How To make Christmas Biscotti

How To Make Italian S Cookies | Sicilian Biscotti Recipe

How To Make Italian S Cookies | Sicilian Biscotti Recipe

In this video, I show you how I made the crunchiest Italian S-shaped cookies. They are really popular here in Sicily and they are delicious. I love to eat these cookies with a nice cup of tea or milk or just simply as they are.

RECIPE for Italian S Cookies:
250 g flour 00 or all-purpose flour (1 cup+3/4 cup)
30 ml lemon juice (2 tbsp)
50 g butter (1/4 cup)
70 g sugar (1/3 cup)
1 egg
lemon zest
6 g cinnamon (1/4 tsp)
8 g baking powder (2 tsp)

- For a more accurate result, it is suggested to use grams as a unit of measure
- The spout I used is 10 mm wide. It works really well to make the cookies just the right size.

I hope you enjoyed it!!
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Editors: Giulia Ardizzone and Steven Sangster

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How To Make Biscotti | The Perfect Cookie with Coffee

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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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One of 23ABC's very own is showing us her Christmas biscotti recipe

Are you in charge of dessert this holiday season but don’t want to make your typical cookie or brownie? Well one of 23ABC's very own is showing us one of her favorite recipes that might be the perfect solution.

Cranberry Orange Pistachio Biscotti | Orange Pistachio Biscotti | Holiday Baking| Christmas Cookies

These Cranberry Orange Pistachio Biscotti Dipped in Dark Chocolate are the best to share this season with your friends and family. They are delightful Italian cookies to have with a cup of coffee or tea.

I love when I see my cookie jar filled with these biscotti lying on my counter. So I can grab one and enjoy it with my cuppa. Apart from these festive flavors, our favorites are almond Biscotti, Chocolate hazelnut, and chocolate chip.


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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.