How To make Cantucci Hazelnut Biscotti
4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
6 large eggs
4 Tablespoons Frangelico
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups hazelnuts -- or chopped almonds
Preheat oven to 350 degrees.
Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts.
Shape the doubh into 2 flattish logs 3" wide and approximately 15 " long. Place the logson a buttered cookie sheet.
Bake for 20 mins. at 350.
Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into 3/4" slices. Place the pieces back on the cookie sheet, side down.
Bake again for 15" until the cookies are golden brown. (Turn slices over 1/2 way thru second baking.)
Makes 4 doz. Calories: 92 Fat: 2 grams
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CANTUCCI Italian Almond Biscuits to eat together with the wine how to make it
Today we prepare a spectacular recipe suggested by you, the CANTUCCI biscuits!
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INGREDIENTS:
Almonds 100g
sugar 160g
flour 280g
Butter 50g
Eggs 2
Vanilla sugar 1 tsp
Honey 1 tsp
Salt 1 pinch
Baking powder 1/2 tsp
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Chocolate Hazelnut Biscotti Biscuits Recipe
Total Time: 1 hour
Ingredients
• 150 grams hazelnuts (you can use any nuts)
• 210 grams firmly packed light brown sugar
• 230 grams all-purpose flour
• 30 grams cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
Method
1. Heat oven to 180C/160C fan and line a large baking sheet with baking paper.
2. Whisk together the eggs and sugar until light and fluffy.
3. Sift the flour, cocoa and bicarbonate of soda into a bowl, then add the hazelnuts. Fold into the egg mix to make a soft dough.
4. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet.
Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
5. Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas
6. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack.
Will keep in a tin for 3 weeks.
Enjoy!
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Ingredients:
Eggs - 2 pcs
Sugar - 130 grams
Salt - a pinch
Butter - 70 grams
orange peel
Flour - 300 grams
Baking powder - 1 tsp
Almonds - 60 grams
Cranberries - 60 grams
Bake at 180°C (356~°F) 20 minutes
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Professional Baker Teaches You How To Make BISCOTTI!
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 recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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