Make Biscotti Like An Italian: Authentic Tuscan cantucci recipe
You’ll need to twice bake these Tuscan almond biscotti but don’t let that scare you! This recipe is as easy as it is authentic. The name biscotti actually means baked again, however, the actual name of these in Tuscany where the recipe originates is cantucci. It literally means the end of a loaf of bread.
These are a great treat to have alongside your morning coffee or with a glass of sweet vin santo as an after-dinner dessert. Since they are twice-baked, they can store for weeks. If they make it that long!
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Serves 10 as a snack
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Ingredients:
280 grams of 00 or cake flour
180 grams of almonds
150 grams of sugar
2 eggs beaten
1 tablespoon of orange zest (Optional)
1 teaspoon of baking powder
¼ teaspoon of almond extract
Pinch of salt
Preparation:
Preheat an oven to 350°F or 180 °C.
Beat the eggs in a large bowl and add the sugar, zest, and almond extract. Make sure the mixture is well mixed but it doesn’t need to be creamed.
Once everything is incorporated, add the flour, baking powder and salt. Mixx this well until it is homogenous and all the flour is incorporated intot he mixture. The bowl should be clean on the sides but be careful not to overmix it. Add the almonds and mix again.
Roll out the mixture into two logs about two inches thick. Put them on a cookie sheet lined with parchment paper and onto the middle rack of the oven.
Bake for 18 to 20 minutes or until the middle looks as though there are no raw bits. Remove from the oven and let cool enough to be able to handle. Slice the loaves into slices roughly ½ inches thick.
Place slices on their sides and put them back onto the cookie sheet. Place the pan back into the oven and let them cook again for 4 to 5 minutes. Remove them from the oven and let them cool to room temperature before eating. Store them in a sealable cookie jar for up to 3 weeks.
Thin Almond Cranberry Biscotti Recipe【薄焼きアーモンドクランベリービスコッティ レシピ】
Hi guys!
This twice-baked cookie is Italian tradition.
You can't stop eating the deliciousness of sour sweet and baked almond flavor.
The lightly sweet, crunchy, crispy and tasty one will become one of your favorite.
Hope you enjoy!
Ingredients: about 40 cookies (about 1/8 thickness)
bread loaf pan for the 1st bake 9.2×5.2× 2.7 in. by Wilton
3 Egg white
A pinch of salt
2/3 cup Sugar powder
1 tsp Vanilla extract
3/4 cup All purpose flour (King Arthur all purpose)
2/3 cup Almonds (Kirkland from COSTCO)
3/4 cup Dried cranberries (365 Organic Cranberries sweetened from Whole Foods Market)
Any oil for greasing the pan (I use olive oil.)
二度焼きする薄焼きビスコッティは甘さ控えめでアーモンドの香ばしさやクランベリーの甘酸っぱさが引き立ち、美味しいです。
どこか懐かしい様なイタリア伝統カリぱきクッキーを是非!
材料: 約40枚分 (約3㎜の厚さ)
最初の焼成に使用した型 23.5×13×7 ㎝ Wilton製
卵白 3個分
塩 一つまみ
粉糖 65g
バニラエクストラクト 小さじ1
中力粉 90g (キングアーサーオールパーパス)
アーモンド 100g (コスコブランドのカークランド)
ドライクランベリー 105g (ホールフーズマーケットブランドの365 オーガニッククランベリー)
お好きな油(型塗り用です。私はオリーブオイルを使います。)
#biscottirecipe
#cranberryalmondthinbiscotti
#howtomakebiscotti
#ビスコッティレシピ人気
#kingarthurflour
Almond Biscotti (Cantucci) Italy's Classic Dunking Cookie (e30)
Buon giorno a tutti! In this 30th episode, Nonna Mia, la nonna di tutti (everyone's grandma), solves her craving for something sweet, with her almond biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti simply translated is 'bis' - twice and 'cotti' = baked. However, in Italy, this cookie is referred to as Cantucci (Toscani), as opposed to the term biscotti, which generally means cookies - in plural.
The Recipe:
The fun thing with biscotti, is that there are loads of different ingredients you can add to suit your preferences. Some people dip them in chocolate or add chocolate into the dough itself. Others add dried fruit or vary the type of nuts. Anise is another commonly used and delicious flavour. Your options are endless, so feel free to be creative. This version is a classic almond biscotti.
First, Nonna roasts up 2 cups of almonds at about 325 for approximately 12-15 min. She then chops up half and leaves the rest whole. Nonna uses almonds with the skin on, though some prefer blanched almonds - both are great, use whatever you prefer.
In a bowl, Nonna mixes up the dry ingredients:
- 4 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
She used a whisk to blend it together and then sets it aside.
Wet Ingredients:
Then in another bowl, Nonna adds
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Amaretto Liqueur
- 1 T vanilla extract
Nonna creams the oil and sugar first and adds in the eggs, one at a time. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the Amaretto and vanilla.
Slowly she incorporates the flour mixture, adding last the roasted almonds.
She portions the dough into 4 and with a floured surface and some flour sprinkled on top, she fashions each portion into a log, placing two on each parchment covered cookie sheet.
She then bakes the logs for 25 minutes at 350. Once cooled about 15 minutes, Nonna uses a serrated knife and slices them into about 1/2 inch thick, diagonal slices. She then returns them to the oven, at 325F for 10 min each side. If you prefer your biscotti extra crispy, you might cook them longer - it really is up to you.
These twice-baked cookies are best enjoyed dipped into espresso or a cappuccino. Or if you prefer the traditional way, pour yourself a glass of Vin Santo - a sweet dessert wine. Enjoy!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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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.
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Biscotti | Basics with Babish
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