How To make Biscotti D'Amaretti
3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup butter or margarine
softened
1 cup sugar
3 eggs
2 teaspoons lemon peel :
finely shredded
1/4 teaspoon almond extract
1 pinch saffron if desired
1/2 cup almonds :
finely chopped,toast
1 egg white
Combine flour and baking powder. In large mixer bowl beat butter and sugar until blended. Beat in eggs, lemon peel, almond extract and saffron. Beat in flour mixture until well blended. Stir in almonds. Divide dough in half. Shape each portion into a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased cookie sheet. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2- inch thick slices. Lay slices, cut side down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container. Makes about 36 cookies.
How To make Biscotti D'Amaretti's Videos
Gino D'Acampo Makes Amaretti Biscuits With Len Goodman! | This Morning
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Gino’s recipe for amaretti biscuits couldn’t be simpler! Just four ingredients and less than 30 minutes will produce the sweetest Italian biscuits, perfect as a gift, with coffee or used as part of a simple pudding...but you won't have the help of former 'Strictly' judge, Len Goodman!
Get the recipe here:
Broadcast on 18/12/2017
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Italian Soft Amaretti Biscuits Recipe | How Tasty Channel
With this classic italian Amaretti recipe you’ll get super soft and chewy Amaretti with an amazing crispy and crunchy crust. They are perfect to be served with an espresso coffee on the holiday season because you can prepare them several days before and store them in a dry place.
In Itlay you can eat different type of Amaretti biscuits (all made with almonds of course), these are typical of Sardinia region.
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MOST DELICIOUS ESPRESSO AMARETTI BISCOTTI!
#biscotti #coffee #chocolate #howto make
Espresso Amaretti Biscotti to make your kitchen smell like if you are in Italy! Coffee, toasted almonds, then drizzle with dark chocolate. Enjoy!
**RECIPE**
300g sugar
110g butter
2 eggs
1tsp vanilla extract
1 1/4 tbsp almond extract
410g pastry flour
1/2 tbsp baking powder
1 tbsp cinnamon
130g almonds
100g chocolate chips
10g instant coffee
To drizzle:
50g dark chocolate
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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Old Italian Biscotti Recipe in 60 Seconds
Classic Old Italian Biscotti Recipe!
#shorts #desserts #thepastaqueen
Soft & Chewy Amaretti Cookies | How To Make Classic Italian Almond Cookies
#amaretticookies #italiancookies #foodtoliverecipe
These amaretti cookies are crispy on the outside and soft and chewy on the inside. Made with unblanched almond flour, these simple cookies are a perfect treat any time of the year.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 16 cookies
INGREDIENTS:
• 2 cups unblanched almond flour (
• 1 cup granulated sugar
• 1/4 tsp salt (
• 2 large egg whites
• 1 tsp lemon juice
• 1/2 tsp almond extract
• 1/4 cup powdered sugar
INSTRUCTIONS:
1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, sugar, and a pinch of salt. Set it aside.
3. In another large bowl, beat the egg whites until they're foamy. Add lemon juice and almond extract, and keep beating until the mixture forms medium-stiff peaks.
4. Gently stir in the dry ingredients until everything is well mixed.
5. Take scoops of the dough and shape them into small 1-inch balls.
6. Roll these dough balls in powdered sugar until they're well coated, then place them on your prepared baking sheet.
7. Bake in the preheated oven for about 25-30 min or until they have cracked tops and slightly browned bottoms.
8. After baking, let the cookies cool for 5 min on the baking sheet and then transfer them to a wire rack to cool completely. Enjoy!
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