How To make Triple Chocoloate Biscotti
1 3/4 c Hazelnuts; (9 oz)
2 2/3 c Flour, unbleached; (10.5 oz)
1 c Cocoa, dutch-process; (3.5
-oz) 1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Dark roasted coffee (or inst
-ant espesso) -- finely grou 2/3 c Chocolate chips; (4 oz)
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate
Recipe by: Emily Luchetti, fine Cooking October/November 1994 I've used walnuts every time I've made these. Heat the oven to 325. Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with thetowel to remove the skins. Set aside to cool. Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle. Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs and vanilla extact. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. Divide the dough into four equal parts. With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter. Place the logs 4 inches apart on greased or parchment lined baking sheets. Bake the logs at 325 for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet. Remove the baking sheets from the oven and reduce the temparature to 300. Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt ina microwave on low power or in a double boiler. With a knife, spread white chocolate on one cut side of each cooked biscotti. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container. -----
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CHOCOLATE BISCOTTI RECIPE!
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Ingredients:
1 cup white chocolate chips
1/4 cup chocolate chips
2 cups flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 cup butter
2 eggs
1/2 cup white chocolate chips for drizzle
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World's Best Double Chocolate Biscotti Recipe
Any patients of Chiro 1st Chiropractic and Physical Therapy that have appointments around the holidays are very familiar with our Patient Appreciation Week. What started as a tray of homemade Italian cookies a quarter of a century ago has evolved to a week long celebration that serves as a way of thanking our patients to entrusting us with their health. One of our patient's favorite cookies is DOUBLE CHOCOLATE BISCOTTI.
Biscotti is a traditional Italian cookie also known as Cantucci or Cantuccini. This year Dr. Infanti made the traditional version which is flavored with honey and almonds. Cantuccio in Italian means little nook or corner. It was also used to refer to the crusty end of a loaf of bread. Cantucci originated in the Tuscan city of Prato and is typically dipped in a sweet dessert wine known as Vin Santo....the saintly wine.
As the word implies, Biscotti means twice baked. This gives the cookie it's characteristic crunchy texture. So...give it a try and leave a comment.
Buon Appetito,
Dr. Ray Infanti
#recipe, #biscotti, #baking
Dr. Infanti has been providing chiropractic services in the Annapolis community since 1995. Born in Newark and raised in Brick, New Jersey, Dr. Infanti received his undergraduate degree from Rutgers University in 1989 and his Doctor of Chiropractic degree from Los Angeles College of Chiropractic in 1994.
Dr. Infanti has received additional certifications in Active Release Technique, Graston Technique, Kinesiology Taping, Dry Needling and the Treatment of Golf Related Injuries from Professional Sports Care (Sponsored by the PGA Tour) and Titleist Performance Institute.
Dr. Infanti was asked in 2008 to be a part of the PGA Tour Medical Staff and has since worked over 25 professional golf events including the past 4 U.S. Opens.
Dr. Infanti is also the team chiropractor for 3 Baltimore Oriole affiliates, the Aberdeen Ironbirds, Delmarva Shorebirds and Frederick Keys. He also works with the Washington Spirit, a professional women’s soccer team.
Dr. Infanti is married to Debbie Infanti, a successful Real Estate Agent and has a blended family of four Caylin, Brendan, David and Nick.
Sports Chiropractic Bio
Golf
Dr. Infanti has had the good fortune of being a part of the Medical Staff of the PGA Tour since 2008. He has worked over 25 professional golf events including the last four U.S. Opens (2011-2014). Dr. Infanti has attained the highest level of certification (Medical Level III) from Titleist Performance Institute and also from the PGA Sponsored Professional Sports Care on the Treatment of Golf Related Injuries.
Baseball
Dr. Infanti has worked as Team Chiropractor for three of the Baltimore Orioles minor league teams. He has worked with the Aberdeen Ironbirds (Short Season A-Ball) since 2012, the Frederick Keys (High A-Ball) since 2013, and the Delmarva Shorebirds (Low A-Ball) since 2014.
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CHOCOLATE CHIP BISCOTTI * PERFECT FOR ANY COFFEE * NO TALK COOKING
A must have for your morning or evening coffee! You'll want one of these with every coffee break and they last for about four weeks in an air tight container.
Recipe:
2 Cups All-Purpose Flour
3/4 Cup Sugar
1/4 Cup Almond Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Large Eggs
4 Tablespoons Salted Butter
1 Teaspoon Vanilla
1/2 Cup Semi-Sweet Morsels
1 Large Egg beaten (egg wash)
For Dipping the Biscotti's use about 1 1/2 Cups of Semi-Sweet Morsels
Bake the first time at 350 degrees about 30 minutes or until the top cracks, let cool and cut them in 1 slices and turn them on their side and bake again at 325 degrees for around 20 minutes.
Thanks for watching and enjoy!
Biscotti | 3 Variations | Milk Chocolate | Almond | White Chocolate Cappuccino |
Biscotti | 3 Variations | Milk Chocolate | Almond | White Chocolate Cappuccino |
Thanx for watching guys ❤ Check out the recipe at the end of the video ????
Music: Accra
Musician: Jef
Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
RECIPE:
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Martha Stewart’s Chocolate-Hazelnut Biscotti | Martha Bakes Recipes | Martha Stewart
Martha Stewart shares her recipe for Chocolate-Hazelnut Biscotti. These crunchy cookies are packed with a double-dose of chocolate, chock-full of delicious hazelnuts, and absolutely perfect for dipping in your morning coffee. Biscotti means twice-baked in Italian, so these delicious treats are first baked in a loaf, then they’re sliced and baked again to give them the unique super-crunchy texture that they’re known for.
Get the recipe:
#MarthaStewart #Recipe #Chocolate #Dessert #Baking #Biscotti
0:00 Introduction
0:19 Mix Dry Ingredients
1:07 Mix Wet and Dry Ingredients
2:00 Form and Bake Loaves
3:16 Slice and Bake Again
4:03 Finished Biscotti
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Chocolate-Hazelnut Biscotti | Martha Bakes Recipes | Martha Stewart