How To make Hazelnut Cornmeal Biscotti
I.E.S.JJGF65A:
PHILLY.INQUIRER:
1/2 lb Hazelnuts; shelled
1 1/2 c Sugar
1 1/3 c Flour
3/4 c Yellow cornmeal; preferably
Stone ground 1 1/4 ts Cinnamon; ground
1 ts Baking powder
1/4 ts Salt
3 tb Oil; PLUS,more for preparing
The pan 5 Eggs; large,just whites
Spread hazelnuts on baking sheet and toast at 375 deg.until fragrent,12 to 15 minutes.Let cool,wrap in kitchen towel and rub off skins.Brush 2 baking sheets lightly with oil... Stir together whole hazelnuts,sugar,flour,cornmeal,cinnamon,baking powder and salt in medium mixing bowl.Add oil and stir with wooden spoon until well blended.Add 4 egg whites and stir until dough comes together.It should be slightly sticky.. Turn dough out onto lightly floured surface,and with floured hands form dough into 4 ( 1" thick ) ropes,each about 18 inches long.Lightly beat remaining egg white in small bowl.Place dough ropes on greased baking sheets and brush with beaten egg white... Bake at 375 deg.until golden brown,about 20 minutes.Let cool 5 minutes on rack.Slice on diagonal into 1/2" thick slices.Let cool completely.Biscotti can be stored in airtight container in cool dry place up to 2 weeks... Alternately,for crisper biscotti,bake ropes 15 minutes,remove from oven and let cool 5 minutes.Reduce heat to 325 deg. Slice on the diagonal into 1/2" thick slices and return to baking sheets,cut side up.Bake until
lightly browned,12 to 14 minutes longer.Cool completely and store in airtight container.Makes 6 dozen cookies..... -----
How To make Hazelnut Cornmeal Biscotti's Videos
Keto Holiday Biscotti | Cranberry Pistachio
Up your Holiday baking game with a batch of these Cranberry Pistachio Biscotti! These delicious crunchy cookies have a hint of orange complimenting both the cranberries and pistachios. Perfect for holiday entertaining and makes a great edible holiday gift. ????
INGREDIENTS
2 cups (200g) blanched almond flour
½ cup (100g) granulated erythritol
1 teaspoon (4g) baking powder
¼ cup (60g) melted salted butter
1 large egg at room temperature
1 teaspoon (5mL) orange extract
zest of 1 orange
½ cup (50g) chopped pistachios
⅓ cup (48g) dried unsweetened cranberries
Bake at 325°F (163°C) for 22-25 minutes.
Bake at 280°F (138°C) for 15 minutes.
Bake at 280°F (138°C) for 5 minutes. Turn off the oven and leave the biscotti inside for another 15 minutes.
Yields 16 biscotti (macros per biscotti)
NET CARBS: 2.1g
FIBER: 2.5g
FAT: 11.6g
PROTEIN: 4.1g
CALORIES: 133
#ketoserts #holidaybiscotti #ketobiscotti
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¡Mejora tu juego de repostería navideña con un lote de estos biscotti de pistacho y arándano! Estas deliciosas galletas crujientes tienen un toque de naranja que complementa tanto a los arándanos como a los pistachos. Perfecto para el entretenimiento navideño y es un gran regalo festivo comestible. ????
INGREDIENTES
2 tazas (200 g) de harina de almendras blanqueada
½ taza (100 g) de eritritol granulado
1 cucharadita (4 g) de levadura en polvo
¼ de taza (60 g) de mantequilla salada derretida
1 huevo grande a temperatura ambiente
1 cucharadita (5 ml) de extracto de naranja
ralladura de 1 naranja
½ taza (50 g) de pistachos picados
⅓ taza (48 g) de arándanos rojos secos sin azúcar
Hornee a 325 ° F (163 ° C) durante 22-25 minutos.
Hornee a 280 ° F (138 ° C) durante 15 minutos.
Hornee a 280 ° F (138 ° C) durante 5 minutos. Apague el horno y deje los biscotti dentro por otros 15 minutos.
Rinde 16 biscotti (macros por biscotti)
CARBOHIDRATOS NETOS: 2.1g
FIBRA: 2,5 g
GRASA: 11,6 g
PROTEÍNA: 4.1g
CALORÍAS: 133
Prepara il tuo gioco di pasticceria natalizio con una partita di questi biscotti al pistacchio e mirtilli rossi! Questi deliziosi biscotti croccanti hanno un pizzico di arancia che si abbina sia ai mirtilli che ai pistacchi. Perfetto per intrattenere le vacanze e fa un ottimo regalo di festa commestibile. ????
INGREDIENTI
2 tazze (200 g) di farina di mandorle sbollentate
½ tazza (100 g) di eritritolo granulato
1 cucchiaino (4 g) di lievito in polvere
¼ di tazza (60 g) di burro salato fuso
1 uovo grande a temperatura ambiente
1 cucchiaino (5 ml) di estratto di arancia
scorza di 1 arancia
½ tazza (50 g) di pistacchi tritati
⅓ tazza (48 g) di mirtilli rossi secchi non zuccherati
Infornare a 163 ° C per 22-25 minuti.
Infornare a 138 ° C per 15 minuti.
Infornare a 138 ° C per 5 minuti. Spegnete il forno e lasciate i biscotti dentro per altri 15 minuti.
Produce 16 biscotti (macro per biscotti)
CARBOIDRATI NETTI: 2,1 g
FIBRA: 2.5g
GRASSI: 11,6 g
PROTEINE: 4.1g
CALORIE: 133
Améliorez votre jeu de pâtisserie des Fêtes avec un lot de ces biscottis aux canneberges et pistaches! Ces délicieux biscuits croquants ont un soupçon d'orange qui complète à la fois les canneberges et les pistaches. Parfait pour les réceptions de vacances et constitue un excellent cadeau de vacances comestible. ????
INGRÉDIENTS
2 tasses (200 g) de farine d'amande blanchie
½ tasse (100 g) d'érythritol granulé
1 cuillère à café (4g) de poudre à pâte
¼ tasse (60 g) de beurre salé fondu
1 gros œuf à température ambiante
1 cuillère à café (5mL) d'extrait d'orange
le zeste d'une orange
½ tasse (50 g) de pistaches hachées
⅓ tasse (48g) de canneberges séchées non sucrées
Cuire au four à 325 ° F (163 ° C) pendant 22-25 minutes.
Cuire au four à 280 ° F (138 ° C) pendant 15 minutes.
Cuire au four à 280 ° F (138 ° C) pendant 5 minutes. Éteignez le four et laissez les biscotti à l'intérieur encore 15 minutes.
Donne 16 biscotti (macros par biscotti)
GLUCIDES NETS: 2,1 g
FIBRE: 2,5 g
GRAISSE: 11,6 g
PROTÉINES: 4,1 g
CALORIES: 133
THE BEST CHOCOLATE & HAZELNUT COOKIE: RECREATING LEVAIN & CREME LONDON DUPES | ILHAN.A
NOT all cookies are equal! I'm here with some cookies! These are the ultimate cookies! Look no further! Not just any though! These are ADDICTIVE! I hope you like them!
You'll need (should yield 6-8 cookies):
250g plain flour
2.5 tbsp cornstarch/cornflour
Pinch salt
1/4 tsp baking soda
140g butter
1 medium egg
2 medium yolks
140g dark brown sugar (you can substitute for light brown)
60g white granulated sugar
1 cup/80g chopped and roasted hazelnuts (substitute with any nut of choice)
200g dark chocolate
25g milk chocolate
I used a fan oven! :)
Social media
Instagram: ilhanm.a
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Email: ilhanmohamed.a@gmail.com
Music: lukrembo
#cookies #levain #dupe
Anna's INCREDIBLE Torrone Recipe!
Torrone 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 4 dozen pieces
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
3 large egg whites, at room temperature
pinch salt
2 cups + ¼ cup (450 g) granulated sugar (caster sugar)
2 cups (670 g) honey
2 cups (320 g) blanched whole almonds, lightly toasted
1 cup (120 g) shelled pistachios
2 tsp (10 mL) finely grated orange or lemon zest
1 tsp (5 mL) vanilla extract
cornstarch, for dusting (cornflour)
Directions
1. Grease a 9-x-13-inch (23-x-32-cm) pan and line it with parchment paper so that the paper comes up the sides.
2. Whip the egg whites in a stand mixer fitted with the whip attachment with the salt until foamy and then gradually add ¼ cup (50 g) of sugar until the whites hold a soft peak when the beater is lifted.
3. In a large saucepot, bring the remaining 2 cups (400 g) of sugar and the honey to a boil over high heat while stirring constantly. Keep stirring and use a candy thermometer to gauge when the sugar reaches 280 F (138 C), at which point stop stirring (the sugar will no longer be at risk to boil over) and continue boiling until the sugar reaches 315 F (157 C) – this takes about 4 minutes from when it hits 280 F/138 C. Remove the pot from the heat and stir it until it cools to about 300 F (149 C), 1-2 minutes.
4. Turn on the mixer to high speed and carefully pour the hot sugar down the inside of the mixer (this avoids splatters) and continue to whip on high speed until the meringue thickens and cools enough that it can be touched, about 4 minutes. When you first add the sugar the meringue will inflate, but then collapse a little as it continues to whip.
5. Remove the bowl from the mixer and stir in the almonds, pistachios, zest and vanilla by hand. Work quickly to scoop and spread the torrone into the prepared pan, using hands dusted with cornstarch, press this evenly into the pan and let it cool completely (3 hours) before slicing.
6. To slice, tip the torrone onto a cutting board, peel away the parchment paper and dust the torrone liberally with cornstarch. Use an oiled knife (wiped with vegetable oil or cooking spray) to cut the torrone into bite size pieces.
TIPS
The torrone should be stored in a single layer – if stacked it will stick and squish.
While normal caramel should not be stirred as it cooks, the torrone sugar must be stirred as it begins to cook so that the honey doesn’t boil over.
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How to bake basic Almond Biscotti (2)
This video replaces an older one, now with metric equivalents and a few updates.
If you have tasted almond biscotti, you know how delicious it is. It's also a little expensive. You can make it yourself for a fraction of the price.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
Orange Biscotti
Delicious orange biscotti perfect mixed with dried dates and vanilla for the perfect accompaniment to your coffee or tea.
PRINT THE RECIPE HERE:
MAKE THIS RECIPE? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo
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Biscotti Bites - Kitchen Wisdom - Martha Stewart
Traditional biscotti have to be baked twice to get the crunch we all love. Caitlin Haught shares this speedy version where the dough is scooped into bite-size mounds.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.