Almond Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Almond Biscotti. The long curved shape of these Almond Biscotti make them instantly recognizable. This is a traditional biscotti, which means they do not contain butter or oil. Their texture is crisp and crunchy with a sweet almond flavor that comes from pure almond extract and chunks of toasted almonds. They are especially good when dipped in melted chocolate.
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Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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#italian #biscotti #cantucci #almondbiscotti #tuscan #recipe #italianrecipe #biscuits
Almond Biscotti Recipe without mixer - Chocolate dipped - The Anjums Cookbook - How to make biscotti
This is the only recipe you will need for Biscotti. Add any nut or dried fruit to make it your own. It is lovely to eat with a cup of coffee or tea. Enjoy !!!
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Recipe Ingredients:
whole Almonds - 1 cup
All-Purpose flour - 2 cups
Baking powder - 1 and 1/2 tsp
salt - 1/4 tsp
Anise seeds - 1/2 tsp
Unsalted butter - 1/3 cup
Granulated Sugar - 3/4 cup
almond extract - 1/4 tsp
Vanilla extract - 1 tsp
Video Edited using Inshot
Background Bird sounds :
#biscotti #almondbiscotti #Theanjumscookbook
Chocolate-Hazelnut Biscotti- Kitchen Conundrum with Thomas Joseph
Watch Thomas Joseph as he tackles the twice-baked cookie known as biscotti with a chocolatey recipe that won’t crumble or be difficult to eat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Almond Biscotti (Cantucci) Italy's Classic Dunking Cookie (e30)
Buon giorno a tutti! In this 30th episode, Nonna Mia, la nonna di tutti (everyone's grandma), solves her craving for something sweet, with her almond biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti simply translated is 'bis' - twice and 'cotti' = baked. However, in Italy, this cookie is referred to as Cantucci (Toscani), as opposed to the term biscotti, which generally means cookies - in plural.
The Recipe:
The fun thing with biscotti, is that there are loads of different ingredients you can add to suit your preferences. Some people dip them in chocolate or add chocolate into the dough itself. Others add dried fruit or vary the type of nuts. Anise is another commonly used and delicious flavour. Your options are endless, so feel free to be creative. This version is a classic almond biscotti.
First, Nonna roasts up 2 cups of almonds at about 325 for approximately 12-15 min. She then chops up half and leaves the rest whole. Nonna uses almonds with the skin on, though some prefer blanched almonds - both are great, use whatever you prefer.
In a bowl, Nonna mixes up the dry ingredients:
- 4 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
She used a whisk to blend it together and then sets it aside.
Wet Ingredients:
Then in another bowl, Nonna adds
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Amaretto Liqueur
- 1 T vanilla extract
Nonna creams the oil and sugar first and adds in the eggs, one at a time. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the Amaretto and vanilla.
Slowly she incorporates the flour mixture, adding last the roasted almonds.
She portions the dough into 4 and with a floured surface and some flour sprinkled on top, she fashions each portion into a log, placing two on each parchment covered cookie sheet.
She then bakes the logs for 25 minutes at 350. Once cooled about 15 minutes, Nonna uses a serrated knife and slices them into about 1/2 inch thick, diagonal slices. She then returns them to the oven, at 325F for 10 min each side. If you prefer your biscotti extra crispy, you might cook them longer - it really is up to you.
These twice-baked cookies are best enjoyed dipped into espresso or a cappuccino. Or if you prefer the traditional way, pour yourself a glass of Vin Santo - a sweet dessert wine. Enjoy!
Buon appetito!
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