How To make Cinnamon Almond Biscotti
1 3/4 c Sugar
1 1/2 Stick butter or margarine;
- softened (3/4 cup) 1 ts Baking soda
1 ts Baking powder
1 1/4 ts Ground cinnamon
5 lg Eggs
1 tb Vanilla extract
2 Sqs. unsweetened chocolate;
- grated (1 oz ea)* 4 c All-purpose flour
1 1/2 c Whole unblanched (natural)
- almonds; toasted; finely - chopped** Egg glaze: 1 Egg beaten with 1 tsp. water
In a large bowl beat sugar, butter, baking soda, baking powder and cinnamon with an electric mixer until blended. Add eggs and extract; beat until smooth. Stir in grated chocolate *(or finely ground in food processor or blender). With mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover dough and refrigerate 1 hour or until firm enough to shape. Position racks to divide oven in thirds. Heat oven to 350~F. Lightly grease 2 cookie sheets. Divide dough in fourths. On a lightly floured surface, roll out each portion of dough into a 12-inch log. Place 2 logs 4 inches apart on each cookie sheet. Brush with egg glaze. Bake 25 to 30 minutes, switching cookie sheets halfway through baking, until logs feel firm. Loosen logs and cool on sheets 10 minutes. Reduce oven temperature to 275~F. Slide logs onto cutting board. With a long serrated knife, carefully cut each log diagonally into 20 slices. Arrange slices upright on cookie sheet. Bake 20 minutes or until dry. Remove to rack to cool completely. Store airtight. ** To toast nuts: Spread nuts on a cookie sheet and bake in a 350~F oven until golden, about 5 minutes for sliced or chopped; 10 minutes for Sources: Woman's Day, November 1995. Formatted by Mary Wilson, BWVB02B. -----
How To make Cinnamon Almond Biscotti's Videos
Cappuccino Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cappuccino Biscotti.
This Cappuccino Biscotti recipe opened my eyes to the possibility of flavors you can have in a biscotti. Before this recipe, I had only tasted almond biscotti, yet here I found a biscotti that combined the flavors of coffee, chocolate, and hazelnuts. And if that weren't enough, they are also scented with ground cinnamon and cloves.
Join our Facebook Page:
How to bake fragrance Almond Chocolate Cinnamon Biscotti for breakfast. ׀ 杏仁巧克力肉桂小脆饼
I love biscotti as breakfast with a cup of coffee, not over power like cookies, less sweet and fragrance. After making the matcha one, I thought why not make something colourful, unique and festive feel, and it turn out more beautiful then I plan.
Recipes:
5 egg whites
100g sugar
120g All-purpose flour
½ - 1 cup almond
¼ - ½ cranberries (remember: more berries will introduce moisture into your biscotti and lesser crunchy it will be)
1 – 2 tbsp. Cinnamon powder
1 – 2 tbsp. Chocolate powder
There are few notes need to be highlighted especially for those who 1st time preparing meringue.
1. USE ONLY EGG WHITE. Do not have any mixture of yolk into your egg white mixture, even the slightest. If not you will never get the texture of meringue you wish.
2. Make sure the bowl and the beater are clean and free of moisture before you start.
3. IF you are using a cake mixer:
a. Start with lowest speed until the egg whites begin to form big bubbles
b. Then increase it to medium speed until you have fine bubbles with increase of volume.
c. Add in sugar gradually and slowly under the same speed. Let the egg white incorporate with sugar slowly.
d. Once all sugar added, increase the speed until you obtain the stiff peaks. LEEP an sharp eye on this. Over beat is equally same as under beating it.
4. When adding in the flour, flavor, almond or berries, BE EXTRA gentle and use the “folding” in technique as shown in the video. In one single direction and gently folding in the meringue with flour. This is to avoid losing too much air in the meringue.
Almond Biscotti | Italian Cookies
Ingredients
▪︎2 1/2 cups AP Flour
▪︎4 TBS butter or margarine
▪︎3/4 cup granulated sugar
▪︎1 tsp salt
▪︎2 tsp baking powder
▪︎3 eggs (beaten)
▪︎1/2 tsp vanilla essense
▪︎1/2 tsp cinnamon powder (optional)
▪︎almonds (crushed)
▪︎egg wash
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:
Vanilla Cinnamon Biscotti | Cinnamon & Cardamom Icing
I love making biscotti, especially this Vanilla Cinnamon Biscotti! I have bought enough biscotti to know how hard they can be. I like making biscotti because you can control how hard or soft you would like them compared to the store bought kind. This vanilla cinnamon biscotti with a cinnamon and cardamom icing is one of my new favorite recipes and is PERFECT with a morning coffee or afternoon tea!
Ingredients
Vanilla Cinnamon Biscotti's
8 tbsp (1 stick) unsalted butter (room temperature)
3/4 cup granulated sugar
3 tbsp vanilla extract
2 eggs
1 3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/4 tsp ground cinnamon
Cinnamon Cardamom Icing
1 cup confectioner sugar
3 tbsp hot water
1 tsp ground cinnamon
Pinch of ground cardamom (or to taste)
Directions:
1. Start creaming the unsalted butter and granulated sugar together using a hand or stand mixer until it is well combined. While mixing, add in the vanilla extract and eggs.
2. Start adding in the all-purpose flour a little at a time until it is all combined. Add in the ground cinnamon, salt, and baking powder and continue to mix.
3. Line a baking sheet with parchment paper and sprinkle some flour in the middle of the baking sheet. Shape the dough into one long log. If you find it hard to shape the dough, add some flour to your hands to prevent the dough from sticking.
4. Bake for 30 minutes in a 350 degree °F preheated oven. Remove the baking sheet from the oven and let sit for 10 minutes on the counter. Reduce the oven temperature to 275 degree °F. Slice the loaf into pieces and then place the biscotti on their side on the baking sheet.
5. Place the tray back in the oven for 10 minutes, and then flip the biscotti onto their other side and bake again for another 10 minutes. If you would like a more crispy biscotti, bake for 20 minutes per side.
6. To make the cinnamon & cardamom icing, add the confectioners sugar to a small bowl. Add the water, ground cinnamon, and a pinch of cardamom and mix until combined. If the icing is too thick, add more water. If the icing is too thin, add more confectioners sugar.
7. Spoon the icing into a plastic sandwich bag and cut a corner of the bag off. Drizzle the icing over the cooled biscotti's.
Other Videos to Watch!
Gingerbread Biscotti's-
Coconut Cookies-
As an Amazon associate, I earn money from qualifying purchases you may make. These purchases help support my channel at no extra cost to you.
Kitchen Aid Stand Mixer-
Spatulas-
Cutting Board-
Song About to Explode by Daxten
Whole-wheat Biscotti recipe | Healthy Baking Recipes| Cake Rusk Almond Biscotti| Refined sugar free
I hope you are all enjoying the #HealthierBakingWithShivesh series on YT and my Instagram (@shivesh17)
This whole wheat biscotti is adapted from my book. If you enjoyed watching the video, please subscribe to the channel and like the video!
More at bakewithshivesh.com
INGREDIENTS-
1/4 cup vegetable oil
2/3 cup jaggery powder
2 eggs ( can be substituted with flax eggs)
1 +1/3 cup whole-wheat flour
2 teaspoons baking powder
1/2 cup mixed nuts
1 tablespoon chia seeds
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1/4 cup dried cranberries