Cake Rusk || Cake Mix Cashew Biscotti Recipe || Cake Rusk Cookies
Cake Rusk is a simple recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. It's very similar to Italian biscotti and perfect to serve with coffee or tea!
Ingredients:
All Purpose Flour - 2 cup
Baking Powder - 2 tsp
Sugar - 3/4 cup
Butter - 150 g
Egg - 3 large
Vanilla essence - 2 tsp
Crushed Cashew Nut - 1/3 cup (Almond/ Hazel nut/ mixed nuts)
Music:
#Cake_rusk #sponge_cake #Dry_cake
#bakery_style_cake
#Vanilla_cake #biscuit
#cookies #toasted
Cake mix cookies || Cake Mix Biscotti Recipe || Holiday Cookies || Tea time cookies|| Biscuits || Cake rusk bakery || Cake Mix Biscuit Recipe|| Cookies for coffee|| Rusk Recipe
Professional Baker Teaches You How To Make FRUITCAKES!
Marzipan Fruitcakes 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 recipes below!
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Recipe
Yield: 24 fruitcakes
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients
Fruit Base
1 cup (160 g) chopped pitted dates
1 cup (150 g) raisins
1 cup (160 g) chopped pitted prunes
1 cup (170 g) dried cherries
1 cup (150 g) chopped dried apricots
1 cup (160 g) whole unblanched almonds
¾ cup (175 mL) brandy*
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cardamom
½ tsp (2 mL) ground black pepper
Cake & assembly
1 recipe (425 g) marzipan paste, divided:
1 Navel orange
3 Tbsp (45 mL) brandy, plus extra for brushing
½ cup (100 g) packed dark brown sugar
3 large eggs
1 ½ cups (225 g) all-purpose flour (plain flour)
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
Directions
1. For the fruit base, combine all of the dried fruits, almonds, brandy, ginger, cardamom and pepper in a large mixing bowl or other container, cover and let sit at room temperature overnight or up to 24 hours, stirring once or twice.
2. Preheat the oven to 325 F (160 C). Grease 2 muffin tins.
3. Cut 200 g of the marzipan into pieces and place in a food processor. Cut the navel orange into quarters (do not peel), remove any seeds and add this to the food processor. Pulse to blend. Add the brandy, brown sugar and eggs and pulse until evenly blended.
4. Sift the flour, baking powder and salt into a large bowl. Add the marzipan mixture to the flour and stir until blended. Add the soaked fruit and almonds (and any excess liquid that might remain) and stir in. Divide this between the 2 muffin tins (an ice cream scoop works best) and spread the batter if needed, to level the cakes. Bake for 30 minutes, until a tester inserted into the centre of one of the cakes comes out clean. Cool the fruitcakes in their tin for 20 minutes, then tip out and place onto a cooling rack to cool completely.
5. To decorate the fruitcakes, roll out the remaining 225 g of marzipan on a work surface lightly dusted with icing sugar, to a thickness of about 1/8-inch (3 mm). Use a cookie cutter that is the same diameter as the top of each fruitcake to cut out 24 discs – you can use a smaller cutter or piping tip to cut out a bit from the centre if you wish for added flair. Brush each marzipan piece with a little brandy and press it gently onto the top of each fruitcake to secure it.
* For a family-friendly version, replace the brandy with apple cider or apple juice
The fruitcakes will keep for a week in an airtight container, can be refrigerated for up to a month, or frozen up to 3 months.
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Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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Splenda: GBBO Inspired Sugar Free Biscotti Recipe
Are you enjoying the Great British Bake Off! We are absolutely loving the opportunity to try out the amazing creations from the show.
Impress the judges at home with Splenda's delicious recipe for Biscotti. Baked with Splenda Yellow, this gorgeous treat tastes amazing but without the calories of sugar. If you're looking to enjoy your favourite treats but trying to keep your sugar levels down, Splenda is the sugar substitute to try.
Creating this recipe and want to share on Instagram? You could win £200 and Splenda products. Simply tag @splenda_eu on Instagram, share your image and use the hashtag #SplendaBakeOff
Ingredients:
3 large eggs
18g SPLENDA® Granulated
2 tbsp (30ml) Milk
1 tsp Vanilla extract
⅛ tsp Salt
240g Plain Flour
1 tsp Baking powder
100g Unsweetened chocolate chips
Cooking Instructions:
Preheat oven to 180°C fan/gas mark 6. Line a baking tray with baking parchment and set aside.
Beat the SPLENDA® Granulated, 3 eggs, and milk at medium speed of an electric mixer for 3 minutes or until mixture is smooth, fluffy and pale yellow in colour. Then beat in the vanilla extract.
In another bowl, add the flour, baking powder and salt and stir until well combined. Carefully add the flour mixture to the egg mixture and fold together until well blended. Stir in the chocolate chips. The dough should be slightly sticky.
Divide dough in half and shape each portion into a 20cm log. Place the logs on the prepared baking tray cookie sheet and flatten to 2cm thickness. If you find the dough sticks to your hands, sprinkle a little extra flour over the dough and then flatten with your hands.
Bake for 20 minutes until puffed and golden brown; remove from oven and reduce oven temperature to 165°C fan/gas mark 4.
Leave the biscuits to cool on the baking tray for 10 minutes. Gently remove the baking parchment and cut each log diagonally into 2cm thick slices with a serrated knife.
Place slices on a baking tray with the cut sides facing upwards.
Bake for 6 minutes, turn slices over and bake 6 additional minutes.
Remove to wire racks to cool.
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Fruitcake Cookies
Fruitcake Cookies
5 to 6 cups chopped dried fruit
1 Tablespoon honey
2 Tablespoons of whatever alcohol you have
1 Tablespoon of lemon juice
1 cup of chopped pecans
Mix all this together and set aside for at least one hour
2 sticks butter
1/2 cup sugar
1/3 cup of light brown sugar
1 egg
2 2/3 cups of flour
Pinch of salt
1/2 Teaspoon ground cloves
Mix all together and roll into logs and refrigerate for at least 2 hours. Slice and bake for 15 to 20 minutes depending on your stove.
Thank you @Jeni_Gough for this collaboration with these fantastic channels. They are all listed below.
Enjoy and may you all be blessed beyond measure!!
Exchange December 10th, 2021 !!!
Playlist
Jeni Gough
Noreen's Kitchen
Mennonite Farmhouse
The Bealles
Suttons Daze
Linda's Pantry
In The Kitchen With Karen
Apron Strings
Fantail Valley Homestead
A Country Life
Gregs Kitchen
A Good life Farm
Souper at 60
Prepper Potpourri
2leelou Creates
Whippoorwill Holler
Homestead Dad
Kaye's Favorite Things
Alderman Farms
Ormsby Farms
The Hargett Life
Melinda's Messy Sink
Big Valley Living
WhiskeyWomanWhisks
Laurens Southern Life
Our Biggs Adventure
Little Family Living
Mott's Hill Homesteaders
Watts Up Family Home
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How to make the BEST BISCOTTI (Recipe) - Cách làm bánh quy Biscotti
Fool-proof recipe that makes airy, light, crispy, crunchy and tasty biscotti. English instruction with subtitle.
INGREDIENTS
40 gram (1/3 cup) unsalted butter
5ml (1/2tsp) flavor essence to taste (I use vanilla, rum and orange essence)
180 gram (1-1/3 cup) all purpose flour
50 gram (1/2 cup) almond powder/ almond flour
5 gram (1 tsp) baking powder
2 medium eggs (60gr/piece including shells)
105 gram (1/2 cup plus 1 tsp) caster sugar
160 gram (6 oz.) nuts and dried fruits to taste
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