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
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Credevo di postare il video domani ed invece sorpresa!!! Giù con le ricette natalizie!!! Signori e signore una mattina con i fiocchi e... Biscotti!!!
Chocolate Tiffin | The BEST Chocolate Tiffin Recipe :)
Hello folks!
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Happy New Year!! And welcome back to What’s For Tea. Today I made this amazing chocolate tiffin! This is a great way to use up biscuits and chocolates you may have leftover from over the festive period :D But don’t worry if you don’t have the chocolates…they’re not essential for the recipe.
Everything I used will be listed below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
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What I used - Makes 18 good sized squares
225g (8 oz) Cubed butter - unsalted
80g (1/3 cup) Caster sugar - granulated would also do
80g (1/3 cup) Golden Syrup - Corn syrup would also do
130g (4.5 oz) Cocoa powder
350g (12.3 oz) Assorted biscuits - crushed
100g (3.5 oz) Raisins
170g (6 oz) Milk chocolate
170g (6 oz) Dark chocolate
Optional and not essential - 1 Handful assorted chocolates like Quality Street or Roses
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Biscotti al cardamomo
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Easy Chocolate Chip Cookies | 1 Dozen
Jada shows us a new cookie recipe she's been trying recently. What I loved about the recipe is the small quantity of cookies the dough yields.
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Hi, My name is Barbara and I'm originally from Belize located in Central America. I now reside in Southern California with my husband of over 33 years and 3 young adult children Josh, Jory and Jada. Although I'm the host of the show, Joe and the kids play a major part in front of and behind the camera.
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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.
To underwrite future productions, please contact jill@tauny.org.
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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.