How To make Cappuccino Biscotti
2 c Flour; unbleached, all purp
1 c Sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts -Salt
1/2 ts Cinnamon
1/2 ts Cloves, ground
1/4 c Espresso;strong brewed,cold&
1 tb Espresso;strong brewed, cold
1 tb Milk; &
1 ts Milk
1 Egg yolk, large
1 ts Vanilla
3/4 c Hazelnuts; toasted, skinned*
-chopped coarse 1/2 c Chocolate chips, semisweet
*To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI ~--
How To make Cappuccino Biscotti's Videos
Cappuccino Biscotti
hi mixersss long time no see :(( this is my least favorite video i've ever made, but I felt like I had to post something since I haven't in a while - We are making my chaotic version of biscotti, and I hope you all are doing well. I am so thankful for you guys, and I am so thankful for the growth that my channel has undergone this year! i can't wait to keep creating content for all of you amazing people. love you guys:)
music creds:
Ikson- Paradise :
thanks for watching:)
Hazelnut Capuccino Biscotti
These little beauties are awesome for dunking in coffee (if that's your thing!) Biscotti (bis=twice and cotti=baked) .. these twice-baked goodies are going to last you a couple of weeks and complement your espresso! Make them throughout a day.. OR start today and finish later... it's up to you!
Let's get started!
INGREDIENTS
½ cup roasted hazelnuts (60 g)
2.5 tbsp espresso coffee
(OR -1 tbsp instant coffee powder and 1.5 tbsp boiling water)
2 eggs
1 cup caster sugar
2 tsp vanilla extract
2 cups plain flour plus extra for dusting
1 tsp baking powder
METHOD
Preheat oven to 150 degrees celsius
- Prepare two large oven trays - line with baking paper
- Prepare your espresso or dissolve coffee in water in a small jug. Cool slightly.
- Beat eggs, sugar and vanilla in a bowl with an electric mixer for about 3 minutes, or until thick and creamy.
- Stir in the coffee mixture.
- Combine flour and baking powder and add to the mixture. Add hazelnuts.
- Stir until mixture forms a soft dough.
- Divide in half. Turn dough out onto a lightly floured bench. Roll each half into a log shape, 30cm in length. Place on prepared trays.
- Cook in a slow oven (150C) for about 35 minutes, or until golden and firm to touch. Transfer to a wire rack to cool.
- Use a serrated knife, to cut into 1cm-thick slices (or less) . Place on same lined trays.
- Cook in a very slow oven (120C) for about 20 minutes, or until firm and dry
- Cool on trays.
How To Make Cappuccino Biscotti
Ingredients
All purpose flour 2 cups
White granulated sugar 1 cup
Baking Soda 1/2 teaspoon
Baking powder 1/2 teaspoon
Salt 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Cloves 1/8 teaspoon or a pinch
Strong coffee 1/4 cup
Milk 1 tbsp
Egg ???? 1
Vanilla extract 1 teaspoon
Semi sweet or bitter sweet chocolate chips 1/2 cup
Directions
Combine all the dry ingredients first then in the sugar add egg, coffee,vanilla extract ,milk and mix them well then add all the dry ingredients along with chocolate chips and make it in the shape of a log and bake it at 350 degrees Fahrenheit for 30 to 35 minutes then let it cool down and then slice in the biscotti shape as shown in the video and bake them at 325 degrees Fahrenheit for about 10 to 15 minutes or until the edges are slightly brown then cool them on cooling rack completely and store them in air tight container . The biscottis can be stored for a month serve them with tea or coffee.
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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Biscotti | 3 Variations | Milk Chocolate | Almond | White Chocolate Cappuccino |
Biscotti | 3 Variations | Milk Chocolate | Almond | White Chocolate Cappuccino |
Thanx for watching guys ❤ Check out the recipe at the end of the video ????
Music: Accra
Musician: Jef
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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homemade biscotti recipe :
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