How To make Almond Orange Biscotti

Best ever Cranberry Almond BISCOTTI Recipe

This recipe makes Biscotti that are crisp but tender

Ingredients,

3/4 cup sugar
1/2 cup softened butter
2 large eggs
1 small mandarin orange zest
1 tbsp juice from mandarin orange
1 tsp vanilla
1/2 cup almond flakes
1 cup dried cranberry

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg

eggwash
1 egg1 tbsp water

#almondcranberrybiscotti #biscotti #biscotticookies

Almond Orange Biscotti | Magic Marinade | ASMR

Biscotti usually refers to a twice baked cookie. The process of baking it twice over makes it extra brittle and crunchy, also why it's best enjoyed with coffee.

While it does still contain a lot of refined sugar, it is a relatively lighter sort of cookie/biscuit to snack on. While the process of twice-baking it might seem tedious, you can bake up quite a large batch of these and have them last a whole week.

Almonds and oranges also make for a great flavour pairing, and I found the juiciest, sweetest oranges for this particular recipe. I didn't have the greatest juicing equipment, so you'll see a heck of a mess happen when I'm trying to extract orange juice here. You could use a carton, but I'd always vouch for the quality of freshly squeezed oranges.

Most biscotti recipes also talk about rolling the dough into logs. I found the dough too sticky and gloopy to be able to do so. I found that piping it does work a lot better, neater. If you don't have piping bags, you could use a Ziploc bag instead, filling it with the dough and cutting a hole in a corner to pipe onto baking sheets.

I would also add that you should definitely bake the first bake to a good golden brown shade, and then the second to an even deeper shade. This is what will give the biscotti its characteristic edge and brittle crunch at the end


*ROGUE FRUIT FLY*
I only noticed the little guy flitting around my batter after the edit (04:10). Sorry if that grossed out out; he was so tiny I didn't see him while I was mixing up the batter.



 *Ingredients*
260g Maida (all purpose flour)
2tsp baking powder (10g)
200g sugar
A pinch of salt
95g unsalted butter
2 large eggs
2tsp vanilla extract
Juice of half an orange
Zest of a whole orange
1tbsp brandy
90g whole almonds
1 egg white, for brushing
_______________________________________________________

Music: Jazz_Mango by Joey Pecoraro

ALMOND ORANGE BISCOTTI WITH DARK CHOCOLATE | Kitchen Bravo

Did you know that the word biscotti means twice-baked? It translates into DELICIOUSNESS! Who says you have to wait to have cookies until later in the day? These cookies are the PERFECT accompaniment to a strong cup of coffee or warm cup of cocoa, so have it for breakfast if you want! The fragrant almond essence and bright orange notes lift these cookies into another flavor dimension for an out of this world experience.

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Biscotti with Almonds, Cranberry, & Orange

This is another winning flavor combination for biscotti, and I’m sure you will enjoy it as much as my family does. The orange zest adds so much flavor to this and is a perfect complement to the craisins. Try this recipe with walnuts or pecans instead of almonds for a different flavor variation.

Ingredients
• 1 cup sugar
• ½ cup neutral oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tsp kosher salt
• 1 cup almonds roughly chopped
• 1 cup craisins
• zest from 1 large or 2 small oranges
• ½ tsp orange extract

Directions
1. Preheat the oven to 375 degrees F.
2. Line cookie sheet with parchment paper.
3. Combine sugar, oil, eggs, vanilla extract, orange extract, and orange zest in a large bowl and mix until well-blended.
4. Combine flour, baking powder, and salt in a separate bowl and add to egg mixture.
5. The dough will be heavy. Mix until well combined. If necessary, use your hands to combine thoroughly.
6. Add almonds and craisins and mix into the dough.
7. Divide dough into two equal pieces. Place sheet of parchment paper on sheet pan. Form each piece into a log the length of your cookie sheet and approximately ½ inch thick.
8. Bake 25 to 30 minutes until golden brown. Carefully transfer logs to wire racks until cool enough to handle.
9. Lower oven temperature to 350 degrees F.
10. Slice each log crosswise into roughly ½ inch slices. Place slices back on the cookie sheet.
11. Bake an additional 20-30 minutes until lightly toasted.
12. Allow to cool and store in airtight container or freeze.

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Pistachio Cranberry Orange Biscotti - Delicious cookie for the holidays - Easy Recipe to make.

#cranberry #pistachio #biscotti #cranberrypistachioorangebiscotti

Recipe make to make the biscotti (around 30 to 34 cookies).

Ingredients:
3/4 cup roasted pistachios (not salted) (100 grams)
1/2 cup dried cranberries (50 grams)
1 tsp orange zest
1 tsp vanilla extract
3/4 cup sugar (150 grams)
2 large eggs plus 1 egg beaten
1/2 cup oil (120 ml)
2 cups all purpose flour (280 grams) plus more for work surface
2 tsp baking powder
1/2 tsp salt

Directions:
Step#1- Boil 1 cup water and add to cranberries and set aside.
Step#2- In a large bowl combine sugar, 2 eggs and salt. Using a held hand mixer whip until light and frothy.
Step#3- Slowly add the oil and continue mixing. Add vanilla and zest of orange. Mix until incorporated
Step#4- Squeeze the cranberries to remove water and add to wet ingredients. Add pistachios and mix.
Step#5- Mix flour and baking powder and sift into wet ingredients. With the mixer on low mix until you’ll have a sticky dough.
Step#6- Move dough to a lightly floured work surface and form a roll. Add enough flour that it becomes manageable. Cut in half, shape it to about 12 inch long and 3 inches wide.
Step#7- Move onto a cookie sheet covered with parchment paper.
Step#8- Make sure they’re at least 3 inches apart because the dough spreads. Brush with beaten eggs the top of the dough logs then bake at 325 degrees Fahrenheit (160 Celsius) for 30 minutes.
Step#9- Remove from oven when a golden color.
Step#10- Place on wire rack and let it cool slightly. Move to cutting board and using a serrated knife cut on an angle about 3/4 inch pieces (2 cm) and place back on cookie sheet.
(I like to stand the cookie with bottom down so both sides can brown evenly).
Step#11- Bake for 20 minutes at 325 degrees Fahrenheit (160 Celsius) or until golden.
(They might still feel soft but they’ll harden once cooled completely).

Enjoy!
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Biscotti

Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.

RECIPE:

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