Italian Vegan Orange & Almond Biscotti
These biscotti are to die for! You still get the same intense flavors!
For all lovers of almonds, oranges, and vegan!
Here is the recipe:
Ingredients:
4 1/2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda if you don't have any use bicarb soda
2 tablespoons of cornflour
1/4 teaspoon of salt
1/2 cup of vegetable oil or sunflower oil
1 1/4 cup of fresh orange juice
zest of orange
1 1/4 cup of sugar or caster sugar
1 tablespoon of vanilla extract
3/4 cup of whole cooked almonds
Method:
In a bowl mix the flour, baking powder, soda, cornflour, and salt.
In your kitchen aid add orange juice, zest, sugar, vegetable oil, vanilla, mix them for about 4 minutes combining all the ingredients, then add the flour mixture in batches.
at the end of this add the almonds mix.
Prepare your tray place the baking paper on it, and grease it with virgin olive oil.
Using the spatula, bring to the bench add oil to your hands and grab the mixture and make 2 longs.
Bake in an oven around 190 degrees for about 25 minutes until golden brown.
Then take out of the oven place it on the bench and let them cool for about 10 minutes, remove one long from the tray and cut in slices depending on how you like the length and width.
then place back in the oven once you have cut both the logs.
allow to cook for another 10 minutes turning them once.
Then place them on a cooling rack.
Make yourself a cup of tea and enjoy!
Carmela
ZALETTI DI VERONA | ZALETTI BISCOTTI MORBIDI
Zaletti di Verona | Zaletti Biscotti morbidi | Ricetta antica della pasticceria Veneta simili agli Zaeti Veneziani ma differenti nella consistenza
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Buona vita a tutti
Thanks for watching
Ingredienti per 1300 g. di Zaletti
ml. 600 Latte
ml. 50 Acqua
g. 130 Farina di mais
g. 40 Farina bianca 00
g. 120 Zucchero
g. 60 Burro
n. 2 Uova
g. 80 Uva sultanina
g. 50 Pinoli o Nocciole
g. 10 Lievito per dolci
Vaniglia, Limone, Sale
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Attrezzatura utilizzata nel video :
Aeternum Divina inox 2 litri ,diametro 18 cm --
Cucchiaio in silicone --
I miei guanti professional --
Portamestolo - Portacucchiaio inox --
( Consigliato ) Bilancia Da Cucina Di Precisione --
Sottopentola in silicone Tappetino --
( Consigliato ) Fruste --
Teglia in alluminio 40x30 --
Ciotola vetro Bormioli 27 --
Tognana Valencia set 3 bicchieri 210 cc --
Brita Caraffa Filtrante per Acqua, 2.4 Litri, 6 Filtri --
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Polenta (corn meal) biscuits, completely GF
These are simple biscuits made with fine corn meal, and they are really nice. They are very fragile when just baked, but once they cool down they are perfect, a tasty alternative to short bread, and as addictive. Utterly delicious with a cup of coffee. Ingredients:
250g fine corn meal
75g sugar
150g butter
3 egg yolks
vanilla essence
You can use orange blossom water or lemon essence instead of the vanilla. Cook at 180 degree for about 20 minutes. #baking #biscuits #glutenfree #cornmeal #polenta #easybake
Homemade Salted Caramel Biscotti with Almonds and Pecans
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1 stick butter, softened
1 cup sugar
1 tablespoon baking powder
3 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon Kosher salt
2 ½ cups A.P. flour
½ cup cornmeal
1 cup whole almonds with skin on, toasted
½ cup whole pecans, toasted
1 14-ounce package caramels (about 40-50), unwrapped
2 Tablespoons heavy whipping cream or half-and-half
2 Tablespoons coarse grind sea salt
For dough, In a medium bowl, sift flour, salt and baking powder together. Add cornmeal and mix. Set aside.
Place butter in large bowl of an electric mixer, whisk at medium speed adding 1 cup sugar until thick and frothy and sugar is dissolved.
Beat in eggs one at a time
Add vanilla and almond extracts and mix until fluffy and creamy.
Add whole almonds and pecans to the wet mixture in the electric mixer bowl, and stir until combined
Slowly add the flour/cornmeal mixture a little at a time, and combine until well mixed and starts to form a ball.
Place the dough on a floured board and knead by hand a few times. Dough should be slightly tacky yet firm.
Divide dough in half and shape into 2 logs.
Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each log with the palm of your hand, and form even shaped loafs.
Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from oven and let cool on baking sheet for 30 minutes.
Turn oven down to 325 degrees.
Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a slight diagonal into 3/4 inch slices.
Line biscotti, cut side up, on the cooled baking sheet covered with another piece of parchment paper or a silicon mat.
Bake at 325 degrees for 7 minutes. Turn cookies over and bake another 5-10 minutes until golden brown and they have achieved the level of crispiness you desire.
Remove biscotti to a wire rack and let cool.
While biscotti are cooling, prepare the caramel sauce: In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.
Once caramel is relatively cool, dip one end of the cooled biscotti into the caramel, coating both sides well. Place on the wired rack and immediately lightly sprinkle with Sea Salt over the caramel so it will stick. Let them cool on the wire rack until set.
Use parchment paper to separate and store the biscotti so the caramel does not stick.
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Nonna's Rustic Italian Polenta (Cornmeal) Lemon EVOO Gluten Free Cake (e103)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), shows us how to make her rustic polenta (cornmeal), and lemon cake. It's incredibly easy to whip up and makes for an excellent gluten-free option. In fact with the use of EVOO as opposed to butter and plant-based milk, it's a great option for people with sensitivities or dietary restrictions.
Dry Ingredients Bowl:
- 2 cups of almond flour
- 3/4 cup of cornmeal
- pinch of salt
- 2 teaspoons of baking powder
Wet Ingredients Bowl:
- 1/3 cup of milk
- 1/3 cup of EVOO (extra virgin olive oil)
- zest of 2 lemons
- juice of 2 lemons
- 3 eggs
- 3/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
Lemon Glaze:
- 1 cup of powdered / icing sugar
- 2 tablespoons of lemon juice
Mix wet ingredients and then pour into the dry ingredients bowl and stir until fully combined.
Prepare a 9 springform pan with spray and parchment paper. Pour in the batter and bake at 350F for 35-40 minutes.
Allow the cake to cool in its pan for 10 minutes, then remove it from the pan. Cool further on a rack. Once cool, add (optional) the lemon glaze. Poke holes into the cake if you would like the glaze to seep in. Decorate as desired and enjoy!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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