6 Eggs 1 1/2 c Sugar 1 c Shortening melted (1/2 -butter and 1/2 oil 3 c Flour 2 ts Baking powder 4 ts Extract (anise, almond -vanilla or lemon) Beat eggs well. Add sugar, then shortening and extract. Add flour and baking powder. Pour into ungreased 9x13 pan. Bake 350 degrees for 15 to 20 minutes. When baked slice into 3 rows. Cut in slices. Lay slices on cookie sheet and brown under broiler. -----
How To make Biscotti (Italian Sheet Cookies)'s Videos
Biscotti (Italian Cookies)
Step-by-step detailed instructions on how to make Biscotti (Italian cookies) with hazelnuts (nocciole) or almonds (mandorle). My family recipe, from the region of Campania.
Homemade Almond Biscotti Cookies | Cooking Italian with Joe
Join me in my kitchen as we make the best homemade truly authentic Italian Biscotti cookies to be shared by all. This is an easy and simple recipe that your whole family can take part in to enjoy after dinner or as a morning treat with coffee. Check out the recipe:
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Almond Biscotti - How to Make Biscotti - Crunchy Italian Dipping Cookies
Learn how to make an Almond Biscotti! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Almond Biscotti recipe!
ALMOND BISCOTTI (Italian almond biscuits)
In this video I’m taking you back to my childhood, and pretty much every Italian household.
I’m showing you how I make almond biscotti (Italian almond biscuits). This Italian staple is pretty much served all the time when the coffee gets put on.
There are a lot of variations for this recipe, with different shapes and sizes and the additional of dried fruits and spices.
This recipe is one that’s been in my family a long time and has been passed down for generations.
It’s hard to stop at just one. They can be enjoyed on their own as a snack, but I think they’re best served with a coffee.
If you enjoyed this video, please leave a comment, like and subscribe. See you same chilli time, same chilli Channel.
ALMOND BISCOTTI (Italian Almond Biscuits)
Ingredients (Small batch for 40-45 biscotti) 3 room temperature egg whites ½ cup caster sugar 1 cup all purpose (Plain) flour 350g (12oz) fresh almonds 1 tbsp vanilla extract Cream of tartar
Method: 1. Preheat oven to 160C/320F fan-forced or 180C/356F conventional/non fan-forced. 2. Beat egg whites until foamy. 3. Add cream of tartar and gradually add sugar a tablespoon at a time every 20-30 seconds. 4. Sift flour into meringue and add almonds. 5. Mix until all ingredients are incorporated and even distributed. 6. Transfer to a loaf baking tin and bake for 45 minutes to an hour until a toothpick inserted comes out and surface is barely or lightly browned. Allow to cool to room temperature. 7. Set oven to 100C/212F fan forced or 120C/248F conventional/non fan-forced. 8. Slice thin strips no thicker than 3-6mm or eighth to ¼ inch thick. 9. Place on tray lined with baking paper and bake for one hour until biscotti is dry, avoiding any colouration. 10. Allow to cool and store in an airtight container, or serve immediately with coffee/tea.
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Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
RECIPE:
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Italian biscotti cookies are crispy on the outside and soft on the inside
Italian biscotti cookies are crispy on the outside and soft on the inside butter - 110 g eggs - 2 pcs. sugar - 150 g flour - 290g baking powder - 10 g Hazelnuts - 150 g
Pre-bake the nuts at 160°C until golden brown, peel and chop with a knife. Preheat the oven to 180°C and prepare a baking tray, line it with baking paper. Melt butter and mix with eggs and sugar. Mix flour with baking powder and sift into the butter-egg mixture, stir until smooth. Stir in chopped nuts and pieces of cheese. With wet hands, form two long loaves on a baking sheet. Place in the oven for 25 minutes. Remove, cut into 1.5 cm thick slices and bake again for about 15 minutes. Remove, cool and immediately brew tea.
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