Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #AnnaOlson #Biscotti
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
Subscribe Here:
Frying pan I use:
Aeropress coffee maker:
Here's the link to my Amazon store:
*********** A New Recipe Video Every Tuesday & Friday*************
If you enjoyed this video, give it a like.
If you know someone who would like to see it, share it.
Leave a comment below with your thoughts.
Add it to a playlist if you want to watch it later.
Share this video with a friend...
homemade biscotti recipe :
If you liked this video, here are a few more you may enjoy:
Aeropress Tutorial
Low Country Boil
Homemade Ginger Ale
Leche Flan
My other channels:
How Do You Math (Math Lessons):
Sajid Chohan Videography (Wedding/Event Filming):
Music: Seaside Piazza
Artist: Aaron Kenny
************************************ Tags *****************************************
#howdoyoudo #foodbysajid #easy #homemade #food #easyrecipes #howdoyoumath #howdoyoudobiscotti #biscotti
Biscotti - Mix It Up
The Italian biscuit that we all know and love! The first part of our Christmas present series. Learn to make them yourself!
Nonna's Calabrian Mustazzuole Recipe - Honey Cookie / Biscotti (e90)
In this episode, Nonna Mia demonstrates her Southern Italian, honey cookie recipe. As is the case with regional cookies, the recipe, the name and other nuisances vary from region to region. You might see them called Mustazzuole, or Mustaccioli, and the like, and they might come in special shapes or designs. Whichever way, they are delicious. They are definitely a family favourite.
Ingredients:
- 6 cups flour plus extra for dusting the board
- honey 1 1/3 cups
- fig honey 1 1/3 cups*
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- zest of a lemon
- pinch of salt
- 1 Tablespoon baking powder
- 4 eggs + 1 yolk for brushing at the end
- 1 cup roasted almonds (optional)
- coarse sugar or sprinkles (optional)
Nonna loves to create a nest with her flour and prepare her dough the traditional way, but you may of course use a standing mixer. She creates a 5-cup nest and adds to its center, the honey, spices, zest, salt, baking powder and eggs, using her hand to mix and slowly fold in the flour.
* Please note that fig honey isn't commonly found, so you can make your own with dried figs. Alternatively, you may substitute date honey or even molasses, or even just regular honey. Either way, they taste delicious.
It is a sticky dough that will continuously require more flour as you work it. Once you have a smooth and soft dough, you can incorporate the almonds. Nonna cuts her dough in half and adds half a cup of almonds to each mound, eventually shaping the dough into 2 logs about 18 inches long.
Nonna places the logs on a cookie tray lined with parchment and allows it to rest about 30 minutes.
Next Nonna bastes the top of the logs with egg yolk and she adds coarse sugar. It is also common to see sprinkles added on top, or for thin 'ropes' of dough formed into decoration.
She bakes them in a preheated oven at 350 for about 25 minutes. Once cooled, at least 10 minutes, she cuts them diagonally, about half an inch thick. Our family prefers them slightly chewier and softer, but if you like a crunchy, crispy cookie, bake it a second time for about 10-15 minutes, as you would a 'biscotti'.
Nonna's recipe makes about 5 dozen, but the yield will of course vary with how high/wide/thick you form your cookies.
Buon appetito!
Fig, Orange and Almond Biscotti
These classic, crisp Italian biscuits are usually served alongside coffee or a glass of sweet Vin Santo for dipping – a real treat. I love to serve them at the end of a meal with coffee or an after-dinner drink: ‘dunking’ is most definitely recommended!
‘Biscotti’ means ‘twice cooked’ and these biscuits are cooked first in the roasting oven and then finished in the simmering oven where they dry out and become perfectly crisp and crunchy. Flavour combinations are endless – do experiment with different nuts, fruits and flavourings, or try my chocolate orange variation. Omit the almonds and figs and add 100g dark chocolate chips to the dough!
You can see the full recipe on our website now:
Chocolate Orange Biscotti Recipe
Delicious Chocolate Orange Biscotti!