Keto Biscotti - Maple Walnut
Love the crisp dryness of a classic biscotto? Watch as I show you how easy it is to make biscotti keto friendly! This maple walnut version is perfect for fall.
Get the full recipe:
Cinnamon Biscotti with Walnuts & Chocolate Chips
This is such a delicious combination of cinnamon, walnuts and chocolate chips. Plan on making a double batch, because they won’t last long! These biscotti are the perfect dessert or for savoring with your coffee or tea – or sharing with family and friends. The basic recipe can be modified to your taste, and you can decide on your own add-ins, but this is a great recipe and I know you will enjoy it.
Ingredients
• 1 cup sugar
• ½ cup neutral oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tsp kosher salt
• 1 tablespoon cinnamon
• 1 cup chocolate chips
• 1 cup walnuts roughly chopped
Directions
1. Preheat oven to 375 degrees F.
2. Line cookie sheet with parchment paper.
3. Combine sugar, oil, eggs, and vanilla extract in a large bowl until well-blended.
4. Combine flour, baking powder, and salt in a separate bowl and add to egg mixture.
5. This will form a heavy dough. Mix until well combined and add the walnuts and chocolate chips. If necessary, use your hands to combine thoroughly.
6. Divide dough into two pieces. Form each piece into a log about the length of the cookie sheet and approximately ½ inch thick.
7. Bake 25 to 30 minutes until golden brown. Carefully transfer logs to wire racks until cool enough to handle.
8. Lower oven temperature to 350 degrees F.
9. Slice each log crosswise into roughly ½ inch slices. Place slices back on the cookie sheet.
10. Bake an additional 20 minutes until lightly toasted.
11. Allow to cool and store in airtight container or freeze.
NOTE: Check out my Sugar Alternatives for Baking video:
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Pure Maple - Maple Walnut Biscotti
With Katie Walker
- 2 cups walnuts, coarsely chopped, toasted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1/4 cup pure maple syrup
- 1/4 to 1/2 teaspoon maple flavor, optional
- 1/3 cup butter, melted
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons maple sugar, for topping; optional
1. Preheat the oven to 350°F. Lightly grease a large baking sheet; or line with parchment.
2. Toast the walnuts by spreading them in a single layer in a 9 x 13 (or similar size) pan, and
baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
3. Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
4. Add the melted butter, beating till smooth.
5. Mix in the flour, baking powder, and salt, then the nuts.
6. Divide the dough in half on a lightly greased or parchment-lined baking sheet.
7. Using your wet fingers, shape each half into a rough 10 rectangle, about 4 wide and 1/2
thick.
8. Using your wet fingers or a wet bowl scraper, smooth the top and sides of the rectangles.
Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
9. Bake the biscotti dough for 30 minutes. Remove from the oven, and cool for about 10 minutes;
cooling the dough allows you to cut it more easily, with less crumbling.
10. Use a sharp chef's knife or serrated knife to cut the baked dough, slightly on the diagonal, into
generous 1/2-thick slices. Place the slices close together on the prepared baking sheet. If you
can balance them upright (rather than laying them flat), so much the better; you won't have to
turn them during their second bake.
11. Bake for about 20 to 25 minutes, till the biscotti's cut sides are beginning to brown. Remove
them from the oven, and cool right on the baking sheet.
12. Yield: about 3 dozen 4 to 6 biscotti
Whole Wheat Walnut Biscotti Recipe | Vegan, Refined Sugar Free | Eggless Wheat Rusk
These Whole Wheat Coffee Walnut Biscotti are loaded with crunchy walnuts with a hint of coffee flavor! These crispy biscotti are eggless, vegan and refined sugar free and make for a healthy and tasty snack for your tea and coffee!
INGREDIENTS
*1 cup Whole Wheat Flour/ गेहूँ आटा
*1 tbsp Baking powder/ बेकिंग पाउडर
*1 tbsp Instant Coffee powder/ कॉफ़ी
*1/4 tsp Salt/ नमक
*1/4 cup Jaggery powder/ गुड़ पाउडर
*3 tbsp Oil/ तेल
*1/4 cup chopped Walnuts/ अखरोट
*2 Flaxseed powder and 4 tbsp Water to make flax gel/ अलसी
*1/2 tsp Vanilla Extract/ वनिला
INSTRUCTIONS
1- In to your blender add some flaxseeds to make flaxseed powder. Now add 2 tbsp of this flaxseed powder in a small bowl followed by 4 tbsp water. Stir well and let this mixture rest for around 15-20 minutes or until it thickens.
2- In another large bowl, add oil, jaggery and coffee powder, and using a spoon or a whisk give it a good mix till well combined. Now add in vanilla extract, whole wheat flour, baking powder, salt, and flax gel. Using your hand mix well, form a dough and shape it into a log . At this stage preheat the oven at 180°C/ 350°F for 10 minutes.
3- Now mix in the chopped walnuts with the dough. Place the dough on a parchment paper lined baking pan. Using your palm flatten the dough log slightly. And bake it in a preheated oven 180°C/ 350°F for around 25 minutes. Allow it cool for sometime.
4- Place the baked dough on a chopping board and cut in to equal sized biscotti shapes. Transfer the biscotti on a parchment paper lined baking pan. And bake again in a preheated oven at 160°C/ 320°F for around 35-40 minutes or until crisp. Allow to cool and enjoy!!
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Raisin and walnut biscotti
A rustic and simple biscotti that's perfect for dunking!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Pumpkin Pie Spice Biscotti with Cranberries, Walnuts and Candied Ginger
Delicious fall biscotti recipe perfect for enjoying with a cup of coffee or your favorite fall drink. Also makes a wonderful food gift idea for holiday gifting! #entertainingwithbeth #CookingChannel #Biscotti
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PUMPKIN PIE SPICE RECIPE
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PUMPKIN PIE SPICE BISCOTTI WITH CRANBERRIES, WALNUTS AND CANDIED GINGER
32-34 Cookies
*PRINT RECIPE HERE *
INGREDIENTS:
3 eggs
3/4 cup (150g) white sugar
2 tsp (10ml) vanilla extract
2 1/4 cups (270g) all-purpose flour
1 tsp (5ml) baking soda
1/8 tsp (large pinch) salt
2 tsp (10 ml)pumpkin pie spice
1/3 cup (40g) walnuts
1/2 cup (75g) dried cranberries
1/3 cup (40g) candied ginger, chopped
METHOD:
Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set it aside.
In a large bowl combine the eggs, sugar, and vanilla whisk to combine. Then add the cranberries, walnuts, and ginger, stir to combine, and set aside.
In a smaller bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Whisk to combine.
Slowly add the dry ingredients, into the wet ingredients, stirring until a wet dough forms.
Turn the dough out onto a floured surface, roll into a ball, and then slice in half. Take each half and roll into a ball, and then into 2 logs about 6 inches long by 3 inches wide. Transfer the logs to the baking sheet, and flatten/smooth down into a round rectangle.
Bake at 350F for 40-45 minutes. Allow to cool slightly and then slice into 1/2 slices on the diagonal. Place the slices on the baking sheet (keeping the parchment paper on) and bake at 350F for another 12-15 minutes flipping the cookies over halfway through the baking time, for even browning.
Allow to cool completely, then package for gifting! Or store in an airtight container at room temperature for up to 3-5 days.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!