How To make Mocha Almond Biscotti
MM: Mocha-Almond Biscotti 1/2 c Almonds, whole unblanched
2 c Flour, all purpose
1 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
2 lg Egg whites
1 ts Vanilla extract
1 tb Cocoa powder, unsweetened
2 ts Instant coffee powder
1 oz Chocolate, unsweetened,
-melted 1/2 ts Almond extract
Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted. Set aside. Stir together flour, sugar, baking powder, baking soda and salt. Whisk together the eggs, egg whites and vanilla and add to the dry ingredients; mix just until smooth. In a small bowl, combine cocoa, instant coffee and 4 tsp. water. Divide the dough in half. To one half, add the cocoa mixture and melted chocolate. Mix just until incorporated. To the other half, stir in almond extract and the almonds. Place half of the almond dough on a well-floured work surface. Pat into a 4x8inch rectangle. Top with half of the chocolate dough. Roll up into a cylinder then roll the cylinder back and forth to form a 14 inch log, 1 1/2 inches thick. Repeat with the remaining doughs. Place the logs on a prepared baking sheet. Bake for 20 to 25 minutes, or until firm to the touch.
Transfer the logs to a rack to cool. Reduce the oven temp to 300 degrees F. Cut the logs diagonally into 1/2 inch thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing. Makes about 4 dozen biscotti. -----
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How to Make Authentic Italian Biscotti (Recipe)
This authentic Italian biscotti recipe is one of my all-time favourites. The biscuits are considered to be one of the best biscuits for dunking. In the Tuscan city of Prato, where these biscuits originated, biscotti is enjoyed with fresh coffee or wine. There are many variations of Biscotti such as hazelnut, lemon, double chocolate but in this video; we make almond biscotti.
The almonds are toasted in the oven, which gives the biscotti a deep flavour. The fact that they contain olive oil instead of butter makes them healthier, but the truth is you would never know that the olive oil was in there. The flavour is sweet, nutty, and the bite is crunchy. As the liquid is dried up, the biscuits are pretty preserved and can last for weeks in an airtight container, that's if they are not eaten in that time.
INGREDIENTS:
Whole almonds (150g)
Plain flour (313g)
Brown sugar (155g)
Demerara sugar (125g)
Large eggs (3)
Almond extract (1 tbsp)
Vanilla extract (1 tbsp)
Lemon zest (1 tsp)
Baking powder (1 1/2 tsp)
Olive oil (65g)
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Chocolate Pistachio Biscotti – Bruno Albouze
Those biscotti are top notch!
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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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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.
Almond Mocha Biscotti Recipe
Devilishly good, almond flavored biscotti with a kick of mocha for the coffee lovers out there (but not only).
Mocha Almond Biscotti
Recipe featured on Fox 11 Living With Amy