How To make Basic Biscotti
4 oz Blanched almonds
2 1/2 c Flour
2 c Granulated sugar
1/4 ts Salt
1/4 ts Baking soda
3 Eggs
PREHEAT OVEN TO 350F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer
them to a tin for long keeping. Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice variation. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK -----
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Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
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An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo
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Simple AND Delicious Biscotti Recipe | holiday biscotti cookies
We are making my favorite cookie - holiday biscotti! They are so easy to make and you can make them in advance or keep them for 2-3 weeks and STAY fresh!
Get your Holiday Biscotti Recipe here ????
Happy Holidays from my family to yours ????
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How to Make Biscotti - Recipe by Laura Vitale - Laura in the Kitchen Episode 79
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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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Classic Almond Biscotti Recipe
EPISODE #132 - Classic Almond Biscotti Recipe
FULL RECIPE HERE:
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Classic Biscotti is Super Simple!
Have you ever wondered how to make Biscotti at home? These classic, twice-baked Italian cookies are incredibly easy to make and can be customized with your favorite add-ins.
Recipe:
Ingredients
10 tablespoons unsalted butter softened to room temperature
1 ⅓ cups sugar (265g)
3 large eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose cups flour (406g)
1 Tablespoon baking powder
¾ teaspoon salt
⅔ cup slivered almonds
⅔ cup mini chocolate chips
½ cup dark chocolate melting wafers or chocolate chips optional
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Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
00:27 Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
00:52 Add eggs, one at a time, stirring well after each addition.
01:07 Stir in vanilla extract.
01:28 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
01:43 Gradually add flour mixture into butter mixture, stirring until completely combined.
02:07 Stir in mini chocolate chips and almonds.
02:23 Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12 long by 2-3 wide, and be sure to space them at least 4 apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
03:10 Bake 30 minutes on 350F (175C), or until golden brown.
03:15 Remove from oven and allow biscotti to cool completely.
03:32 Once cooled, slice loaves diagonally into slices about 1 ½ thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet.
04:04 Return to 350F (175C)oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.
04:36 Allow to cool completely.
If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).
Biscotti should be stored in an airtight container at room temperature and will keep for several weeks.
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