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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Vegan Gluten Free Almond Chocolate Chip Biscotti - Fast and Easy Cookie Recipe
SO you want to know how to make a fast and easy vegan, gluten-free almond chocolate chip biscotti? Well friend, you came to the right place. These bad boys are so simple and fool-proof, you'll be making double batches twice a week like myself.
{the r e c i p e }
*for 1 batch - 10 biscotti*
1 1/4 cups almond flour
1 tbs tapioca flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup maple sizzurp
1/4 tsp almond extract
{the d i r e c t i o n s}
1. Combine dry ingredients
2. Add wet ingredients & combine
3. Form into delicious cookie log(s) & flatten
4. Bake at 350° for 12 minutos
5. Let cool for 5 minutes and slice
6. Bake 1 or 2 more times (your preference) at 300° for 12 minutes
7. RESIST THE URGE TO NOT INHALE THE WHOLE BATCH!!!
I hope you enjoy the recipe, it was once rated a 12/10 by my boyfriend who is ruthlessly honest. Let me know what you think about it! Also, if you have any videos that you would like to see from me, don't be shy! I love chatting! Either comment down below or message me on Instagram (@amandamovio) and if you're not already, subscribe for more rambling and less than average camera angles.
Thanks so much!
amanda
Easy Vegan Almond Chocolate Chip Biscotti Recipe
Come make these delicious, EASY, less than 10 ingredients, 100% vegan almond biscotti!
.
IN A FOOD PROCESSOR:
3/4 c. blanched almonds
1/2 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
2 tbsp melted vegan butter
1/4 c. maple syrup
1/2 tsp. pure vanilla extract
1 tsp. lemon zest
1/4 c. chocolate chips + more for melted drizzle
.
Also, you can sub coconut oil for the butter AND there's a gluten-free option on the blog.
Full recipe here:
How To Make Biscotti | The Perfect Cookie with Coffee
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ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Tri-flavor biscotti | almond & white chocolate, butterscotch pecan, chocolate peanut butter chip
Become smarter in 5 minutes by signing up for free today: — Thanks to Morning Brew for sponsoring today’s video!
***BASE RECIPE, MAKES ~30 BISCOTTI***
1 stick (4 oz, 113g) butter (I used unsalted)
1 1/3 cups (270g) sugar
3 eggs
1/2 teaspoon (3g) salt (I used Morton kosher; maybe cut your salt in half if you're using salted butter)
1 teaspoon (2g) baking powder
vanilla
3-4 cups (360-480g) all-purpose flour
Additional optional mix-ins: cocoa powder, nuts, various chocolate chips, large-crystal sugar, powdered sugar, food coloring, almond extract (or other extracts), etc.
Get your oven heating to 325ºF/160ºC convection or 350ºF/180ºC conventional.
Soften the butter without melting it — you can leave it out at room temperature for a while or microwave it on low power in 10-15 second intervals, rotating the butter each interval until it's soft.
Combine the butter with the sugar in a large mixing bowl and beat them together until fluffy. Beat in the eggs and a little glug of vanilla until fluffy. Put in the salt, baking powder and 3 cups (360g) flour to begin with, and beat until everything is fully integrated. Keep beating in additional flour until you get a texture that still feels moist but is dry enough that it doesn't stick easily to your hands.
You could stir in some mix-ins and bake this dough as one loaf, or you could divide it up into three doughs in their own mixing bowls. Here's how I flavored my thirds, using about 1/4 cup each of chips and nuts:
1) Butterscotch chips, pecans, additional vanilla
2) White chocolate chips, a glug of almond extract, slivered almonds, green food coloring (make the color a little more intense than you want it in the end), additional big pinch of flour to balance the extra moisture (try to make the stickiness match the first batch)
3) Two tablespoons (15g) dutch cocoa powder, a little glug of oil to counter the drying effect of the cocoa and an extra pinch of sugar to counter its bitterness, peanut butter chips, macadamia nuts — the texture of this dough should feel a little stiffer and drier, and you might need to knead it by hand to get the cocoa fully integrated
When you have all the flavors mixed, get a parchment-lined (or greased and floured) baking sheet and lay out each dough in a long bar shape. You can then top them — I topped flavor #1 with demerara sugar, #2 with more slivered almonds and #3 with powdered sugar.
Bake until the loaves feel just firm enough that you could slice them without destroying them — I did 45 minutes. Take the pan out, and let the loaves cool for a few minutes until they are just firm enough to move safely to a cutting board. Slice each loaf into individual biscotti and return them to the pan — no parchment or other non-stick surface is needed at this point, and you can position the biscotti very close to each other.
Bake them again until they're as crunchy as you want them, keeping in mind they'll firm up a little more as they cool — I did about 30 minutes.
Episode 12 - How to make the best Chocolate Chip Almond Biscotti
In this episode I will show you my tips on how to make these classic Italian cookies. They are loaded with chocolate chips and sliced roasted almonds. Biscotti means twice baked, which makes these crunchy and delicious cookies perfect for dipping in your favourite coffee!
I hope you enjoy the video!
PS apologies for the background noise there was construction outside of my house ????