Almond Biscotti-How to make Eggless Crunchy Almond biscotti Italian cookies
learn how to make Eggless,crunchy Italian cookie with the goodness of Almond-
Almond biscotti
Ingredients
APF / maida-1 cup
baking powder-1/2 tsp
baking soda-1/4 tsp
oil-1/3cup
sugar -1/2 cup
lemon juice-1tsp
Almond essence-3/4 tsp
Vanilla essence-1/4 tsp
Almonds -1/2 cup
water 2-3 spoon to bind.
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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Almond Biscotti (Cantucci) Italy's Classic Dunking Cookie (e30)
Buon giorno a tutti! In this 30th episode, Nonna Mia, la nonna di tutti (everyone's grandma), solves her craving for something sweet, with her almond biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti simply translated is 'bis' - twice and 'cotti' = baked. However, in Italy, this cookie is referred to as Cantucci (Toscani), as opposed to the term biscotti, which generally means cookies - in plural.
The Recipe:
The fun thing with biscotti, is that there are loads of different ingredients you can add to suit your preferences. Some people dip them in chocolate or add chocolate into the dough itself. Others add dried fruit or vary the type of nuts. Anise is another commonly used and delicious flavour. Your options are endless, so feel free to be creative. This version is a classic almond biscotti.
First, Nonna roasts up 2 cups of almonds at about 325 for approximately 12-15 min. She then chops up half and leaves the rest whole. Nonna uses almonds with the skin on, though some prefer blanched almonds - both are great, use whatever you prefer.
In a bowl, Nonna mixes up the dry ingredients:
- 4 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
She used a whisk to blend it together and then sets it aside.
Wet Ingredients:
Then in another bowl, Nonna adds
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Amaretto Liqueur
- 1 T vanilla extract
Nonna creams the oil and sugar first and adds in the eggs, one at a time. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the Amaretto and vanilla.
Slowly she incorporates the flour mixture, adding last the roasted almonds.
She portions the dough into 4 and with a floured surface and some flour sprinkled on top, she fashions each portion into a log, placing two on each parchment covered cookie sheet.
She then bakes the logs for 25 minutes at 350. Once cooled about 15 minutes, Nonna uses a serrated knife and slices them into about 1/2 inch thick, diagonal slices. She then returns them to the oven, at 325F for 10 min each side. If you prefer your biscotti extra crispy, you might cook them longer - it really is up to you.
These twice-baked cookies are best enjoyed dipped into espresso or a cappuccino. Or if you prefer the traditional way, pour yourself a glass of Vin Santo - a sweet dessert wine. Enjoy!
Buon appetito!
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Old Italian Biscotti Recipe in 60 Seconds
Classic Old Italian Biscotti Recipe!
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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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How to bake Almond Matcha Biscotti. ׀ 杏仁抹茶小脆饼
Biscotti, known also as cantucci, are Italian almond biscuits that also literally mean double baking. This is a meringue based biscuit and it bake once for long duration (around 35 – 40 minutes) then slices into thin pieces before bake again.
I love biscotti as breakfast with a cup of coffee, and I am here to show you from scratch to bake this delicious treat for yourself and family.
Recipes:
5 egg whites
100g sugar
120g All-purpose flour
½ - 1 cup almond
¼ - ½ cranberries (remember: more berries will introduce moisture into your biscotti and lesser crunchy it will be)
1 – 2 tbsp. Matcha Powder
There are few notes need to be highlighted especially for those who 1st time preparing meringue.
1. USE ONLY EGG WHITE. Do not have any mixture of yolk into your egg white mixture, even the slightest. If not you will never get the texture of meringue you wish.
2. Make sure the bowl and the beater are clean and free of moisture before you start.
3. IF you are using a cake mixer:
a. Start with lowest speed until the egg whites begin to form big bubbles
b. Then increase it to medium speed until you have fine bubbles with increase of volume.
c. Add in sugar gradually and slowly under the same speed. Let the egg white incorporate with sugar slowly.
d. Once all sugar added, increase the speed until you obtain the stiff peaks. KEEP an sharp eye on this. Over beat is equally same as under beating it.
4. When adding in the flour, flavor (like Matcha powder), almond or berries, BE EXTRA gentle and use the “folding” in technique as shown in the video. In one single direction and gently folding in the meringue with flour. This is to avoid losing too much air in the meringue.