Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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Almond flour Oatmeal & Raisin Biscotti
Almond Oatmeal & Raisin Biscotti.
Ingredients
100 g. Oat flour
35 g. Almond flour
2 tbsp. corn flour
1/2 tsp. Baking powder
1/4 tsp. Salt
1 Egg
1 tsp. Vanilla
1 tbsp. Maple syrup
30 g. Almond(sliced)
☆mixed all and let it chill in the fridge for 30 minutes.
☆Bake 180 °C , 12-15 minutes.
☆☆let it cool for 15 munutes,then slice into Biscotti.
☆☆Bake 150°C,10-15 minutes.
Easy Italian Biscotti Recipe 4 Ways | Classic, Almond, Pistachio & Raisins | By Jamila Azar
These are extra crispy from being bakes twice, but don't worry this is an Easy Italian Biscotti Recipe, with 4 different ways but with the same dough #Biscotti #Cookies #Recipe
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Italian Biscotti Recipe:
* 110 grams Cold Butter cut into pieces
* 1 cup of Sugar
* 4 Eggs
* 1 teaspoon Vanilla
* ½ tsp. Almond Extract
* 4 cups Flour
* 2 tsp. Baking Powder
* Pinch of Salt
* Almond / Raisin / Pistachios
In a mixing bowl beat the cold butter with sugar until creamy, then add the eggs, vanilla and almond extract and mix. Now add the flour, baking powder and salt and mix.
Your dough might seem too soft but do not add flour, shape into a bowl and cut into 4 if you want the 4 different flavors or however you'd like. If your dough is way too sticky then leave in the refrigerator for 5 minutes it will harden it a bit.
Mix in your nuts that you'd like then shape your dough into a log shape and put in a baking pan. Bake in a 350 degrees F oven, until it is golden brown on the bottom. Let this cool for 30 minutes then cut and place in a baking pan and bake again in the lowest setting of your oven for 20 minutes. Remember that the more you bake them in low heat the crunchier.
Let these completely cool before adding melted chocolate to it. Remember to put them in the refrigerator after adding melted chocolate so the chocolate can harden.
Then enjoy these with a cup of black coffee my favorite!
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Almond raisin biscotti
All purpose flour
Soaked whole almond
Soaked raisins
Zest orange
Sesame seeds
Orange blossom water
Sugar
Fennel seeds
Clove
Oil
Eggs
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Keto Chocolate Almond Biscotti
Biscotti is a traditional Italian cookie where the dough is formed into logs, baked, cooled and baked again in slices. These Chocolate Almond Biscotti are crispy and rich in chocolate flavour, perfect to serve with coffee or share as gifts during the holidays. ❤️
Pan size: baking sheet
INGREDIENTS
1 ¾ cups (175g) blanched almond flour
¼ cup (25g) unsweetened cocoa powder (I used Dutch processed cocoa powder)
½ cup (100g) granulated erythritol
1 teaspoon (4g) baking powder
1 large beaten egg
1 teaspoon (5mL) vanilla extract
¼ cup (60g) melted salted butter
½ cup (54g) slivered or chopped almonds
1. Bake at 325°F (163°C) for 22-25 minutes. Let it cool completely before cutting.
2. Bake one side at 280°F (138°C) for 15 minutes.
3. Bake the other side at 280°F (138°C) for 5 minutes. Turn off oven and leave the biscotti for another 15 minutes. Cool completely.
Yields 14 biscottis (macros per biscotti)
NET CARBS: 1.8g
FIBER: 3.1g
FAT: 13.0g
PROTEIN: 4.6g
CALORIES: 147
#ketoserts #chocolatebiscotti #lowcarbbiscotti
▶️
Biscotti es una galleta tradicional italiana donde la masa se forma en troncos, se hornea, se enfría y se hornea nuevamente en rodajas. Estos Biscotti de chocolate y almendras son crujientes y ricos en sabor a chocolate, perfectos para servir con café o compartir como obsequio durante las fiestas.
Tamaño de la sartén: bandeja para hornear
INGREDIENTES
1 ¾ tazas (175 g) de harina de almendras blanqueada
¼ de taza (25 g) de cacao en polvo sin azúcar
½ taza (100 g) de eritritol granulado
1 cucharadita (4 g) de levadura en polvo
1 huevo batido grande
1 cucharadita (5 ml) de extracto de vainilla
¼ de taza (60 g) de mantequilla salada derretida
½ taza (54 g) de almendras picadas
1. Hornee a 325 ° F (163 ° C) durante 22-25 minutos. Déjelo enfriar completamente antes de cortarlo.
2. Hornee un lado a 280 ° F (138 ° C) durante 15 minutos.
3. Hornee el otro lado a 280 ° F (138 ° C) durante 5 minutos. Apague el horno y deje los biscotti por otros 15 minutos. Déjelo enfriar completamente.
Rinde 14 biscottis (macros por biscotti)
CARBOHIDRATOS NETOS: 1.8g
FIBRA: 3,1g
GRASA: 13,0 g
PROTEÍNA: 4.6g
CALORÍAS: 147
Biscotti è un biscotto tradizionale italiano dove l'impasto viene formato in tronchi, cotto, raffreddato e cotto nuovamente a fette. Questi Biscotti al cioccolato e mandorle sono croccanti e ricchi di sapore di cioccolato, perfetti da servire con il caffè o da condividere in regalo durante le feste.
Dimensioni della teglia: teglia
INGREDIENTI
1 ¾ tazza (175 g) di farina di mandorle sbollentata
¼ di tazza (25 g) di cacao amaro in polvere
½ tazza (100 g) di eritritolo granulato
1 cucchiaino (4 g) di lievito per dolci
1 uovo sbattuto grande
1 cucchiaino (5 ml) di estratto di vaniglia
¼ di tazza (60 g) di burro salato fuso
½ tazza (54 g) di mandorle a scaglie
1. Infornare a 163 ° C (325 ° F) per 22-25 minuti. Lascialo raffreddare completamente prima di tagliare.
2. Cuocere un lato a 280 ° F (138 ° C) per 15 minuti.
3. Infornare l'altro lato a 280 ° F (138 ° C) per 5 minuti. Spegnete il forno e lasciate i biscotti per altri 15 minuti. Raffreddare completamente.
Resa 14 biscottis (macro per biscotti)
CARBOIDRATI NETTI: 1,8 g
FIBRA: 3.1g
GRASSI: 13,0 g
PROTEINE: 4,6 g
CALORIE: 147
Biscotti est un biscuit italien traditionnel où la pâte est formée en bûches, cuite, refroidie et cuite à nouveau en tranches. Ces biscottis au chocolat et aux amandes sont croquants et riches en saveur de chocolat, parfaits pour accompagner un café ou partager comme cadeaux pendant les vacances.
Taille de la casserole: plaque à pâtisserie
INGRÉDIENTS
1 tasse ¾ (175 g) de farine d'amande blanchie
¼ tasse (25 g) de cacao en poudre non sucré
½ tasse (100 g) d'érythritol granulé
1 cuillère à café (4g) de poudre à pâte
1 gros œuf battu
1 cuillère à café (5mL) d'extrait de vanille
¼ tasse (60 g) de beurre salé fondu
½ tasse (54 g) d'amandes effilées
1. Cuire au four à 325 ° F (163 ° C) pendant 22 à 25 minutes. Laisser refroidir complètement avant de couper.
2. Cuire un côté à 280 ° F (138 ° C) pendant 15 minutes.
3. Cuire l'autre côté à 280 ° F (138 ° C) pendant 5 minutes. Éteignez le four et laissez les biscotti encore 15 minutes. Cool complètement.
Donne 14 biscottis (macros par biscotti)
GLUCIDES NETS: 1,8 g
FIBRE: 3,1 g
GRAISSE: 13,0 g
PROTÉINES: 4,6 g
CALORIES: 147
Dark Chocolate Almond Biscotti
FULL (Updated) RECIPE:
Make delicious whole wheat biscotti with dark chocolate chunks and roasted almonds.
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