Pecan & Ginger Biscotti Cheekyricho Cooking Youtube Video Recipe ep.1,434
These Spicy, fragrant crunchy biscuits are great with coffee or after dinner liqueur. They keep fresh for weeks in an airtight container. Its Dairy Free too.
Crush them up and sprinkle them on yoghurt, icecream or custard for a tasty treat. They make great Edible Christmas Gifts as well. We do hope you give them a try.
Food is fun, we hope you enjoy our journey.
Ingredients:
100g Pecans, 1 cup
2 eggs
155g brown sugar, 2/3 cup
125g Self Raising Flour, 1 cup
90g plain (AP) Flour, 3/4 cup
100g Glace Ginger , 3,4 cup
1/2t cinnamon
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Recipe Ginger Biscotti with Pistachios
Recipe - Ginger Biscotti with Pistachios
INGREDIENTS:
●2/3 cup almonds
●1 3/4 cups cake flour
●2 teaspoons ground ginger
●1 teaspoon baking powder
●1 cup unsalted butter
●1 cup packed brown sugar
●6 tablespoons white sugar
●2 tablespoons orange zest
●1 egg yolk
●1/2 teaspoon vanilla extract
●2/3 cup coarsely chopped pistachios
Chocolate and ginger biscotti recipe
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This recipe is for chocolate and ginger biscotti, which are simple and easy to make. The ingredients, including plain flour, baking powder, brown sugar, eggs, dark chocolate, almonds, and candied ginger, are mixed together in one large bowl. The dough is then shaped into a log and sprinkled with demerara sugar before being baked for 25-30 minutes. After cooling, the log is cut into slices and baked again for 25 minutes until crisp. The biscotti can be stored in an airtight container for a month or more. The recipe is from Anja Dunk's book Advent: Festive German Bakes to Celebrate the Coming of Christmas.
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Gingerbread Biscotti With White Chocolate Drizzle
This Homemade Gingerbread Biscotti Recipe makes a crispy and spicy Winter/Christmas Holiday delight. This spiced up biscotti is the perfect crunchy cookie for enjoying with your favorite steaming cup of coffee, or herbal tea, or hot chocolate or anything else which you like.
PRINT full recipe here:
Makes: 24
Ingredients:
Vegetable Oil - 4 Tablespoons
Brown Sugar - 1/2 Cup
Eggs - 2
Dark Syrup/molasses - 3 Tablespoons
All-Purpose Flour Or Whole Wheat Flour - 1 1/2 Cup
Ground Ginger - 2-1/4 Teaspoons
Baking Powder - 1-1/2 Teaspoons
Ground Cinnamon - 1 Teaspoon
Ground Pepper - 1/2 Teaspoon
Vanilla Extract - 1/2 Teaspoon
Sliced Almonds - 1/8 Cup
Ground Cloves - 3/4 Teaspoon
White Chocolate, Melted - 100g
Instructions:
1. Heat oven to 350°F/175C.
2. Line/grease a baking tray and set aside.
3. In a large combine whisk oil, sugar, eggs, and molasses.
4. Beat at medium speed, until well mixed.
5. Add ginger, clove, cinnamon, pepper, baking powder, vanilla extract, baking soda, and flour. Mix with a spatula to form a stiff dough.
6. Add almonds and mix well.
7. Divide dough in half. Place on a lined/greased cookie sheet.
8. Using floured hands, shape each portion into a flat log which is 12-inch high and 8-inch wide. Thickness should be 1/2 inch.
9. Bake 22-25 minutes or until lightly browned and tops are slightly cracked.
10. Remove from oven, and set aside to cool.
11. When cool enough to touch, cut into 1/2 inch thick diagonal slices.
12. Place sliced biscotti on cookie sheet, and bake an additional 7 minutes on each side, or until toasted and crispy. Cool completely.
13. Drizzle with melted white chocolate.
14. Let them set at room temperature until chocolate drizzle hardens.
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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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homemade biscotti recipe :
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Homemade Ginger Ale
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gingerbread biscotti (vegan & gluten-free) Something Vegan
RECIPE
2 cups gluten-free oat flour
1/2 cup rice flour
1/4 cup organic sugar
1 Tbsp. tapioca starch
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
3 Tbsp. molasses
3 Tbsp. oil (vegetable, canola, or light olive)
3 Tbsp. almond milk
1 tsp. vanilla extract
Drizzle:
1/2 cup organic powdered sugar
1/ 2 Tbsp. almond milk
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add oat flour, rice flour, sugar, tapioca starch, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir well. Add molasses, oil, almond milk, and vanilla. Stir well. Shape the dough into two flat loaves, and place on a pan lined with parchment paper. Bake 20 minutes. Remove from the oven and let cool about 10 minutes. Carefully slice into 12 pieces, and place back on the pan cut-side-down. Bake 10 more minutes. Flip each cookie over and bake 10-12 more minutes. Let cool. To make the drizzle—to a bowl, add powdered sugar, almond milk, and vanilla. Whisk until smooth. Drizzle over the cooled cookies. Makes one dozen.
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Email: somethingvegan@gmail.com