How To Make Biscotti | The Perfect Cookie with Coffee
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Cantucci: original italian almond cookies recipe!
In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.
Cranberry Pistachio Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Pistachio Biscotti. Cranberry Pistachio Biscotti are wonderfully crisp and crunchy and they are dressed for the holidays with bright red dried cranberries and lovely green pistachio nuts. These biscotti are lower in fat than most cookies as they do not contain butter which makes them a nice alternative to all the other rich baked goods during the Christmas season.
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Biscotti | Kitchen on the Cliff with Giovanna Bellia LaMarca
Enjoy two family heirloom cookie recipes with a hot cup of tea or coffee! Buon Appetito!
Ingredients
Joe Contento's Biscotti
Joe Contento was our beloved cousin with whom we shared a love of Classical Music and Opera as well as a passion for cooking. He was a member of The Collegiate Choral in New York City.
1 3/4 cups self rising flour or flour + 3 teaspoons baking powder
1 cup sugar
4 eggs
1/2 cup vegetable oil or extra virgin olive oil
1 teaspoon vanilla or Fior di Sicilia
1/2 cup candied cherries
1/2 cup pine nuts
The biscotti are baked in disposable aluminum pans made for small toaster ovens and are usually available in packages of 4 of which you only use 3. They can be washed and re-used.
Nina's Crescent Cookies
Nina Biazzo Cohen was a painter and eventually a great cook. This cherished cousin, then a teenager, took me under her wing when I arrived in the U.S. as a 10 year old Immigrant from Italy and introduced me to Art Galleries and Museums.
3 1/2 cups self rising flour or flour + 3 teaspoons baking powder
1 cup sugar
1/3 cup extra virgin olive oil
1 tsp anise oil or 1 tablespoon anise extract
4 eggs, beaten
Glaze
1 cup Confectioners Sugar
2 tablespoons water or lemon juice
a few drops of anise oil
Italian Sprinkles
Anise oil and Fior di Sicilia flavoring are available through King Arthur Flour online.
Filming and Video Editing by Francesca Sacco
MY NEWEST BOOK: Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
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MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (Biscotti) is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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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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