Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (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 recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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ALMOND ORANGE BISCOTTI WITH DARK CHOCOLATE | Kitchen Bravo
Did you know that the word biscotti means twice-baked? It translates into DELICIOUSNESS! Who says you have to wait to have cookies until later in the day? These cookies are the PERFECT accompaniment to a strong cup of coffee or warm cup of cocoa, so have it for breakfast if you want! The fragrant almond essence and bright orange notes lift these cookies into another flavor dimension for an out of this world experience.
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EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Music Courtesy of Audio Network
Almond and chocolate orange biscotti
This is a perfect treat to share at Christmas with family and friends. These dairy and gluten free almond and chocolate orange biscotti are delicious. Filled with salted almonds, juicy cranberries, orange zest and dark chocolate, they are perfect dipped in melted chocolate and enjoyed with your favourite hot drink or Vin Santo!
Serves: 25
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
1 pack Blue Diamond Roasted with Sea Salt Almonds
100g gluten free flour, plus extra for rolling out and shaping the dough
135g coconut sugar
60g cacao powder
100g ground almonds
¾ tsp. baking powder
Pinch of salt
60g dark chocolate
3 medium eggs, whisked
1 tsp. almond extract
Zest of 1 orange
40g dried cranberries
100g dark or white chocolate for melting
Directions:
Heat the oven to 180°C and line a large baking tray with baking paper.
Roughly chop the dark chocolate, and cranberries.
Put the flour, coconut sugar, cacao powder, ground almonds, salt and baking powder into a food processor and pulse until it turns into a loose crumb. Then add the eggs, orange zest and the almond extract and blend until the mix turns into a dough.
Flour the worktop and scatter over the chopped dark chocolate, and cranberries. Tip out the dough and knead in the dark chocolate, Roasted with Sea Salt Almonds and cranberries.
Shape the dough into a large log and cut into 4. Then roll each quarter into a log shape (about 14cm long x 4cm wide), squeeze the ends to a 45° angle. The dough is quite sticky so use a little extra flour if needed.
Lift each log onto the paper-lined baking tray, place in the centre of the oven and bake for 18 minutes. At this point the biscotti should be firm on the outside with slight cracking on the top.
Remove from the oven and place on a cooling rack to cool for at least 20-25 minutes.
Once cool use a very sharp or serrated knife to slice the baked dough into 1.5cm diagonal pieces. Place the biscotti slices back onto the baking tray and cook for a further 12 minutes.
Remove from the oven and transfer to a wire cooling rack to cool completely.
Melt your chosen chocolate in a bain-marie and either dip or drizzle over your biscotti.
Serve immediately or keep in an airtight container for up to 10 days.
Courtesy of Clean Supper Club
Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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#italian #biscotti #cantucci #almondbiscotti #tuscan #recipe #italianrecipe #biscuits
Almond Orange Biscotti | Magic Marinade | ASMR
Biscotti usually refers to a twice baked cookie. The process of baking it twice over makes it extra brittle and crunchy, also why it's best enjoyed with coffee.
While it does still contain a lot of refined sugar, it is a relatively lighter sort of cookie/biscuit to snack on. While the process of twice-baking it might seem tedious, you can bake up quite a large batch of these and have them last a whole week.
Almonds and oranges also make for a great flavour pairing, and I found the juiciest, sweetest oranges for this particular recipe. I didn't have the greatest juicing equipment, so you'll see a heck of a mess happen when I'm trying to extract orange juice here. You could use a carton, but I'd always vouch for the quality of freshly squeezed oranges.
Most biscotti recipes also talk about rolling the dough into logs. I found the dough too sticky and gloopy to be able to do so. I found that piping it does work a lot better, neater. If you don't have piping bags, you could use a Ziploc bag instead, filling it with the dough and cutting a hole in a corner to pipe onto baking sheets.
I would also add that you should definitely bake the first bake to a good golden brown shade, and then the second to an even deeper shade. This is what will give the biscotti its characteristic edge and brittle crunch at the end
*ROGUE FRUIT FLY*
I only noticed the little guy flitting around my batter after the edit (04:10). Sorry if that grossed out out; he was so tiny I didn't see him while I was mixing up the batter.
*Ingredients*
260g Maida (all purpose flour)
2tsp baking powder (10g)
200g sugar
A pinch of salt
95g unsalted butter
2 large eggs
2tsp vanilla extract
Juice of half an orange
Zest of a whole orange
1tbsp brandy
90g whole almonds
1 egg white, for brushing
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Music: Jazz_Mango by Joey Pecoraro