Toasted Almond Biscotti

Cream together:

5x flax egg substitute *
2  cups sugar
2  teas vanilla
1  teas orange extract
1  Tbl orange zest

* flax egg substitute: 1 Tbl ground golden flaxseed, 3 Tbl water - let rest 20 min, add 1/16 teas BP and mix well. Add to wet ingredients, blend, then whip all till fluffy.

Combine and add gradually:

3.5 cups flour
1 teas baking powder
¼ teas salt
3 ½ cups toasted roughly chopped almonds


Move to floured board and knead lightly.
Form loaves and place on lined baking sheet.
Brush with egg white and sprinkle lightly with turbinado sugar.
Bake at 350 degrees for 20-25 minutes – until firm to the touch.
Let cool to comfortable handling.
Move loaves to cutting board and slice to desired width.
Place back on baking sheet, cut side down.
Return to oven at 300 degrees for 10 minutes.
Turn baking sheets, drop temperature to 275 degrees and bake to desired (touch) dryness.
Cool before storing.

by: Genova's Biscotti 

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Cherry Almond White Chocolate Biscotti

Cream together:

4x flax egg substitute *
1  cup sugar
1  teas vanilla
1  teas almond extract
1  Tbl vegetable oil

* flax egg substitute: 1 Tbl ground golden flaxseed, 3 Tbl water - let rest 20 min, add 1/16 teas BP and mix well. Add to wet ingredients, blend, then whip all till fluffy.

Combine and add gradually:

2 2/3 cups all-purpose flour
2 teas BP
1/8 teas salt
1/3 cup slivered almonds
1/3 cup white chocolate chips

Add:

½ cup chopped dried cherries


Move to floured board and knead lightly.
Form loaves and place on lined baking sheet.
Brush with egg white and sprinkle with turbinado sugar.
Bake at 350 degrees for 20-25 minutes - until firm to the touch.
Let cool to comfortable handling.
Move loaves to cutting board and slice to desired width.
Place slices back on baking sheet cut side down.
Return to oven at 300 degrees for 10 minutes.
Turn baking sheets, drop temperature 25 degrees and bake another 10 minutes.
Drop baking temperature another 25 degrees and bake to desired (touch) dryness.
Cool before storing.

by: Genova's Biscotti 

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Lavender Biscotti

Cream together:

2x flax egg substitute *
½ cup sugar
¼ cup melted butter (1/2 stick)
2 Tbl honey
2 teas dried lavender
1 Tbl orange zest
½ teas vanilla

* flax egg substitute: 1 Tbl ground golden flaxseed, 3 Tbl water - let rest 20 min, add 1/16 teas BP and mix well. Add to wet ingredients, blend, then whip all till fluffy.

Combine dry ingredients and add gradually:

2 cups all-purpose flour
2 teas BP
¼ salt
½ cup coarsely chopped raw almonds

Move to floured board and knead lightly.
Form loaves and place on lined baking sheet.
Brush with egg white and sprinkle with turbinado sugar.
Bake at 325 degrees for 20-25 minutes - until firm to the touch.
Let cool to comfortable handling.
Move loaves to cutting board and slice to desired width.
Place back on baking sheet cut side down.
Return to oven at 300 degrees for 10 minutes.
Turn baking sheets, drop temperature 25 degrees and bake another 10 minutes.
Drop baking temperature another 25 degrees and bake to desired (touch) dryness.
Cool before storing.

by: Genova's Biscotti

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Raisin Almond Biscotti

Combine:

1/3 cup Cointreau
1 cup raisins
Macerate for 20 minutes

Cream together:

3x flax egg substitute *
1 cup sugar
1 teas vanilla

* flax egg substitute: 1 Tbl ground golden flaxseed, 3 Tbl water - let rest 20 min, add 1/16 teas BP and mix well. Add to wet ingredients, blend, then whip all till fluffy.

Combine dry ingredients and add gradually:

2 ½ cups all-purpose flour
½ teas BS
½ teas BP
½ teas salt
1 cup lightly toasted and rough chopped whole almonds

Strain:

Strain the liquid from the raisins and mix into dough

Move to floured board and knead lightly.
Form loaves and place on lined baking sheet.
Brush with egg white and sprinkle with turbinado sugar.
Bake at 325 degrees for 20-25 minutes until firm to the touch.
Let cool to comfortable handling.
Move loaves to cutting board and slice to desired width.
Place back on baking sheet cut side down.
Return to oven at 300 degrees for 10 minutes.
Turn baking sheets, drop temperature 25 degrees and bake another 10 minutes.
Drop baking temperature another 25 degrees and bake to desired (touch) dryness.
Cool before storing.

by: Genova's Biscotti

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Gorgonzola Pecan Biscottini

Mix together:

2x flax egg substitute *
½ cu buttermilk

* flax egg substitute: 1 Tbl ground golden flaxseed, 3 Tbl water - let rest 20 min, add 1/16 teas BP and mix well. Add to wet ingredients, blend, then whip all till fluffy.

Using dough hook gradually add combined dry ingredients:

1 ¾ cup all-purpose flour
¼ cup whole wheat flour
¼ cup yellow cornmeal
1 ½ tsp salt
1 ¼ tsp BP
½ tsp BS
1 tsp coarse black pepper
pinch of cayenne
1 cup toasted pecans
½ cup crumbled gorgonzola cheese


Move dough to floured board, form narrow (1 ½”) loaves and place on lined baking sheets.
Brush with egg white.
Bake at 350 for 10 to 15 minutes to desired color and firmness.
Cool to comfortable handling.
Move loaves to cutting board and slice to ¼” or so.
Return to 300 oven for 13 minutes.
Turn baking sheets, drop oven temp 25 degrees for 13 minutes.
Drop temperature 25 degrees and continue baking until very dry to the touch.
Cool before storing.

* Stores beautifully in covered (dry) container or freezer.

by: Genova's Biscotti

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Chocolate Cherry Biscotti

Cream together:

3x flax egg substitute *
¾ cup sugar
1 teas vanilla

* flax egg substitute: 1 Tbl ground golden flaxseed, 3 Tbl water - let rest 20 min, add 1/16 teas BP and mix well. Add to wet ingredients, blend, then whip all till fluffy.

Combine and gradually add:

2 cups flour
¼ cup cocoa powder
2 teas baking powder
¼ teas salt
¼ teas cinnamon
1 cup chocolate chips
1 cup diced dried cherries

Move to a floured board and knead lightly.
Form loaves and place on lined baking sheet.
Brush with egg white.
Bake at 350 degrees for 20-25 minutes until firm to the touch.
Let cool to comfortable handling.
Move loaves to cutting board and slice to desired width.
Place back on baking sheet cut side down.
Return to oven at 325 degrees for 10 minutes.
Turn baking sheets, drop temperature 25 degrees and bake another 10 minutes.
Drop baking temperature another 25 degrees and bake to desired (touch) dryness.
Cool before storing.

by: Genova's Biscotti