How To make Chocolate Chip & Almond Biscotti
1 1/4 c Blanched almonds; toasted
2 c Sifted flour
1/2 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
1 c Granulated sugar; minus 2
-tbsp 12 oz Semisweet chocolate chips
2 lg Eggs
1 ts Vanilla
2 tb Whiskey; or brandy
Recipe by: Maida Heatter's Brand New Book of Great Cookies Adjust 2 racks to divide the oven into thirds and preheat oven to 375?F. Use cookie sheets with 2 or 3 flat edges otherwise use cookie
sheets upside down. Line sheets with parchment. Sift together into large bowl the flour, soda, powder, and salt. Add the sugar and stir to mix. Place about 1/2 c of dry ingredients in the bowl of food processor. Add about 1/2 c of toasted almonds and process for about 30 seconds, until the nuts are fine and powdery. Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix. In a small bowl beat the eggs with the vanilla and whiskey, just to mix. Add egg mixture to dry ingredients and handstir until dry ingredients are moistened. Be patient. Place a length of parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment. Wet your hands with cold water and pres the dough into a round mound. With a long heavy knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip 9" long, 2 to 2 1/2" wide, and about 1/2" high. You will press, not roll, the dough into shape. The ends of the str ips should be rounded rather than squared. Place 2 strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking. Remove sheets from oven and slide parchment off sheets. With a wide metal spatula, transfer the baked strips to a large cutting board and let them cool for 20 minutes. Reduce the oven temp to 275?F. With a serrated bread knife, carefullky cut on a sharp angle into slices about 1/2 inch wide. Cut slowly with a sawing motion. Place the slices, cut side down on the two unlined sheets. Bake the two sheets, turning slices upside down and reversing the sheets top to bottom and front to back once during baking. Bake for a total of 25 to 30 minutes. Turn oven off, open oven door and let biscotti cool in the oven. When cool, store in an airtight container. -----
How To make Chocolate Chip & Almond Biscotti's Videos
These almond BISCOTTI are my favorite AIR-FRYER cookies (Gluten free made with oats!)
Almond Biscotti - Air Fryer Cookies
Today I'm going to show you how to make healthy almond biscotti.
These easy to make biscotti are lower in fat and sugar than traditional biscotti.
These air fryer cookies are super crunchy, perfect for dipping into coffee or hot chocolate.
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✅Healthy Breakfast Cookies:
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This is why you'll love these gluten free biscotti:
They're low in fat and sugar!
They're so simple to make!
These cookies store really well!
These can be made with different nuts or dried fruits!
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ALMOND BISCOTTI RECIPE
(makes 8 cookies)
Ingredients:
1 cup ground oats or oat flour (100g)
1/4 cup almond meal (35g)
1 tbsp cornstarch or tapioca starch
1/2 tsp baking powder
1/4 tsp salt
1 egg
2 tbsp agave or maple syrup
1 tsp vanilla extract
1/4 cup chopped almonds (40g)
NUTRITIONAL INFO (per cookie):
117 calories, fat 5.3g, carb 14g, protein 3.9g
Preparation:
In a bowl, combine oat flour, almond meal, cornstarch, baking powder and salt.
In another bowl, add room temperature egg, your sweetener and vanilla extract, beat with the mixer for 1 minute.
Add the dry ingredients into the wet and genly mix just until the dough is formed.
Let it chill in the fridge for 30 minutes.
Transfer on a parchment paper and press with a hands into rectangle.
Bake in the air-fryer for 12 minutes at 360F (180C).
Let it cool for 15 minutes, then slice into biscotti.
Layer biscotti cut side down and air-fry for another 10 minutes at 300F (150F), flip halfway through.
Transfer biscotti on a wire rack and let cool to crisp up even more.
Enjoy!
CHOCOLATE CHIP BISCOTTI
This is my Special Chocolate Chip Biscotti Recipe! Hope you enjoy it!!! Don't forget to SUBSCRIBE!!!
HERE'S WHAT YOU WILL NEED...
3 EGGS
2 AND 3/4 CUPS OF FLOUR
1/4 TSP OF SALT
1 AND 1/2 TSP OF BAKING POWDER
1 CUP OF CHOCOLATE CHIPS
2 TSP OF VANILLA EXTRACT
1 TSP OF ALMONDS EXTRACT
1 CUP OF SUGAR
3 TBSP OF RUM
1 STICK OF BUTTER
OPTIONAL: USE SPLENDA INSTEAD OF SUGAR FOR A SUGAR FREE VERSION (24 PACKETS = 1 CUP OF SUGAR)
MIX YOUR BUTTER AND SUGAR. THEN ADD YOUR EXTRACTS AND RUM. THEN ADD IN YOUR CHOCOLATE CHIPS. THEN ADD IN YOUR EGGS, SALT, BAKING POWDER. LASTLY ADD IN YOUR FLOUR A LITTLE BIT AT A TIME.
CHILL DOUGH COVERED FOR 30 MINUTES. FORM INTO 4 LOAVES AND BAKE AT 350 DEGREES FOR 30 MINUTES. LET IT COOL AND THEN SLICE IT ON AN ANGLE. YOU CAN THEN RETURN YOUR BISCOTTI TO YOUR BAKING PAN AND PLACE IN OVEN ON BROIL FOR 4 MINUTES. THIS MAKES THEM TOASTY AND CRUNCHY!!!
HOPE YOU ENJOYED IT!
HERE'S THE LINK TO MY VANILLA ALMOND BISCOTTI...
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
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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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These Chocolate Almond Biscotti are Perfect for Teatime! Easy and Quick Cookie Recipe | SweetsMin
Today's video features an easy chocolate almond biscotti recipe. They are perfect for teatime and make nice Christmas gifts too!
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Recipe:
(makes 8~9 biscotti)
1 egg
50g sugar
15g vegetable oil
120g flour
2g baking powder
90g nuts
50g chocolate chips
Music:
Oneul -
Easy Vegan Almond Chocolate Chip Biscotti Recipe
Come make these delicious, EASY, less than 10 ingredients, 100% vegan almond biscotti!
.
IN A FOOD PROCESSOR:
3/4 c. blanched almonds
1/2 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
2 tbsp melted vegan butter
1/4 c. maple syrup
1/2 tsp. pure vanilla extract
1 tsp. lemon zest
1/4 c. chocolate chips + more for melted drizzle
.
Also, you can sub coconut oil for the butter AND there's a gluten-free option on the blog.
Full recipe here:
How To Make Biscotti | The Perfect Cookie with Coffee
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ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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