How To make Basic Biscotti Orange, Anise, and Lemon
Basic Ingredients:
3/4 cup almonds whole, unblanched
1/4 pound butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
:
For Orange Biscotti Zest from 1 orange 2 tablespoons orange liqueur :
or 1 T orange extrac
1 1/2 teaspoons cinnamon
For Anise Biscotti :
2 teaspoons anise seed crushed
:
For Lemon Biscotti ----- Zest from 1 lemon 1 tablespoon lemon extract
1 tablespoon lemon juice
Procedures for all recipes
Preheat oven to 350 degrees
Toast the almonds until golden, then chop by hand into 1/4 inch chunks. *Reduce oven heat to *325* degrees* Cream the butter until light, add the sugar and beat till smooth and creamy. Beat in eggs until the mixture is smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the flour, baking powder and salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long. Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven (*325*) for about 25 minutes, or until they are set and lightly browned on top. Cool the rolls for 5 minutes or so, then slice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet and return to the oven for another 10 minutes. Turn the slices over and bake for another 10 minutes. Cool on a rack, and keep in a tightly covered tin - they keep for months.
How To make Basic Biscotti Orange, Anise, and Lemon's Videos
Lemon Poppy Seed Biscotti
Biscotti is an Italian cookie that literally means 'twice-baked'. This very simple cookie comes together so quickly by mixing by hand and then baking as a loaf. Once it is baked, you slice it and bake the slices again to dry the biscotti out.
Biscotti should be crisp so that it can be dipped into your coffee - the traditional way to eat Biscotti! This Lemon Poppy Seed Biscotti is amazing when dipped into Earl Grey Tea!
The full printable recipe is at
globalbakes.com/lemon-poppy-seed-biscotti
Here are the ingredients for Lemon Poppy Seed Biscotti:
For the Cookie
1 1/8 cups all-purpose flour
1/2 cup granulated sugar
½ teaspoon baking powder
1 tablespoon poppy seeds
1/4 teaspoon salt
2 tablespoons olive oil
2 whole large eggs lightly beaten
2 Zest of two lemons
For the Drizzle
1 cup powdered sugar
1 tablespoon lemon juice
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How to make Lemon Biscotti. So flavorful & lemony by using a secret ingredient. Easy instructions.
Once you make these lemon biscotti, you will not be buying any more. You can shape any size you want and make them as big as you want. So easy and quick to do. They will last for at least 6 months in an airtight container.
Enjoy, see you in the next video.
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Lemon biscotti recipe:
1/2 cup oil
1 1/4 cup sugar
15 paks true lemon powder
3 cups all purpose flour
1 tablespoon baking powder
3 teaspoon vanilla extract
3 large eggs
Italian Lemon Twist Cookies! | Day 3 of 12 Days of Christmas Cookies!!
Today we're making Italian lemon twist cookies! These are very similar to biscotti cookies, but not as crunchy. I've dunked these in my morning coffee, absolutely fabulous. We're on day number 3 of our 12 days of Christmas Cookies Marathon! I'm super excited to share this recipe with you. The recipe makes over 4 DOZEN cookies! So prepare yourself! You're going to have a lot of fancy cookies.
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✨ Italian Ricotta Cookies video ▶
Products used in this video:
✅ Baking Sheets:
✅ 10 Piece Mixing bowls:
✅ Hand Mixer:
✅ Cooling Racks:
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Ingredients:
6 eggs
1 cup sugar
1 cup vegetable oil
zest and juice 1 lemon
1 tsp vanilla extract
6 tsp baking powder
5 cups all-purpose flour
1 cup powdered sugar
holiday sprinkles
Directions:
To a bowl, mix the eggs and sugar until frothy. Then add in the vegetable oil, zest and vanilla extract. Mix until combined.
To another bowl, add in the flour and baking powder. Slowly add in the flour to the wet ingredients, mixing between each addition.
Take your cookie dough and turn it out onto a floured work surface. Flower your hands if needed. Take the cookie dough and form it into a ball. Cut the ball into four equal sections. Take a sections and cut it up into 12 equal pieces. Take 1 of the 12 pieces and roll it into a log. Fold the log in half and twist twice. Take your formed cookie and place it on a parchment lined baking sheet.
Into a preheated oven at 350 for 10-15 minutes, depending on your oven or until the cookie is very lightly golden brown on the edges. Let the cookies finish cooling on a cooling rack.
Make the lemon icing by combining the powdered sugar with enough lemon juice to create a runny consistency. About a tbsp or two. Take your cooled cookie and dunk just the top into the icing, shaking off any excess.
While the cookie is still wet, add on the sprinkles. Let the icing fully set before stacking and storing in an air tight container. Enjoy!
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#holiday #christmas #baking
Music by Epidemic Sound
DISCLAIMER: Links included in this description are affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you!
Old Italian Biscotti Recipe in 60 Seconds
Classic Old Italian Biscotti Recipe!
#shorts #desserts #thepastaqueen
Cooking with Chef Martin: Lemon biscotti
Chef Martin Lopez shares his recipe for lemon biscotti.
Biscotti | Basics with Babish
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