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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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
Italian Almond and Orange Cookies
Need a cookie? We do too.
This is a year-round recipe that happens to be Kosher for Passover, full of flavour that's as delicious as it is steeped in Jewish history. Add to that a bonus recipe for homemade vanilla extract and a movie recommendation!
Recipe is below, finished cookies are toward the end of the video, enjoy!
----
Italian Orange and Almond Cookies
4 large egg whites
¼ teaspoon salt
450g (2 cups) caster (super fine) sugar
Zest of 1 orange
1 ½ teaspoons vanilla sugar (1 teaspoon vanilla extract)
600g ( 4 3/4 cups) ground almonds
Icing (confectioners) sugar
In the bowl of a stand mixer or in a large bowl using a hand held electric whisk, whisk the egg whites and salt until stiff and dry. Gradually add in the sugar one tablespoon at a time, until the egg whites are glossy and all the sugar has dissolved. Add the vanilla sugar (or essence) and whisk until incorporated. Add the zest and almonds and mix together well. You should have a hard-ish paste to work with.
Dust a clean surface with icing sugar and dump your almond paste on to the surface. Using a knife divide the dough into 12 (or more) portions. Working with one portion at a time, roll the dough with hands dusted in icing sugar into logs about an inch thick. Using a knife, cut the dough into inch long pieces, each piece should be about the size and shape of a large bottle cap.
Place cookies on a baking sheet that has been lined with baking paper and allow to dry overnight (8 hours). In the morning preheat the oven to 140 C / 275 F, once hot bake the cookies for about 30 minutes. Once cooled roll in icing sugar, and place in an air tight container.
Pecan, Almond and Orange Biscotti...
Pecan, Almond and Orange Biscotti…
I have eaten these but not made them before as I always thought they must be difficult. Turns out I was wrong; so easy to make!
My thanks to Karen from @InTheKitchenWithKaren for suggesting this one. I have taken the basic recipe, reduced the sugar content and added my own flavours. Adding a very small amount of golden caster sugar or demerara to the top before baking more than makes up for the lower sugar content. This is such a lovely crunchy, nutty biscuit that I will definitely add this one to my list of regular bakes.
Do visit Karen’s channel, she has some great videos to watch...
@InTheKitchenWithKaren
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Download: Printable Recipe Sheet:
Music:
Angeline the Baker by Nat Keefe and The BowTies
Nat Keefe on YouTube:
Biscotti with Almonds and Orange Zest Recipe - Glen And Friends Cooking
How to make Almond Biscotti with Orange Zest - Glen And Friends Cooking
These are a pretty basic take on an almond biscotti recipe - I like them cooked to a softer texture, but if you like your Italian biscotti crunchier; just extend the cooking times. This Italian cookies recipe also goes by a couple other names: Cantucci, Cantucci Toscani, and Biscotti di Prato Those are the classic Italian biscotti recipes.
Ingredients
250 mL (1 cup) butter, room temperature
250 mL (1 cup) sugar
5 mL (1 tsp) pure vanilla extract
3 eggs
Zest from1 large orange
750 mL (3 cups) flour
15 mL (1 Tbsp) baking powder
5 mL (1 tsp) salt
500 mL (2 cups) whole almonds
Method:
Pre-heat oven to 180ºC (350ºF)
Cream together butter and sugar.
Cream in vanilla extract, 2 whole eggs, and one egg yolk (reserve one white).
Cream in orange zest.
Mix together the dry ingredients.
With mixer on slow, spoon in flour and continue mixing just until incorporated.
Divide dough into 3 or 4 portions and shape into flattened logs on a parchment lined baking sheet.
Whisk a little water and reserved egg white together, then brush onto each loaf.
Sprinkle tops of loaves with coarse sugar.
Bake for 20-30 minutes; just until starting to brown.
Remove from oven; and allow to completely cool on the pan.
Lower oven temperature to 325ºF.
On a cutting board; cut into ½ inch slices, then place slices back on cookie sheet standing up.
Bake at 325º F for 15-25 minutes.
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DESSERT MANDORLE E ARANCIA???? pasticcini facili e morbidissimi Gluten free????ALMOND AND ORANGE DESSERT
Un pasticcino è gradito in ogni momento della giornata, se poi sono dessert alle mandorle ancor di più!
Io li faccio spesso perché li amo molto, amo la consistenza della pasta di mandorle e quel sapore di mandorle che li rende unici! Li ho fatti in vari gusti, guarda qui ????
Oggi al gusto Arancia, visto il periodo!
Rifateli sono strepitosi e si conservano morbidi per più giorni, basta tenerli in una scatola di latta!
Per una buona riuscita sono importanti 2 cose:
AGGIUNGERE L’ALBUME POCO ALLA VOLTA (potrebbe non occorrere tutto)
e LA COTTURA VANNO TOLTI DAL FORNO ANCORA CHIARI
Rifateli e mandami le foto come al solito, sarò lieta di condividerle sui social! ????
Grazie per la visione e se ancora non lo avete fatto iscrivetevi al canale è gratis!
???? ISCRIVITI AL CANALE qui
???? PINTEREST
???? PAGINA FACEBOOK
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????????200 g Farina di Mandorle
100 g Zucchero
1-2 Albumi d’uovo
Buccia di 1/2 Arancia
3 cucchiai di succo di Arancia
Zucchero a velo
Marmellata di Arance
???????? 200 g Almond Flour
100 g Sugar
1-2 egg whites
1/2 orange peel
3 tablespoons of Orange juice
Powdered sugar
Orange jam
????????200 g de farine d'amande
100 g de sucre
1-2 blancs d'œufs
1/2 écorce d'orange
3 cuillères à soupe de jus d'orange
Sucre en poudre
Confiture d'orange
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100 g Zucker
1-2 Eiweiß
1/2 Orangenschale
3 Esslöffel Orangensaft
Kristallzucker
Orangengelee
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100 г сахара
1-2 яичных белка
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3 столовые ложки апельсинового сока
Сахар-песок
Апельсиновое желе
???????? 200 g de harina de almendras
100 g de azúcar
1-2 claras de huevo
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3 cucharadas de jugo de naranja
Azúcar granulado
mermelada de naranja
???????? 200 g de farinha de amêndoa
100 g de açucar
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???????? 200 g αλεύρι αμυγδάλου
100 g ζάχαρης
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3 κουταλιές χυμό πορτοκαλιού
Κοκκώδης ζάχαρη
Πορτοκαλί ζελέ
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100 gr şeker
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1/2 portakal kabuğu
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Toz şeker
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????????200 g mąki migdałowej
100 g cukru
1-2 białka jaj
1/2 skórki pomarańczy
3 łyżki soku pomarańczowego
Cukier puder
Dżem pomarańczowy
200 غرام من دقيق اللوز
100 غرام من السكر
1-2 بياض بيض
1/2 قشر برتقال
3 ملاعق كبيرة من عصير البرتقال
سكر ناعم
مربى البرتقال
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