Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is 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! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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How to Make Maple Walnut Biscotti (Recipe #3)
I never knew I'd love biscotti. This is my first time to make biscotti and I am so pleased with the result.
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Cherry Walnut Biscotti
Stephanie makes the oh-so craveable Italian cookie.. Cherry Walnut Biscotti!
It's been a while since Starbucks has had their version of Cherry Walnut Biscotti, so Stephanie decided to make her own! These cookies are the perfect blend of sweet and savory that go perfectly with your morning cup of joe. Join us on this episode of The Baking Journal as Stephanie shows you just how to make these delicious treats, so you don't have to miss them from Starbucks anymore!
Ingredients and printable recipe card at our website:
Walnut Biscotti made with Olive Oil
Get this recipe and many more on my website: dimitrasdishes.com
Makes 20-22
The Wet Ingredients:
• 1 cup (250 ml) light olive oil
• ¼ cup (60 ml) orange juice
• 1 and ¼ cup (130 g) granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
The Dry Ingredients:
• 3 and ¼ cups (460 g) all-purpose flour
• 1 cup (125 g) chopped walnuts
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• Optional: ¼ cup sesame seeds
Preheat the oven to 375 °F, 190 °C.
Combine all of the dry ingredients in a large bowl and whisk well together.
In the bowl of a tabletop mixer combine all of the wet ingredients together and beat on low speed until incorporated.
Add the dry ingredients and beat until combined.
Transfer the biscotti dough onto a surface dusted with flour and cut into 2 equal portions.
Form each portion into a 12-inch-long and half-inch thick log and place both logs onto baking trays lined with parchment paper.
Bake in the center rack of the oven for 30 minutes or until firm to the touch.
Remove from oven and cool for 10 minutes.
Cut approximately 1-inch thick slices using a serrated knife. Place the biscotti slices back onto the baking tray lined with parchment paper.
Reduce the heat to 300 °F, 150°C and bake the biscotti an additional 15-20 minutes or until dry and golden.
Set aside to cool completely, then store in an airtight container.
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Raisin and walnut biscotti
A rustic and simple biscotti that's perfect for dunking!
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Cherry-Walnut Biscotti - Vegan Option - How to Make Biscotti
Tuck yourself in with some rich coffee for these Cherry-Walnut Biscotti! Full recipe at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Cherry-Walnut Biscotti
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Cook Yourself Sexy by Candice Kumai
Ingredients:
1/4 cup extra-virgin olive oil
1/2 cup brown sugar
1 teaspoon vanilla extract
2 eggs (*or aquafaba)
1.75 cups all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1.5 cups raw walnuts (or pistachios), coarsely chopped
2 cups pitted cherries, halved and coarsely chopped (if using frozen, do not thaw; discard liquid and toss in 1 tablespoon all-purpose flour)
Heat oven to 350F. In a large mixing bowl, combine the oil and sugar until well blended. Mix in the vanilla extract, then beat in the eggs. Combine the flour, sea salt, and baking powder; gradually stir into the egg mixture. Using a spatula, gently mix in the pistachios and cherries.
Lightly flour your hands and a work surface. Divide the dough in half and shape it into two 10-inchx2-inch logs on a baking sheet lined withi foil. If your dough is sticky, lightly flour your hands again.
Bake for 40-45 minutes, or just until the logs are light brown and slightly firm on top. Remove from the oven and set aside to cool for 10 minutes.
Reduce the oven temperature to 275F. Remove the logs from the baking sheet, and, using a serrated knife, cut the longs on a diagonal into 3/4-inch thick slices. Lay them on their sides on the same baking sheet. Bake approximately 45-50 more minutes (turning halfway through), or until dry and firm to the touch. Cool and serve with coffee or tea.
Wagon Wheel Kevin MacLeod (incompetech.com)
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