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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Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Hazelnut biscotti - Alice Medrich
Hazelnut biscotti
BISCOTTI RECIPE - SORTED
These twice baked biscuits are perfect for dunking in your lattes or cappuccinos.
You can substitute the nuts and orange for your favourite flavours, making it well worth the extra effort to bake them yourself!
Get the recipe here:
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Homemade CHOCOLATE HAZELNUT BISCOTTI
#biscotti #chocolatehazelnutbiscotti #homemadebiscotti
Homemade CHOCOLATE HAZELNUT BISCOTTI
0:00 Intro
0:35 Hazelnut and Chocolate
1:40 Dry Ingredients
2:15 Make the Dough
3:05 Shape into logs
3:35 Sparkle Sugar & Bake
4:00 Cool & Cut the biscotti
4:30 Bake again
4:45 Enjoy!
Eaten as is or dipped in a favourite hot bevvy, CHOCOLATE-HAZELNUT BISCOTTI are perfect!
This is one of those recipes that will make you feel like you’ve accomplished something great, and trust me, if make them, you will have. The nice thing about our CHOCOLATE-HAZELNUT BISCOTTI recipe is that you’ll have lots of crunchy biscuits to enjoy. They both keep and freeze really well, so double the recipe to increase the chance of always having some on hand. Last thing, have a favourite warm beverage like cider, hot chocolate, coffee or milk standing by - these biscuits love being dipped.
Head here for the recipe on how to make our homemade CHOCOLATE-HAZELNUT BISCOTTI:
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Chocolate Hazelnut Biscotti | Magic Marinade | ASMR
Here's another Biscotti recipe that's a breeze to make and doesn't need too many super fancy ingredients. Except perhaps for hazelnuts, though they shouldn't be too hard to order off Amazon (which is how I got mine).
I can't call this entirely healthy, considering it has refined flour and sugar in it, but it is definitely amongst the lighter recipes out there, considering it doesn't have any extra fat (usually butter) in it. While it the twice baking (which is what Biscotti is all about) part might seem tedious, it does get done pretty quickly, so I'd definitely recommend giving this a shot.
Also, I'm fast approaching a hundred subscribers! I'd be grateful if you could share the video around with all your friends and relatives who you might think might be interested and would like to subscribe. I'd be super grateful
Once the Pandemic eases off, I do plan to also set up giveaways (things I cook up for people living in Bombay, and other non perishable things for people in other parts of the country). I'm still thinking this through, so stay tuned and watch this space!
Don't check your speakers or headphones, the sound does cut off briefly during the bit where I'm transferring the dough into the piping bags, I hope that silence there didn't seem too jarring. I could have overdubbed some foley sound, but I decided against it.
*Ingredients*
85g whole hazelnuts, preferably blanched
160g maida (all purpose flour)
30g cocoa powder
¼ teaspoon baking soda
½ teaspoon baking powder
2 large eggs
A pinch of salt
30g espresso (or 1tsp instant coffee in 30g water)
130g Powdered sugar
Recipe here:
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Music: Jazz_Mango by Joey Pecoraro
Almond Anise & Chocolate Hazelnut Biscotti | Traditional Italian Biscotti | The Vegan Test Kitchen
This is a deliciously perfect veganized version of those classic Italian biscotti flavors: almond anise, and chocolate hazelnut…and don’t forget your cup of coffee (or wine!) for dunking. These recipes from the Veganomicon can easily be modified to incorporate dried fruit, juice, espresso or other favorite flavors!
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w/Eli Haynes, edited by JosephLucas
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Almond Anise Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 2/3 cups all purpose flour or whole wheat pastry flour
2 tbsp arrowroot powder
2 tsp baking powder
2 tsp aniseeds
½ tsp salt
1 cup whole, raw almonds
Chocolate Hazelnut Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup plus 2 tbsp sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 ½ cups all purpose flour or whole wheat pastry flour
1/3 cup unsweetened cocoa powder (or Dutch-processed)
2 tbsp arrowroot powder or cornstarch
2 tsp baking powder
½ tsp salt
1 cup whole raw hazelnuts
#vegan #veganomicon #biscotti