How To make Golden Biscotti
2 c Flour
1/4 ts Baking soda
1 ts Baking powder
1/4 ts Salt
2/3 c Sugar
5 ts Orange zest; finely chopped*
2 Egg
1/4 c Oil
1 1/2 ts Vanilla extract
1/2 ts Almond extract
1 2/3 c Almonds; unblanched sliced
1/3 c Almonds; unblanched whole
topping:
2 tb Sugar
1/8 ts Cinnamon; ground
1 Egg white
*Remove zest from orange in lengthwise strips with a vegetable peeler, and chop finely. Preheat oven to 350 degrees. Food Processor Method: In a medium bowl, sift together all but 1/4 c of the flour with the baking powder, baking soda, and salt, and whisk to mix it well. In a food processor with the metal blade, process the sugar and orange zest until the zest is finely minced. Add the eggs and process for about 30 seconds or until thoroughly blended. Scrape the sides of the bowl.
With the motor running, add the oil and extracts and process until blended. Add the sliced almonds and process until finely chopped. Add the flour mixture and process for about 7 seconds or until the flour is almost incorporated. (There will be some fl our clinging to the sides of the work bowl. Do not overprocess as the dough will be too stiff to incorporate the flour completely in the processor.) Electric Mixer Method: Finely grate the orange zest. Finely chop the sliced almonds. Place them both i n a medium bowl. Sift together all but 1/4 cup of the flour with the baking powder, baking soda, and salt and add to the nuts and zest. Whisk together to mix them well. In a large mixing bowl, beat the sugar and eggs for several minutes, until very thick and pale in color. With the mixer at medium speed, beat in the oil and extracts. At low speed, gradually beat in the flour mixture. For both methods: Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining 1/4 c flour to form a soft, non-sticky dough. Shape the dough into two 2-inch wide cylinders. Each will be about 7 1/2 inches long. Line up the whole almonds lengthwise in rows along the dough and press them well into the dough. With the palms of your hands, roll the cylinders on the counter, enc losing the almonds and maintaining the 2-inch diameters of the cylinders. Place the cylinders 2 inches apart on a cookie sheet. In a small bowl, stir together the sugar and cinnamon for the topping. Beat the egg white. Brush the cylinders lightly with t he beaten egg white and sprinkle them with the cinnamon topping. Bake on the upper rack of the oven for 30 minutes or until lightly browned and very firm. Cool the cylinders on the cookie sheet for 15 minutes or until just warm. Slip them off the sheet and onto a counter. With a serrated knife, cut diagonal 1/2 inch slices. Place the slices closely together on lightly buttered cookie sheets. Toast the slices for about 8 minutes. Using a small metal spatula, turn them and bake for another 8 minutes or until golden brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. [I NEV ER do this, because I think you lose too much of your heat when you open the door to do it, so you're no longer baking at the correct temperature. ~-Leti] Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature. Keeps several months. Smart cookie hints: * Unbleached flour has more gluten-forming proteins, which help to hold the almonds in the dough and make the dough less fragile. * When the almonds are placed lengthwise, they do not fall out of the baked dough as readily and are more attractive when sliced. * Biscotti can be tricky to cut into neat slices. If the cylinders are too hot or completely cold, the slices tend to break. When cutting the biscotti, hold the cylinder near the end being sliced and press it gently on top. If it is still crumbly, try popping it in the oven for another 5 minutes. Using coarsely chopped almonds instead of whole almonds is another solution, but they are less dramatic in appearance. per Leti Labell -----
How To make Golden Biscotti's Videos
Almond Biscotti - How to Make Biscotti - Crunchy Italian Dipping Cookies
Learn how to make an Almond Biscotti! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Almond Biscotti recipe!
Original Italian Cantucci Biscuits Recipe | Almond Biscotti | How Tasty Channel
Cantucci are traditional almond Tuscany biscuits that contain all the genuine italian cooking love: fresh eggs, flour, almonds and honey. They're super easy to prepare! Cantucci have a crispy consistence, so the tradition says you have to dip them into the Vin Santo (Holy Wine), a sweet wine from Tuscany.
I can guarantee they're great on their own, without anything else!
You can keep them in a cookie can for weeks, so they're a great gift idea for Christmas.
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Ingredients:
Makes about 38 Cantucci
3 cups (450 g) All Purpose Flour
7/8 cup (200 g) Granulated White Sugar
1 tablespoon Honey
5 oz (150 g) Raw Unpeeled Almonds
3 eggs and 1 yolk
1-2 teaspoons vanilla paste (or vanilla extract)*
1 teaspoon baking powder
2 pinches of salt
* someone add vanilla and also other arome (orange zest ecc..), but the original Cantucci do not require many flavours since traditionally they're served with Holy Wine which is very tasteful.
So I prefer to cook them in the most traditional way, adding just a little vanille.
Directions:
In a big bowl combine the flour, the salt, the sugar and the baking powder.
In a medium size bowl whisk the eggs, the honey and the vanilla paste.
Make a dip in the center of the dry ingredients and add the eggs mix; start to combine using a spoon and in the end knead to form a slightly uniform dough. Add the unpeeled almonds.
Transfer the dought to a lightly floured surface and knead about 1 minute, or until the almonds will be weel combined in the center of the dough.
Divide the dough in two equal parts and roll them into two logs that are about 11 inch. (25 cm) long.
Place the logs on a baking sheet lined with parchment paper.
Whisk 1 yolk and 2 tablepoons of milk and brush the logs.
Bake in preheated oven at 350° F (180° C) for 20-25 minutes, until golden brown.
Let them cool for about 10 minutes. Cut diagonally into 0,5 inch. (1,5 cm) slices (be careful, the logs are still hot).
Place the cookies back on the bakink sheet lined with parchment paper and bake at 350° F (180° C) for 10 minutes.
You can store Cantucci for weeks in a cookie can.
Homemade Biscotti Recipe | Cupcake Jemma
Hey guys, here is a lovely little recipe for homemade biscotti! It's such a tasty treat and it's simple to make! Have a watch and let me know what you think in the comments box! For more videos on baking and tasty treats, make sure you subscribe for free...
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Light and Aromatic HONEY LAVENDER BISCOTTI | Recipes.net
If you absolutely love the famous honey-lavender-flavored ice cream in the city of Provence, then these biscotti cookies will definitely suit your palate! These crisp and golden biscotti with honey are light with a hint of floral flavors and aroma. Pair a lavender biscotti with tea or coffee for the perfect snack.
???? Check the full recipe on how to make Honey Lavender Biscotti here:
Ingredients:
2¼ cups all-purpose flour, unbleached
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅔ cup sugar
3 pcs eggs, large
3 tbsp honey
1½ tsp vanilla extract
2 tbsp orange zest, minced
1 tbsp dried lavender blossoms (optional)
⬇️ How to make Honey Lavender Biscotti ⬇️
0:11 Preheat the oven to 350 degrees F and adjust the oven rack to the middle position.
0:14 Sift the flour, baking powder, baking soda, and salt together in a small bowl.
0:23 Whisk the sugar and eggs in a large bowl to a light lemon color. Stir in the remaining ingredients.
0:36 Pour the dry ingredients over the egg mixture, folding it until the dough is just combined.
0:40 Halve the dough and grease a baking sheet with oil and line with parchment paper.
0:44 Place the halved dough about 3 inches apart on the baking sheet and using floured hands, quickly stretch each portion of dough into a rough 13x2-inch log.
0:50 Pat each dough shape to smooth it and bake for about 35 minutes until the logs are golden and just beginning to crack on top, turning once halfway through baking.
0:56 Cool the logs for 10 minutes and lower the oven temperature to 325 degrees F.
1:02 Cut each log diagonally into ⅜-inch slices with a serrated knife. Lay the slices cut side up and about ½-inch apart on the cookie sheet and return them to the oven.
1:08 Bake for about 15 minutes until crisp and golden brown on both sides. Turn over each cookie halfway through baking.
1:16 Transfer biscotti to a wire rack and cool completely before serving!
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Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
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An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
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
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EASY Almond Biscotti Recipe ! By BakeLikeAPro
Almond Biscotti Recipe ! - Super Easy, Super Delicious !
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I'll show you how to make truly delicious biscotti in this recipe.
Biscotti are simply twice baked cookies. You bake them first as a log, then slice
them, then bake once again.
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