Have Fun Making Chocolate and Cranberry Biscotti - Recipe Video
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Not only is it fun making your own biscotti, it's also very tasty. And, surprisingly, a lot easier than you think. In these, the sweetness of chocolate plays nicely off the tartness of dried cranberries.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The best part about Giada's Biscotti? The festive holiday colors!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 2 dozen cookies
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The Holidays Are Coming! Quick Traditional Biscotti, Anise & Almond
Here we are again, and not to repeat myself, but this biscotti recipe is a must try, just like the previous upload where I used brownie mix, here I am using a sugar cookie mix to get things started.
I show you how to do two different versions, a traditional anise biscotti and an almond biscotti. With the addition of a few staple ingredients like flour, butter and eggs, you can create a lovely, home made version of the expensive biscotti that you can get in those frou frou stores that you see in the mall!
I hope that you try this and I hope you enjoy it. As always, Happy Gifting!
Italian Anise Biscotti
Anise biscotti is a thick crunchy cookie with a light licorice flavor. These cookies are flavorful and pair perfectly with a cup of coffee or tea. Store them in an air-tight container and you’ll run out long before they expire. They also make a great gift!
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BAKING ANISE BISCOTTI IN A TINY KITCHEN
You will need access to an oven that can bake at 400℉. You might be able to get away with making this recipe in a toaster oven if you divide the dough into 4 loaves instead of 2. Bake in 4 small batches for about 15 to 20 minutes, then follow the rest of the recipe. It'll take awhile, but it'll get the job done.
Because italian biscotti are typically a dry, crunchy cookie, I like to cool them on a wire rack. In my tiny kitchen, I don't keep a wire rack on hand. So now I just lay them out on a paper bag and flip them halfway through the cooling process. The difference in the crunch is barely noticeable. Normally, I can't keep my hands off my anise biscotti after they come out of the oven, so this extra step isn't a problem for me.
I can only make one biscotti loaf at a time in my oven because it's so small. Freezing and refrigerating the dough loaves is a great way to make the full batch of anise biscotti without having literally to spend 3 hours in one sitting babysitting an oven. The anise biscotti dough can be frozen for up to two months. I recommend that you freeze it in loaf form so it's a little less work. Fully thaw the dough before baking it. You can also refrigerate the dough in plastic wrap for about two days.
INGREDIENTS IN THIS RECIPE
— butter
— sugar
— egg
— anisette liqueur
— salt
— flour
— baking powder
— anise seeds
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Italian Anise Biscotti Recipe
Music by RW Smith
Biscotti | Basics with Babish
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Vanilla Bean Biscotti - My Way Chef
A delicious vanilla biscotti cookie recipe! No nuts and no anise....but add if you want! Also delicious dipped in chocolate. Enjoy! Subscribe for new videos each Friday.
Recipe:
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Steps by Roa Music |
RECIPE
INGREDIENTS
3 large eggs
3/4 cup sugar
1/2 cup butter melted and cooled
1 vanilla bean OR 2 tsp vanilla
3 cups flour
1 Tbs baking powder
1/4 tsp salt
NOTE: Anise can be substituted for vanilla if desired. Add nuts such as almonds, pistachios, or walnuts if desired
DIRECTIONS
1. Beat the ingredients in the following order:
Eggs for 1 minute @ med high speed
Sugar @ low speed until incorporated
Butter and vanilla* @ med speed for 30 seconds
Flour, baking powder and salt @ med speed until dough forms
*NOTE: If using a vanilla bean: Put the bean on a cutting surface. Using the tip of a paring knife, cut the bean lengthwise. Use the point or edge of the knife to scrape the seeds loose from the pod. Do this on both sides of the split bean. Add scraped seeds to recipe and discard bean.
2. Preheat oven to 325 degrees
3. Divide dough into three equal segments
4. Roll dough into 3 logs on a floured surface
5. Place logs into bake pan 2 1/2 inches apart
6. Bake for 20-30 minutes or until lightly brown. Remove to wire rack to cool.
7. Reduce oven to 275 degrees
8. Let logs cool for 15 minutes, then slice logs diagonally 1/2 wide
9. Bake again 15 min on each side. Let cool on wire rack for 15 minutes
Serve as is or dip some or all half way in melted chocolate. Use semi-sweet chips or any chocolate of your choice.