How To make Macadamia Nut Biscotti
FINE COOKING 11/12/94:
8 oz (2 c) unbleached all-purpose
Flour 2 ts Baking powder
1/2 ts Salt
6 oz (1-1/3 c) macadamia nuts
8 tb Unsalted butter; softened
1/2 c Sugar
2 lg Eggs
1/2 ts Vanilla extract
Heat the oven to 350 degrees. Sift together the flour, baking powder, and salt and set aside. Spread the macadamia nuts on a baking sheet and toast until light brown, about 10 minutes. Let cool. In a food processor, coarsely grind half of the nuts with one-quarter of the dry ingredients. Either in an electric mixer or by hand, cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla extract and mix until incorporated. Stir in the whole nuts, the ground nuts, and the rest of the flour mixture. Mix just until the dough comes together. Form the logs as described in the Almond Biscotti recipe (see p.35) and bake at 350 degrees for about 30 minutes, until lightly golden but still soft. Remove the baking sheet from the oven and reduce the oven temperature to 300 degres. Let the logs cool on the baking sheet for at least 10 minutes before slicing. Cut thelogs on a slight diagonal into 3/4-inch-thick slices. Place the biscotti flat on the baking sheet and dry
them in the oven for about 15 minutes, until the biscotti offer resistance when pressed, but the cut side hasn't begun to darken. Transfer the biscotti to a rack to cool. Store in an airtight container. MM Format Norma Wrenn -----
How To make Macadamia Nut Biscotti's Videos
Chocolate Cherry Macadamia Biscotti Gluten Free Cheekyricho video recipe episode 1,073
Chocolate Cherry Macadamia Biscotti another delicious Gluten Free Biscuit recipe. We do hope you give it a try.
INGREDIENTS:
45g Dried Cherries
150g Self raising Gluten Free Flour
2 eggs
45g Macadamia Nuts
2 teaspoons cherry liqueur extract or rum or brandy essence
20g cocoa
20g grated chocolate
50g icing sugar
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How to make Chocolate and Macadamia Biscotti - Ep. 26
Very simple and easy biscotti, impress your family and friends, it tastes fantastic, and will leave your kitchen smelling amazing.
White Chocolate Chip Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a holiday staple! Sweet white chocolate chips paired with tart dried cranberries, these cookies are so delightful with their crisp edges and soft centers. This batter comes together quickly and easily with kitchen staples and requires no chill time.
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Biscotti Sunday! Chocolate Walnut Biscotti
RECIPE:
I'm working on crafty projects too, not just baking!! hahaha
I'm in the middle of two mini album swaps... soon I'll be finished and I'll be able to show you what I have put together!
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Cappuccino Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cappuccino Biscotti.
This Cappuccino Biscotti recipe opened my eyes to the possibility of flavors you can have in a biscotti. Before this recipe, I had only tasted almond biscotti, yet here I found a biscotti that combined the flavors of coffee, chocolate, and hazelnuts. And if that weren't enough, they are also scented with ground cinnamon and cloves.
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Ingredients
4 oz (113g) unsalted butter, softened
1 and 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 eggs at room temperature
2 and 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
4 oz semi sweet chocolate, chopped
1 cup (110g) chopped walnuts
Instructions
Preheat the oven to 325°F, 160 °C.
In a tabletop mixer that has been fitted with the paddle attachment beat the sugar, butter, salt and vanilla until combined and fluffy.
Add the eggs and beat until incorporated
In a mixing bowl combine the flour, cocoa powder, and baking powder. Whisk them all together.
Add the flour mixture to the mixer and beat on low speed until combined.
Add the walnuts and chocolate and mix until incorporated.
Lightly flour a work surface and transfer the cookie dough to the counter. Divide it into 2 equal portions. Roll each portion into a 12-inch log.
Place the logs on a baking tray that has been lined with parchment paper. Flatten the logs to about 3/4-inch thick. Sprinkle the top with granulated sugar.
Bake on the center rack of the preheated oven for about 35 minutes or until firm to the touch.
Transfer to a cutting board to cool for about 15 minutes.
Cut into slices and place them back onto the baking tray.
Bake for about 15 minutes at 325°F.
Cool completely and serve! Kali Orexi.
Notes
Biscotti will keep fresh in an airtight container at room temperature for 2 weeks.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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