How To make Hazelnut and Anisette Biscotti
BON APPETIT CHRISTMAS:
2 c All purpose flour
1 tb Grated lemon peel
1 tb Instant espresso powder or
Instant coffee powder 2 1/2 ts Baking powder
2 ts Aniseed; finely chopped
1 ts Salt
1/2 cc Chilled unsalted butter; cut
Into 1/2-inch pieces 1 1/2 c Hazelnuts; toasted; husked
(about 8-1/2 oz) 1 c Sugar
2 Eggs
1/4 c Anisette (anise-flavored
Liqueur) Prheat oven to 350 degrees. Butter and flour 2 cookie sheets. Mix first 6 ingredients in processor. Add butter and cut in until mixture resembles coarse meal. Add nut and sugar and chop nuts coarsely, using on/off turns. Transfer to large bowl. Mix eggs and anisette in small bowl. Add to dry ingredients and mix until dough forms. Divide dough into 3 pieces. Gently knead each piece to bind. Form each into 1-1/2-inch-wide log. Transfer to prepared sheets. Bake until golden brown
and firm to touch, about 35 minutes. Cool in pans on racks 15 minutes. Using serrated knife, cut logs into 3/4-inch thick slices. Arrange cut side up on cookie sheets. Bake until golden brown, about 15 minutes per side. Cool on rack. Store in airtight container. MM Format Norma Wrenn -----
How To make Hazelnut and Anisette Biscotti's Videos
Cantucci | Chocolate Hazelnut Biscotti Recipe
Cantucci | Chocolate Hazelnut Biscotti Recipe-
To print the recipe:
Ingredients:-
4 cups of all-purpose flour (500 grams)
1 cup sugar (200 grams)
1 1/2 sticks butter melted /(6 ounces) (170 grams)
3 eggs plus 1 egg
2 tsp baking powder
1 3/4 hazelnuts toasted and gently crushed (7 ounces) (200 grams)
1/2 cup chocolate chips (3 ounces) (85 grams)
2 tsp vanilla
Pinch of salt
Directions:-
Step#1- Toast the hazelnuts at 350 degrees Fahrenheit for about 5 to 8 minutes. Remove and wrap in a kitchen towel. Rub vigorously so that the skins fall right off. Set aside to cool. Once cooled crush them gently into smaller pieces.
Step#2- In a large bowl combine sifted flour and baking powder. Add the salt, sugar and mix to combine. Create a well add the 3 eggs, vanilla, and butter. With a whisk mix the wet ingredients and start moving the dry mixture to fold in. At this point, you’ll need to use your hand.
Step#3- Once all mixed add the hazelnuts and chocolate chips. Create a dough and move it onto a work surface. Gently work for a few minutes. Cut the dough into 3 even pieces.
Step#4- Roll to a log creating 10 inches by 2 1/2 and 1 inch thick loaves.
Step#5- Place on a cookie sheet lined with parchment paper.
Step#6- Beat an egg and with a pastry brush lightly brush the top.
Step#7- Bake at 350 for about 30 to 35 minutes. Remove and let it cool for 10 minutes before cutting.
Step#8- Using a serrated knife cut in diagonal slices about 1 inch thick.
Step#9- Place on a cookie sheet and bake at 365 for another 10 to 15 minutes until golden on both sides.
Let them cool before eating. Best if eaten the next day!
Enjoy!
Pistachio and anise biscotti recipe | Easy one bowl recipe
Biscotti is a crunchy, sweet, and twice baked delicious Italian cookies. Today we are making Pistachio Anise Biscotti, another variation of this famous Italian delight. A Biscotti tastes great when dipped in hot milk or coffee, it melts in your mouth.
All ingredients are mixed in one bowl; no stand mixer or hand mixer needed.
Full recipe:
1 ¾ cup all-purpose flour
¼ cup oil
½ cup of sugar
2 large eggs
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon baking powder
½ cup whole shelled pistachios
1 tablespoon anise seeds
Preheat the oven to 350F/180C. Line a baking sheet with parchment paper. Keep aside.
Biscotti | Basics with Babish
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How to Make Biscotti
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Amanda Haas from the Williams Sonoma Test Kitchen shows you how to make one of our five star-rated holiday cookie recipes for biscotti. Get the recipe for Hazelnut and Dried Cherry Biscotti:
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.
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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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