Nonna Mia's Chocolate & Anise Biscotti (Cookies) - e107
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti - (everybody's grandma), bakes up an incredibly easy, but absolutely delicious, chocolate anise biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti is simply translated as 'bis' - twice and 'cotti' = baked. These are the ultimate dunking cookie, so be sure to pour yourself one when they are ready!
Dry Ingredients:
- 4 cups of all-purpose flour (500 grams)
- 1 tablespoon of baking powder (14 grams)
- 1 teaspoon of salt (6 grams)
Wet Ingredients:
- 1.5 cups of granulated sugar (300 grams)
- 1 cup of softened butter (227 grams)
- 4 large eggs (room temperature)
- 2 tablespoons of anise seeds (12 grams)
- 1 ounce of anise liqueur (30 ml)
- 2 cups of chocolate chips (170 grams)
Note: Nonna often uses olive oil in lieu of butter. If you opt for oil, use 3/4 of a cup as opposed to a cup of butter.
In a mixing bowl, combine all the dry ingredients and set aside.
In another mixing bowl, using an electric mixer, or by hand, cream the butter and sugar. One at a time, add the eggs to the mixture. Add 2 tablespoons of anise seeds and an ounce of anise liqueur. Once mixed, slowly add in the dry ingredients. Lastly, fold in the chocolate chips.
Shape the dough into two logs, transfer them to a parchment-lined tray, and using your hands, flatten them somewhat.
Preheat oven to 350 F (180C) and bake for 30 minutes. Place on a cooling rack for about 20 minutes, then cut in 1/2-3/4 inch slides, about 1.3-1.9 cm, diagonally.
Again, on the parchment-lined tray, return to the oven for about 10 minutes.
YIELD: about 48
Pour yourself an espresso, and enjoy! Buon appetito!
If you are interested in Nonna's classic biscotti, click here:
or click here for Nonna's chocolate hazelnut biscotti:
or lastly, here for Nonna's honey biscotti:
Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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#italian #biscotti #cantucci #almondbiscotti #tuscan #recipe #italianrecipe #biscuits
Chocolate Walnut Biscotti (Paximadia) for gift giving!!
Greek Aprons are available in my SHOP:
Print this recipe here:
Ingredients
4 oz (113g) unsalted butter, softened
1 and 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 eggs at room temperature
2 and 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
4 oz semi sweet chocolate, chopped
1 cup (110g) chopped walnuts
Instructions
Preheat the oven to 325°F, 160 °C.
In a tabletop mixer that has been fitted with the paddle attachment beat the sugar, butter, salt and vanilla until combined and fluffy.
Add the eggs and beat until incorporated
In a mixing bowl combine the flour, cocoa powder, and baking powder. Whisk them all together.
Add the flour mixture to the mixer and beat on low speed until combined.
Add the walnuts and chocolate and mix until incorporated.
Lightly flour a work surface and transfer the cookie dough to the counter. Divide it into 2 equal portions. Roll each portion into a 12-inch log.
Place the logs on a baking tray that has been lined with parchment paper. Flatten the logs to about 3/4-inch thick. Sprinkle the top with granulated sugar.
Bake on the center rack of the preheated oven for about 35 minutes or until firm to the touch.
Transfer to a cutting board to cool for about 15 minutes.
Cut into slices and place them back onto the baking tray.
Bake for about 15 minutes at 325°F.
Cool completely and serve! Kali Orexi.
Notes
Biscotti will keep fresh in an airtight container at room temperature for 2 weeks.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Italian Grandma Makes Biscotti With Anisette
Biscotti with Anisette:
12 extra large Eggs
3 cups Sugar (600 g)
3 Tbsp Anisette Liqueur (45 ml)
2 cups Vegetable Oil (480 ml)
1 Lemon – both Juice & Zest
3 Tbsp Baking Powder (30 g)
3 ¼ lbs All Purpose Flour (approx. 10 cups) (1472 g)
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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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
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.
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