Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The best part about Giada's Biscotti? The festive holiday colors!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 2 dozen cookies
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
How To Make Italian S Cookies | Sicilian Biscotti Recipe
How To Make Italian S Cookies | Sicilian Biscotti Recipe
In this video, I show you how I made the crunchiest Italian S-shaped cookies. They are really popular here in Sicily and they are delicious. I love to eat these cookies with a nice cup of tea or milk or just simply as they are.
RECIPE for Italian S Cookies:
250 g flour 00 or all-purpose flour (1 cup+3/4 cup)
30 ml lemon juice (2 tbsp)
50 g butter (1/4 cup)
70 g sugar (1/3 cup)
1 egg
lemon zest
6 g cinnamon (1/4 tsp)
8 g baking powder (2 tsp)
- For a more accurate result, it is suggested to use grams as a unit of measure
- The spout I used is 10 mm wide. It works really well to make the cookies just the right size.
I hope you enjoyed it!!
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Editors: Giulia Ardizzone and Steven Sangster
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Almond Biscotti Recipe: How to Make Delicious Italian Cookies at Home.
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Crunchy, Sweet, and Perfect for Dipping: Homemade Almond Biscotti, Elevate Your Coffee Break with These Homemade Almond Biscotti
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INGREDIENTS:
8 Eggs plus one for brushing
2 cups Sugar 400 g
8 cups Flour (not packaged) plus more for dusting (1kg)
4 tsp Baking powder 16g
1/4 tsp Salt
1 tsp Vanilla
1 tsp Almond essence
2 cups Almonds roasted and coarsely chopped 325g
4 tbsp Sugar in the raw to sprinkle on top
1 cup Oil 240 ml
INSTRUCTIONS:
Step#1- In a large bowl whisk the eggs and sugar until light and frothy. Slowly add oil and continue whisking. Add vanilla and almond essence. Set aside.
Step#2- Mix flour, salt, and baking powder and sift it in the wet ingredients. Using a spatula stir until well combined and a sticky dough forms. Fold in almonds.
Step#3- Flour work surface:
Divide the dough into 2 to make a very large biscotti.
4 parts for medium and 6 for small cookies perfect for cookie trays.
(I made large cookies).
Step#4- Work gently using extra flour so it doesn’t stick.
Step#5- Roll to desired size log and move to a cookie sheet covered with parchment paper.
Step#6- Flatten gently and egg wash the top. Sprinkle with sugar in the raw.
Step#7- Bake 350°F 180°C for large cookies. Bake them for approximately 35 minutes or until golden.
Step#8- Remove and let it cool for 5 minutes and slice to desired thickness. Place them back on a cookie sheet and rebake at 325°F 165°C until golden. Let them cook and store them in an airtight container.
These cookies keep well for a few weeks.
Enjoy!
Biscotti - Italian Cookie - Chocolate and Almond Biscotti
Nothing more tasty with a cup of coffee than homemade biscotti. Biscotti is a delicious twice-baked Crunchy cookie and a favorite in Italy. Originally, the biscotti was a dessert and dipped in vin santo Italian dessert wine. But because this little crunchy cookie has become popular it has become the perfect dipping favorite for any beverage.
Once you learn the basics of creating and making biscotti, you can create and make your own special blend of flavors.
So here we go....
INGREDIENTS
3 1/4 cup all purpose flour
10 tablespoons unsalted butter (should be room temperature)
1 1/2 cup sugar
3 eggs (add separately to mixture)
2 teaspoons vanilla extract
1 tablespoon baking powder
3/4 teaspoon salt
2/3 cup thinly sliced almonds (buy slivered almonds)
2/3 cup mini chocolate or white morsels
Preheat oven to 350F
place parchment paper on your cookie sheet and have ready for dough
Mix together butter and sugar to create a nice creamy texture
Add 3 eggs separately
Stir in Vanilla
In separate bowl mix your flour, baking soda and salt
Gradually start to blend in flour mixture to butte and sugar mixture. Last add your almonds and Morales.
Create and form your dough flats on your cookie sheet. Depending on the size sheet you have you can break down into 3-5 dough flats.
Bake first round for 30 minutes. Pull from oven and cut into biscotti size pieces. Place back in oven to bake for another 15-20 minutes. Remove and flip biscotti over and bake an additional 15-20 minutes.
Remove from oven and place biscotti on a cooling rack.
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Professional Baker Teaches You How To Make BISCOTTI!
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 recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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I only take 5 minutes to prepare. Legendary Italian Biscotti | ASMR | Andrew Bunstein
Ingredients:
Eggs 2 pcs
Sugar 150 g
Flour 250 g
Baking powder 3 g (1 teaspoon)
Nuts, dried fruits 200 g (almonds and pistachios 70 g each and dried cranberries 60 g)
Salt pinch
00:00 — How to make biscotti
00:13 — How to beat eggs for biscotti
00:32 — How to knead dough for biscotti
01:03 — What to add to the biscotti filling
01:37 — How to form a biscotti
02:26 — How to bake biscotti
02:46 — How to cut biscotti
Andrew Bunstein