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.
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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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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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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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!
Nonstick Baking Mat: (affiliate link)
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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.
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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