How To Make Italian S Cookies | Sicilian Biscotti Recipe
How To Make Italian S Cookies | Sicilian Biscotti Recipe
In this video, I show you how I made the crunchiest Italian S-shaped cookies. They are really popular here in Sicily and they are delicious. I love to eat these cookies with a nice cup of tea or milk or just simply as they are.
RECIPE for Italian S Cookies:
250 g flour 00 or all-purpose flour (1 cup+3/4 cup)
30 ml lemon juice (2 tbsp)
50 g butter (1/4 cup)
70 g sugar (1/3 cup)
1 egg
lemon zest
6 g cinnamon (1/4 tsp)
8 g baking powder (2 tsp)
- For a more accurate result, it is suggested to use grams as a unit of measure
- The spout I used is 10 mm wide. It works really well to make the cookies just the right size.
I hope you enjoyed it!!
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Editors: Giulia Ardizzone and Steven Sangster
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Original Italian Cantucci Biscuits Recipe | Almond Biscotti | How Tasty Channel
Cantucci are traditional almond Tuscany biscuits that contain all the genuine italian cooking love: fresh eggs, flour, almonds and honey. They're super easy to prepare! Cantucci have a crispy consistence, so the tradition says you have to dip them into the Vin Santo (Holy Wine), a sweet wine from Tuscany.
I can guarantee they're great on their own, without anything else!
You can keep them in a cookie can for weeks, so they're a great gift idea for Christmas.
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Ingredients:
Makes about 38 Cantucci
3 cups (450 g) All Purpose Flour
7/8 cup (200 g) Granulated White Sugar
1 tablespoon Honey
5 oz (150 g) Raw Unpeeled Almonds
3 eggs and 1 yolk
1-2 teaspoons vanilla paste (or vanilla extract)*
1 teaspoon baking powder
2 pinches of salt
* someone add vanilla and also other arome (orange zest ecc..), but the original Cantucci do not require many flavours since traditionally they're served with Holy Wine which is very tasteful.
So I prefer to cook them in the most traditional way, adding just a little vanille.
Directions:
In a big bowl combine the flour, the salt, the sugar and the baking powder.
In a medium size bowl whisk the eggs, the honey and the vanilla paste.
Make a dip in the center of the dry ingredients and add the eggs mix; start to combine using a spoon and in the end knead to form a slightly uniform dough. Add the unpeeled almonds.
Transfer the dought to a lightly floured surface and knead about 1 minute, or until the almonds will be weel combined in the center of the dough.
Divide the dough in two equal parts and roll them into two logs that are about 11 inch. (25 cm) long.
Place the logs on a baking sheet lined with parchment paper.
Whisk 1 yolk and 2 tablepoons of milk and brush the logs.
Bake in preheated oven at 350° F (180° C) for 20-25 minutes, until golden brown.
Let them cool for about 10 minutes. Cut diagonally into 0,5 inch. (1,5 cm) slices (be careful, the logs are still hot).
Place the cookies back on the bakink sheet lined with parchment paper and bake at 350° F (180° C) for 10 minutes.
You can store Cantucci for weeks in a cookie can.
???? Italian biscotti recipe ???? So good!
Italian biscotti full of cranberries and pistachio. Great as Christmas treats or for breakfast or snack. They go well with coffee. Biscotti means baked twice. The first baking cooks the dough and the second makes it crunchy. They are an excellent gift for the holidays and other special occasions. There are many variations of biscotti. Here, I’m baking cranberries and pistachio.
160g ( ¾ cup) Sugar
30ml (2 tbsp) softened butter
2.5ml (1/2 tsp) vanilla extract
2.5 ml (½ tsp) almond extract
2 eggs, room temperature
250g (1 ¾ cup) all purpose flour
7.5ml (1 ½ tsp) baking powder
50g (⅓ cup) shelled pistachios, salted
45g (⅓ cup) dried cranberries
Melted chocolate to decorate (optional)
In a medium bowl, beat butter and sugar.
Mix until well blended
Add vanilla and eggs, one at a time
Sift flour and baking powder into the egg mixture bowl
Mix
Then add cranberries and pistachios
Mix with a spoon
Separate dough in two pieces and place them on parchment lined baking sheet
Form logs using floured hands
Bake in a preheated oven for about 25 minutes at 180F (350C) till light brown
Remove from oven, let cool for slightly (10 minutes) and the cut with a serrated knife diagonally into ½ inch slices
Put back in the oven and bake for another 10 minutes, turning biscotti after 5 minutes. It will look lightly toasted.
Let cool completely
Chapters
00:00 Intro
00:08 Sugar
00:12 Butter
00:24 Vanilla
00:27 Almond
00:34 Eggs
00:47 Flour
00:50 Baking powder
01:01 Cranberries
01:03 Pistachios
2:18 Thank you!
Thank you for watching!
Thank you for liking and or subscribing! ????
#biscottirecipe #cranberry @bakingwithyou
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Biscotti - Italian Cookies from Di Camillo Bakery
Michael Di Camillo walking through the process of making the famous Di Camillo Biscotti. These authentic Italian cookies are absolutely phenomenal and it's amazing to see how they are made using wonderful, simple ingredients. Learn more at dicamillobakery.com
Italian Biscotti Recipe
This Italian dessert recipe is a true classic — one that you should definitely keep in your back pocket when you're craving something sweet or having guests over. Get ready for all the compliments to roll in when you display a platter of homemade biscotti on your dessert table.
#italian #biscotti #recipe
Read Full Recipe:
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!
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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.
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