How to Make Cherry Pistachio Biscotti
Biscotti made with dried cherries and pistachio. Perfect for dunking in your favorite coffee or tea. It's messy to make, but well worth the effort.
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AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
Amaretti biscuits are a staple in many Italian homes but everyone’s recipe is different! This amaretti recipe has been passed down through generations and is my absolute favourite. Join my mother-in-law, Maria as she shares her family recipe to these delightful almond bites that are a little crispy on the outside and just the right amount of soft on the inside. Amaretti are great for entertaining – or even gift giving this festive season.
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AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
INGREDIENTS:
500g/5.2 cups Almond Meal
300g/1.33 cups caster sugar
5 egg whites (Use free range eggs that are room temperature)
1 x bottle almond essence (1.07 Oz)
Bowl of icing sugar (plus extra for dusting!)
UTENSILS:
1 x Large mixing bowl
1 x Medium mixing bowl
Whisk
Teaspoon
Baking tray
Baking paper
METHOD:
1. To start making your Italian amaretti biscuits, separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.
2. Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.
3. Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.
4. Next for your amaretti biscotti, pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
5. Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together, still keeping it all inside the large bowl.
6. Don’t try and make it into a ball, just squeeze down with your hands so it stays ???
NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.
7. Now you can let the amaretti mixture rest for an hour (or overnight in the fridge).
8. If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!
9. When it’s time to make the amaretti biscotti, prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celcius/356 F.
10. Using a tea spoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, them dip a finger into it, spreading it on to both palms to help smoothen the process.
11. Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.
12. Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.
13. Line the balls up, making sure you don’t place them too close together.
14. Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!
15. Dust with one more sprinkle of icing sugar all over before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!
HOW TO SERVE
Leave the amaretti to cool or enjoy nice and warm with a cup of tea, coffee or hot cocoa!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the Amaretti Biscuits video recipe
How To Make Chocolate Cherry Biscotti
This chocolate cherry biscotti is the perfect accompaniment to coffee or any brunch! ????
⬇️ RECIPE BELOW ⬇️
INGREDIENTS:
1/2 cup butter (softened)
3/4 cup granulated sugar
3 eggs
1 teaspoon almond extract
1/3 cup cocoa powder
2 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 cup dried cherries (chopped)
1/2 cup mini chocolate chips
FULL RECIPE WITH INSTRUCTIONS:
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SweetPhi.com is a destination for easy recipes, beautiful photography, inspiration and everyday family life, shared by Philia Kelnhofer. Philia (“Phi” for short, pronounced “Fee”) is a visual content creator, recipe developer, food and lifestyle blogger, photographer, 2x cookbook author and mom of 4 (a toddler, boy girl twins, and a newborn). She loves helping make mealtime a little easier and sharing inspiration for those with a busy lifestyle!
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Cherry Almond Cookies
Puffy, soft, and crumbly, these cherry almond cookies are unlike any cookie you've ever had. They are reminiscent of biscotti but are softer and extremely flavorful. And they are completely gluten-free!
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???? INGREDIENTS NEEDED FOR THIS RECIPE
1/4 cup (60 ml) extra virgin light olive oil
1/4 cup (56 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
3 large eggs
3 cups (390 g) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup (67 g) Bob's Red Mill Almond Flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup (160 g) dried cherries, finely chopped
1 cup (170 g) white chocolate chips
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Cherry Pistachio Biscotti
Making biscotti is a holiday tradition in my family that I love. They really are the perfect give away treat because their dryness extends their shelf life beyond a normal cookie. This recipe is very flexible. You would swap the cherries and pistachios out for any dried fruit or nut. I tried soaking my cherries in a couple tablespoons of bourbon when I was recipe testing and that was delicious too, but I ended up leaving it out to keep it less fussy. You could also change up the flavor by using extracts other than vanilla. Recipe is written for a mixer, but you can do it by hand too.
Recipe
Makes 20-24 (depending on if you use the ends or snack on them like me)
•6T Unsalted Butter, softened
•2/3C Granulated Sugar
•2 Eggs
•3tsp Vanilla Extract
•2C AP Flour
•1 1/2tsp Baking Powder
•1/2tsp Salt
•1/2C Dried Cherries
•1C + 1/2C (divided) shelled Pistachios
•10oz White Chocolate Chips
Preheat oven to 350. In a mixer, cream together butter and sugar until smooth on high speed. Add in eggs and beat until the mixture is light and fluffy then mix in vanilla. In a separate bowl whisk together flour, baking powder, and salt. On low speed, slowly add dry ingredients to mixer until just incorporated. Stir in cherries and 1 cup of nuts.
Line a baking sheet with parchment or a silpat. Divide dough in two and gently pat each piece into a roughly 3x8 inch rectangle on the baking sheet. They should be between 3/4 of and inch and an inch thick. The size of the rectangle matters less than the thickness. Bake for 25-30 minutes until the edges just begin to turn lightly brown. Cool for 10 minutes. Reduce oven to 325F.
SLOWLY and CAREFULLY slice into 3 inch biscotti that are 1/2 inch thick, using a serrated knife. Lay biscotti flat on the baking sheet. It’s okay if they crumble a little as you slices them. They should be soft enough that you can gently push them back together. Bake them for 25-30 minutes. They should be hard, but not rock hard, and not take on much additional color. If they are browning, they’ve been in too long. Let cool completely.
With a knife or in a food processor, chop remaining half cup pistachios into sprinkle sized pieces. If you have a fine mesh sieve, use it to shake out any powder from the crushed pistachios, so all you are left with is sprinkle-able pieces. Make a double boiler for white chocolate by bringing a pot of water to a simmer over medium heat and place a heatproof bowl on top. Add chocolate to the bowl and stir gently until it has melted. Be careful of the steam coming up the outside of the bowl. Liquid causes white chocolate to seize up, so turn the heat down if the steam becomes too intense. Dip the top of each biscotti in the chocolate and sprinkle with pistachios. Allow chocolate to harden completely. Put them in the fridge to cut down on wait time.
Recipe adapted from King Arthur Baking
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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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