Biscotti da inzuppo della nonna – Ricetta perfetta per biscotti deliziosi, fragranti e croccanti
I biscotti da inzuppo sono quelli che preparavano le nonne per le colazioni tipiche italiane, con i biscotti da inzuppare nel caffelatte. Fare questi biscotti da inzuppo è facile e veloce e con la nostra ricetta vi vengono deliziosi, fragranti e croccanti.
INGREDIENTI PER FARE I BISCOTTI DA INZUPPO DELLA NONNA
• 550 gr di farina 00
• 180 gr di zucchero
• 80 ml di olio extra vergine di oliva
• 60 ml di latte
• 2 uova
• Scorza grattugiata di un limone
• 9 gr di ammoniaca o bustina di paneangeli
• 1 pizzico di sale
Se questa ricetta dei biscotti vi è piaciuta particolarmente e volete informazioni e curiosità su questa ricetta antica, ecco la ricetta stampabile dei biscottoni della nonna:
Se come noi adori i biscotti tradizionali, ecco altre ricette di biscotti tipici italiani:
BISCOTTI DI PASTA DI MANDORLE
TARALLI DOLCI GLASSATI
INTORCHIATE PUGLIESI
CANTUCCI
SCARCELLE PUGLIESI
ALTRI DOLCI TIPICI PER LA COLAZIONE ITALIANA:
TORTA DI MELE E NOCI DELLA NONNA
CROSTATA DI RICOTTA
CROSTATA ALLA NUTELLA
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RICETTE PUGLIESI
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Almond Biscotti Recipe: How to Make Delicious Italian Cookies at Home.
#almondbiscotti #Christmasbaking #homemadebiscotti #italiancookies.
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
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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APRICOT BISCOTTI | easy recipe | sliced almonds & dried apricots | #biscotti #biscottirecipes
These easy to make Apricot Biscotti are baked to crunchy perfection, with chewy bits of dried apricots and delicious almonds. Finished off with a simple glaze, these are the perfect compliment to a cup of tea or coffee.
Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all purpose flour
1/2 tsp sea salt
1 tsp baking powder
1/2 cup almonds, sliced or chopped
3/4 cup dried apricots
Glaze:
1/2 cup powdered sugar
1/4 tsp almond extract
2 Tbsp water
Beat butter and sugar in mixer until fluffy. Add eggs and extracts and beat to combine. In a separate bowl combine flour, salt, and baking powder. Add flour mixture, almonds, and apricots to wet ingredients, and mix until just combined. Form into 2 loaves about 3 wide and 3/4 thick. Bake at 350 degrees for 30 mins or until center is firm. Cool on cookie sheet 15 mins, then slice into 1/2 thick slices. Place slices cut side down on cookie sheet and bake additional 7 minutes on each side. Cool completely. Mix glaze ingredients and drizzle over biscotti.
#HappilyHomecooking #apricot #apricotdessertrecipe
Music: Vault by TrackTribe
AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
Amaretti biscuits are a staple in many Italian homes but everyone’s recipe is different! This amaretti recipe has been passed down through generations and is my absolute favourite. Join my mother-in-law, Maria as she shares her family recipe to these delightful almond bites that are a little crispy on the outside and just the right amount of soft on the inside. Amaretti are great for entertaining – or even gift giving this festive season.
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AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
INGREDIENTS:
500g/5.2 cups Almond Meal
300g/1.33 cups caster sugar
5 egg whites (Use free range eggs that are room temperature)
1 x bottle almond essence (1.07 Oz)
Bowl of icing sugar (plus extra for dusting!)
UTENSILS:
1 x Large mixing bowl
1 x Medium mixing bowl
Whisk
Teaspoon
Baking tray
Baking paper
METHOD:
1. To start making your Italian amaretti biscuits, separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.
2. Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.
3. Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.
4. Next for your amaretti biscotti, pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
5. Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together, still keeping it all inside the large bowl.
6. Don’t try and make it into a ball, just squeeze down with your hands so it stays ???
NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.
7. Now you can let the amaretti mixture rest for an hour (or overnight in the fridge).
8. If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!
9. When it’s time to make the amaretti biscotti, prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celcius/356 F.
10. Using a tea spoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, them dip a finger into it, spreading it on to both palms to help smoothen the process.
11. Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.
12. Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.
13. Line the balls up, making sure you don’t place them too close together.
14. Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!
15. Dust with one more sprinkle of icing sugar all over before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!
HOW TO SERVE
Leave the amaretti to cool or enjoy nice and warm with a cup of tea, coffee or hot cocoa!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the Amaretti Biscuits video recipe
Christmas Biscotti Recipe
Crispy and wonderfully textured, this scrumptious biscotti recipe makes the perfect homemade Christmas gift!
Recipe (from Nestle)
2 1/4 cups flour
1/4 tsp baking powder
1 cup chocolate chips
1/2 cups glacé cherries
1/2 cups pistachio nuts
Grated rind 1 lemon
3 eggs
3/4 caster sugar
1 tsp vanilla essence
Preheat oven to 180C. Line an oven tray with baking paper. Sift flour and baking powder into a large bowl. Add chocolate chips, glace cherries, pistachios and lemon rind. Make a well in the centre of dry ingredients.
Beat together eggs, caster, sugar and vanilla essence in a small bowl. Pour this mixture into the well in the dry ingredients and mix to a firm dough.
Turn the dough onto a lightly floured surface and divide in half. Roll each half into a 30cm x 5cm log. Place on the oven tray and bake for 25-30 minutes or until the lods are golen brown and a cake tester inserted comes out clean. Cool on a rack.
Using a serrated bread knife, cut logs into 5mm diagnoal slices. Place on an oven tray lined with baking paper, spaced about 1cm apart. Return to oven and bake for a further 15 minutes or until light golden brown and crisp.