1/2 c Sugar 1/4 c Margarine or butter 1 ts Vanilla 3 c All-purpose flour 1/2 ts Nutmeg 1/2 c Almonds; chopped
:
--- 2 ts skim milk 1/2 ts Nutmeg 1/2 c Brown sugar; packed -softened 3 Eggs 3 ts Baking powder 3/4 c Candied cherries; chopped
:
glaze- --
How To make Spiced Cherry Biscotti's Videos
Cake Mix Biscotti
Biscotti are an Italian biscuit also known as cantucci and generally have a base of nuts such as almonds and fruit, they are fun to make and flexible too in terms of flavours and toppings. I think they should be called twice baked biscuits really, as that’s what you do during the steps. I was told about a kitchen hack where you could make your own biscotti with more creative flavours starting with a package of cake mix, so in this video I set out to do just that – cake mix biscotti 3 different ways. Lemon and orange biscotti, cherry and blueberry and a triple chocolate loaded one. The result? Well, I don't think it's any easier than normal biscotti, but see for yourself and have a go with your own combos!
Ingredients list: Lemon & orange biscotti Lemon cake mix pack 3 eggs 150g plain flour plus extra as needed for kneading 1tsp lemon extract 100g butter, softened ½ Lemon zest only ½ Orange zest only 30g mixed peel To garnish 150g Icing sugar Juice of 1 lemon Zest of 1 orange
Fruit and nut biscotti Vanilla cake mix 3 eggs 150g plain flour plus extra as needed for kneading 1tsp vanilla extract 100g butter, softened 50g chopped almonds 50g dried blueberries 50g dried cherries To garnish 100g milk chocolate, melted for dunking
Triple chocolate biscotti Chocolate cake mix 3 eggs 150g plain flour plus extra as needed for kneading 100g butter, softened 75g white choc chips 75g milk choc chips To garnish 100g white chocolate, melted 100g dark chocolate, melted
Recipe method #barrylewis #biscotti #hacks
Spiced Eggnog Biscotti
Puttin' On The Nog: The popular eggy holiday drink goes into the dough and glaze for Spiced Eggnog Biscotti. For recipe by chef Nina Saputo Riggs of The Pasta Girl catering and specialty foods company click here:
Healthy Mixed Nuts Cookies| No Flour, No Sugar Cookies Recipe |
Mixed nuts cookies recipe - how to make nuts cookies - healthy mixed nuts cookies recipe- whole grain cookies recipe - how to healthy cookies- how to make cookies without flour and sugar- no sugar cookies recipe - breakfast cookies recipe - easy and healthy cookies recipe - how to make protein cookies - seeds and nuts cookies recipe - Healthy Nuts Cookies
Italian Almond Cookies by Cooking with Manuela
Read more:
These classic Italian almond cookies are very easy to make, and extremely easy to eat. Intensely nutty and perfectly sweet. Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
Find this and more of my favorite Italian recipes in my NEW COOKBOOK:
Follow me:
My cookbook:
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:
Biscotti with Almonds and Orange Zest Recipe - Glen And Friends Cooking
How to make Almond Biscotti with Orange Zest - Glen And Friends Cooking These are a pretty basic take on an almond biscotti recipe - I like them cooked to a softer texture, but if you like your Italian biscotti crunchier; just extend the cooking times. This Italian cookies recipe also goes by a couple other names: Cantucci, Cantucci Toscani, and Biscotti di Prato Those are the classic Italian biscotti recipes.
Ingredients 250 mL (1 cup) butter, room temperature 250 mL (1 cup) sugar 5 mL (1 tsp) pure vanilla extract 3 eggs Zest from1 large orange 750 mL (3 cups) flour 15 mL (1 Tbsp) baking powder 5 mL (1 tsp) salt 500 mL (2 cups) whole almonds
Method: Pre-heat oven to 180ºC (350ºF) Cream together butter and sugar. Cream in vanilla extract, 2 whole eggs, and one egg yolk (reserve one white). Cream in orange zest. Mix together the dry ingredients. With mixer on slow, spoon in flour and continue mixing just until incorporated. Divide dough into 3 or 4 portions and shape into flattened logs on a parchment lined baking sheet. Whisk a little water and reserved egg white together, then brush onto each loaf. Sprinkle tops of loaves with coarse sugar. Bake for 20-30 minutes; just until starting to brown. Remove from oven; and allow to completely cool on the pan. Lower oven temperature to 325ºF. On a cutting board; cut into ½ inch slices, then place slices back on cookie sheet standing up. Bake at 325º F for 15-25 minutes.