How To make Fruitcake Biscotti
1/2 c Butter or margarine;
-softened 2 c Sugar
4 lg Egg
1 ts Grated lemon rind
1/2 ts Vanilla extract
1/4 ts Almond extract
5 c Flour
2 ts Baking soda
1 ts Baking powder
1/2 ts Salt
3/4 c Dried cranberries
3/4 c Dried tart cherries
1/2 c Candied orange rind
3/4 c Whole blanched or slivered
-almonds -- coarsely Chopped Recipe by: Cindy Briscoe Southern Living 11/96 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well. Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds. Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet. Flatten logs slightly. Bake at 325 for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely. Cut each log diagonally into 1/2 inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets. Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots. -----
How To make Fruitcake Biscotti's Videos
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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Fig and Orange Biscotti Recipe | How to make these lovely Italian biscuits perfect for dunking
How to make my Fig and Orange Biscotti
Biscotti are just the best and the addition of sweet figs and orange go so well. These great Italian biscuits make perfect home made kitchen gifts or just make a massive batch and enjoy yourself dipped in coffee or a vino santo, delicious!
These are far easier to make than I always thought they would be and now are something I often make a batch of on a lazy Sunday afternoon.
Ingredients
Makes 24
- 50g unsalted butter
- 240g plain flour
- 150g caster sugar
- 1/2 tsp baking powder
- 75g flaked almonds
- 125g dried figs
- zest of 1/2 orange
- 2 eggs
- 1 tsp vanilla extract
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Fruitcake Cookies
Do you like fruitcake? Do you like cookies? If your answer is yes to either of these questions, then you will surely like these cookies. It is a beautiful cookie. The red and green cherries are like jewels in the cookies. Try these and I guarantee you will like them.
Recipe below.
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Preheat oven to 325 degrees
3/4 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
1/4 cup molasses
1 egg
2 cup all-purpose flour
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1 1/2 tsp ground ginger
1/2 cup candied cherries, we used red and green, chopped
1/2 cup candied pineapple, chopped
1/2 cup candied orange peel
1/2 cup pecan pieces, chopped
Cream butter and sugar. Add molasses. Mix well. Add egg, mix well. Add spices, mix well. Add fruit and pecans and stir by hand until well mixed. Chill dough 30-45 minutes. Drop onto sheet pan lined with parchment paper. Bake 15-20 minutes. Cool on cooling racks then transfer to platter to serve.
Enjoy!
Karen, Paul, Stephanie
Kylee`s Kitchen makes fruitcake biscotti
Get the recipe here:
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Dry Fruit Biscotti | Crispy Cake-Rusk / Biscotti with dry fruits | Easy Biscotti recipe
#HAPPYCOOKING #D'SKITCHEN
Ingredients:
* butter - 110gms
* maida - 1 + 1/4 cup
* baking powder - 1 + 1/2 tsp
* eggs - 2
* sugar - 1/2 cup
* mixed dry fruits - 1/2 cup
* chopped almonds - 1/4 cup
* vanilla essence - 1 tsp
Baking temperature 180°c