How To make Cinnamon Almond Biscotti
1 3/4 c Sugar
1 1/2 Stick butter or margarine;
- softened (3/4 cup) 1 ts Baking soda
1 ts Baking powder
1 1/4 ts Ground cinnamon
5 lg Eggs
1 tb Vanilla extract
2 Sqs. unsweetened chocolate;
- grated (1 oz ea)* 4 c All-purpose flour
1 1/2 c Whole unblanched (natural)
- almonds; toasted; finely - chopped** Egg glaze: 1 Egg beaten with 1 tsp. water
In a large bowl beat sugar, butter, baking soda, baking powder and cinnamon with an electric mixer until blended. Add eggs and extract; beat until smooth. Stir in grated chocolate *(or finely ground in food processor or blender). With mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover dough and refrigerate 1 hour or until firm enough to shape. Position racks to divide oven in thirds. Heat oven to 350~F. Lightly grease 2 cookie sheets. Divide dough in fourths. On a lightly floured surface, roll out each portion of dough into a 12-inch log. Place 2 logs 4 inches apart on each cookie sheet. Brush with egg glaze. Bake 25 to 30 minutes, switching cookie sheets halfway through baking, until logs feel firm. Loosen logs and cool on sheets 10 minutes. Reduce oven temperature to 275~F. Slide logs onto cutting board. With a long serrated knife, carefully cut each log diagonally into 20 slices. Arrange slices upright on cookie sheet. Bake 20 minutes or until dry. Remove to rack to cool completely. Store airtight. ** To toast nuts: Spread nuts on a cookie sheet and bake in a 350~F oven until golden, about 5 minutes for sliced or chopped; 10 minutes for Sources: Woman's Day, November 1995. Formatted by Mary Wilson, BWVB02B. -----
How To make Cinnamon Almond Biscotti's Videos
Cinnamon Walnut Biscotti
Cinnamon Walnut Biscotti
Crispy, crunchy and so simple to make!
Cinnamon Chip Biscotti
For the full recipe please visit:
With generous amounts of ground cinnamon along with sweet-spicy bits of cinnamon chips that complemented a crunchy cookie base, Cinnamon Chip Biscotti are delicious cookies to share with family and friends. Recipe created by Cinnamon & Sugar for Catherine Bruns, author of IT CANNOLI BE MURDER.
VANILLA ALMOND BISCOTTI (BETTER THAN STARBUCKS)
I love food, I love to eat, and I love to cook! I have always enjoyed cooking for my friends and family, and I have been fortunate enough to attend a number of cooking classes, including classes in France.
These are some of my favorite family recipes, easy to prepare, delicious to eat that will show you how truly easy it’s to become a quality home cook. I like to think that you are in the kitchen with me as I demonstrate a recipe.
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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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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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Keto Cinnamon Brown Sugar Biscotti
325 degrees 30 minutes
300 degrees 25 minutes
8 servings
Ingredients:
1 ½ Tbsp/ 20g, Swerve Brown Sugar Blend
1 Tbsp/15g, Cinnamon
1 tsp/ 4g, Baking Powder
2 large, Egg room temp
½ cup/ 60g, Coconut Oil melted
2 cups/ 200g , Almond Flour
60g, Granular swerve
Directions:
Preheat oven to 325 degrees
Mix together sugar and coconut oil.
Add eggs until combined. The eggs must be room temp.
Mix the dry ingredients into the wet ingredients until combined and dough forms.
Form dough into a rectangle about an inch thick and bake at 325 for about 30 minutes or until dough begins to turn golden brown.
Turn oven temperature down to 300 and let the biscotti loaf cool for about 20 minutes.
Cut the dough into 10 even pieces and arrange each piece on it’s side on the coconut oil sprayed baking sheet and bake for another 25 minutes or until biscotti is browned around the edges.
Let cool completely and enjoy!
Macros: 155 calories, 14.6g fat, 2.6 carbs(1.3 net carbs), 4.1g protein