How To make Barbara's Milk Chocolate Biscotti
Ingredients
7
oz
almonds, whole, blanched, skinned
7
oz
milk chocolate
1 3/4
cup
flour, sifted
1
teaspoon
baking soda
1/8
teaspoon
salt
1/3
cup
cocoa powder, unsweetened
1
cup
sugar
4
each
eggs
1
teaspoon
vanilla extract
Directions:
Toast the almonds in a shallow pan in a preheated 350 degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set aside to cool.
Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade. Let stand.
Sift together the flour, baking soda, salt, cocoa and sugar. Add about 1 cup of the flour mixture to the chocolate. Process for about 30 seconds, or until the chocolate is fine and powdery.
In a large bowl, mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds.
In a small bowl, beat the eggs with the vanilla just to mix. With a large rubber or wooden spatula stir the egg mixture into the dry ingredients.
Now place two 20-inch lengths of plastic wrap on the work surface.
To shape two loaves, spoon a strip of the dough down the middle of each piece of plastic wrap. Each strip should be 13 to 14 inches long. Flatten the tops. Lift the two long sides of the plastic wrap fold them together as close as hands, press on the plastic wrap to smooth the dough and shape it into an even strip 14 to 15 inches long, 2 1/2 to 3 inches wide and 3/4 inch thick (no thicker), with squared ends. If the strips of dough are thicker than they should be, the baked strips will not slice neatly.
Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to retain the log shape when the plastic wrap is removed.
To bake, adjust two racks to divide the oven into thirds. Preheat oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny-side up. To transfer the frozen dough to the sheets (the dough may still be a bit sticky; if so, it is okay ), open the two long sides of plastic wrap on top of one strip of dough and turn the dough upside down on the lined sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip and the second sheet.
Bake the strips in the preheated oven for 1 hour, reversing the sheets top to bottom and front to back once during baking to ensure even baking. During baking the strips will spread out (7 to 8 inches wide).
After 1 hour of baking, reduce the oven temperature to 275 degrees and remove the sheets from the oven. Immediately, with a wide metal spatula, release a strip from the parchment or foil and place it on a board. Repeat with the second strip.
Use a pot holder or a folded towel to hold one of the hot strips in place, and use a serrated french bread knife to cut the strip crosswise into slices 1/2 to 3/4 inch wide. Repeat with the second strip. Place the slices, standing upright, on unlined cookie sheets with a little space between them.
Return to oven to bake at 275 degrees for 40 minutes, reversing the sheets top to bottom and front to back once during baking.
Let cool and store in an airtight container.
How To make Barbara's Milk Chocolate Biscotti's Videos
Vegan and Dairy Free Mini Chocolate Chips
Mini Chocolate Chips
Very small micro chocolate chips are certified vegan by a third party and are classified as Parve chocolate. Morsels of semi sweet dark chocolate are made from premium cacao for a smooth cocoa butter melt with no sign of coarseness typical of store brand varieties.
Average 10,000 micro chips per pound (10k)
51% Cacao Solids
Certified Parve Chocolate
Made without Soy Lecithin
Use Mini Chocolate Chips to decorate truffles, cakes and ice cream. Try as an inclusion in granola, trail mix, cookies and muffins.
Santa Barbara Chocolate is fair trade and rainforest friendly which helps protect against poverty, deforestation, and child labor. Take the opportunity to experience the true nature of the amazing cocoa bean while also helping sustain the environment and wildlife you love and supporting farm families too.
From Pod to Bod taste the real flavor of premium rainforest cacao direct to your door.
Easy to Make Keto Chocolate Chip Cookies
These low-carb, sugar-free, and gluten-free Keto chocolate chip cookies are full of flavour and so easy to make. They taste delicious and, with only 2 net carbs per cookie, are perfect as part of a Keto lifestyle, or if you are diabetic, gluten intolerant, or if you just like amazing treats packed with fantastic flavour. They taste so natural and delicious you'll wonder if they are Keto.
If you enjoy the recipes on my channel look out for my new book – Sweet Soul Baking – available through Amazon, Barnes & Noble, and other book sellers (ISBN-13: 9781802279597, ISBN-10: 1805412116).
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180 calories and 2 net carbs per cookie - recipe makes (on average) 25 cookies weighing 20 g each and both dough and cookies can be frozen
Ingredients:
170 g (6 ounces) almond flour
170 g (6 ounces) erythritol (sugar substitute)
115 g (4.1 ounces) melted butter
100 g (3.5 ounces) sugar-free chocolate chips - if you don't have chocolate chips just chop up a sugar-free chocolate bar
1 organic/ free-range egg
1 tsp vanilla
1/2 tsp gluten-free xanthan gum
1/2 tsp baking powder
Bake for 10 - 12 minutes at 350 f, 180 c (160 c fan assist), or gas mark 4
The unsweetened almond milk shown in the video is 1 g net carbs per 240 ml
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ホワイトチョコレートと抹茶のビスコッティの作り方 | White Chocolate Matcha Biscotti
抹茶生地のビスコッティにホワイトチョコレートとカシューナッツを入れました。抹茶好きにはたまらない、ザックザクのビスコッティです。
詳しい作り方は、ブログにも掲載してます。
■ Ingredients
・150g cake flour
・10g matcha
・50g white chocolate
・50g cashewnuts
・1 eggs
・3g baking powder
・65g sugar
・proper amount of milk
■ 材料
・薄力粉 150g
・抹茶パウダー 10g
・ホワイトチョコレート 50g
・カシューナッツ 50g
・卵1個
・ベーキングパウダー 3g
・きび砂糖 65g
・牛乳
■ 作り方
1、薄力粉とベーキングパウダー、抹茶パウダーを合わせてふるっておきます。
2、ボールに卵と砂糖を入れて、白っぽくなるまで混ぜます。
3、刻んだホワイトチョコレートとカシューナッツを加えて、軽く混ぜます。
4、ふるっておいた粉類を入れ、牛乳で調節しながら、粉っぽさが無くなるまで混ぜます。
5、打ち粉をした台に乗せ、ナマコ型に整えます。
6、クッキングシートに乗せて、170℃のオーブンで20分焼きます。
7、1.5cm厚ぐらいにスライスします。
8、天板に並べて、150℃のオーブンで20分焼きます。
9、ひっくり返して、さらに150℃で20分焼いたら完成です。
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Making Cookies with Barbara Beekman
For years, visitors attending TAUNY events have enjoyed cookies made by Barbara Beekman, Canton. For our third Traditions of the Season video, we asked this amazing home baker and compulsive recipe collector to share her family’s favorite cookie recipes.
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TAUNY (Traditional Arts in Upstate New York) is a nonprofit organization dedicated to showcasing the folk culture and living traditions of New York's North Country. Explore our YouTube videos to discover the diverse customs and traditions--like storytelling, music, crafts, foodways, and folk art--that make life special in our region, from the St. Lawrence River to the Adirondack Mountains.
Early Morning Biscuits Nothing like a good hot biscuit on a cold winter morning.#Cookingwithbrenda
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Cooking, cookery, or culinary expressions is the craftsmanship, science, and art of utilizing hotness to plan nourishment for utilization.
Cooking methods and fixings shift generally, from barbecuing food over an open fire to utilizing electric ovens to baking in different sorts of stoves, reflecting neighbourhood conditions.
At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
Evidence suggests our ancestors began cooking over an open fire over 2 million years ago.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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Early Morning Biscuits
Nothing like a good hot biscuit on a cold winter morning. Actually George loved coming in from hunting when it was almost dark and find me in the kitchen making biscuits for supper. I’d pour him a fresh hot cup of coffee and we’d talk until the biscuits were ready.
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