Almond Biscotti Recipe - Laura Vitale - Laura in the Kitchen Episode 557
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How to Make Biscotti - Recipe by Laura Vitale - Laura in the Kitchen Episode 79
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Italian Biscotti Recipe
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Italian Biscotti
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Almond Biscotti Recipe | Homemade Crunchy Almond Cookies | Badam Cookies | Easy Baking Ideas
How To Make Biscotti at Home | Almond Biscotti Recipe | Biscotti Recipe Eggless | Cantucci Recipe | Biscotti Recipe with Almond | Tea Time Cookies Recipe | Cookies Recipe Without Eggs | Almond Flour Biscotti | Baking Ideas for Beginners | Biscotti Recipe Flavors | Cookies With Coffee | Coffee Time Cookies | How To Make Eggless Cookies | Cookies To Make at Home | Unique Cookie Flavor Combinations | Biscotto Butter Cookies | Quick & Easy | Rajshri Food
Learn how to make Almond Biscotti at home with our Chef Bhumika
Almond Biscotti Ingredients:
Introduction
How To Make Almond Biscotti
2 tbsp Melted Butter (30g)
1/4 cup Castor Sugar (75g)
1/4 cup Milk (50 ml)
1 cup Flour (120g)
2 tbsp Almond Meal (15g)
3/4 tsp Baking Powder
Pinch of Salt
1/2 cup Almonds
How To Bake The Biscotti
200-degree celsius
10-12 min
Cutting the Biscotti
How To Bake The Biscotti (2nd Time)
170-degree celsius
10 min
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About Biscotti
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. Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and hazelnuts are popular choices) or spices such as anise or cinnamon.
Modern recipes include adding baking powder and spices to the flour. The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts.Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate.
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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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Make Biscotti Like An Italian: Authentic Tuscan cantucci recipe
You’ll need to twice bake these Tuscan almond biscotti but don’t let that scare you! This recipe is as easy as it is authentic. The name biscotti actually means baked again, however, the actual name of these in Tuscany where the recipe originates is cantucci. It literally means the end of a loaf of bread.
These are a great treat to have alongside your morning coffee or with a glass of sweet vin santo as an after-dinner dessert. Since they are twice-baked, they can store for weeks. If they make it that long!
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Serves 10 as a snack
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Ingredients:
280 grams of 00 or cake flour
180 grams of almonds
150 grams of sugar
2 eggs beaten
1 tablespoon of orange zest (Optional)
1 teaspoon of baking powder
¼ teaspoon of almond extract
Pinch of salt
Preparation:
Preheat an oven to 350°F or 180 °C.
Beat the eggs in a large bowl and add the sugar, zest, and almond extract. Make sure the mixture is well mixed but it doesn’t need to be creamed.
Once everything is incorporated, add the flour, baking powder and salt. Mixx this well until it is homogenous and all the flour is incorporated intot he mixture. The bowl should be clean on the sides but be careful not to overmix it. Add the almonds and mix again.
Roll out the mixture into two logs about two inches thick. Put them on a cookie sheet lined with parchment paper and onto the middle rack of the oven.
Bake for 18 to 20 minutes or until the middle looks as though there are no raw bits. Remove from the oven and let cool enough to be able to handle. Slice the loaves into slices roughly ½ inches thick.
Place slices on their sides and put them back onto the cookie sheet. Place the pan back into the oven and let them cook again for 4 to 5 minutes. Remove them from the oven and let them cool to room temperature before eating. Store them in a sealable cookie jar for up to 3 weeks.