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
Almond Biscotti Recipe - Laura Vitale - Laura in the Kitchen Episode 557
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Easy Almond Biscotti Recipe - Step by Step process
Easy Almond Biscotti Recipe - Step by Step process
Almond Biscotti's are an awesome treat and here we have an amazing simple almond biscotti recipe. Enjoy!
Recipe - 40 pieces:
- 3 eggs
- 3/4 cup sugar
- 113g butter
- 1/2 cup almonds
- 3 cups of flour
- 1/2 tsp of baking soda
- Preheat oven to 375 and bake for 35 minutes
- (optional) - If you want more crispy biscotti's, cut them after baking and place back into the oven when already cut for 5 minutes
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Almond Biscotti Recipe | Homemade Crunchy Almond Cookies | Badam Cookies | Easy Baking Ideas
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Learn how to make Almond Biscotti at home with our Chef Bhumika
Almond Biscotti Ingredients:
Introduction
How To Make Almond Biscotti
2 tbsp Melted Butter (30g)
1/4 cup Castor Sugar (75g)
1/4 cup Milk (50 ml)
1 cup Flour (120g)
2 tbsp Almond Meal (15g)
3/4 tsp Baking Powder
Pinch of Salt
1/2 cup Almonds
How To Bake The Biscotti
200-degree celsius
10-12 min
Cutting the Biscotti
How To Bake The Biscotti (2nd Time)
170-degree celsius
10 min
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About Biscotti
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. Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and hazelnuts are popular choices) or spices such as anise or cinnamon.
Modern recipes include adding baking powder and spices to the flour. The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts.Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate.
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Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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#italian #biscotti #cantucci #almondbiscotti #tuscan #recipe #italianrecipe #biscuits
Italian Biscotti (Almond Biscuits) - Pina Cucina Ep. 12
Watch Pina make some incredibly delicious Almond Biscotti, a perfect little treat for when family and friends pop over for tea or coffee.
Enjoy!
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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