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Bookstore Biscotti Recipe

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This recipe for Bookstore Biscotti is from The Cottey College Alumnae Association Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Almond

3 eggs
1 cup oil
1 cup sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon almond extract
4 cups flour
1 cup almonds (or more)


Pumpkin

3/4 cup oil
2 eggs
1 cup canned pumpkin
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
4 cups flour
1 1/2 cups chopped walnuts or pecans


Chocolate - Pecan:

1 1/4 cup sugar
1/4 cup cocoa
3 eggs
1 cup oil
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon vanilla
1 teaspoon hazelnut flavoring*
4 cups flour
1 cup chopped pecans
1 cup mini chocolate chips

(I used an international coffee mix in place of espresso and hazelnut flavoring)
Directions:
Directions:










Cranberry Nut:

3 eggs
1 cup oil
1 cup sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon orange extract
4 cups flour
1 cup chopped craisins
1 cup chopped nuts

Gingerbread:

1 cup sugar
3 eggs
1 cup oil
1/4 cup molasses
1 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon ginger
4 cups flour (may need a bit more)

Instructions for all types:

Mix eggs, oil and sugar until light and fluffy. Add salt, baking powder, flavorings and flour. Stir in nuts. On a parchment lined or non-stick baking sheet, shape dough into two rectangles approximately 4 x 12 x 1" thick. If desired, sprinkle with sugar.

Bake at 350 for 20 to 25 minutes or until just lightly browned. Take out of oven, reduce oven temperature to 325. Use serrated knife to slice the biscotti into 1" slices. Lay slices on their side and return to oven for 15 minutes.

 

 

 

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