How To make Black Pepper Biscotti
Cross tmpj72b 2 c All-purpose white flour
2 ts Coarsely ground black pepper
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/2 tb Butter; softened
1/4 c Sugar
2 Large eggs
2 Large egg whites
1 c Finely chopped dried figs
Preheat oven to 350 degrees. Combine flour, pepper, baking powder, baking soda and salt. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stin in figs. Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1-1/2 inches thick. Place the logs on a prepared baking sheet and press the tops to flatten to 1/2 inch high. Bake for 18 to 23 minutes,or until firm to the touch. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees. Cut the logs diagonally into 1/2-inch thick slices. Stand the
slices upright on the baking sheet and bake for 30 minutes. Let cool before storing. Makes about 4 dozen biscotti. 40 calories per biscotto , 1 gram fat, 47 mg sodium, 9 mg cholesterol. These will stay fresh for a month or more when stored in an airtight container. Source: Eating Well Magazine Formatted by: CLM, HCPM52C (wrv) -----
How To make Black Pepper Biscotti's Videos
Homemade Biscuits and Chorizo Gravy | SAM THE COOKING GUY 4K
I'll show you how to make the best homemade green onion/pepper biscuits & chorizo sausage gravy
00:00 Intro
00:27 Making biscuit dough
3:16 Kneading & forming biscuits
7:10 Painting on buttermilk
7:30 Baking
8:58 Making gravy
11:33 Checking & tasting the biscuits
13:46 Cooking an egg
14:23 Plating
15:20 First Bite
16:45 Outro
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⭕ FOR THE BISCUITS...
➔ Flour
➔ Baking powder
➔ Baking soda
➔ Sugar
➔ Salt
➔ Butter
➔ Buttermilk
➔ Green Onion
➔ Pepper
⭕ FOR THE GRAVY...
➔ Chorizo
➔ Whipping Cream
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If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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Homemade Crunchy Saltine Crackers Recipe ! Step-by-Step Tutorial ! Delicious Biscuits !
Homemade Cracker Recipe l Crispy Saltine Crackers with vegetable l Delicious Snacks
Homemade crackers are a delicious and healthy snack option that can be customized to suit your taste preferences.
How to make crackers at home easily?
What is the main ingredient in crackers?
How do you make real crackers at home?
How can we make crackers?
How do I make my homemade crackers crisp?
What is the raw material for crackers?
Which powder is used in crackers?
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Ingredients:-
Flour - 1 Cup
Milk - 1/3 Cup
Yeast - 1 tsp
Butter - 2 tbsp
Salt - 1 tsp
Baking Powder - 1/2 tsp
Sesame seeds (optional)
Herbs - 1 tsp
Handfull Vegetable
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#cracker #snack #biscuit #mylockdownrasoi #biscuits #CrackersRecipe #HealthySnacks #Foodie #Cooking #Delicious #Healthyrecipe #breakfast
Taralli Pugliesi - Tarallini Pugliesi - Tarallucci Pugliesi
Taralli Pugliesi - Tarallini Pugliesi - Tarallucci Pugliesi
Ingredients:-
50 to 55 small taralli
3 3/4 cups flour (550 grams)
1/2 cup extra virgin olive oil (120 ml)
3/4 cup white wine (200 ml)
2 teaspoons of salt (10 grams)
1 tablespoon fennel seeds (8 grams)
You can also make black pepper flavor or red chili peppers. Add according to your taste.
Directions:-
Step#1- In a stand-up mixer with the hook, attachment add your flour and salt. Slowly add the oil until it’s crumbly.
Step#2 -Add your fennel seeds and slowly add oil. Mix until all combined.
Step#3- Move on a working surface and mix to form a ball.
Step#4- If it doesn’t come together add a little more oil until you have a soft pliable dough.
Step#5- Let it rest, place a 5 to 6-quart pot filled with water on the stove and bring to a rolling boil.
Step#6- Cut the dough into pieces and roll small logs 6 inches long. Cut in half and create a circle, pinch both ends to close to seal.
Step#7- Keep doing this until the dough is finished. You should get between 50 to 55 taralli.
Step#8- Add one at a time in boiling water and don’t overcrowd. Once they come to the top they’re ready to be removed. Use a skimmer to remove one by one.
Step#9- Place on a cookie sheet covered by a kitchen towel to drain.
Step#9- Place on a cookie sheet covered with parchment paper. Bake at 350 degrees (convection) (180 Celsius) for 45 minutes or until all golden and light.
Enjoy!
Anytime is a perfect time for taralli. I say Tarallucci because it means small taralli.
Buon Appetito!
This is Not Gingerbread I How to Make Pepper Cookies
Pepper cookies are a Christmas staple in my home country. But they are equally popular in other Baltic states and Scandinavia. Even though they look like gingerbread cookies – they are not. There is no ginger in this recipe. As the name suggests they contain pepper. The black pepper gives them a bit of a kick, but it is the other spices that really make this recipe come alive.
Heavy on cloves and cardamom which make them super fragrant. Cinnamon is also included and to tie it all together and give a slightly earthy flavour there is ground coriander. An unusual spice combination some may say, but that is what makes them unique, and it really works. Try it and you may just love it!
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Pepper Biscuits A Rhode Island Favorite | 100 yr. Old Recipe | EASY to MAKE
Italian Pepper Biscuit the Best Italian Home Style Biscuit in America
#Italy #food #Italianlife #easy #baking #ItalianCooking #biscuits
Italian Pepper Biscuit Sticks' Recipe the Best Italian Home Style Recipe
Biscotti Italiani al Pepe | Italian Pepper Sticks| Speciality Gifts
Italian Pepper Biscuits (sometimes these are called Pepper Sticks)
Pepper Biscuits A Rhode Island Favorite Recipe
Ingredients:
1 cup oil, vegetable, canola, safflower, sunflower or extra light olive oil
1 cup vino, white
1 teaspoon salt
1 heaping teaspoon black pepper
1 Tablespoon fennel seed
1 tablespoon baking powder
4 1/4 cups all-purpose flour
1 egg, lightly beaten for egg wash (optional)
Directions:
Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper
In a large bowl, whisk flour, baking powder, salt add fennel seeds and pepper. Create a well and next add oil, then vino. I hand mix my dough I then wrap it in plastic. I place it on my cutting board for approximately 12 minutes. During this time I make the egg wash.
Using a pastry cutter I cut a 2 inch in diameter 3 inches in length piece of dough. I roll the dough using my hands into a 8 -10 inch rope. See video in its entirety. I trim the ends with cutter.
Pepper Sticks should have a nice golden color and be crisp on the bottom.
Remove from oven and place on a cookie rack to cool completely.Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard.
Properly stored, they should last up to one month.
Most of Italian-Americans in Rhode Island grew up enjoying these savory biscuits, made by the first Italian immigrants for years and years...
This recipe is authentic and quite possibly over 100 years old.
Please ENJOY!
The Italian Pepper Sticks are not that very well known in the US. That said they are widely popular in Rhode Island (where I grew up) Also you may find variations along the northeast US in the Little Italy communities.
My grandmother passed down her Pepper Biscuit recipe to me and I have been happily making them for years and years. If you have been following me on YouTube then you know most all my recipes hail from my grandparents, Jenny & Joe! My roots are from the Island of Ischia in the bay of Naples Italy.
Italian Pepper Biscuits actually stem back to Roman Times whereby the wine itself was the leavening agent as our beloved ingredient baking powder yet to be created. My grandmother would say the older the wine the better the pepper biscuit.
Please enjoy today’s recipe and hopefully you will have a chance to make them for your family.
Thank You To Gramma Jenny for loving me and showing me all things love! Many Thanks to both my grandparents for the many life lessons and traditions you passed onto me. Gramma Jenny..
This channel is dedicated to sharing with the world what you taught me in the kitchen & beyond!.
Thank You To Gramma Jenny for loving me and showing me all things love! Thank You to Both My Grandparents Jenny & Joe for all the memories & life lessons. Big Kiss!!
Many thanks to my parents Nancy D'ambra & Gerald L. Schiano, Senior for giving me LIFE!
ENJOY!- Buon Appetito #ItalianCooking #ItalianDinnerRecipes #ItalianCookieRecipes #AChefCalledRhonda #ItalianMusic #Italy #Italian #Food #Recipes #love #bread #meta #EASY #cookies
Low Carb Dessert Biscotti - Sugar Free Keto Dessert Recipe, Vegan and Gluten Free
Dessi has come up with the most delicious low carb dessert recipe for the keto diet! This biscotti recipe with chocolate, pecans, and citrus is a joy to eat, the fact that it's a sugar free dessert for the keto diet is bonkers. This keto dessert is also vegan and gluten free, because lots of you have been asking for vegan keto recipes. It really can't be any easier to make a low carb dessert, no machine needed for this recipe, just mix the biscotti dough and bake it, you will have the most epic vegan keto dessert recipe ever. Once you make the recipe, make sure to review the recipe on our new site ;)
RECIPE & STORAGE INFO:
All My Meal Prep Recipes:
Macros per biscotti, recipe makes 12:
187 calories
2.13 grams of net carbs
4.90 total grams of carbs
17.6 grams of fat
5 grams of protein
2.76 grams of fiber
Macros for all the biscotti:
2248 calories
25.61 grams of net carbs
59 total carbs
211 grams of fat
59.9 grams of protein
33.2 grams of fiber
Macros for the chocolate sauce:
270 calories
2.66 net grams of carbs
28 grams of fat
2 grams of protein
3 grams of fiber
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