HOMEMADE ALMOND & ANISE BISCOTTI: Easy and Delicious Recipe for Biscotti, Perfect for Dipping
This Homemade Almond & Anise Biscotti recipe is so easy and delicious, you're going to wonder where it's been all your life! I love it so much. It's my friend's family recipe, that she gave me years ago, and every time I make them, they come out perfect. My friend is Italian, so I'd say this biscotti recipe is pretty authentic. As you know, Italian cookies are often made for dipping, and that is certainly the case with this recipe. But I have to say, they're not overly crunchy. You know how some biscotti you bite into, you feel like you could break your teeth? Well, you don't have to worry about that. This biscotti has just the right amount of crunchiness. Here's the recipe:
Homemade Almond & Anise Biscotti
4 cups all-purpose flour
1 1/3 cups sugar
1 cup chopped almonds
2 Tbsp. anise seeds
3 tsp. baking powder
2 cubes/1 cup butter (room temperature)
4 eggs
In large mixing bowl, mix butter until fully softened. Add eggs and continue to mix. Then you can begin adding your dry ingredients one at a time, making sure they're incorporated well. Add sugar, flour, baking powder and anise seeds. Mix until you have a consistent dough. Finally, add your chopped/sliced almonds. (Be careful not to over-mix at this point, because you don't want all the sliced almonds to break.) Cover your dough and refrigerate 30 minutes.
Once dough has been chilled, preheat your oven to 375º. Lightly dust a flat surface with flour and divide your dough into 2 or 4 equal parts. Use your fingers to form flat logs out of each section of dough. They should each be about an inch thick. Place them on an un-greased cookie sheet and bake for 20 minutes. Take them out of the oven and cool at least 5 minutes. Lower the oven temperature to 350º.
Take the baked dough off the cookie sheet and place it on a surface you can cut on. Slice the logs with a serrated knife, on a slight diagonal, into individual biscotti. Place them back on the cookie sheet, laying them on their sides, and bake them another 15 minutes, until golden brown. (If you do like them really crunchy, you can flip them over and let them bake longer. But try them like this first.) Let them cool, and enjoy! You'll especially love dipping them in coffee, so be sure to get a pot brewing.
Thanks so much for checking out Marcy Inspired. Be sure to comment, Like and Subscribe. I'd love to hear from you. You can also follow me on Instagram @MarcyInspired or Facebook for a little more than recipes.
The Best Gingerbread Biscotti
I don't usually call something the best, but this recipe is!
Packed with flavour, this biscotti is delicious to eat by itself, or dunked in a hot drink. I suggest not skipping the step of dipping in white chocolate. It really does complete the cookie!
This recipe is all done by hand, you do not want to use a mixer. Another critical step is using “Blackstrap Molasses” not “Fancy”. Blackstrap gives this biscotti its flavour kick. The one time I used Fancy I was very underwhelmed. So pick up some Blackstrap Molasses and let’s get baking!
Music by:
Bensound: Fun Day
This is not a sponsored video. All products purchased by me.
Recipe below:
Ingredients:
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup blackstrap molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1/4 teaspoon ground nutmeg
White chocolate molding wafers (optional)
Method:
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oil, sugar, eggs, and molasses.
3. In medium sized bowl, whisk flours, baking powder, ginger, cinnamon, cloves, and nutmeg.
4. Pour dry ingredients into wet and mix. I like mixing with a spatula.
5. With floured hands (to avoid sticking), divide dough in half, and shape each half into a roll the length of the cookie (about 12 inches long each). Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch
6. Bake in preheated oven for 20-25 minutes. Remove from oven, and set aside for 5-10min.
7. When biscotti is cool enough to touch (but still warm), cut into diagonal slices. Place sliced biscotti back on the baking sheet, and bake an additional 5 to 7 minutes on each side.
8. Once cooled, dip in white chocolate molding wafers and set on parchment or wax paper to harden. As biscotti is quite crumbly, I like to dust off the extra crumbs before dipping.
9. Eat!
Biscotti will last weeks in an air tight container.
*Recipe makes around 40 biscotti. Depends on your log sizes and thickness you cut.
Blog recipe:
Other popular recipes:
Sugar Cookie Recipe:
Royal Icing Recipe:
How to Get smooth icing:
Piping Tips:
Homemade Christmas Gift, Dessert: Gingerbread Biscotti Recipe
Gingerbread biscotti pack the warm, spicy flavors of the holiday season in elegant, affordable, delicious gifts - perfect as a host gift, stocking stuffers, or for a holiday brunch.
Song: The Easy Joy by Walri
Chocolate Dipped Ginger Biscotti
This delicious recipe for Chocolate Dipped Ginger Biscotti is perfect for the holidays or anytime! I love to dip mine in a cup of hot coffee ;)
Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced.
2 ¼ cups flour
½ cup sugar
½ cup dark brown sugar
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
1/8 tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, combine 2 eggs and chopped crystallized ginger. Stir in the melted butter.
Add the dry mixture to the egg mixture and knead until smooth. Separate into two pieces and roll each into a log (about 2 inches in diameter).
Beat egg with 2 tsp water. Brush tops and sides of each log with the egg wash.
Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let rest for 20 min.
Using a serrated knife, cut the warm cookie logs into ½-inch thick diagonal slices. Place slices on the baking sheet.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Meanwhile, melt the chocolate bars. When biscotti has cooled, dip
¼ of each biscotti into the melted chocolate & lay on a parchment-lined baking sheet to cool and set.
When completely cooled, store in a tightly-covered container up to 7 days.
*** Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced ***
Chocolate and ginger biscotti recipe
SUBSCRIBE CHANNEL:
-----------------
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.
????
#food #recipe #cooking
Candied Ginger and Almond Biscotti (Rustic style, no mixer required!)
Candied Ginger and Almond Biscotti (Rustic style, no mixer required!)
150g All-purpose Flour
50-65g Granulated Sugar (add more to your taste)
3/4 tsp Baking Powder
1 tsp Cardamom
1/2 tsp Salt
2 TBSP Unsalted Butter, cold & cubed
1 Egg + 1 Egg Yolk
2 TBSP Vegetable Oil
1 tsp Vanilla Extract
1/3 cup Candied/Crystallized Ginger, chopped
1/3 cup Almonds, sliced/chopped
Egg White for egg wash
Preheat oven to 350°F. Line baking sheet with parchment paper.
Cubed cold butter and place in the freezer while prepping other ingredients.
Mix dry ingredients, including sugar, in a bowl.
Cut in the butter with a pastry cutter, two forks, or use your hands until they're similar to large sprinkles. (You could also use a food processor)
Add in the vanilla, oil, egg, and egg yolk and stir to combine. You could use your hands to get it to one together.
Add in the ginger and almonds.
Make an 8-9 inch long log of dough on the parchment paper and flatten out to about 1/2 inch thickness. About 3 inches wide.
Brush on egg wash with the left over egg white and bake for 25 minutes.
Remove from oven and let cool for about 10 minutes before slicing into 1 inch thick slices.
Lay the slices on their side and bake for another 8-10 minutes. Flip and bake another 6-8 minutes until your crisp preference.
Enjoy with some tea!
I made a tea with 1 star anise, 1 clove, 1 cinnamon stick broken up, and 3 cardamom pods cracked open.
Boil for 5 minutes and let cool slightly.
#Cardamom #ginger #Crystallizedginger #Candiedginger #biscotti #rustic #baking #dessert #snack #teatime #tea #spices #almonds