How To make Biscotti 2

Easy Biscotti (no eggs)

⭐️ Get Recipe:

You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.

The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.

⭐️ Ingredients
Wet ingredients
⅓ cup almond milk or other milk
⅓ cup vegetable oil any, as long as it's neutral
½ cup sugar
¼ cup powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest optional
1 teaspoon vanilla extract

Dry ingredients
¾ cup almonds
1½ teaspoon baking powder
2 cups all-purpose flour
1 pinch salt

❤️ Nico & Louise
Theplantbasedschool.com

I biscotti si sciolgono in bocca! Incredibilmente buonissimi con pochi ingredienti!

I biscotti si sciolgono in bocca! Incredibilmente buonissimi con pochi ingredienti!


ingredienti

125 g di burro
150 g di zucchero
80 ml di olio di semi di girasole
2 uova
Vanillina
Un pizzico di sale
80 g amido di mais
350 g di farina
6 g di lievito per dolci
150 g di cioccolato fondente
100 ml di panna calda

BISCOTTI ALMOND ANISE l How To Make Biscotti Cookies l Best Biscotti Recipe l Biscotti Recipe

Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 stick unsalted butter
2 1/2 teaspoons ground anise
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped

Directions:
1. Position rack in center of oven and preheat to 350°F.
2. Put the 1 cup of almonds on clean baking sheet, roast for 10 mins ok bottom rack. Then take out of oven, put in bowl and cool.
3. Line the same baking sheet with parchment paper, spray with cooking spray or butter it. Sift flour, baking powder and salt into medium bowl.
4. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in another bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Put bowl with dough in freezer for 10 minutes.
5. Chop almonds coarsely and mix in after you take out of freezer.
6. Divide dough in half. Using wet hands, shape each dough half. Transfer both logs to prepared baking sheet, spacing apart. Bake logs until golden brown (logs will spread), about 25-30 minutes. Cool logs completely on sheet on rack, about 15-20 minutes. Maintain oven temperature.
7. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet.
8. Bake 8 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

RECIPE:

Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:

#baking #biscottirecipe #almondbiscotti

Biscotti | Basics with Babish

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Recipe on the Back Season 2 Ep 2: Double Almond Biscotti

On this week's episode we are making Double Almond Biscotti from the inside of a box of Odense Almond Paste. It's actually one of the most delicious recipes on the series to date. Give it a watch to see how many Napoleons I give it!

Ingredients:
1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
1 stick ( 8 tablespoons ) very cold butter
1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
4 large egg whites (no larger)
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350°F. Line a cookie sheet with parchment or foil.

Add Almond Paste (grated using large hole side of box grater), butter, flour, sugar, baking powder and salt into a medium bowl. Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.

Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter. Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long. Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.

Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes. Cut into 3/4 diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more. Cool on wire rack and store in air-tight container for 2-3 weeks.

Ricetta in 5 minuti ! I biscotti sciolgono in bocca buoni e facili che farai tutti i giorni !

✅️ingredienti:
◾️
1 uovo
pizzico di sale
8g Zucchero vanigliato
60g Zucchero semolato
50ml olio
2 cucchiai amido di mais
2 cucchiai yogurt
1/2 cucchiaino Lievito per dolce
250g Farina
◾️
160g cioccolato spalmabile
2 cucchiai noce di cocco
◾️
zucchero a velo




















































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