How To make Chocolate Chip & Almond Biscotti
1 1/4 c Blanched almonds; toasted
2 c Sifted flour
1/2 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
1 c Granulated sugar; minus 2
-tbsp 12 oz Semisweet chocolate chips
2 lg Eggs
1 ts Vanilla
2 tb Whiskey; or brandy
Recipe by: Maida Heatter's Brand New Book of Great Cookies Adjust 2 racks to divide the oven into thirds and preheat oven to 375?F. Use cookie sheets with 2 or 3 flat edges otherwise use cookie
sheets upside down. Line sheets with parchment. Sift together into large bowl the flour, soda, powder, and salt. Add the sugar and stir to mix. Place about 1/2 c of dry ingredients in the bowl of food processor. Add about 1/2 c of toasted almonds and process for about 30 seconds, until the nuts are fine and powdery. Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix. In a small bowl beat the eggs with the vanilla and whiskey, just to mix. Add egg mixture to dry ingredients and handstir until dry ingredients are moistened. Be patient. Place a length of parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment. Wet your hands with cold water and pres the dough into a round mound. With a long heavy knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip 9" long, 2 to 2 1/2" wide, and about 1/2" high. You will press, not roll, the dough into shape. The ends of the str ips should be rounded rather than squared. Place 2 strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking. Remove sheets from oven and slide parchment off sheets. With a wide metal spatula, transfer the baked strips to a large cutting board and let them cool for 20 minutes. Reduce the oven temp to 275?F. With a serrated bread knife, carefullky cut on a sharp angle into slices about 1/2 inch wide. Cut slowly with a sawing motion. Place the slices, cut side down on the two unlined sheets. Bake the two sheets, turning slices upside down and reversing the sheets top to bottom and front to back once during baking. Bake for a total of 25 to 30 minutes. Turn oven off, open oven door and let biscotti cool in the oven. When cool, store in an airtight container. -----
How To make Chocolate Chip & Almond Biscotti's Videos
Chocolate Almond Biscotti
Chocolate Almond Biscotti has the delectable combination of chocolate with added crunch of almonds while the drizzle of chocolate is pure bliss. They are ideal for gift giving and stores well in an airtight container. Or keep for yourself and enjoy with a cup of coffee or tea on a chilly morning! Recipe shared with permission granted by Maddie Day, author of BISCUITS AND SLASHED BROWNS. For the full recipe please visit:
Biscotti | Basics with Babish
Thanks to Sensodyne for sponsoring this episode. Life's too short for sensitive teeth. Use Sensodyne and go back to enjoying iced, or hot coffee without the pain of sensitivity! Learn more here:
Babish Cookware on Amazon:
Recipe:
Music by Chillhop:
Blue Wednesday - Sweet Berry Wine, Murmuration
Listen on Spotify:
My playlist of preferred cooking tunes, Bangers with Babish!
BCU TikTok:
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Subreddit:
Facebook:
Twitter:
Chocolate Almond Biscotti (Original Recipe) - Coooking With Grandpa
Hi everyone! Today we are making Chocolate Almond Biscotti cookies! They are really yummy and fun to make!
All Butter Pie Crust:
Chocolate Chip Cookies:
Ingredients:
All Purpose Flour (unbleached) 8 oz = 1 3/4 cup
Cocoa powder 1 1/2 oz = 1/2 cup
Sugar 7 oz = 1 cup
Baking Powder 6 g = 1 1/4 tsp.
Baking Soda 2 g = 1/2 tsp.
Salt 2 g = 1/3 tsp.
Butter 1 1/2 oz = 3 tbsp.
Almonds 1 1/2oz = 1/2 cup
Hazelnuts 1 1/2oz = 1/2 cup
Chocolate Chips 4 oz = 1 cup
Eggs 2 whole and 1 yolk
Vanilla = 1/2 tsp
Almond Extract 1/2 tsp
Amaretto Liquor 2 tbsp
If you would like to leave the liquor out then replace with 1 tsp of Almond Extract.
How to make Chocolate Almond Biscotti | Low Fat Cookie Recipe | Perfect Chocolate Biscotti
#chocolatebiscotti #kitchen2heart #biscotti #cocoapowder #chocolate #almond #biscuit #homemade
Biscotti are oblong shaped twice baked dry cookies made to be enjoyed with a cup of warm milk or coffee. These Chocolate biscotti are dotted with chunks of slightly roasted Almonds. They stay fresh for a week in an air tight jar.
Full Ingredient List
Dry Ingredients
All Purpose Flour 190g
Unsweetened Cocoa Powder 25g
Caster Sugar 115g
Baking Powder 1 Teaspoon
Salt 1/8 Teaspoon
Wet Ingredients
Unsalted Butter 50g
Eggs 2 (100g without shell)
Pure Vanilla Extract 1 Teaspoon
Chopped and slightly roasted Almonds 1/2 Cup (70g)
RECIPE
1. Preheat oven to 160 degree celsius and line a baking sheet with parchment paper.
2. In a mixing bowl, add 50g unsalted butter (soft) and beat on medium speed until it turns pale in colour.
3. Add 115g Caster Sugar(or powdered sugar) and beat for about 2 minutes on medium speed. The sugar will get well incorporated.
4.Add the eggs one by one and beat well in the butter sugar mixture. Add the pure vanilla extract as well. Beat on medium speed for at least 2 minutes. Keep scraping the sides and bottom of the bowl from time to time.
5. Place a sieve on the bowl and add the all purpose flour, cocoa powder, baking powder and salt. Sieve directly into the wet batter.
6. Mix in everything with the beater on low speed until just combined. DO NOT OVERBEAT.
7. Remove the beaters and switch over to spatula. Scrape the sides and bottom of the bowl and add the almonds. Bring everything together using the spatula and form a soft (not smooth) dough.
8. Flour your work surface with a little all purpose flour or icing sugar and transfer the dough.
9. Now flour your hands and give the dough the shape of a log.
10. Flatten a bit and give it an oblong shape. Transfer on to the baking sheet.
11. Bake at 160 degree celsius for around 23-25 minutes.
12. Let it cool down for at least 15 minutes. Do not let it cool down completely
13. Now with the help of a serrated knife or a very sharp knife slice diagonally with the thickness of around 2cm per slice.
14. Place each slice on the same baking sheet and bake for 6-7 minutes at 160 degree celsius.
15. Take out from the oven and flip sides of the slices. Bake for another 6-7 minutes at 160 degree celsius. This will make the biscotti very crunchy and crisp.
16. Let the slices cool down completely.
17. Enjoy with a cup of warm milk or coffee
Notes
1. Do not add both the eggs at the same time as it might curdle the mixture.
2. Store the biscotti in an air tight container for upto 7-8 days
*******. **********. **********. *************
You might also like
➡️CHOCOLATE WALNUT BROWNIES RECIPE
➡️EGGLESS CHOCOLATE CHIP COOKIES SHORTBREAD STYLE
BROWN BUTTER CHOCOLATE CHIP AND WALNUT COOKIES
RED VELVET WHITE CHOCOLATE CHIP COOKIES
Song: x50 - Miss U
Music provided by Vlog No Copyright Music.
Video Link:
Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (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 recipe below!
Subscribe for more video recipes:
Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #Chocolate #BiscottiRecipes
These Chocolate Almond Biscotti are Perfect for Teatime! Easy and Quick Cookie Recipe | SweetsMin
Today's video features an easy chocolate almond biscotti recipe. They are perfect for teatime and make nice Christmas gifts too!
♡ Subscribed to my channel:
Recipe:
(makes 8~9 biscotti)
1 egg
50g sugar
15g vegetable oil
120g flour
2g baking powder
90g nuts
50g chocolate chips
Music:
Oneul -