How To make Maple Macadamia Biscotti
3 1/4 c All-purpose flour
1 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs; whisked
2 tb Margarine; melted, cooked
1/4 c Unsweetened applesauce
1/4 c Pure maple syrup
1/2 ts Maple-flavored extract
1/2 c Macadamia nuts; chop (2 oz)
Milk Combine flour, sugar, baking powder and salt in food processor; process to combine. In glass measuring cup, stir together remaining ingredients, except nuts and milk. With machine running, add liquids to flour mixture; process until just combined. Add nuts; pulse to distribute evenly. Transfer to an oblong storage container; cover and chill several hours or overnight. Invert container on flour-dusted board; remove dough. Cut dough in half down the middle. With flour dusted hands, pat each half into a log about 3 to 12 inches. Transfer to separate baking sheets that have been coated with nonstick cooking spray. Brush tops lightly with milk. Bake in preheated 350-degree oven 20 to 24 minutes, until firm and light brown. Remove from oven, cool on pans 2 minutes. With two large spatulas, transfer to cutting board; cool about 4 to 6 minutes longer. Reduce oven to 325 degrees. Using gently sawing motion with serrated knife, cut logs into 1/2-inch thick slices. Place cut side down on ungreased baking sheet. Return to oven and bake 10 to 12 minutes per side, until crisp and dry. Cool on wire racks, Formatted by Mary Wilson, BWVB02B. -----
How To make Maple Macadamia Biscotti's Videos
Keto Chocolate Almond Biscotti
Biscotti is a traditional Italian cookie where the dough is formed into logs, baked, cooled and baked again in slices. These Chocolate Almond Biscotti are crispy and rich in chocolate flavour, perfect to serve with coffee or share as gifts during the holidays. ❤️
Pan size: baking sheet
INGREDIENTS
1 ¾ cups (175g) blanched almond flour
¼ cup (25g) unsweetened cocoa powder (I used Dutch processed cocoa powder)
½ cup (100g) granulated erythritol
1 teaspoon (4g) baking powder
1 large beaten egg
1 teaspoon (5mL) vanilla extract
¼ cup (60g) melted salted butter
½ cup (54g) slivered or chopped almonds
1. Bake at 325°F (163°C) for 22-25 minutes. Let it cool completely before cutting.
2. Bake one side at 280°F (138°C) for 15 minutes.
3. Bake the other side at 280°F (138°C) for 5 minutes. Turn off oven and leave the biscotti for another 15 minutes. Cool completely.
Yields 14 biscottis (macros per biscotti)
NET CARBS: 1.8g
FIBER: 3.1g
FAT: 13.0g
PROTEIN: 4.6g
CALORIES: 147
#ketoserts #chocolatebiscotti #lowcarbbiscotti
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Biscotti es una galleta tradicional italiana donde la masa se forma en troncos, se hornea, se enfría y se hornea nuevamente en rodajas. Estos Biscotti de chocolate y almendras son crujientes y ricos en sabor a chocolate, perfectos para servir con café o compartir como obsequio durante las fiestas.
Tamaño de la sartén: bandeja para hornear
INGREDIENTES
1 ¾ tazas (175 g) de harina de almendras blanqueada
¼ de taza (25 g) de cacao en polvo sin azúcar
½ taza (100 g) de eritritol granulado
1 cucharadita (4 g) de levadura en polvo
1 huevo batido grande
1 cucharadita (5 ml) de extracto de vainilla
¼ de taza (60 g) de mantequilla salada derretida
½ taza (54 g) de almendras picadas
1. Hornee a 325 ° F (163 ° C) durante 22-25 minutos. Déjelo enfriar completamente antes de cortarlo.
2. Hornee un lado a 280 ° F (138 ° C) durante 15 minutos.
3. Hornee el otro lado a 280 ° F (138 ° C) durante 5 minutos. Apague el horno y deje los biscotti por otros 15 minutos. Déjelo enfriar completamente.
Rinde 14 biscottis (macros por biscotti)
CARBOHIDRATOS NETOS: 1.8g
FIBRA: 3,1g
GRASA: 13,0 g
PROTEÍNA: 4.6g
CALORÍAS: 147
Biscotti è un biscotto tradizionale italiano dove l'impasto viene formato in tronchi, cotto, raffreddato e cotto nuovamente a fette. Questi Biscotti al cioccolato e mandorle sono croccanti e ricchi di sapore di cioccolato, perfetti da servire con il caffè o da condividere in regalo durante le feste.
Dimensioni della teglia: teglia
INGREDIENTI
1 ¾ tazza (175 g) di farina di mandorle sbollentata
¼ di tazza (25 g) di cacao amaro in polvere
½ tazza (100 g) di eritritolo granulato
1 cucchiaino (4 g) di lievito per dolci
1 uovo sbattuto grande
1 cucchiaino (5 ml) di estratto di vaniglia
¼ di tazza (60 g) di burro salato fuso
½ tazza (54 g) di mandorle a scaglie
1. Infornare a 163 ° C (325 ° F) per 22-25 minuti. Lascialo raffreddare completamente prima di tagliare.
2. Cuocere un lato a 280 ° F (138 ° C) per 15 minuti.
3. Infornare l'altro lato a 280 ° F (138 ° C) per 5 minuti. Spegnete il forno e lasciate i biscotti per altri 15 minuti. Raffreddare completamente.
Resa 14 biscottis (macro per biscotti)
CARBOIDRATI NETTI: 1,8 g
FIBRA: 3.1g
GRASSI: 13,0 g
PROTEINE: 4,6 g
CALORIE: 147
Biscotti est un biscuit italien traditionnel où la pâte est formée en bûches, cuite, refroidie et cuite à nouveau en tranches. Ces biscottis au chocolat et aux amandes sont croquants et riches en saveur de chocolat, parfaits pour accompagner un café ou partager comme cadeaux pendant les vacances.
Taille de la casserole: plaque à pâtisserie
INGRÉDIENTS
1 tasse ¾ (175 g) de farine d'amande blanchie
¼ tasse (25 g) de cacao en poudre non sucré
½ tasse (100 g) d'érythritol granulé
1 cuillère à café (4g) de poudre à pâte
1 gros œuf battu
1 cuillère à café (5mL) d'extrait de vanille
¼ tasse (60 g) de beurre salé fondu
½ tasse (54 g) d'amandes effilées
1. Cuire au four à 325 ° F (163 ° C) pendant 22 à 25 minutes. Laisser refroidir complètement avant de couper.
2. Cuire un côté à 280 ° F (138 ° C) pendant 15 minutes.
3. Cuire l'autre côté à 280 ° F (138 ° C) pendant 5 minutes. Éteignez le four et laissez les biscotti encore 15 minutes. Cool complètement.
Donne 14 biscottis (macros par biscotti)
GLUCIDES NETS: 1,8 g
FIBRE: 3,1 g
GRAISSE: 13,0 g
PROTÉINES: 4,6 g
CALORIES: 147
楓糖澳洲堅果餅乾 | 楓糖 &澳洲堅果 (Maple & Macadamia) | 超蔬福食代 | 第一季,第十三集
楓糖澳洲堅果餅乾 | 楓糖 &澳洲堅果 (Maple & Macadamia) | 超蔬福食代 | 第一季,第十三集
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Biscotti Recipe | Healthy Snack
Keto Biscotti - Maple Walnut
Love the crisp dryness of a classic biscotto? Watch as I show you how easy it is to make biscotti keto friendly! This maple walnut version is perfect for fall.
Get the full recipe:
Melt in your Mouth Maple Brown Sugar Cookies
Soft and slightly crinkly, these melt-in-your-mouth maple brown sugar cookies are made with all brown sugar and infused with warm tones of maple syrup.
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Full Printable Recipe:
Ingredients
1 cup unsalted butter melted and cooled (226g)
1 1/2 cup brown sugar tightly packed (300g)
1/3 cup maple syrup (pure or faux -- I honestly prefer Aunt Jemima!)
1 teaspoon vanilla extract
1 large egg (room temperature & lightly beaten.)
3 cups all-purpose flour (375g)
2 teaspoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling or sprinkling
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Instructions
00:00 Introduction
00:24 Melt butter in large, microwave-safe bowl and allow to cool completely.
00:40 Stir in brown sugar and maple syrup until completely combined.
01:34 Add egg and stir until well-combined.
01:40 Stir in vanilla extract and maple extract (if using).
02:11 In separate, medium-sized bowl, combine flour, cornstarch, baking powder, baking soda and salt.
02:47 Gradually (about 1/4 of the mixture at a time), add the flour mix to the butter mixture and stir until completely combined.
03:05 Chill in refrigerator for 30 minutes to 1 hour.
03:22 Once dough is about 30 minutes from being ready, preheat oven to 375F and line a baking sheet with parchment paper.
03:33 Scoop dough into round 1 1/2 scoops. Roll in or sprinkle lightly with granulated sugar and bake for 10-12 minutes.
04:18 Allow cookies to cool completely on cookie sheet. Do not put dough for following batches on hot cookie sheets, cookie sheets should always be room temperature or colder.
Notes
I rolled these cookies in coarse sugar and sprinkled with golden sugar sprinkles and stars for decoration while they were cooling.
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Cook this with Shereen: Cranberry and Pistachio Biscotti
Originally Published 11/04/2014 - In this week’s edition of Cook This, Chef Shereen Pavlides bakes up the perfect compliment to your morning coffee.