Recipe on the Back Season 2 Ep 2: Double Almond Biscotti
On this week's episode we are making Double Almond Biscotti from the inside of a box of Odense Almond Paste. It's actually one of the most delicious recipes on the series to date. Give it a watch to see how many Napoleons I give it!
Ingredients:
1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
1 stick ( 8 tablespoons ) very cold butter
1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
4 large egg whites (no larger)
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350°F. Line a cookie sheet with parchment or foil.
Add Almond Paste (grated using large hole side of box grater), butter, flour, sugar, baking powder and salt into a medium bowl. Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.
Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter. Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long. Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes. Cut into 3/4 diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more. Cool on wire rack and store in air-tight container for 2-3 weeks.
Original Italian Cantucci Biscuits Recipe | Almond Biscotti | How Tasty Channel
Cantucci are traditional almond Tuscany biscuits that contain all the genuine italian cooking love: fresh eggs, flour, almonds and honey. They're super easy to prepare! Cantucci have a crispy consistence, so the tradition says you have to dip them into the Vin Santo (Holy Wine), a sweet wine from Tuscany.
I can guarantee they're great on their own, without anything else!
You can keep them in a cookie can for weeks, so they're a great gift idea for Christmas.
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK:
INSTAGRAM:
PINTEREST:
--------------------------------------------------------------------------------------------------------
Video Gear Used For This Video:
Camera:
U.S.A. LINK:
ITALIAN LINK:
Lens:
U.S.A. LINK:
ITALIAN LINK:
Tripod:
U.S.A. LINK:
ITALIAN LINK:
Lighting:
U.S.A. LINK:
ITALIAN LINK:
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!
-------------------------------------------------------------------------------------------------------
Ingredients:
Makes about 38 Cantucci
3 cups (450 g) All Purpose Flour
7/8 cup (200 g) Granulated White Sugar
1 tablespoon Honey
5 oz (150 g) Raw Unpeeled Almonds
3 eggs and 1 yolk
1-2 teaspoons vanilla paste (or vanilla extract)*
1 teaspoon baking powder
2 pinches of salt
* someone add vanilla and also other arome (orange zest ecc..), but the original Cantucci do not require many flavours since traditionally they're served with Holy Wine which is very tasteful.
So I prefer to cook them in the most traditional way, adding just a little vanille.
Directions:
In a big bowl combine the flour, the salt, the sugar and the baking powder.
In a medium size bowl whisk the eggs, the honey and the vanilla paste.
Make a dip in the center of the dry ingredients and add the eggs mix; start to combine using a spoon and in the end knead to form a slightly uniform dough. Add the unpeeled almonds.
Transfer the dought to a lightly floured surface and knead about 1 minute, or until the almonds will be weel combined in the center of the dough.
Divide the dough in two equal parts and roll them into two logs that are about 11 inch. (25 cm) long.
Place the logs on a baking sheet lined with parchment paper.
Whisk 1 yolk and 2 tablepoons of milk and brush the logs.
Bake in preheated oven at 350° F (180° C) for 20-25 minutes, until golden brown.
Let them cool for about 10 minutes. Cut diagonally into 0,5 inch. (1,5 cm) slices (be careful, the logs are still hot).
Place the cookies back on the bakink sheet lined with parchment paper and bake at 350° F (180° C) for 10 minutes.
You can store Cantucci for weeks in a cookie can.
Classic Almond Biscotti Recipe
EPISODE #132 - Classic Almond Biscotti Recipe
FULL RECIPE HERE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
EXTRA VIRGIN SPANISH OLIVE OIL:
PAELLA PAN:
SPANISH SMOKED PAPRIKA:
SPANISH ROUND RICE:
SPANISH SAFFRON:
CALPHALON 2-PIECE NON-STICK FRYING PAN SET:
CUISINART 4-QUART SAUCE PAN:
J.A. HENCKELS INTERNATIONAL CLASSIC 8 CHEF'S KNIFE
JOHN BOOS WOOD CUTTING BOARD:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
--------------------------------------------------------------------------------------------------------
MUSIC: These Shades of Love
HOW TO MAKE KETO ALMOND BISCOTTI | EGGLESS OPTION | DAIRY FREE OPTION | FIRM & CRUNCHY | DELICIOUS
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
**********
I always felt intimidated with making biscotti, but I finally made it, and it wasn't as hard as I thought.
Biscotti is basically long, dry, hard biscuits that are baked twice. Because of this, they have a longer shelf life. They are first baked in a log then sliced into individual pieces and baked again. They are delicious on their own or dipped into coffee.
These Keto Biscotti are made of almond flour with chopped almonds, pistachios, unsweetened dried cranberries, lemon and orange zest. They're firm and crunchy.
The recipe can be viewed and printed at this link;
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
NUTRITION INFO
[ Total servings = 36 ]
Per serving ;
Total Carb = 2.2 g
Dietary Fiber = 0.8 g
Net Carb = 1.4 g
Calories = 54
Total Fat = 4.4 g
Protein = 1.5 g
INGREDIENTS
Almond flour = 240 g / 2 cups
Baking powder = 4 g / 1 tsp
Salt = 2 g / 1/2 tsp
Monkfruit = 70 g / 1/3 cup (You can also use any other keto friendly sweetener)
Eggs = 1 whole large egg OR 2 flax eggs (see note below)
Unsalted Melted Butter = 60 ml / 1/4 cup (You can also use other oil but olive and avocado oil makes the biscotti crunchier than coconut oil)
Lemon extract = 1 tsp (optional)
Zest from 1 lemon
Zest from 1 orange (optional)
Lightly roasted almonds and pistachios = 60 g / 1/2 cup (Cut into smaller pieces so that it is easier to cut the biscotti later. You can also use any nuts of your choice.)
Unsweetened dried cranberries = 30 g / 1/4 cup (optional)
For eggless version ;
2 Flax eggs (I found that the dough is quite dry with 1 flax egg so I added another flax egg to make it 2 flax eggs. Just mix 14 g / 2 tbsp ground golden flaxseed or flax meal with 90 ml / 6 tbsp of water. Let it rest until thickened.)
DIRECTIONS
1. Preheat the oven at 325 F or 160 C.
2. In a bowl, add the sweetener, egg or flax eggs, melted butter or oil of choice, lemon extract, lemon and orange zests and whisk to combine. Then add the nuts and dried cranberries. Mix to combine and coat the nuts and cranberries.
3. Add the almond flour, baking powder, salt and mix until a dough is formed.
4. Shape the dough into a ball then place on a baking tray lined with parchment paper. Flatten the dough then divide into 2 portions.
5. Shape the dough into a rectangle about 1/2 inch or 1.27 cm thick. Even out the sides. The rectangle is 8 inch or 20 cm in length and 3 inch or 7.5 cm width.
6. Bake for 25 minutes or until golden brown.
7. Cool for about 20 minutes or until slightly warm to the touch so that it is easier to cut. If the dough is cooled and hardened, it will crumble when cut.
8. Use a sharp knife (not serrated knife) and cut with a straight down movement. It can be 1/4 to 1/2 inch thick. Unlike regular biscotti, it is quite hard to cut too thin for keto version. For eggless version, the biscotti can be quite fragile during cutting so be careful when transferring them on to the baking tray or wire rack after cutting.
9. Place the cut biscotti preferably on a wire rack with a baking tray underneath so that you do not need to turn the biscotti during baking. If you don't have a wire rack, then just bake with a baking tray then turn the biscotti midway for a more even baking.
10. Bake at a slightly reduced temperature of 300 F or 150 C for 10 to 20 minutes or until slightly browned. Alternatively, you can bake at a lower temperature around 266 F or 130 C for 30 minutes then turn off the oven heat and let them rest inside for as long as possible to dry out the crumbs. However, you need to take a close watch to avoid over browning.
11. It's important to understand that the crunch depends on the baking process and every oven is different. If the biscotti are under baked, they will be less crunchy. All you have to do is to pop them back into the oven and bake them slightly longer. You can also do this on the next day or two when you find that they are not crunchy enough.
12. Cool the biscotti completely on a wire rack. They will firm up and become crunchy once cooled. They will be even more firm and crunchy the next day. Store in an airtight container.
13. These biscotti can be kept at room temperature for a few weeks. They can also be refrigerated or frozen.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
BISCOTTI ALMOND ANISE l How To Make Biscotti Cookies l Best Biscotti Recipe l Biscotti Recipe
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 stick unsalted butter
2 1/2 teaspoons ground anise
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
Directions:
1. Position rack in center of oven and preheat to 350°F.
2. Put the 1 cup of almonds on clean baking sheet, roast for 10 mins ok bottom rack. Then take out of oven, put in bowl and cool.
3. Line the same baking sheet with parchment paper, spray with cooking spray or butter it. Sift flour, baking powder and salt into medium bowl.
4. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in another bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Put bowl with dough in freezer for 10 minutes.
5. Chop almonds coarsely and mix in after you take out of freezer.
6. Divide dough in half. Using wet hands, shape each dough half. Transfer both logs to prepared baking sheet, spacing apart. Bake logs until golden brown (logs will spread), about 25-30 minutes. Cool logs completely on sheet on rack, about 15-20 minutes. Maintain oven temperature.
7. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet.
8. Bake 8 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
RECIPE:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
#baking #biscottirecipe #almondbiscotti
Almond Biscotti Recipe | Homemade Crunchy Almond Cookies | Badam Cookies | Easy Baking Ideas
How To Make Biscotti at Home | Almond Biscotti Recipe | Biscotti Recipe Eggless | Cantucci Recipe | Biscotti Recipe with Almond | Tea Time Cookies Recipe | Cookies Recipe Without Eggs | Almond Flour Biscotti | Baking Ideas for Beginners | Biscotti Recipe Flavors | Cookies With Coffee | Coffee Time Cookies | How To Make Eggless Cookies | Cookies To Make at Home | Unique Cookie Flavor Combinations | Biscotto Butter Cookies | Quick & Easy | Rajshri Food
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
#biscotti #almondcookies #AnybodyCanCookWithRajshriFood
Visit our Website for more Awesome Recipes
Download the Rajshri Food App by clicking on this link:-
Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
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.
For feedback and suggestions please write to us at: mail@rajshri.com