EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Biscotti | Almond Flour Biscotti | KETO Biscotti Recipe | How To Make Biscotti | 100 % Gluten Free
Hello Foodies
Biscotti | Almond Flour Biscotti | Keto Biscotti Recipe | How To Make Biscotti | 100 % Gluten Free
Keto Recipe -Best Ever Keto Biscotti | Keto Cookies | Low Carb Biscotti
How To Make Keto Biscotti | Easy Way to make keto Cookies | LCHF Recipes
Almond Flour Biscotti Recipe | Gluten Free
For those who are in keto / low carb & missing the Biscotti than you are at the right place to enjoy your carvings..It's going to be light , crispy & delicious.
INGREDIENTS :
Almond flour - 1 ½ Cup
Baking Powder - 1 tsp
Erythritol - 2 to 3 tbsp
Salt to taste
Egg - 1
Vanilla Extract - ¼ tsp
Melted Butter - 1 tsp
Almonds Chopped - ½ Cup
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Yields 10 Pieces ( Macros per serving )
Net Carbs : 4.75g
Fat : 12.43g
Calories : 144.44
Fibre : 2.75g
Protein : 5.45g
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⭐️TOOLS, INGREDIENTS USED IN THIS VIDEO (affiliate):
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Psyllium Husk :
Erythritol :
Almond flour :
Hand Whisk :
Measuring Cups Steel :
Hand Mixer :
Spatula :
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Easy Biscotti (no eggs)
⭐️ Get Recipe:
You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.
The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.
⭐️ Ingredients
Wet ingredients
⅓ cup almond milk or other milk
⅓ cup vegetable oil any, as long as it's neutral
½ cup sugar
¼ cup powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest optional
1 teaspoon vanilla extract
Dry ingredients
¾ cup almonds
1½ teaspoon baking powder
2 cups all-purpose flour
1 pinch salt
❤️ Nico & Louise
Theplantbasedschool.com
HOW TO MAKE KETO ALMOND BISCOTTI | EGGLESS OPTION | DAIRY FREE OPTION | FIRM & CRUNCHY | DELICIOUS
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
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I always felt intimidated with making biscotti, but I finally made it, and it wasn't as hard as I thought.
Biscotti is basically long, dry, hard biscuits that are baked twice. Because of this, they have a longer shelf life. They are first baked in a log then sliced into individual pieces and baked again. They are delicious on their own or dipped into coffee.
These Keto Biscotti are made of almond flour with chopped almonds, pistachios, unsweetened dried cranberries, lemon and orange zest. They're firm and crunchy.
The recipe can be viewed and printed at this link;
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
NUTRITION INFO
[ Total servings = 36 ]
Per serving ;
Total Carb = 2.2 g
Dietary Fiber = 0.8 g
Net Carb = 1.4 g
Calories = 54
Total Fat = 4.4 g
Protein = 1.5 g
INGREDIENTS
Almond flour = 240 g / 2 cups
Baking powder = 4 g / 1 tsp
Salt = 2 g / 1/2 tsp
Monkfruit = 70 g / 1/3 cup (You can also use any other keto friendly sweetener)
Eggs = 1 whole large egg OR 2 flax eggs (see note below)
Unsalted Melted Butter = 60 ml / 1/4 cup (You can also use other oil but olive and avocado oil makes the biscotti crunchier than coconut oil)
Lemon extract = 1 tsp (optional)
Zest from 1 lemon
Zest from 1 orange (optional)
Lightly roasted almonds and pistachios = 60 g / 1/2 cup (Cut into smaller pieces so that it is easier to cut the biscotti later. You can also use any nuts of your choice.)
Unsweetened dried cranberries = 30 g / 1/4 cup (optional)
For eggless version ;
2 Flax eggs (I found that the dough is quite dry with 1 flax egg so I added another flax egg to make it 2 flax eggs. Just mix 14 g / 2 tbsp ground golden flaxseed or flax meal with 90 ml / 6 tbsp of water. Let it rest until thickened.)
DIRECTIONS
1. Preheat the oven at 325 F or 160 C.
2. In a bowl, add the sweetener, egg or flax eggs, melted butter or oil of choice, lemon extract, lemon and orange zests and whisk to combine. Then add the nuts and dried cranberries. Mix to combine and coat the nuts and cranberries.
3. Add the almond flour, baking powder, salt and mix until a dough is formed.
4. Shape the dough into a ball then place on a baking tray lined with parchment paper. Flatten the dough then divide into 2 portions.
5. Shape the dough into a rectangle about 1/2 inch or 1.27 cm thick. Even out the sides. The rectangle is 8 inch or 20 cm in length and 3 inch or 7.5 cm width.
6. Bake for 25 minutes or until golden brown.
7. Cool for about 20 minutes or until slightly warm to the touch so that it is easier to cut. If the dough is cooled and hardened, it will crumble when cut.
8. Use a sharp knife (not serrated knife) and cut with a straight down movement. It can be 1/4 to 1/2 inch thick. Unlike regular biscotti, it is quite hard to cut too thin for keto version. For eggless version, the biscotti can be quite fragile during cutting so be careful when transferring them on to the baking tray or wire rack after cutting.
9. Place the cut biscotti preferably on a wire rack with a baking tray underneath so that you do not need to turn the biscotti during baking. If you don't have a wire rack, then just bake with a baking tray then turn the biscotti midway for a more even baking.
10. Bake at a slightly reduced temperature of 300 F or 150 C for 10 to 20 minutes or until slightly browned. Alternatively, you can bake at a lower temperature around 266 F or 130 C for 30 minutes then turn off the oven heat and let them rest inside for as long as possible to dry out the crumbs. However, you need to take a close watch to avoid over browning.
11. It's important to understand that the crunch depends on the baking process and every oven is different. If the biscotti are under baked, they will be less crunchy. All you have to do is to pop them back into the oven and bake them slightly longer. You can also do this on the next day or two when you find that they are not crunchy enough.
12. Cool the biscotti completely on a wire rack. They will firm up and become crunchy once cooled. They will be even more firm and crunchy the next day. Store in an airtight container.
13. These biscotti can be kept at room temperature for a few weeks. They can also be refrigerated or frozen.
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Almond Biscotti 杏仁脆饼
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Ingredients 材料 :
180g whole almonds (roasted) 杏仁(烤香)
160g egg whites (蛋白)
100g caster sugar (細砂糖)
120g plain flour (普通面粉)
2 Rectangular baking tins - 17cmX7cmX6cm
Nicolai Heidlas Music - Colourful Sports
Almond Biscotti Recipe | Homemade Crunchy Almond Cookies | Badam Cookies | Easy Baking Ideas
How To Make Biscotti at Home | Almond Biscotti Recipe | Biscotti Recipe Eggless | Cantucci Recipe | Biscotti Recipe with Almond | Tea Time Cookies Recipe | Cookies Recipe Without Eggs | Almond Flour Biscotti | Baking Ideas for Beginners | Biscotti Recipe Flavors | Cookies With Coffee | Coffee Time Cookies | How To Make Eggless Cookies | Cookies To Make at Home | Unique Cookie Flavor Combinations | Biscotto Butter Cookies | Quick & Easy | Rajshri Food
Learn how to make Almond Biscotti at home with our Chef Bhumika
Almond Biscotti Ingredients:
Introduction
How To Make Almond Biscotti
2 tbsp Melted Butter (30g)
1/4 cup Castor Sugar (75g)
1/4 cup Milk (50 ml)
1 cup Flour (120g)
2 tbsp Almond Meal (15g)
3/4 tsp Baking Powder
Pinch of Salt
1/2 cup Almonds
How To Bake The Biscotti
200-degree celsius
10-12 min
Cutting the Biscotti
How To Bake The Biscotti (2nd Time)
170-degree celsius
10 min
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About Biscotti
Biscotti, known also as cantucci , are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and hazelnuts are popular choices) or spices such as anise or cinnamon.
Modern recipes include adding baking powder and spices to the flour. The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts.Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate.
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