Chocolate Chip Walnut Biscotti | Biscotti Al Cioccolato E Noci
✿ INGREDIENTS ✿
Flour - 3 cups
Baking Powder - 2 teaspoons
Salt - 1/4 teaspoon
Canola Oil - 1 cup
Sugar - 1 cup
Eggs - 3
Crushed Walnuts - 1 cup
Chocolate Chips - 1/2 cup
Cinnamon & Sugar Topping - 1 teaspoon of cinnamon and 2 tablespoons of sugar
✿ DIRECTIONS ✿
∙ In a large bowl, add eggs oil and sugar and beat for one minute.
∙ Start adding in 2.5 cups of flour and mix for a couple minutes (add in the salt and baking powder during this step as well).
∙ Use the remaining 1/2 cup of flour and spread on the counter where you will be working the dough.
∙ Add in the chocolate chips and walnuts and work the dough for a couple minutes until the flour is form the counter is absorbed into the dough
∙ Cut chunks of dough and begin forming them into logs,. Place on a parchment lined baking sheet.
∙ Once the logs are formed, flatten them out by pushing them down with your fingers.
∙ Sprinkle the cinnamon sugar mix over the top of the logs
∙ Bake them at 350º for 25 minutes.
∙ Cut the logs into biscotti while the logs are still warm from the oven, use the angled cut technique just like Nonna.
Mangia!
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“Cash Machine”, Anno Domini Beats
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Cinnamon Biscotti with Walnuts & Chocolate Chips
This is such a delicious combination of cinnamon, walnuts and chocolate chips. Plan on making a double batch, because they won’t last long! These biscotti are the perfect dessert or for savoring with your coffee or tea – or sharing with family and friends. The basic recipe can be modified to your taste, and you can decide on your own add-ins, but this is a great recipe and I know you will enjoy it.
Ingredients
• 1 cup sugar
• ½ cup neutral oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tsp kosher salt
• 1 tablespoon cinnamon
• 1 cup chocolate chips
• 1 cup walnuts roughly chopped
Directions
1. Preheat oven to 375 degrees F.
2. Line cookie sheet with parchment paper.
3. Combine sugar, oil, eggs, and vanilla extract in a large bowl until well-blended.
4. Combine flour, baking powder, and salt in a separate bowl and add to egg mixture.
5. This will form a heavy dough. Mix until well combined and add the walnuts and chocolate chips. If necessary, use your hands to combine thoroughly.
6. Divide dough into two pieces. Form each piece into a log about the length of the cookie sheet and approximately ½ inch thick.
7. Bake 25 to 30 minutes until golden brown. Carefully transfer logs to wire racks until cool enough to handle.
8. Lower oven temperature to 350 degrees F.
9. Slice each log crosswise into roughly ½ inch slices. Place slices back on the cookie sheet.
10. Bake an additional 20 minutes until lightly toasted.
11. Allow to cool and store in airtight container or freeze.
NOTE: Check out my Sugar Alternatives for Baking video:
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My Walnut Biscotti enjoyed by 1000s in the past 17 years ????
Biscotti- Walnut, Pecan, Almond, you decide the nut... but this style has been eaten and loved by family and friends.
Jess K Jagpal - Nutritionist, Mother. I love feeding my family healthy and nutritious meals, snacks and desserts. Living Healthy and Feeling Wealthy is both a lifestyle and a mindset and what we eat greatly impacts our well being. Subscribe and hit the bell notification as I post weekly videos that will support your health.
Have any requests/ questions- comment below. ???????????????? ????
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Walnut biscotti - that 1000s of people have enjoyed for the last 17 years
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Recipe:
1 cup Organic All Purpose flour *
1/2 cup Organic Almond Flour
1 cup chopped Walnuts**
3 Organic Eggs***
1/2 cup Organic Aquafaba ( Only use if you are using it from Organic canned Chic Peas otherwise add 1 more egg)
1 1/4 cup Organic Coconut Palm Sugar
1/2 cup Organic Coconut Oil
1/2 cup Organic Flax Seeds
1/2 cup Organic Chia Seeds
1/2 cup Semi-sweet chocolate chips****
1/2 cup Organic Raisins *****
2 teaspoons baking powder
11/2 teaspoons baking soda
1 teaspoon of Cinnamon
1 teaspoon of Vanilla extract
Pinch of salt
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Instructions:
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, coconut palm sugar, walnuts, flax seeds, chocolate chips, raisins, baking powder, baking soda, and cinnamon together.
- In the large bowl whisk eggs and add oil, chia seeds, aquafaba, and beat until well incorporated. Mix in the vanilla. Then add the dry ingredients until well combined.
-Directly on the lined baking sheet, form each portion into logs about 1-1/2 inches wide and 3/4-inch tall. (The dough is sticky, use warm water on your hands.) Leave about 2-3 inches of space between the logs to allow the dough to spread.
- Bake for 27 minutes, at 325 degrees celsius in a convection oven.
- Then remove from the oven and let cool for 3-4 minutes. Once cool, transfer the cookie logs to a cutting board. Using a knife, cut the logs diagonally into generous 1/2-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on the lined baking sheet; return to the oven and leave them in the oven with the oven off. The heat in the oven will cook them perfectly. Let cool on the baking sheet completely before serving.
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The cookies will keep in an airtight container for up to a month. I have been baking this recipe or a slightly different versions of it for the last seventeen years and it has never lasted more than a week in my house. Every person who has ever eaten biscotti at my house compliments about how good it tastes and I am certain you and your family will enjoy it as much as we have. I'd love to hear if you make it and which version your family likes! Enjoy!!
*I have made it with Gluten Free and Whole wheat flour it it still turns out great
** I have used pecans and almonds instead of walnuts….. use any nut that you like!!
*** I have made a vegan version of it many times using Flax and Chia eggs: 1 Tbsp ground flax or chia mixed with 4 Tbsp water. This is my go-to for egg-free baking.
Applesauce: A great binder in baked goods and also allows you to replace some of the oil if desired….As a nutritionist, I recommend you become friends with fat!! The vegan version of these biscottis tastes just as delicious!!
**** You can omit chocolate chips if you don’t like them or to make a vegan version
***** I have used cranberries instead of raisins many times.
The reason you ONLY want to use aquafaba from ORGANIC canned chic- peas is that many canned goods are lined with bisphenol-A - BPA, a chemical that interferes with our hormones. Organic cans mostly aren't.
BPA is linked to infertility, hormone-related cancers, and hyperactivity in children.
In canned goods, BPA leaches from the lining into the food and the liquid that surrounds that food. Since aquafaba is a relatively thin liquid, it becomes very easy for any chemicals to disperse throughout it.
Also, I do not use aquafaba as an egg replacer on a regular basis as I mostly use organic dry chick peas as my primary source for cooking meals.
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Walnut Biscotti Recipe
Biscotti are dry, twice-baked biscuits that originated in Italy. The traditional recipes contain almonds, pistachios, hazelnut or pine nuts. Nowadays people also use also various seeds, glazes and flavourings.
Biscotti can last for a long time if stored in an airtight container. Wrapped in cellophane or placed in a nice box they will make a great present for your loved ones.
This recipe doesn’t contain egg yolks and the biscotti are cut really thin.
For the full recipe please visit our website ►
You may also like:
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Banana Bread Recipe ►
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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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