Almond Biscotti Cantucci

 Almond Biscotti “Cantucci”

cookiebake.wordpress.com

Servings: 

Ingredients

Cream together:
6 oz. butter
13 oz. granulated sugar
0.1 oz. salt
0.2 oz. vanilla
0.2 oz. almond extract
Mix in slowly:
6 oz. eggs–about 3 extra large
Sift together and add till combined:
15 oz. all purpose flour
0.2 oz. baking powder  (about 1 1/2 teaspoons)
Stir in:
8 oz. almonds (chop coarsely before adding to dough)

Steps

Roll dough into logs.
Roll logs in granulated sugar before placing on parchment on cookie sheets.
Flatten tops of logs slightly before baking.
Bake at 350 for 10-12 minutes.
Remove from oven and let cool a little. Slice and bake for about 5-10 more minutes or let sit in the hot oven to dry out.

Almond Biscotti

 Almond Biscotti

shelovesbiscotti.com

Servings: 3 dozen Calories: 112 kcal

Ingredients

1 cup whole almonds raw
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup brown sugar
3 large eggs (room temperature)
1/2 cup olive oil
1 tablespoon pure almond extract
1/2 teaspoon pure vanilla extract
1 teaspoon lemon zest

Steps

Preheat oven to 325° F. Position rack in the center.
Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.
Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
When almonds are toasted, remove from oven and coarsely chop.
Line baking sheet with parchment paper.
Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.
Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
Place on a wire rack to cool.
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Notes

Note: Store in an airtight container at room temperature for 3 weeks or freeze for up to 3 months.

Tips to Make Perfect Chocolate Chip Cookies

 5 Tips to Make Perfect Chocolate Chip Cookies Every Time!

thirtyhandmadedays.com

Servings: 30 cookies Calories: 230 kcal Author: Mique Provost

Ingredients

1 c unsalted butter (2 sticks) softened
1 c brown sugar
3/4 c sugar
2 eggs
1 tbsp vanilla
3/4 tsp baking soda
3/4 tsp salt
3 c flour
11.5 oz Ghirardelli Milk Chocolate Chips
6 oz Ghirardelli Semi-Sweet Chocolate Chips

Steps

Cream butter and sugars.
Add eggs and vanilla.
Then add dry ingredients.
Mix in chocolate chips.
Bake at 350 for 9-11 minutes.

Notes

You read that right - there is a full tablespoon of vanilla (people ask if it's right all the time). You also don't HAVE to use Ghiaradelli milk chocolate and semi sweet chips but they are my ace in the hole. You DO have to use both milk chocolate and semi-sweet for the best results.

5 Minute Pizza Dough

 5 Minute Pizza Dough Recipe (No Rise, No Knead Dough)

unclejerryskitchen.com

Servings: 8

Ingredients

1 (.25oz) pkg active dry yeast (2¼ tsp from a jar)
2 Tablespoons Honey or one Tablespoon granulated sugar
1 cup warm water (110ºF)
2½ to 3 1/4 cups bread flour or all-purpose flour (See notes)
2 tbsp olive oil
1 tsp salt
Cornmeal, for dusting pans, pizza peels, etc. (To keep the dough from sticking while being cooked.) - Optional if you're making the dough to use later

Steps

Heat your oven to 450 degrees. If you've got a pizza stone, be sure to put it in the oven before you turn on the heat.
In a large bowl, dissolve the yeast and honey in warm (110 degree F) water. Let stand a few minutes, until the yeast becomes frothy.
Add the flour, olive oil and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. the dough should be fairly firm. If not, mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time until it forms a good dough.
Roll the dough into a ball (for a thick crust) or into two separate balls (For thin) or four separate balls (For extra thin pizzas or small individual pizzas.)
Let the dough rest 3 to 5 minutes while you gather your pizza toppings. If desired, store dough coated in olive oil in a zip top bag in the refrigerator for up to 3 days, or in the freezer for up to a month.
Roll dough to desired thickness and shape. Top with your favorite pizza toppings and bake for 8 to 10 minutes on a pizza stone dusted with cornmeal or a pizza pan dusted with cornmeal, or a baking sheet (Yes, still dusted in cornmeal.), or until just browned and toppings are bubbly. (Time will depend on the thickness of the dough and your oven. Keep an eye on the dough so it doesn't overcook!)

5 Minute Million Dollar Dip

 5 Minute Million Dollar Dip

therecipecritic.com

Servings: 12 PEOPLE

Ingredients

5 green onions chopped
8 oz cheddar cheese shredded
1½ cups mayonnaise
1/2 cup real bacon bits
1/2 cup slivered almonds

Steps

Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl. Mix until combined and chill for at least 2 hours. Serve with your favorite crackers.

Notes

Three Ingredient Scottish Shortbread

 3-Ingredient Scottish Shortbread Cookies

theseasonedmom.com

Servings: 20 cookies

Ingredients

1 cup (2 sticks) butter, softened*
½ cup confectioner’s sugar
2 cups all-purpose flour, not sifted

Steps

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
Place all ingredients in a large bowl. Mix with an electric mixer until completely combined and dough forms.
Roll out dough on a floured surface (to about ¼-inch thickness, or slightly thicker).
Use cookie cutters, biscuit cutters, or a pizza slicer to cut out shapes. Place shapes on prepared baking sheets. Pierce with a fork.
Bake 20 minutes or until just lightly browned.
Cool on a wire rack.

Notes

You can use salted or unsalted butter, based on your own preference.  If you’re not using salted butter, you might want to add about ¼ teaspoon salt to the dough when mixing (if desired).
*I used a 2 ¼-inch round cutter to yield 20 cookies.
These are a great make ahead holiday dessert because they last on the counter in an airtight container at room temperature for about 1 week .
Can shortbread cookies be frozen? Yes! When wrapped tightly, the cookies will keep in your freezer for at least 3-4 weeks .
How to freeze Scottish shortbread: Allow the cookies to cool completely . Wrap cooled cookies (a few at a time) tightly with plastic wrap . Then wrap again in foil for an added layer of airtight protection. Stash the foil-wrapped cookies in large plastic freezer bags or storage containers.

Three Ingredient Buttery Shortbread

 3-Ingredient Buttery Shortbread Cookies

chewoutloud.com

Servings: Total Time: 45 minutes Yield: 3 dozen 1 x

Ingredients

2 cups salted butter, cold and cut into pieces
1 cup packed light brown sugar
4 1/2 cups all purpose flour, divided
Optional: Your favorite sprinkles

Steps

Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it’s important to stop adding flour as soon as your dough feels like soft play dough.)
Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

Notes

Extra dough can be frozen for up to 2 months. Wrap completely airtight; defrost dough when ready to roll/cut.