How To make Maple Praline Biscotti
2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/4 c Butter; softened
1/2 c Granulated sugar
1/2 c Brown sugar, packed
2 Eggs
1 ts Maple extract
3/4 c Pecans; toasted
--finely chopped Glaze: 1 c Powdered sugar
1 tb Butter; softened
1/2 ts Maple extract
4 ts Milk; to 5 teaspoons
Recipe by: CFA, Quick 'n Easy Home Cooking, Dec 1995 Preheat the oven to 350 degrees; lightly grease a cookie sheet. In a small bowl, stir together
the flour, baking powder and salt; set aside. In a mixer bowl, combine the butter, sugar and brown sugar. Beat on medium speed for 1 to 2 minutes until well mixed. Adding the eggs one at a time and the maple extract, continue beating for about 1 minute until smooth. By hand, stir in the pecans. Gently stir in the flour mixture just until the dough is blended. Divide the dough in half. On a lightly floured surface, roll and stretch each portion into a 12 x 1 1/2-inch smooth log. Place each log on the cookie sheet, about 3 inches apart. Bake for 25 to 30 minutes, or until the logs begin to crack. Cool the logs for 15 to 20 minutes. Reduce the oven temperature to 300 degrees. With a seratted knife, cut each log diagonally into 3/8 to 1 1/2-inch slices. Lay the slices, cut side down, on the cookie sheet. Bake, turning once, for 10 to 15 minutes, or until crisp and lightly golden brown on both sides. Place on cooling racks; cool completely. Glaze: In a small mixing bowl, combine the powdered sugar, butter, maple extract and enough milk to reach glazing consistency. Beat on medium speed for 1 to 2 minutes until smooth. Dip the top edge of the cooled biscotti in the glaze. Place the dipped biscotti on waxed paper-lined cookie sheets. Refrigerate for about 1 hour until the glaze is hardened. Store in an airtight container. Note: To toast pecans, spread evenly in a shallow baking pan. Bake at 350 degrees, stirring once, for 4 to 8 minutes, or until lightly browned. Cool completely. Penny Halsey (ATBN65B). -----
How To make Maple Praline Biscotti's Videos
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. 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
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Professional Baker Teaches You How To Make FLORENTINE COOKIES!
Florentine Cookies are 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! And, as a bonus, she is going to teach you how to temper chocolate! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen
Prep Time: 50 minutes
Cook Time: 15 minutes
Ingredients
1 ½ cups (150 g) sliced almonds
½ cup + 2 Tbsp (130 g) granulated sugar (caster sugar)
¼ cup (75 g) honey
1/3 cup (80 mL) whipping (35%) cream
5 oz (150 g) bittersweet chocolate, chopped
Directions
1. Preheat the oven to 350 F (180 C). Line a baking tray with a silicone-coated liner.
2. Place the sliced almonds in a re-sealable bag and crush them a little using a rolling pin or even your hands. Set aside.
3. Place the sugar, honey and whipping cream in a small sauce pot and bring up to a full boil while stirring, and continue to boil and stir until the mixture reaches 244 F (118 C) on a candy thermometer. Remove the pot from the heat, stir in the almonds and transfer this to a bowl to cool for about 15 minutes.
4. Have a bowl of cool water on hand as well as a 2 ½-inch (65 mm) round cookie cutter. Drop small teaspoonfuls of the almond batter onto the prepared baking tray, leaving at least 3 to 4 inches (75-100 mm) between the spoonfuls to allow for spreading. With wet fingers, press down the almond batter a little. Bake the Florentines for about 12 minutes, until they have flattened and have browned evenly (you may find rotating the pans halfway through baking promotes even browning). Let the Florentines sit for 30 to 90 seconds to set a little (but not fully). Dip the cookie cutter in the cool water and press it into each cookie to cut a precise circle. Now allow the cookies to fully cool and use a palette knife to carefully lift them off the tray, carefully pulling away the trimmings. Repeat with the remaining batter (and keep the cookie trimming scraps – they make an excellent topping for ice cream, or stirred into a cheesecake batter.
5. Once the Florentines have fully cooled, prepare the chocolate for brushing on each. To temper the chocolate, you will need a marble board (or a granite or other stone countertop, or a stainless steel counter will also do). Place all of the chopped chocolate in a metal bowl and set this over a pot of barely simmering water (no bubbles visible), stirring gently until melted and the temperature reaches 113 - 122 F (45-50 C). Pour two thirds of the chocolate onto your marble surface and set bowl with the remaining chocolate off to the side on a towel (away from heat and not on the marble).
6. Using two putty knives, or a palette knife & bench scraper, spread out the chocolate into a thin layer and use your tools to push the chocolate back into the centre of the board, scarping your tools to clean them of the chocolate at each push. This action of moving the chocolate plus the cooling property of the marble will lower the temperature of the chocolate. Keep repeating this process or spreading and scraping in until a temperature of 81 - 82 F (27-28 C) is achieved.
7. Stir and check the temperature of your reserved chocolate – it should have cooled to about 104 – 113 F (40-45 C). Now add the marble-cooled chocolate back to the bowl and stir for about 30 seconds before checking the temperature – it should be between 88 - 90 F (31-32 C) and is now “tempered”. To double check, dip a piece of parchment into the chocolate and set on your marble – it should start setting within a minute or two.
8. Use a pastry brush to brush an even layer of the chocolate onto the back of each Florentine and place these on a parchment-lined baking tray** to set. Pop the tray in the fridge for 3-5 minutes, just for a final “cure” or set, but then remove to store the Florentines in a cool place, in an airtight container.
** As a decorative option, you can use cocoa butter transfer sheets (found at stores that carry cake decorating supplies) and place the chocolate brushed Florentine on the sheet. Chill the Florentines as above, then peel then off the transfer sheet, revealing a lovely, shiny design and store.
The Florentines will keep for up to a week.
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Creamy Dreamy Pralines - Old Fashioned Recipes - Easy to Make
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Pecan Chewy Pralines Candy ~ Dulce de Nuez
Thank you for watching my video. I hope that you find the content helpful. If you have questions please leave in the comments and I will get back to you. I know that you will really enjoy this chewy candy. Has lots of pecans and taste delicious. Have a wonderful day. xoxo Laura
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The Best Texas Pecan Chewy Pecan Pralines
Recipe
1/2 cup white sugar
1/2 cup brown sugar
1 cup Karo light syrup
1/4 teaspoon salt
1/4 cup butter half a stick
1 cup milk
2 cups toasted pecans pieces (toast the pecans before chopping)
1 teaspoon vanilla
Please watch video for instructions. Thank you.
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Products used
Glass Candy Thermometer
Thermometer Digital
William Sonoma Candy thermometer
Candy paper
Platter
Non- stick cellophane candy paper
Pecans
Karo Syrup
3 quart pot
Wooden spoons
Cookie trays
Parchment paper
Foil twisty ties
spatula
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Easy Coconut BonBons, Granny's Sugar Cookies, & Buttermilk Pralines for Christmas
Come along as I spend time in the kitchen making some of our favorite sweet treats.
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Praline recipe:
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