotti) |
| 3/4 cup sugar |
| 4 oz. unsalted butter, room temperature |
| 1/2 cup molasses |
| 3 eggs |
| 3 cups flour |
| 1/2 tsp. baking powder |
| 1/4 tsp. baking soda |
| 1 TB. cinnamon |
| 2 tsp. ground ginger |
| 1 tsp. ground nutmeg |
| 1/2 tsp. ground cloves |
| 1/2 tsp. salt |
| 1 cup whole blanched almonds |
| Preheat the oven to 350-degrees F. |
| Lightly grease two large baking sheets. |
| In a large bowl, beat together the butter and molasses until light. |
| Add eggs, one at a time, beating well after each. |
| In another bowl, combine the sugar, flour, baking powder and soda, all the spices, and salt. |
| Mix the dry ingredients into the butter mixture. Gently stir in the almonds. |
| Place dough on a lightly floured surface and divide into 2 equal portions. |
| Lightly flour your hands. |
| Shape each portion in to a slightly flattened log about 5-inches by 8 inches. |
| Place 1 log on each of the prepared baking sheets. |
| Bake for 25-30 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 300 degrees. |
| Transfer each log to a cutting board. |
| Using a serrated knife, cut diagonally into 3/4-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. |
| Grand Marnier Biscotti |
| 1/3 cup butter, room temperature |
| 2/3 cup sugar |
| 1 tsp. baking powder |
| 1/4 tsp. baking soda |
| 2 eggs |
| 2-1/4 cups flour |
| 1/2cup candied orange peel |
| 1 Tb. dried orange peel |
| 1 TB. Grand Marnier |
| Approx. 1 cup dark chocolate, melted |
| 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. |
| 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. |
| Christmas Biscotti |
| 1 cup butter, room temperature |
| 1 cup plus 2 TB. sugar |
| 3 eggs, divided |
| 1 TB. grated orange peel |
| 3 cups flour |
| 2-1/2 tsp. baking powder |
| 1/2cup red candied cherries, coarsely chopped |
| 1/2 cup green candied cherries, coarsely chopped |
| 1/2 cup almonds, toasted and chopped |
| Preheat oven to 375-degrees F. |
| Lightly grease 2 baking sheets. |
| In a large bowl, beat together the butter and 1 cup of sugar. |
| Add two whole eggs and one egg yolk. Save remaining egg white. |
| Mix in orange peel, flour and baking powder. Gently stir in cherries and almonds. |
| Divide dough into 2 equal portions. Shape into slightly flattened logs. |
| Place each log on a prepared baking sheet. |
| Beat egg white until foamy and brush over each log. Sprinkle with remaining sugar. |
| 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 15-20 minutes, turning biscotti over once during time. |
| Cool on wire rack. |
| Chocolate- Peppermint Biscotti |
| (Makes about 3 dozen) |
| 1-1/3 cups sugar |
| 1/2 cup butter, room temperature |
| 1 tsp. peppermint extract |
| 3 eggs |
| 3 cups flour |
| 1 tsp. baking powder |
| 1/2 tsp. salt |
| 2 cups semisweet chocolate chips, divided |
| 1/2 cup coarsely chopped peppermint candy |
| Preheat oven to 350 degrees F. |
| Lightly grease a large baking sheet. |
| In a large bowl, mix together sugar, butter, extract, and eggs. |
| Stir in flour, baking powder, and salt. Stir in 1 cup chocolate chips. |
| Divide dough into 2 equal portions. |
| Shape each into a 10-inch by 2-inch log on the baking sheet, about 3 inches apart. |
| Bake 30 minutes or until golden brown. . 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. |
| Melt remaining chocolate chips. |
| Dip half of each biscotti into the chocolate and sprinkle with peppermint candy. |
| Allow to cool on waxed paper. |
 |
 |
 |