How To make Lemon Almond Cheesecake w/Biscotti Crust
Biscotti Crust: :
2 lg almond biscotti, (3/4 c finely ground)
1/2 c unsalted butter -- at room temperature
1/4 c granulated sugar
1/2 c all-purpose flour
Lemon Almond Cheesecake Filling: :
2 lbs cream cheese
1 c mascarpone cheese
1 1/2 c granulated sugar
2 lg eggs
2 1/2 tsps lemon zest finely chopped
2 tbsps fresh lemon juice
:
Garnish: --- 1 c sliced almonds
Make the biscotti crust:
Position rack in the center of the oven and preheat to 350?F.
Place the biscotti in the bowl of the food processor fitted with the metal chopping blade. Pulse the machine at 3 to 4 second intervals until the biscotti are finely ground. Set aside.
In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid) using the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 4 minutes, until light and creamy. Add flour and the biscotti crumbs to the creamed mixture and blend for 30 seconds, until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust until it's golden brown, approximately 20 minutes. Remove the pan from the oven, place on a wire rack and allow to cool completely.
Make the cheesecake:
In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid), using the paddle attachment, beat the cream cheese on medium speed until light and smooth. Add the mascarpone and sugar and continue to beat on medium speed until well blended, approximately 2 minutes. Take care NOT to "whip" much air into the cheese mixture (this will cause the cake to fall when cooling). With the mixer on medium speed add the eggs one at a time, scraping down the side of the bowl after each addition. Blend in the lemon zest and lemon juice.
Pour the mixture on top of the cooled crust. Wrap the 9-inch springform pan with aluminum covering the bottom and sides so no water might leak through. Place the springform pan inside a metal roasting pan. Fill the roasting pan with water, being careful not to splash any of the water into the cheesecake mixture, until it comes approximately 1/4 of the way up the side of the springform pan. Bake for approximately one hour, until the cake has set and the top is golden brown.
Remove the cake from the oven and from the water bath. Place it on a wire rack and allow to cool slightly. Refrigerate the cake until completely cooled, 6 hours or overnight.
Garnish the cake:
Place a rack in the center of the oven and preheat to 350?F.
Place the sliced almonds on a baking sheet and toast them in the oven for approximately 10 minutes, until golden brown and fragrant. Remove the nuts from the oven and place the pan on a wire rack to cool. Set aside.
Loosen the cake by running a knife between the cake and the side of the pan. Remove the cake from the pan and press the sliced almonds around the sides of the cake. Slice and serve.
How To make Lemon Almond Cheesecake w/Biscotti Crust's Videos
Soft Lemon Crinkle Cookies | Em’s Kitchen
How to Make Soft & Chewy Lemon Crinkle Cookies
INGREDIENTS
for 20 cookies
1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating
Bake at 350°F (180°C) for 12 minutes.
Enjoy!
Almond Biscotti Recipe - Laura Vitale - Laura in the Kitchen Episode 557
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Keto Almond Biscotti - Sugarfree Life With Blyss Monkfruit Sweetener
The biscotti is almost a staple in cafes to go with coffee. This versions is fragrant and nutty through and through.
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It is zero calories, zero carbs, has zero aftertaste and zero Glycemic Index.
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Use it as a one to one replacement for sugar in recipes.
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This KETO BLUEBERRY DESSERT will be the hit of the summer!
This Keto Blueberry Jamboree is rich and satisfying, and easy to make. Pecan studded crust, creamy vanilla filling, and a sweet blueberry topping, it’s the ultimate low carb dessert for blueberry lovers!
????️ Keto Blueberry Dessert Printable Recipe:
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Chapters:
0:00 Intro
0:32 Prepare the blueberry topping
2:11 Mix the crust ingredients
3:14 Bake the crust
3:51 Beat the cream cheese
5:16 Whip the cream
5:48 Assemble the jamboree
6:42 Taste test
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Giada De Laurentiis Makes Limoncello and Almond Biscotti | Giada in Italy | Food Network
Giada's Limoncello Almond Biscotti is waaaay easier to make than you'd think!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Limoncello and Almond Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min (includes cooling time)
Active: 15 min
Yield: 28 cookies
Ingredients
2 large egg whites, at room temperature
1/8 teaspoon kosher salt
1/2 cup granulated sugar
4 cups almond flour
1 cup slivered almonds
1/3 cup limoncello liqueur
1 tablespoon lemon zest (from 3 lemons)
1/3 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.
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Giada De Laurentiis Makes Limoncello and Almond Biscotti | Giada in Italy | Food Network
Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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