AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
Amaretti biscuits are a staple in many Italian homes but everyone’s recipe is different! This amaretti recipe has been passed down through generations and is my absolute favourite. Join my mother-in-law, Maria as she shares her family recipe to these delightful almond bites that are a little crispy on the outside and just the right amount of soft on the inside. Amaretti are great for entertaining – or even gift giving this festive season.
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Get the recipe on my website
????Check out my website and register for FREE!!!
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
????Kg to cups converter:
AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
INGREDIENTS:
500g/5.2 cups Almond Meal
300g/1.33 cups caster sugar
5 egg whites (Use free range eggs that are room temperature)
1 x bottle almond essence (1.07 Oz)
Bowl of icing sugar (plus extra for dusting!)
UTENSILS:
1 x Large mixing bowl
1 x Medium mixing bowl
Whisk
Teaspoon
Baking tray
Baking paper
METHOD:
1. To start making your Italian amaretti biscuits, separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.
2. Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.
3. Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.
4. Next for your amaretti biscotti, pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
5. Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together, still keeping it all inside the large bowl.
6. Don’t try and make it into a ball, just squeeze down with your hands so it stays ???
NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.
7. Now you can let the amaretti mixture rest for an hour (or overnight in the fridge).
8. If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!
9. When it’s time to make the amaretti biscotti, prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celcius/356 F.
10. Using a tea spoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, them dip a finger into it, spreading it on to both palms to help smoothen the process.
11. Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.
12. Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.
13. Line the balls up, making sure you don’t place them too close together.
14. Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!
15. Dust with one more sprinkle of icing sugar all over before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!
HOW TO SERVE
Leave the amaretti to cool or enjoy nice and warm with a cup of tea, coffee or hot cocoa!
E ora si mangia, Vincenzo’s Plate…Enjoy!
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Re-watch the Amaretti Biscuits video recipe
Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (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 recipe below!
Subscribe for more video recipes:
Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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 #Chocolate #BiscottiRecipes
Almond Flour Biscotti Recipe 100% Gluten Free | Almond Cake Rusk
Almond biscotti is a big hit in my house. One slice of biscotti /cake Rusk with milk, tea, or coffee will keep you full for a long time. It is great for long-distance traveling or to eat at home.
#biscotti #Passoverbiscotti
#Cakerusk
Few more gluten-free recipes ????
almond flour PAN-CAKE ????
Pumpkin Spice Almond Flour Pancakes????
Corn flatbread ????
RICE TORTILLAS????
Rice dumplings recipe in sweet coconut sauce????
Sweet potato pizza crust with almond flour recipe ????
Almond Flour Biscotti Recipe 100% Gluten Free????
Almond flour ????
Welcome to my channel! I'm Calsweeta Dcunha and I really enjoy creating homemade food videos and much more.
If you are new to my channel plz so subscribe to my channel.
1 TO 2 uploads every week
Visit Mommy's magazine for parenting tips
Cantucci: original italian almond cookies recipe!
In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
⭐️⏩ Please Subscribe ⭐️⭐️⭐️⏩
⏩
An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo
⭐️⏩⭐️⏩⭐️⏩ Like to garden ? ◄◄◄★★★
Check out my new gardening channel on youTube at :
⭐️⏩
#recipe #cookies #food
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
⭐️►
⭐️►
⭐️►
⭐️►
⭐️►
⭐️►
ALMOND BISCOTTI (Italian almond biscuits)
In this video I’m taking you back to my childhood, and pretty much every Italian household.
I’m showing you how I make almond biscotti (Italian almond biscuits). This Italian staple is pretty much served all the time when the coffee gets put on.
There are a lot of variations for this recipe, with different shapes and sizes and the additional of dried fruits and spices.
This recipe is one that’s been in my family a long time and has been passed down for generations.
It’s hard to stop at just one. They can be enjoyed on their own as a snack, but I think they’re best served with a coffee.
If you enjoyed this video, please leave a comment, like and subscribe. See you same chilli time, same chilli Channel.
ALMOND BISCOTTI (Italian Almond Biscuits)
Ingredients (Small batch for 40-45 biscotti)
3 room temperature egg whites
½ cup caster sugar
1 cup all purpose (Plain) flour
350g (12oz) fresh almonds
1 tbsp vanilla extract
Cream of tartar
Method:
1. Preheat oven to 160C/320F fan-forced or 180C/356F conventional/non fan-forced.
2. Beat egg whites until foamy.
3. Add cream of tartar and gradually add sugar a tablespoon at a time every 20-30 seconds.
4. Sift flour into meringue and add almonds.
5. Mix until all ingredients are incorporated and even distributed.
6. Transfer to a loaf baking tin and bake for 45 minutes to an hour until a toothpick inserted comes out and surface is barely or lightly browned. Allow to cool to room temperature.
7. Set oven to 100C/212F fan forced or 120C/248F conventional/non fan-forced.
8. Slice thin strips no thicker than 3-6mm or eighth to ¼ inch thick.
9. Place on tray lined with baking paper and bake for one hour until biscotti is dry, avoiding any colouration.
10. Allow to cool and store in an airtight container, or serve immediately with coffee/tea.
FIND ME ON SOCIAL MEDIA:
Instagram: @frankies_fire
Twitter: @FrankieCanCook
#almondbiscotti #italianbiscuit #biscotti #almond
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for fair use for purposes such as criticism, commenting, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favour of fair use.