Cantuccini - Italian Almond biscotti
Dudu Outmezgine Cantuccini
Enjoy!
HOW TO MAKE KETO ALMOND BISCOTTI | EGGLESS OPTION | DAIRY FREE OPTION | FIRM & CRUNCHY | DELICIOUS
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I always felt intimidated with making biscotti, but I finally made it, and it wasn't as hard as I thought.
Biscotti is basically long, dry, hard biscuits that are baked twice. Because of this, they have a longer shelf life. They are first baked in a log then sliced into individual pieces and baked again. They are delicious on their own or dipped into coffee.
These Keto Biscotti are made of almond flour with chopped almonds, pistachios, unsweetened dried cranberries, lemon and orange zest. They're firm and crunchy.
The recipe can be viewed and printed at this link;
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
NUTRITION INFO
[ Total servings = 36 ]
Per serving ;
Total Carb = 2.2 g
Dietary Fiber = 0.8 g
Net Carb = 1.4 g
Calories = 54
Total Fat = 4.4 g
Protein = 1.5 g
INGREDIENTS
Almond flour = 240 g / 2 cups
Baking powder = 4 g / 1 tsp
Salt = 2 g / 1/2 tsp
Monkfruit = 70 g / 1/3 cup (You can also use any other keto friendly sweetener)
Eggs = 1 whole large egg OR 2 flax eggs (see note below)
Unsalted Melted Butter = 60 ml / 1/4 cup (You can also use other oil but olive and avocado oil makes the biscotti crunchier than coconut oil)
Lemon extract = 1 tsp (optional)
Zest from 1 lemon
Zest from 1 orange (optional)
Lightly roasted almonds and pistachios = 60 g / 1/2 cup (Cut into smaller pieces so that it is easier to cut the biscotti later. You can also use any nuts of your choice.)
Unsweetened dried cranberries = 30 g / 1/4 cup (optional)
For eggless version ;
2 Flax eggs (I found that the dough is quite dry with 1 flax egg so I added another flax egg to make it 2 flax eggs. Just mix 14 g / 2 tbsp ground golden flaxseed or flax meal with 90 ml / 6 tbsp of water. Let it rest until thickened.)
DIRECTIONS
1. Preheat the oven at 325 F or 160 C.
2. In a bowl, add the sweetener, egg or flax eggs, melted butter or oil of choice, lemon extract, lemon and orange zests and whisk to combine. Then add the nuts and dried cranberries. Mix to combine and coat the nuts and cranberries.
3. Add the almond flour, baking powder, salt and mix until a dough is formed.
4. Shape the dough into a ball then place on a baking tray lined with parchment paper. Flatten the dough then divide into 2 portions.
5. Shape the dough into a rectangle about 1/2 inch or 1.27 cm thick. Even out the sides. The rectangle is 8 inch or 20 cm in length and 3 inch or 7.5 cm width.
6. Bake for 25 minutes or until golden brown.
7. Cool for about 20 minutes or until slightly warm to the touch so that it is easier to cut. If the dough is cooled and hardened, it will crumble when cut.
8. Use a sharp knife (not serrated knife) and cut with a straight down movement. It can be 1/4 to 1/2 inch thick. Unlike regular biscotti, it is quite hard to cut too thin for keto version. For eggless version, the biscotti can be quite fragile during cutting so be careful when transferring them on to the baking tray or wire rack after cutting.
9. Place the cut biscotti preferably on a wire rack with a baking tray underneath so that you do not need to turn the biscotti during baking. If you don't have a wire rack, then just bake with a baking tray then turn the biscotti midway for a more even baking.
10. Bake at a slightly reduced temperature of 300 F or 150 C for 10 to 20 minutes or until slightly browned. Alternatively, you can bake at a lower temperature around 266 F or 130 C for 30 minutes then turn off the oven heat and let them rest inside for as long as possible to dry out the crumbs. However, you need to take a close watch to avoid over browning.
11. It's important to understand that the crunch depends on the baking process and every oven is different. If the biscotti are under baked, they will be less crunchy. All you have to do is to pop them back into the oven and bake them slightly longer. You can also do this on the next day or two when you find that they are not crunchy enough.
12. Cool the biscotti completely on a wire rack. They will firm up and become crunchy once cooled. They will be even more firm and crunchy the next day. Store in an airtight container.
13. These biscotti can be kept at room temperature for a few weeks. They can also be refrigerated or frozen.
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15-Minute Homemade Biscotti Recipe
These are the best Pistachio Biscotti you will ever have. Intense flavoured with your favourite spices. Not too dry. Very easy to make.
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Ingredients
* 1 cup all-purpose flour (125 g)
* 1 cup whole grain flour (125 g)
* 1 tsp baking powder
* 1/2 tsp salt
* 3 tbsp melted butter (42g)
* 3/4 cup granulated brown sugar (150g)
* 2 large eggs
* 2 tsp all spice (or 2 tsp vanilla extract)
* 2/3 - 1 1/2 cups pistachio, chopped (70 - 150g) (any nuts or dry fruits)
Instructions
* Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
* In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.
* In a large mixing bowl, using a handheld or stand mixer, stir eggs, sugar on medium speed until combine and sugar is disolved. Add butter and stir to combine. Stir in dry ingredients just until combined. The cookie dough should be soft and slightly sticky. If the cookie dough is too sticky add 1-2 tbsp of flour, 1 tbsp at the time.
* Fold in pistachio. Don't overmix at any step.
* Divide cookie dough in half and form 2 equal sized logs of about 10x3 inches (26x8 cm) in size and about 1-inch height (2.5 cm). Place on the prepared baking. Brush with heavy cream or egg.
* Bake for 20 - 25 minutes. Remove from oven and let cool 10 minutes. Then cut into 1-inch slices (2.5cm). Bake for 8 minutes. Then turn them over and bake on the other side for 8 minutes. Remove from the oven and let cool for 5 minutes. Then transfer to a wire rack and let cool completely.
* Store in an airtight container at room temperature for up to 2 weeks.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Double Chocolate Biscotti
These Double Chocolate Biscotti are one of my favorite cookie recipes to serve alongside coffee. Biscotti are different from other cookies as they are baked twice, making them crispy and perfect to be dipped into the hot coffee. They are very easy to prepare and are also a great treat for kids as well.
To print the recipe check the full recipe on my blog:
#doublechocolatebiscotti #chocolatebiscotti #biscottirecipe
0:00 - Intro
0:32 - Mix dry ingredients
0:50 - Mix wet ingredients
1:32 - Incorporate flour mixture
1:55 - add chocolate chips
2:14 - Form into logs
3:01 - First baking time
3:09 - Cut into diagonal slices
3:46 - Second baking time
4:45 - Enjoying the biscotti
Ingredients
Makes about 30 biscotti
1/2 cup (110g) butter, room temperature
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
1 ½ tsp (6g) baking powder
1 cup (125g) all-purpose flour
1/3 cup (40g) cocoa powder
1 cup (170g) semisweet chocolate chips
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Biscotti | Basics with Babish
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Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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