How To make Coconut Pecan Biscotti
-DOROTHY CROSS (TMPJ72B) 1/2 c Unsalted butter; room temp
3/4 c Firmly packed brown sugar
2 lg Eggs
1/2 c Plus 2 tb sweetened shredded
-coconut 2 1/4 c All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Chopped pecans
Using electric mixer, cream butter and sugar in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in coconut. Mix flour, baking powder and salt in medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough 30 minutes. Preheat oven to 350 degrees. Line cookie sheet with parchment.
Turn dough out onto floured work surface. Divide dough in half. Shape each half into 2-inch-wide log. Transfer logs to prepared cookie sheet, spacing evenly. Bake until logs are golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes. Cool logs about 20 minutes on cookie sheet. Reduce oven temperature to 325 degrees. Transfer logs to work surface. Discard parchment. Cut each log diagonally into 1/2-inch-thick slices. Arrange cookies flat sides down on unlined cookie
sheets. Bake until crisp and golden brown, about 15 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 weeks ahead. Store at room temperature in airtight container.) -----
How To make Coconut Pecan Biscotti's Videos
Pecan, Almond and Orange Biscotti...
Pecan, Almond and Orange Biscotti…
I have eaten these but not made them before as I always thought they must be difficult. Turns out I was wrong; so easy to make!
My thanks to Karen from @InTheKitchenWithKaren for suggesting this one. I have taken the basic recipe, reduced the sugar content and added my own flavours. Adding a very small amount of golden caster sugar or demerara to the top before baking more than makes up for the lower sugar content. This is such a lovely crunchy, nutty biscuit that I will definitely add this one to my list of regular bakes.
Do visit Karen’s channel, she has some great videos to watch...
@InTheKitchenWithKaren
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Angeline the Baker by Nat Keefe and The BowTies
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Colin Bunyan cooks Maple & Pecan Biscotti
Another in the series of cooking videos and after a run of savoury Colin goes to making a biscuit ideal for coffee.
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!
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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.
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Coconut Cookies
These delicious coconut cookies are soft and chewy but filled with crunchy toasted coconut for lots of flavor and a nice play of textures. They're beyond easy to make and will dazzle any coconut lover's palate!
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How to Make Authentic Italian Biscotti (Recipe)
This authentic Italian biscotti recipe is one of my all-time favourites. The biscuits are considered to be one of the best biscuits for dunking. In the Tuscan city of Prato, where these biscuits originated, biscotti is enjoyed with fresh coffee or wine. There are many variations of Biscotti such as hazelnut, lemon, double chocolate but in this video; we make almond biscotti.
The almonds are toasted in the oven, which gives the biscotti a deep flavour. The fact that they contain olive oil instead of butter makes them healthier, but the truth is you would never know that the olive oil was in there. The flavour is sweet, nutty, and the bite is crunchy. As the liquid is dried up, the biscuits are pretty preserved and can last for weeks in an airtight container, that's if they are not eaten in that time.
INGREDIENTS:
Whole almonds (150g)
Plain flour (313g)
Brown sugar (155g)
Demerara sugar (125g)
Large eggs (3)
Almond extract (1 tbsp)
Vanilla extract (1 tbsp)
Lemon zest (1 tsp)
Baking powder (1 1/2 tsp)
Olive oil (65g)
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Simple Biscotti Recipe | One Dough, Two Variations
This is an easy and delicious basic biscotti recipe that you can modify to your liking. I'm making chocolate chip biscotti and cranberry biscotti, but you can switch out these ingredients for pistachios, dried fruit, almonds or whatever you like.
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