World's Best Double Chocolate Biscotti Recipe
Any patients of Chiro 1st Chiropractic and Physical Therapy that have appointments around the holidays are very familiar with our Patient Appreciation Week. What started as a tray of homemade Italian cookies a quarter of a century ago has evolved to a week long celebration that serves as a way of thanking our patients to entrusting us with their health. One of our patient's favorite cookies is DOUBLE CHOCOLATE BISCOTTI.
Biscotti is a traditional Italian cookie also known as Cantucci or Cantuccini. This year Dr. Infanti made the traditional version which is flavored with honey and almonds. Cantuccio in Italian means little nook or corner. It was also used to refer to the crusty end of a loaf of bread. Cantucci originated in the Tuscan city of Prato and is typically dipped in a sweet dessert wine known as Vin Santo....the saintly wine.
As the word implies, Biscotti means twice baked. This gives the cookie it's characteristic crunchy texture. So...give it a try and leave a comment.
Buon Appetito,
Dr. Ray Infanti
#recipe, #biscotti, #baking
Dr. Infanti has been providing chiropractic services in the Annapolis community since 1995. Born in Newark and raised in Brick, New Jersey, Dr. Infanti received his undergraduate degree from Rutgers University in 1989 and his Doctor of Chiropractic degree from Los Angeles College of Chiropractic in 1994.
Dr. Infanti has received additional certifications in Active Release Technique, Graston Technique, Kinesiology Taping, Dry Needling and the Treatment of Golf Related Injuries from Professional Sports Care (Sponsored by the PGA Tour) and Titleist Performance Institute.
Dr. Infanti was asked in 2008 to be a part of the PGA Tour Medical Staff and has since worked over 25 professional golf events including the past 4 U.S. Opens.
Dr. Infanti is also the team chiropractor for 3 Baltimore Oriole affiliates, the Aberdeen Ironbirds, Delmarva Shorebirds and Frederick Keys. He also works with the Washington Spirit, a professional women’s soccer team.
Dr. Infanti is married to Debbie Infanti, a successful Real Estate Agent and has a blended family of four Caylin, Brendan, David and Nick.
Sports Chiropractic Bio
Golf
Dr. Infanti has had the good fortune of being a part of the Medical Staff of the PGA Tour since 2008. He has worked over 25 professional golf events including the last four U.S. Opens (2011-2014). Dr. Infanti has attained the highest level of certification (Medical Level III) from Titleist Performance Institute and also from the PGA Sponsored Professional Sports Care on the Treatment of Golf Related Injuries.
Baseball
Dr. Infanti has worked as Team Chiropractor for three of the Baltimore Orioles minor league teams. He has worked with the Aberdeen Ironbirds (Short Season A-Ball) since 2012, the Frederick Keys (High A-Ball) since 2013, and the Delmarva Shorebirds (Low A-Ball) since 2014.
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How to Make Double Chocolate Biscotti (Nut-free) | Bulldog Bakery
Double Chocolate Biscotti! And no nuts! Two hits of chocolate, rounded out with espresso - yum! The Bulldog Bakery shows you how, step-by-step. #howtomakebiscotti #howtobakebiscotti #cookingvideo #BakingVideo #BakeWithMe #Biscotti #Chocolate #ChocolateBiscotti #NoNuts #Nutfree #Nutfreebiscotti #PortableDessert #foodie #GoodWithWine #CoffeeBreak #cookier #LearnHow #christmascookies #christmascookie #cookieexchange
Adapted from “Double Chocolate Walnut Biscotti” – Gourmet, 1994. Some of the changes:
took out the walnuts, added espresso, and changed the baking method.
INGREDIENTS
2 cups all-purpose flour
½ cup unsweetened cocoa powder (recommend Double Dutch dark cocoa)
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons espresso powder
6 tablespoons unsalted butter, soften
1 cup vanilla sugar
2 large eggs
¾ cup mini semi-sweet chocolate chips (if you use full size, give them a chop)
For full recipe and other tasty tips, visit
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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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Biscotti | Mixed with nuts and cherry Italian Biscotti recipe.
Looking for a tasty and easy-to-make treat? Try Biscotti Italiani! These classic Italian cookies are twice-baked, making them crunchy and perfect for dipping in your favorite beverage. They come in a variety of flavors, such as almond, chocolate, and lemon, and can be enjoyed any time of the day. Share them with your friends and family, or simply indulge in them on your own. Get the recipe and start baking today!
Ingredients:
4 cups of all purpose flour (500 grams)
1 cup sugar (200 grams)
1 1/2 sticks butter melted /(6 ounces) (170 grams)
3 eggs plus 1 egg
2 tsp baking powder
1 3/4 mixed nuts (200 g)(I used almonds, walnuts and pistachios ) all open packets I had in the pantry.
1/2 cup chocolate chips (3 ounces) (85 grams)
1 cup Red and green cherries
Pinch of salt
2 tsp vanilla
Directions:
Step#1- In a large bowl combine flour, baking powder and salt, mix using a whisk and set aside.
Step#2- Combine melted butter, sugar and eggs in the stand up mixer bowl. Using the paddle attachment mix until creamy.
Step#3- Add the flour mixture, mix gently and it will form a dough. It’s a beautiful dough and not sticky at all.
Step#4- Mix in the dough all the nuts, chocolate chips and cherries.
Step#5- On work surface gently work for a minute and cut in half.
Step#6- Now roll to desired length forming a long log.
Step#7- Place on a cookie sheet lined with parchment paper.
Step#8- Beat an egg and with a pastry brush lightly brush the top. Bake at 350 for about 30 to 35 minutes.
Step#9- Remove and let it cool for 10 minutes before cutting.
Step#10- Using a serrated knifed cut in diagonal slices or straight about 1 inch thick. Place on cookie sheet and bake at 325°F for another 10 to 15 minutes until golden on both sides.
Step#11- Let them cool before eating. Best if eaten the next day!
This is a great recipe as a base. You can certainly add different types of nuts and flavors like orange zest, anice or almond.
Enjoy!
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DOUBLE CHOCOLATE BISCOTTI RECIPE: A super easy tutorial for double chocolate biscotti!
Professional Pastry Chef Lindsey Farr gives us an amazing chocolate biscotti recipe! This perfect chocolate biscotti recipe will give you chocolate-y and delicious chocolate biscotti. Finally a chocolate biscotti recipe easy to make and devour. Learn how to make chocolate biscotti on your own with this chocolate biscotti recipe video. Ever wonder how to make biscotti? Look no further! This biscotti recipe for the famous Italian cookies is hands-down one of the best biscotti recipes!
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Chapters:
00:00 Intro to Double Chocolate Biscotti
00:33 Cut in method, put most ingredients into stand mixer
01:11 Cut in butter
01:35 Whisk together wet ingredients
02:40 Prepare our pan
03:37 Pour our wet ingredients in
04:05 Add our chocolate
04:37 Turn dough out onto countertop
04:47 Roll dough into logs
05:31 Place dough onto tray and chill
05:55 Brush with heavy cream and turbinado sugar
06:20 Bake
06:54 Check with cake tester
07:28 Let it cool completely
08:30 Slice the biscotti
09:06 Place on parchment lined baking sheets and rebake
10:29 Take them out of the oven and let them cool
11:00 Time to try!
11:33 Bloopers
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This double chocolate biscotti recipe makes easy double chocolate biscotti. You could make this double chocolate biscotti with walnuts if you so chose. Learn how to make biscotti cookies with this how to make biscotti video which will show you how to make biscotti crunchy.
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Chocolate Chip Walnut Biscotti | Biscotti Al Cioccolato E Noci
✿ INGREDIENTS ✿
Flour - 3 cups
Baking Powder - 2 teaspoons
Salt - 1/4 teaspoon
Canola Oil - 1 cup
Sugar - 1 cup
Eggs - 3
Crushed Walnuts - 1 cup
Chocolate Chips - 1/2 cup
Cinnamon & Sugar Topping - 1 teaspoon of cinnamon and 2 tablespoons of sugar
✿ DIRECTIONS ✿
∙ In a large bowl, add eggs oil and sugar and beat for one minute.
∙ Start adding in 2.5 cups of flour and mix for a couple minutes (add in the salt and baking powder during this step as well).
∙ Use the remaining 1/2 cup of flour and spread on the counter where you will be working the dough.
∙ Add in the chocolate chips and walnuts and work the dough for a couple minutes until the flour is form the counter is absorbed into the dough
∙ Cut chunks of dough and begin forming them into logs,. Place on a parchment lined baking sheet.
∙ Once the logs are formed, flatten them out by pushing them down with your fingers.
∙ Sprinkle the cinnamon sugar mix over the top of the logs
∙ Bake them at 350º for 25 minutes.
∙ Cut the logs into biscotti while the logs are still warm from the oven, use the angled cut technique just like Nonna.
Mangia!
✿ MUSIC ✿
“Swing House” RKVC
“Cash Machine”, Anno Domini Beats
#NONNA #ITALIANGRANDMA #BISCOTTI #WALNUTBISCOTTI #CHOCOLATEBISCOTTI #WALNUTCHOCOLATECHIP #ITALIANBISCOTTI #AUTHENTICBISCOTTI