How To make Pecan Biscotti

Pumpkin-Pecan Biscotti!!

These pumpkin pecan biscotti are packed with pumpkin and pecans flavor and dipped in chocolate.They are crispy and soft at the same time, perfect for dipping into coffee or milk.Let me know what you think in the comments below and subscribe for regular new videos????!!#biscotti #pumpkin #pecans #cookies

For the biscotti dough????:
300g/2 1/4 cups all purpose flour
100g/1/2 cup light brown sugar
100ml/1/2 cup vegetable oil
150g/1 1/4 cups whole pecans
140g/1/2 cup pumpkin puree
2 eggs at room temperature
10g/2 tsp baking powder
2.5g/1/2 tsp salt
2.5g/1/2 tsp cinnamon powder
2g/1/4 tsp vanilla powder
1.25g/1/4 tsp ginger powder
1.25g/1/4 tsp clove powder
1.25g/1/4 tsp nutmeg
Zest of an orange

Melted dark chocolate
Melted white chocolate

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Colin Bunyan cooks Maple & Pecan Biscotti

Another in the series of cooking videos and after a run of savoury Colin goes to making a biscuit ideal for coffee.

Professional Baker Teaches You How To Make BISCOTTI!

Chocolate Pistachio Cantucci (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 recipe below!

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Recipe

Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips

Directions

1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.

2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.

3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).

4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.

The cantucci will keep up to 2 weeks in an airtight container.

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Crispy Keto Cranberry Biscotti | Zesty Orange & Pecan Delight!

Make these super crispy Keto Cranberry Biscotti infused with zesty orange flavors and crunchy pecans. These gluten-free biscotti, made with almond flour, are perfect with your hot coffee or afternoon tea.

Learn how to make these delicious low-carb biscotti, and finish them off with a luxurious dark chocolate dip!

Full printable recipe:

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Let us know your thoughts in the comments below and don’t forget to give it a rating! ⭐️⭐️⭐️⭐️⭐️

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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Low Carb Dessert Biscotti - Sugar Free Keto Dessert Recipe, Vegan and Gluten Free

Dessi has come up with the most delicious low carb dessert recipe for the keto diet! This biscotti recipe with chocolate, pecans, and citrus is a joy to eat, the fact that it's a sugar free dessert for the keto diet is bonkers. This keto dessert is also vegan and gluten free, because lots of you have been asking for vegan keto recipes. It really can't be any easier to make a low carb dessert, no machine needed for this recipe, just mix the biscotti dough and bake it, you will have the most epic vegan keto dessert recipe ever. Once you make the recipe, make sure to review the recipe on our new site ;)

RECIPE & STORAGE INFO:

All My Meal Prep Recipes:

Macros per biscotti, recipe makes 12:
187 calories
2.13 grams of net carbs
4.90 total grams of carbs
17.6 grams of fat
5 grams of protein
2.76 grams of fiber

Macros for all the biscotti:
2248 calories
25.61 grams of net carbs
59 total carbs
211 grams of fat
59.9 grams of protein
33.2 grams of fiber

Macros for the chocolate sauce:
270 calories
2.66 net grams of carbs
28 grams of fat
2 grams of protein
3 grams of fiber

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