How To make Almond Biscotti
Ingredients
1
cup
sugar
1/2
cup
butter, sweet, melted
3
tablespoon
brandy
1
teaspoon
vanilla
1
teaspoon
almond extract
1
cup
almonds, unsalted, chopped
3
each
eggs
2 1/2
cup
flour
1/2
tablespoon
baking powder
1/4
teaspoon
salt
Directions:
Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well.
Stir in flour, baking powder and salt. Form into a long loaf (or
loaves), place on a cookie sheet and bake for 20-30 minutes or until
firm and softly cakelike. Remove from oven and let cool slightly.
When cool enough to handle, slice into 1/2 inch diagonal slices and
return to cookie sheet. Bake for 15-25 miutes, turning once, until
both sides are brown-flecked and toasted. Cool thoroughly and store
in an airtight jar.
Makes 2-3 dozen.
Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added.
Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
Ouzo or Anisette for the brandy and omit the almond extract. Several
tablespoons of anise seeds may be added for additional oomph.
Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A
hazelnut liqueur may be used instead of brandy. Omit the almond
extract.
Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2
cup diced figs to the dough.
Variation 5 (ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp
of candied ginger and 1/4 cup raisins, if desired. Omit the almond
extract.
Variation 6 (Paximatha): this Greek rusk dates back to the 5th
century, virtually unchanged. Substiture 1/2 to 3/4 cup toasted
sesame seeds for the almonds. Omit the almond extact and flavor the
dough with 1 tsp cinnamon and 1/2 tsp cloves.
Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute
orange flower water for the brandy.
Variation 8; Pine nuts may be used instead of almonds, though the
richness may be less desirable than the crunch of the toasted
almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted
fruits blended into the dough before baking.
Variation 9 (chocolate Dipped): melt 1/2 pound semi-sweet chocolate
in the top of a double boiler over just simmering water. If it
'seizes' or 'tightens', add 2 Tbsp of unsalted buter and it should
smooth out again. Dip only one side of each cookie (the chocolate
won't seal in the moisture that way).
How To make Almond Biscotti's Videos
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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ALMOND BISCOTTI (Italian almond biscuits)
In this video I’m taking you back to my childhood, and pretty much every Italian household.
I’m showing you how I make almond biscotti (Italian almond biscuits). This Italian staple is pretty much served all the time when the coffee gets put on.
There are a lot of variations for this recipe, with different shapes and sizes and the additional of dried fruits and spices.
This recipe is one that’s been in my family a long time and has been passed down for generations.
It’s hard to stop at just one. They can be enjoyed on their own as a snack, but I think they’re best served with a coffee.
If you enjoyed this video, please leave a comment, like and subscribe. See you same chilli time, same chilli Channel.
ALMOND BISCOTTI (Italian Almond Biscuits)
Ingredients (Small batch for 40-45 biscotti)
3 room temperature egg whites
½ cup caster sugar
1 cup all purpose (Plain) flour
350g (12oz) fresh almonds
1 tbsp vanilla extract
Cream of tartar
Method:
1. Preheat oven to 160C/320F fan-forced or 180C/356F conventional/non fan-forced.
2. Beat egg whites until foamy.
3. Add cream of tartar and gradually add sugar a tablespoon at a time every 20-30 seconds.
4. Sift flour into meringue and add almonds.
5. Mix until all ingredients are incorporated and even distributed.
6. Transfer to a loaf baking tin and bake for 45 minutes to an hour until a toothpick inserted comes out and surface is barely or lightly browned. Allow to cool to room temperature.
7. Set oven to 100C/212F fan forced or 120C/248F conventional/non fan-forced.
8. Slice thin strips no thicker than 3-6mm or eighth to ¼ inch thick.
9. Place on tray lined with baking paper and bake for one hour until biscotti is dry, avoiding any colouration.
10. Allow to cool and store in an airtight container, or serve immediately with coffee/tea.
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Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
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An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo
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Cantuccini - Italian Almond biscotti
Dudu Outmezgine Cantuccini
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Almond Flour Biscotti Recipe 100% Gluten Free | Almond Cake Rusk
Almond biscotti is a big hit in my house. One slice of biscotti /cake Rusk with milk, tea, or coffee will keep you full for a long time. It is great for long-distance traveling or to eat at home.
#biscotti #Passoverbiscotti
#Cakerusk
Few more gluten-free recipes ????
almond flour PAN-CAKE ????
Pumpkin Spice Almond Flour Pancakes????
Corn flatbread ????
RICE TORTILLAS????
Rice dumplings recipe in sweet coconut sauce????
Sweet potato pizza crust with almond flour recipe ????
Almond Flour Biscotti Recipe 100% Gluten Free????
Almond flour ????
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Professional Baker Teaches You How To Make BISCOTTI!
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 recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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