Italian Lemon Biscotti
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Blue Corn Biscochito Recipe -- How to Make New Mexican Blue Corn Biscochitos
Hey Chile-Heads! This holiday season, we New Mexicans will definitely be baking up some of our state cookie: biscochitos. Today, I'll be showing you my Blue Corn Biscochito recipe. Blue corn is a delicacy that adds amazing flavor and pizazz to the traditional biscochito. Definitely try this recipe, you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Blue Corn Biscochito Recipe – Yields 12 dozen cookies
Ingredients:
• 1lb/2 cups lard
• 1 ½ cups sugar
• 2 eggs, slightly beaten
• 1 tsp vanilla
• brandy or white wine
• 1 tbsp anise, slightly crushed
• 3 cups unbleached flour, sifted
3 cups blue corn flour, finely ground and sifted
• 3 tsp baking powder
• 1 tsp salt
• 1 cup cinnamon sugar (1 tablespoon cinnamon mixed with 1 cup sugar)
Directions:
1. Preheat the oven to 350 degrees.
2. Cream together lard, sugar, eggs, vanilla, water/wine & anise with a hand mixer.
3. In a separate bowl, sift both flours together and add baking powder & salt. Mix with a whisk until everything is combined.
4. Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.
5. Place dough onto a well-floured surface & cut into 4 equal parts. You will need to keep the flour close by as the dough may be a little sticky.
6. Take one of the 4 parts and roll out to a ¼ inch thickness.
7. Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again.
8. Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet.
9. Bake cookies in the oven for 8-10 minutes.
10. Repeat steps 6-9 with the rest of the dough.
11. Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks. You can also freeze them for up to 3 months. Enjoy!
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
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Filmed and Edited by:
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Italian S Cookies
These cookies are light and full of vanilla flavor. Great with coffee!!
Dough:
- 4 cups flour
- 4 tsp. baking powder
- 1 cup shortening (or you can use melted butter, margarine, or oil)
- 1 cup sugar
- 4 large eggs
- 2 tsp. pure vanilla extract
- ¼ cup milk (any)
Frosting:
- 3 cups powdered sugar
- ¼ cup milk
- ½ tsp. pure vanilla extract
To make the dough, sift together the flour and baking powder in a large bowl. Add the shortening and mix into the flour mixture with your fingers until it resembles wet sand. In a separate bowl, beat the eggs, sugar, milk, and vanilla until well mixed. Make a well in the dry mixture and pour in the egg mixture. Mix well with a spoon and switch to your hands if needed. You want to have a dough that is soft but tacky so you might need to add a little more milk or flour if necessary. (It depends on the humidity in the air, etc.) Let the dough rest covered for 20 minutes.
Preheat the oven to 350 degrees. Lightly grease a cookie sheet with shortening or use parchment paper. Take a tablespoon ball size piece of dough and roll with your fingers to a long 3in. roll. Shape into an “S” shape on the baking tray and space at least 1 inch apart. Bake for 8 to 12 minutes depending upon the size, until lightly browned on the bottom. Allow to cool on a cooling rack.
For the frosting, beat together all of the ingredients well. If it’s too thick add some more milk and if it’s too thin add more powdered sugar. You can also add a pinch of melted shortening to help the frosting set quicker. Best eaten within a few days or keep in the freezer for up to 2 months.
Best Traditional Italian Christmas Cookie Recipes
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Nonna’s Chocolate Hazelnut Biscotti (e62)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), bakes up crunchy treats that your whole family will love - Chocolate Hazelnut Biscotti. The biscotti get their crispiness from being twice-baked, in fact, biscotti simply translated means 'bis' - twice and 'cotti' = baked. To make these, in a bowl, mix up the dry ingredients:
- 4 cups of all purpose flour
- 2 teaspoons of baking powder
- 2/3 cup of unsweetened cocoa powder
- a pinch of salt
- the zest of an orange
Whisk to blend ingredients.
Then in another bowl, Nonna adds the wet ingredients:
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Frangelico Liqueur (hazelnut liqueur) but you can substitute with 2 Tablespoons of vanilla extract or espresso.
Nonna creams the oil and sugar first. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the liqueur.
She then blends the wet with the dry ingredients. Last, Nonna adds in 2 cups of roasted and skinned hazelnuts that she prepared early by placing them in the oven at 325 for approximately 12-15 min, covers them with a dishcloth so that steam helps the skins come off more easily. She adds the hazelnuts to the dough and shapes it into a large log on the cocoa-dusted board. Then cut into 4 pieces, shape into logs and place on a parchment covered cookie sheet.
Bake the logs for 30 minutes at 350F. Cool 15 minutes, then, with a serrated knife, slice them into 1/4 thick, diagonal slices. Return to the cookie sheet and bake at 325F for 5 minutes, flip and bake another 5 min. If you prefer them extra crispy, you might cook them longer - it really is up to you. These twice-baked cookies are best enjoyed dipped into espresso or a cappuccino. Enjoy!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Sesame & Fennel Seeds Biscuits Recipe
In this recipe video, I will show you how to make Sesame and Fennel seeds biscuits recipe
Fennel seeds may reduce appetite, yet current study results are conflicting. Thus, more research is needed.
Finally, the plant compound limonene helps combat free radicals and has been shown to protect rat cells from damage caused by certain chronic diseases (9Trusted Source, 10Trusted Source).
#SesameBiscuits #FennelBiscuits
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INGREDIENTS:
400 grans of flour
1 tbsp baking powder
2 eggs
1 pack of vanilla sugar
1/2 cup of oil
1/4 cup of orange juice
2 tbsp of fennel seeds
2 tbsp of sesame seeds
bake
380f, 10 to 11 mins or depend on your oven heat