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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I made chocolate biscotti.
It was savory, crispy and delicious.
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Simple AND Delicious Biscotti Recipe | holiday biscotti cookies
We are making my favorite cookie - holiday biscotti! They are so easy to make and you can make them in advance or keep them for 2-3 weeks and STAY fresh!
Get your Holiday Biscotti Recipe here ????
Happy Holidays from my family to yours ????
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#biscotti #biscottirecipe #cookie #holidayrecipes
Carla Lalli Music's Mocha Hazelnut Biscotti | In The Kitchen With
These firm but tender mocha hazelnut biscotti combine the beautiful flavors of coffee, chocolate, and hazelnut into a dunkable treat. Join chef and cookbook author Carla Lalli Music as she walks you through the recipe step by step to create cookies that don’t break apart when dipping in your favorite drink. What do you like your biscotti with? Let us know in the comments! GET THE RECIPE ►►
PREP TIME: 40 minutes
COOK TIME: 1 hour 30 minutes
MAKES: about 24 biscotti
INGREDIENTS
1 1/2 cups (67 g) hazelnuts
3 large eggs
2 tablespoons (16 g) instant coffee or espresso
2 cups (240 g) all-purpose flour
1/4 cup (20 g) unsweetened
Dutch-process cocoa powder
2 teaspoons (10 g) baking powder
1 teaspoon (3 g) kosher salt
8 tablespoons (4 ounces/ 112 g) unsalted butter, at room temperature
1 cup (192 g) sugar, plus more for sprinkling
2 teaspoons (10 ml) pure vanilla extract
1/2 cup (90 g) semisweet chocolate chips
Reprinted with permission from That Sounds So Good by Carla Lalli Music Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to prepare Chocolate Biscotti
This twice-baked cookie is dry and crisp, perfect for dipping in coffee. I celebrate my web site's anniversaries with a biscotti recipe. This is for my site's third anniversary.
See the full recipe on my web site at:
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And some people tell me my voice has a natural ASMR quality.
Classic Biscotti is Super Simple!
Have you ever wondered how to make Biscotti at home? These classic, twice-baked Italian cookies are incredibly easy to make and can be customized with your favorite add-ins.
Recipe:
Ingredients
10 tablespoons unsalted butter softened to room temperature
1 ⅓ cups sugar (265g)
3 large eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose cups flour (406g)
1 Tablespoon baking powder
¾ teaspoon salt
⅔ cup slivered almonds
⅔ cup mini chocolate chips
½ cup dark chocolate melting wafers or chocolate chips optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
00:27 Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
00:52 Add eggs, one at a time, stirring well after each addition.
01:07 Stir in vanilla extract.
01:28 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
01:43 Gradually add flour mixture into butter mixture, stirring until completely combined.
02:07 Stir in mini chocolate chips and almonds.
02:23 Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12 long by 2-3 wide, and be sure to space them at least 4 apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
03:10 Bake 30 minutes on 350F (175C), or until golden brown.
03:15 Remove from oven and allow biscotti to cool completely.
03:32 Once cooled, slice loaves diagonally into slices about 1 ½ thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet.
04:04 Return to 350F (175C)oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.
04:36 Allow to cool completely.
If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).
Biscotti should be stored in an airtight container at room temperature and will keep for several weeks.
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