Italian Biscotti Recipe Giada

Savory Biscotti Recipe Giada De Laurentiis Food …

WebMay 30, 2015 · In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and …

1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
3. In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
4. Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

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Authentic Italian Anise Biscotti She Loves Biscotti

WebFeb 17, 2018 · Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans. In a medium bowl, sift together flour, baking powder and salt. …

1. Preheat oven to 350° F (180° C). Position rack in the center.
2. Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
3. In a medium bowl, sift together flour, baking powder and salt. Set aside.
4. In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).

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Biscotti alla Parmigiana Recipe Giada De Laurentiis

WebNov 16, 2016 · Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes. Place rested dough on a lightly floured pastry …

Rating: 3.4/5(21)
1. In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt. Pulse until crumbly, but sticks together when pressed with fingers. Pour onto a floured pastry board and gather into a ball. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
2. Preheat oven to 350 degrees F.
3. Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes. Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness. Line a baking sheet with a silpat mat or parchment paper. Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart. Gather dough scraps into a ball. Roll out leftover dough and cut additional circles. Continue until all the dough is used. If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
4. Place in oven and bake 8 to 10 minutes or until golden brown.

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