How To make Chocolate Dipped Biscotti
1 c Sugar
1/2 c Butter, sweet; melted &
-cooled 2 T Pernod
1 1/2 T Bourbon
2 T Anise seed
3 lg Egg
1 c Almonds; chopped
2 1/4 c Flour
1 1/2 ts Baking powder
12 oz Chocolate chips; semi-sweet
2 T Shortening
In a large mixing bowl, stir together the sugar and melted butter. Add the Pernod, bourbon and anise seed. Beat in the eggs, then stir in the nuts. Sift the dry ingredients together. Gently stir in the dry ingredients until well incorporated. Cover with plastic wrap and chill for about three hours. Preheat the oven to 375 F. Butter two cookie sheets. Shape the dough on cookie sheets into three loaves, well spaced. Each loaf should be about two inches wide and 1/2" thick. Bake for about 20 minutes, until the loaves puff up and brown. When the loaves are cool enough to touch, cut each loaf into diagonal slices about 1/2" thick. Lay the slices on their cut sides and toast them at 375 F. for an additional 15 minutes or until lightly browned. Cool. Dip biscotti in chocolate the day they are to be served. In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently. (If you're *really* ambitious, add a little chocolate wax to get a good do on it.) Remove from heat and stir until a candy thermometer read 85 F. Holding each cookie by its bottom, gently dip the tops into chocolate. Turn immediately and allow to dry, uncoated side down, on wax paper. Repeat until all are done. ---*The Cereal Murders* Diane Mott Davidson
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Simply Kavell - Episode 01 - Chocolate Dipped Biscotti
Here's a really nice edible gift idea - it's my holiday biscotti. It's really simple once you follow the recipe, you will definitely enjoy this.
1/2 C Unsalted butter (room temperature)
3/4 C white sugar
1 tsp lemon zest
2 eggs
1/2 tsp salt
2 C flour
1 1/2 tsp baking powder
1/2 C sliced almonds
1/2 C pistachios & dried cranberries (mix)
1 C semi sweet chocolate (chopped)
Hope you guys enjoy and let me know if you decide to try it !
Merry Christmas:)
#kavellkeir
#simplykavell
#kavellskitchen
Chocolate Dipped Ginger Biscotti
This delicious recipe for Chocolate Dipped Ginger Biscotti is perfect for the holidays or anytime! I love to dip mine in a cup of hot coffee ;)
Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced.
2 ¼ cups flour
½ cup sugar
½ cup dark brown sugar
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
1/8 tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, combine 2 eggs and chopped crystallized ginger. Stir in the melted butter.
Add the dry mixture to the egg mixture and knead until smooth. Separate into two pieces and roll each into a log (about 2 inches in diameter).
Beat egg with 2 tsp water. Brush tops and sides of each log with the egg wash.
Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let rest for 20 min.
Using a serrated knife, cut the warm cookie logs into ½-inch thick diagonal slices. Place slices on the baking sheet.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Meanwhile, melt the chocolate bars. When biscotti has cooled, dip
¼ of each biscotti into the melted chocolate & lay on a parchment-lined baking sheet to cool and set.
When completely cooled, store in a tightly-covered container up to 7 days.
*** Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced ***
Chocolate dipped gingerbread biscotti - Savory
Why not have some holiday cheer with your coffee?
Ingredients
2¼ cups flour
½ cup sugar
½ cup dark brown sugar
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
⅛ tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Smooth dough
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash. Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
Biscotti
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Dip it
Meanwhile, break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds. Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.
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How to Make Chocolate-Dipped Biscotti
Salted chocolate-almond biscotti makes for a perfect homemade gift. Whether for the holidays or a housewarming party, everyone will go crazy for them! Get the recipe here:
Thin Biscotti Recipe For The Holidays + A Quick Tempered Chocolate Coat | ビスコッティ
Happy holidays everyone!
Here’s a little something that is festive and perfect as a gift. I hope you enjoy this recipe and sharing what you bake with your friends and family.
As usual, there are plenty of notes and tips in my blog post (link below) :)
Please stay safe and take care of yourselves!
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#buttermilkpantry #quarantinebaking
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