How To make Tiered Biscotti Tree
1 1/2 c Slivered almonds
3/4 c Butter/margarine, at room
Temperature 1 c Sugar
1 T Grated orange peel
4 lg Eggs
1 ts Vanilla
4 1/2 c All-purpose flour
4 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cinnamon
MARMALADE ICING:
3/4 c Orange marmalade
1 lb Sugar, powdered
1 T Grand Marnier or orange
Juice Constructed from baked biscotti dough, the cookie tree is an edible centerpiece. Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking often, until golden, about 15 minutes; cool. In a large bowl, beat butter, sugar and orange peel until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves, coriander, nutmeg and nuts; add to butter mixture and stir to blend thoroughly. Divide dough into 3 equal pieces. On a well-floured board, pat each piece into an evenly thick triangle that measures 9 inches across base, 2 inches across top and 12 inches on each side. Make edges neat by pressing with a ruler. Carefully transfer each triangle with wide spatulas to an oiled 12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes; triangles can wait for oven space. Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake
until golden brown, about 20 minutes; turn cookies over once while baking. Cool on reacks. If made ahead, package airtight up until next day or freeze. To build the tree, pipe (using a 1/4 inch tip) or spread a little frosting on 1 side of each of the longest cookies. Lay icing-side down on a flat platter, tips touching, to form a triangle. Pip or spread icing down center of each cookie on plate. Stack the 3 next-longest cookies on the first, inverting position of the triangle (looking down from the top, it will look like a Star of David). Build tree, using the next-smallest cookie trio for each level and cementing with icing. If you like, pipe icing to drip over the edge of the cookies. Decorate top with holly. Let guests lift off cookies to eat. If made ahead or to protect from dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on moisture in air. Kept longer, they hold their shape but get stale. Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice. If icing thickens as you work, stir in a little more orange juice.
How To make Tiered Biscotti Tree's Videos
How to Make Edible Trees, Rocks, and Flags (for My 3-D Castle Cookie)
Now my cookie castle of last week wouldn’t be complete without edible trees, rocks, and flags, right? Right! More is always more, in my book!
In this video, I show how to make all of these surprisingly simple castle “accessories”. And, remember, even if you never make my 3-D castle cookie, the techniques and projects shown here can be used for “landscaping” any number of other cookie, cake, or cupcake projects. Just let your imagination run wild!
IF YOU LIKE THIS VIDEO, please give it a like and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
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Royal Icing recipe (and consistency adjustments; mix my “glue” consistency even thicker for royal icing “putty” for the rocks, i.e., until the icing can be picked up and shaped without sticking much, if at all, to your hands):
Satin Ice Fondant source (one of many):
Wafer Paper source:
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CREDITS:
Music by: Kevin MacLeod,
Videography/Editing by: Kat Touschner,
크루아상 쿠키 만들기 : Croissant Cookies Recipe | Cooking tree
초코와 바닐라 쿠키 반죽을 붙여 크루아상 모양의 쿠키를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
초코와 바닐라 쿠키 반죽을 붙여 크루아상 모양의 쿠키를 만들었어요~
미니 크루아상 빵을 보고 쿠키 반죽으로 만들어 구워봐도 재미있을 것 같아 만들어 봤어요~
2가지 반죽을 앞 뒤로 바꿔 말면 다른 색의 쿠키가 만들어져서 더 재미있었던 것 같아요~~
크루아상 모양으로 말때는 쿠키 반죽이 살짝 연하게 녹아 있어야 잘 말리고 딱딱하면 부서져서 모양을 잡기 어렵답니다~
모양을 제대로 내려면 팬닝 후 냉동실에 30분 정도 얼려 구우셔야 퍼지지 않고 예쁜 모양을 내실 수 있어요~
돌돌 말아 구워서 자른 단면도 빙글빙글 말려 있어 귀엽더라구요~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶약 12개 분량
▶재료
무염버터 55g
슈가파우더 35g
달걀 15g
바닐라익스트랙 2g
박력분 80g
아몬드가루 15g
무염버터 55g
슈가파우더 35g
달걀 15g
바닐라익스트랙 2g
박력분 70g
아몬드가루 15g
코코아파우더 10g
▶레시피
1. 무염버터를 부드럽게 풀고 슈가파우더를 넣고 섞은 뒤 달걀과 바닐라익스트랙을 넣고 섞는다.
2. 박력분, 아몬드 가루를 체 쳐 넣고 한덩이로 뭉치도록 섞은 뒤 유산지에 올려 넓게 밀어편다.
3. 같은 방법으로 초코 반죽도 만들고 냉장실에서 20분 정도 휴지시킨다.
4. 휴지 시킨 반죽 2개를 겹친 뒤 냉장실에서 30분 정도 굳히고 12개로 자르고 냉장실에서 5분 정도 굳힌다.
5. 반죽을 말아 크루아상 모양으로 만들고 냉동실에서 30분 정도 얼린 뒤 170도 (180도 20분 예열) 오븐에서 15분 정도 굽고 식힌다.
▶Ingredients
55g Unsalted butter
35g Powdered sugar
15g Egg
2g Vanilla extract
80g Cake flour
15g Almond Powder
55g Unsalted butter
35g Powdered sugar
15g Egg
2g Vanilla extract
70g Cake flour
15g Almond Powder
10g Cocoa powder
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
Magical Holiday Desserts ???????? 7 recipes to switch up your dessert game !
Ho ho ho... Checkout our selection of festive desserts! The secret ingredient: the magic of the holiday season ✨
Winter Wonderland Desssert
Santa's Chimney Cake
Snowglobe Cake
4 Easy Christmas Cakes
Find the full recipes, with quantities and step-by-step instructions at
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Welcome to Chefclub! Our mission is to make you have fun in the kitchen! Our quick, easy and entertaining recipes will help you surprise everyone! Whether you're looking for inspiration for the next lunch with your family, to cook with the kids, to have a drink with your friends, or simple ideas to twist your daily dinners, Chefclub is the right place for you!
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#CHEFCLUB #COOKING #RECIPES
Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
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Utterly Delicious 1 carb Keto Sugar Cookies
Enjoy Christmas with these 1 carb keto Christmas cookies! I transformed my basic keto sugar cookie recipe into these tiered Christmas tree cookies that are ONLY 1.2 grams net carbs per Christmas tree!!
GET THE FULL PRINTABLE RECIPE ⬇️⬇️
✅ KETO CHRISTMAS TREE COOKIES:
⬇️ PRODUCTS MENTIONED ⬇️
Almond flour:
Cream of tartar:
Powdered sugar-free sweetener:
Food coloring:
Piping bags:
Star tip:
Sugar free sprinkles:
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KETO CHRISTMAS TREE COOKIES
Makes 20
Keto Sugar Cookies
1 3/4 cup blanched super fine almond flour
1/3 cup coconut flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup powdered sugar-free sweetener
1 egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
Keto Buttercream Frosting
1 cup unsalted butter, softened
1 1/2 cups powdered sugar-free sweetener
1-3 tablespoons nut milk or heavy cream, optional
2 teaspoons vanilla extract
pinch of salt
10-12 drops green food coloring
4-6 drops yellow food coloring
1️⃣ Sift together almond flour, coconut flour, baking soda, cream of tartar and salt into a small bowl. Discard any coarse bits left behind. Set aside.
2️⃣ In large bowl, cream together the butter and powdered sugar-free sweetener until fluffy (about 2-3 minutes) using an electric mixer. Beat in vanilla extract, almond extract and egg.
3️⃣ Using an electric mixer, slowly add in the dry ingredients into the wet ingredients and mix until just combined.
4️⃣ Pinch off a piece of dough and roll in between the palms of your hands. Make equal amounts of the sizes of balls. A large ball that is about 1 - 1 1/4 inch in diameter. A medium ball that is 3/4 - 1 inch in diameter and a small ball that is about 1/2 inch in diameter.
5️⃣ Bake the large balls first. Place each large ball on a cookie sheet lined with parchment paper. Flatten each ball with the bottom of a glass or your hand (should be about 1/4 inch thick). Refrigerate flatten cookies for 5-15 minutes in order to keep them from spreading while baking. Bake at 325 degrees Fahrenheit for 7-8 minutes or just before the edges turn golden brown. Remove from oven and let sit until COOLED COMPLETELY before transferring to a wire rack.
6️⃣ Repeat with medium balls and bake for 6 minutes. Repeat with small balls and bake for 5 minutes.
7️⃣ Add softened butter to a medium bowl. Cream with an electric mixer until fluffy, then slowly add in powdered sugar free sweetener. Mix until combined. Add in vanilla extract and a pinch of salt. If buttercream is too thick for piping, add 1-3 tablespoons of nut milk or heavy cream. Stir in green and yellow food coloring until desired coloring is achieved. Place frosting in a piping bag fitted with a star tip.
8️⃣ Lay down a large cookie. Pipe frosting on top. Place a medium cookie on top of the frosting. Pipe more frosting and top with the small cookie. Add a small dollop of more frosting. Sprinkle sprinkles around the cookie tree. Repeat with remaining cookies.
MACROS (per tree cookie)
Calories 235
Fat 23.4g
Protein 2.7g
Total Carbs 2.9g
Net Carbs 1.2g
May include affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Music is from Epidemic Sound
#christmascookies #ketocookies #ketorecipes
Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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