Recipe: Espresso Witch Fingers (Shortbread Cookies)
It's that time of year when everything creepy is fabulous! Check out Brandi's espresso-infused shortbread cookies that are actually quite disturbing. Fun for the whole family, etc.
Get the full recipe here in all of its gory glory:
EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Music Courtesy of Audio Network
2 Easy Rugelach Recipes [YOU SHOULD DEFINITELY TRY]
Easiest rugelach recipe from the scratch. Everyone who loves pastry should taste it!
Also we made a 6 STEP strawberry jam
By the way great idea for holiday cookie ;)
Enjoy and stay safe!
⬇️ Full recipes in description ⬇️
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Thank you! :)
Ingredients
DOUGH:
● 5 cups flour (650 g)
● 2 tsp baking powder
● 1 cup butter or margarine (250 g)
● 1 cup sour cream (250 g)
STRAWBERRY JAM:
● 1 cup strawberry (200 g)
● 1/2 cup sugar (100 g)
● 1 tsp agar agar powder or gelatin
RUGELACH WITH BROWN SUGAR:
● Oil
● 1/2 cup brown sugar (100 g)
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↘️ DOUGH (0:00)
Step by Step Recipe:
1. Add baking powder to flour
2. Rub the butter or margarine on flour
3. Add sour cream
4. Mix well and knead the dough
5. Divide a piece of dough into equal pieces
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↘️ STRAWBERRY JAM RECIPE (01:25)
Step by Step:
1. Grind the strawberries in a blender
2. Pour into a saucepan on medium heat
3. Add sugar
4. Mix Agar-Agar powder or gelatin with 1 Tsp of water
5. Mix and add it to jam
6. Leave for 5 minutes on medium heat
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↘️ RUGELACH WITH STRAWBERRY JAM (02:02)
Step by Step Recipe:
1. Roll out a piece of dough
2. Cut out a circle using a plate
3. Cut the dough into triangles, like in video (02:28)
4. Make cuts on the dough (02:40)
5. Put the jam and roll rugelach
6. Bake ≈ 20 minutes at 350 °F / 180 °C
7. Sprinkle powdered sugar on top
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↘️ RUGELACH WITH BROWN SUGAR (3:12)
Step by Step Recipe:
1. Spread oil with brush on the circle of dough
(This is necessary in order for the sugar to better adhere to the dough)
2. Pour sugar and put dough on it
3. Press down a bit with a rolling pin
4. Cut into triangles and make cuts (03:30)
5. Roll rugelach
6. Bake ≈ 20 minutes at 350 °F / 180 °C
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Timecodes:
0:00 – Dough
01:25 – Strawberry Jam Recipe
02:02 – Rugelach with Strawberry Jam
03:12 – Rugelach with Brown Sugar
What to watch next:
Crisp and Melt in YOUR Mouth | NAPOLEON CAKE
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#rugelach #rugelachrecipe #snickandeat
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
One of my favorite parts of the holiday season: baking cookies, of course! And as much as I love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, I'm making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with my friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.
Sarah's Tip of the Day:
Biscotti translates to twice-baked, the process that allows these cookies to develop an intense crunch.
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PREP: 10 MINS TOTAL TIME: 45 MINS
YIELD:Makes about 5 1/2 dozen
INGREDIENTS
2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped
COOK'S NOTE
Total Package
Box up biscotti with your favorite tea or coffee beans for a great gift.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
STEP 2
On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey