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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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.
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Cooking With The Sopranos: 015 How to make Quaresimali (Cinnamon Nut Biscotti)
After Andrew and I made the amazing Espresso Martini (see here:
) I decided to keep to the Starbucks theme and do a recipe that is never mentioned in the show, but is on page 179 of Entertaining With The Sopranos.
This is the first recipe we get to do from Entertaining With The Sopranos!!!
This concludes my “Biscotti Trilogy” and we move on to an Antipasto Platter next week!
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Recipe Easy Raisin Walnut Biscotti
Recipe - Easy Raisin Walnut Biscotti
INGREDIENTS:
●50g butter, softened
●125g caster sugar
●2 eggs
●1 teaspoon vanilla extract
●250g plain flour
●2 teaspoons baking powder
●1 teaspoon ground cinnamon
●120g chopped walnuts
●150g raisins
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.
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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