How To make Honey Orange Biscotti Lf
2 c Flour
1/3 c Sugar
2 t Baking powder
1 t dried grated orange rind
1/3 c chopped pecans or currants (optional)
1/4 c Fat-free egg substitute plus
2 tb Fat-free egg substitute
(can use egg whites) 2 tb honey
2 tb frozen orange juice concentrate, thawed
1. In a large bowl, combine the flour, sugar, baking powder and orange rind
and stir to mix well. Add the pecans or currants if desired and stir to mix. Add the remaining ingredients and stir just until the dough holds together. 2. Turn the dough onto a lightly floured surface and shape into two 8
x 2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack. Coat a baking sheet with nonstick cooking spray and place the logs on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly browned. Transfer the logs to a wire rack and allow to cool for 10 minutes. 3. Place the logs on a cutting board and use a serrated knife to
slice the logs diagonally into 1/2 inch thick slices. Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes. 4. Transfer the biscotti to wire racks and cool completely. Serve
immediately or store in an airtight container. NOTE: These are very easy to make and taste great. I made them without the pecans or currants, so there were even less fat and calories.
From: Fat-Free Holiday Recipes by Sandra Woodruff, RD NUtrITIONAL FACTS (PER BISCOTTI) (calculated WITH almonds) Calories: 56 Cholesterol: 0 mg Fat: 0.1 g Fiber: 0.8 g Protein: 1.6 g Sodium: 19 mg
How To make Honey Orange Biscotti Lf's Videos
Light and Aromatic HONEY LAVENDER BISCOTTI | Recipes.net
If you absolutely love the famous honey-lavender-flavored ice cream in the city of Provence, then these biscotti cookies will definitely suit your palate! These crisp and golden biscotti with honey are light with a hint of floral flavors and aroma. Pair a lavender biscotti with tea or coffee for the perfect snack.
???? Check the full recipe on how to make Honey Lavender Biscotti here:
Ingredients:
2¼ cups all-purpose flour, unbleached
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅔ cup sugar
3 pcs eggs, large
3 tbsp honey
1½ tsp vanilla extract
2 tbsp orange zest, minced
1 tbsp dried lavender blossoms (optional)
⬇️ How to make Honey Lavender Biscotti ⬇️
0:11 Preheat the oven to 350 degrees F and adjust the oven rack to the middle position.
0:14 Sift the flour, baking powder, baking soda, and salt together in a small bowl.
0:23 Whisk the sugar and eggs in a large bowl to a light lemon color. Stir in the remaining ingredients.
0:36 Pour the dry ingredients over the egg mixture, folding it until the dough is just combined.
0:40 Halve the dough and grease a baking sheet with oil and line with parchment paper.
0:44 Place the halved dough about 3 inches apart on the baking sheet and using floured hands, quickly stretch each portion of dough into a rough 13x2-inch log.
0:50 Pat each dough shape to smooth it and bake for about 35 minutes until the logs are golden and just beginning to crack on top, turning once halfway through baking.
0:56 Cool the logs for 10 minutes and lower the oven temperature to 325 degrees F.
1:02 Cut each log diagonally into ⅜-inch slices with a serrated knife. Lay the slices cut side up and about ½-inch apart on the cookie sheet and return them to the oven.
1:08 Bake for about 15 minutes until crisp and golden brown on both sides. Turn over each cookie halfway through baking.
1:16 Transfer biscotti to a wire rack and cool completely before serving!
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Almond and honey biscotti | Juls' Kitchen
Almond and honey biscotti
Recipe...
Ingredients:
2 eggs
200 g of runny honey
250 g of whole spelt flour
½ teaspoon of baking powder
Zest of 1 organic lemon
150 g of almonds
100 g of dried apricots
Preheat the oven to the maximum.
Whisk eggs and honey. Mix in the spelt flour, the baking powder, a pinch of salt and the grated zest of a lemon. At the end fold in almonds and chopped dried apricots.
Line with parchment paper a large baking tray. Spoon the dough into two logs, approximately about 5 cm wide and about 30 cm long.
Lower the oven temperature to 180°C (350°F) and bake for about 15 minutes, until golden brown. Remove the tray from the oven, let the biscotti cool down for 5 minutes, then cut the logs into 2 cm thick slices.
Arrange the biscotti cut side down on the tray and bake for 10 minutes, until golden and crisp. You can store the biscotti in an airtight box for many days. After a week they are still fresh and fragrant.
IN THE KITCHEN: GIULIA
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MUSIC
Josh Woodward - “The Gloaming” instrumental version
PROPS
iittala
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Chocolate Almond Biscotti with Orange Zest
Italian-style almond biscotti with chocolate and orange zest.
RECIPE - CHOCOLATE BISCOTTI WITH ORANGE ZEST
On my website:
INGREDIENTS
• 1/2 cup slivered blanched almonds
• 3 eggs
• 3/4 cup sugar
• 1 3/4 cup + 2 tablespoons all-purpose flour
• 2 tablespoons cocoa
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons honey
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (from half an orange)
• 1 cup dark chocolate chips
• 1 tablespoon vegetable shortening
DIRECTIONS
1. Preheat oven to 350 F
2. Line a cookie sheet with parchment paper and add almonds
3. Bake almonds in the oven for 5 minutes
4. Allow almonds to cool at room temperature
5. In a bowl or stand mixer, cream together 2 eggs and 3/4 sugar
6. Add flour, cocoa, salt, baking powder, honey, vanilla extract and orange zest, then mix
7. Add toasted almonds and mix just until combined
8. Divide dough into 2 parts and roll each to form a log 10 inches long
9. Beat one egg in a bowl and brush each log with a thin layer of egg wash
10. Bake in oven 20 minutes, then cool at room temperature 5-10 minutes
11. Carefully cut each log on the diagonal into 1/3 inch slices
12. Place pieces on their sides on the parchment-lined baking sheet
13. Bake in oven 10-20 minutes, or until dry
14. Melt 1 cup dark chocolate chips with 1 tablespoon shortening in the microwave, starting with 1 minute, then adding 15 seconds as needed to reach a smooth consistency
15. Drizzle chocolate onto the biscotti, or dip biscotti into chocolate glaze
16. Serve with coffee
Adapted from:
MY RATING: 8/10
Rich chocolate biscotti with a citrusy orange zest note. Serve with coffee or tea.
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Fig, Orange and Almond Biscotti
These classic, crisp Italian biscuits are usually served alongside coffee or a glass of sweet Vin Santo for dipping – a real treat. I love to serve them at the end of a meal with coffee or an after-dinner drink: ‘dunking’ is most definitely recommended!
‘Biscotti’ means ‘twice cooked’ and these biscuits are cooked first in the roasting oven and then finished in the simmering oven where they dry out and become perfectly crisp and crunchy. Flavour combinations are endless – do experiment with different nuts, fruits and flavourings, or try my chocolate orange variation. Omit the almonds and figs and add 100g dark chocolate chips to the dough!
You can see the full recipe on our website now:
Biscotti | Bake Almond & Orange Biscotti
Classic Italian Biscotti is much better when you make them at home. They're twice baked for their signature crunch. We added orange zest to the almond base for our take on this classic. They're great for packing to go and that's just what we did with this batch.
0:00 biscotti al caffè e al mare
0:15 cream wet ingredients
0:29 sift sift ingredients
1:21 combine
1:31 add almonds
1:56 shape biscotti
2:16 first bake
2:34 slice
3:05 bake
3:50 espresso
4:19 recipe variations
Ingredients
1/2 cup sugaar
30g melted butter
1 egg
1t vanilla
2t orange zest
1 cup all purpose flour
1t baking powder
pinch of salt
1/2 cup almonds
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