How To make Pepper Biscotti
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons pepper
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon orange peel
grated
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
1 1/2 cups walnuts :
lightly toasted
Sift first 4 ingredients into a medium bowl. Mix in pepper. Using electric mixer, cream butter in orange peel and vanilla and almond extracts. Mix in walnuts. Add dry ingredients and mix just until blended. Cover dough with plastic wrap and refrigerate until well chilled. Preheat oven to 350F. Line two baking sheets with parchment paper. Divide dough into 3 pieces. Using lightly floured hands, roll each piece into 1 1/2 inch diameter log on lightly floured surface. Arrange 2 logs on one sheet, spacing 5 inches apart. Arrange third log on second sheet. Bake until logs are light brown, about 20 mins. Cool slightly on pan. Cut logs crosswise on diagonal into 3/4 inch wide slices. Turn cut side down on baking sheet. Bake until golden brown, about 15 mins. Transfer to racks and cool thoroughly. Store in airtight container.
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Salted bite sized black pepper biscuits
Salted bite sized black pepper biscuits.
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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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Lemon Pepper Biscuits ᴴᴰ
Lemon Pepper Biscuit RECIPE
Ingredients:
_________
2 cups All-Purpose Flour
2 tablespoons of Sugar,
2 teaspoons of Baking Powder
2 teaspoon of Lemon Pepper Seasoning
1/4 teaspoon of Baking Soda
6 tablespoons of Butter
1 Egg
1 Egg Wash
1/3 of Buttermilk or Sour Milk
Directions:
_________
Preheat the oven to 400°F. In a medium mixing bowl combine the flour, sugar, baking powder, baking soda and 1 teaspoon of the lemon pepper seasoning. Once mixed, cut in butter and mix until mixture resembles coarse crumbs. Then grab a small bowl and combine the eggs and buttermilk. Add the egg mixture all at once in the dry mixture. Mix but do not over mix. Turn the dough out onto a lightly floured surface. Quickly knead the dough by folding and gently pressing it. Then roll the dough and cut it into even strips. Place dough strips apart on a piece of parchment paper and lightly brush them with the egg wash. Sprinkle the remaining teaspoon of lemon pepper seasoning on the strips. Bake for 10-12 minutes or until golden. Remove from baking sheet and serve warm. Enjoy!
Homemade Pumpkin Spice Biscotti ~ Easy Recipe!
It's hard to go wrong with this easy recipe for homemade pumpkin biscotti! If you have been intimidated to make biscotti at home, don't be. In this video I walk you through the process step-by-step. It's so easy and the results are delicious! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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You can find the written and printable recipe on The Salted Pepper website:
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Chocolate Anise Biscotti
I’m making some chocolate biscotti for the weekend! Biscotti means “twice baked,” and these crispy, chocolate treats are a delicious taste of Italy! Check out the recipe here -
How to make keto vegan biscotti | Easy keto vegan recipes
This is how you can make delicious keto vegan biscotti at home! These super easy to make keto vegan biscuits are great companions for coffee and tea. They're also superb as energy food on the go.
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INGREDIENTS
-------------------------------------------
80g soy flour
30g almond flour
1/2 tsp baking powder
2tbsps stevia
30g coconut oil
Vanilla extract
Some nut milk or water
DIRECTIONS
-----------------------------------------------
1. Add all dry ingredients to a mixing bowl, pour in melted coconut oil and mix well.
2. Add small amount of liquid (nut milk or water) at a time till the mixture reach firmness that can be shaped into a dough ball.
3. Place the cookie dough in a food bag, mould and shape the dough into a block. Place the dough in the fridge and refrigerate for 30mins (or overnight).
4. Cut the chilled cookie dough into individual portions and bake in 180°C/350°F preheated oven for 15mins (or till golden brown). Flip the biscuits a couple of times in the process to ensure they are baked on all sides.
5. Leave to cool and enjoy!
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