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
Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
RECIPE:
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Easy Biscotti (no eggs)
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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
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Theplantbasedschool.com
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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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!
Professional Baker Teaches You How To Make BISCOTTI!
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 recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Whole-wheat Biscotti recipe | Healthy Baking Recipes| Cake Rusk Almond Biscotti| Refined sugar free
I hope you are all enjoying the #HealthierBakingWithShivesh series on YT and my Instagram (@shivesh17)
This whole wheat biscotti is adapted from my book. If you enjoyed watching the video, please subscribe to the channel and like the video!
More at bakewithshivesh.com
INGREDIENTS-
1/4 cup vegetable oil
2/3 cup jaggery powder
2 eggs ( can be substituted with flax eggs)
1 +1/3 cup whole-wheat flour
2 teaspoons baking powder
1/2 cup mixed nuts
1 tablespoon chia seeds
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1/4 cup dried cranberries