How To make Cinnamon Almond Biscotti
1 3/4 c Sugar
1 1/2 Stick butter or margarine;
- softened (3/4 cup) 1 ts Baking soda
1 ts Baking powder
1 1/4 ts Ground cinnamon
5 lg Eggs
1 tb Vanilla extract
2 Sqs. unsweetened chocolate;
- grated (1 oz ea)* 4 c All-purpose flour
1 1/2 c Whole unblanched (natural)
- almonds; toasted; finely - chopped** Egg glaze: 1 Egg beaten with 1 tsp. water
In a large bowl beat sugar, butter, baking soda, baking powder and cinnamon with an electric mixer until blended. Add eggs and extract; beat until smooth. Stir in grated chocolate *(or finely ground in food processor or blender). With mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover dough and refrigerate 1 hour or until firm enough to shape. Position racks to divide oven in thirds. Heat oven to 350~F. Lightly grease 2 cookie sheets. Divide dough in fourths. On a lightly floured surface, roll out each portion of dough into a 12-inch log. Place 2 logs 4 inches apart on each cookie sheet. Brush with egg glaze. Bake 25 to 30 minutes, switching cookie sheets halfway through baking, until logs feel firm. Loosen logs and cool on sheets 10 minutes. Reduce oven temperature to 275~F. Slide logs onto cutting board. With a long serrated knife, carefully cut each log diagonally into 20 slices. Arrange slices upright on cookie sheet. Bake 20 minutes or until dry. Remove to rack to cool completely. Store airtight. ** To toast nuts: Spread nuts on a cookie sheet and bake in a 350~F oven until golden, about 5 minutes for sliced or chopped; 10 minutes for Sources: Woman's Day, November 1995. Formatted by Mary Wilson, BWVB02B. -----
How To make Cinnamon Almond Biscotti's Videos
Chocolate Almond Biscotti
Chocolate Almond Biscotti has the delectable combination of chocolate with added crunch of almonds while the drizzle of chocolate is pure bliss. They are ideal for gift giving and stores well in an airtight container. Or keep for yourself and enjoy with a cup of coffee or tea on a chilly morning! Recipe shared with permission granted by Maddie Day, author of BISCUITS AND SLASHED BROWNS. For the full recipe please visit:
Cinnamon Chip Biscotti
For the full recipe please visit:
With generous amounts of ground cinnamon along with sweet-spicy bits of cinnamon chips that complemented a crunchy cookie base, Cinnamon Chip Biscotti are delicious cookies to share with family and friends. Recipe created by Cinnamon & Sugar for Catherine Bruns, author of IT CANNOLI BE MURDER.
How to Make Cinnamon Sugar Biscotti
Cinnamon Sugar Biscotti Recipe
THANK YOU to Sue Kelly for sharing this recipe!!!
¼ cup (1/2 stick) unsalted butter, softened
½ cup sugar
2 eggs, room temperature
1/8 teaspoon salt
1 ½ cups all-purpose flour 1 teaspoon baking powder
Cinnamon sugar (2 teaspoons cinnamon, 2 Tablespoons sugar)
Place the butter and sugar in a medium mixing bowl. Cream using a hand mixer.
Add the eggs and salt. Beat until the mixture has a uniform consistency.
Stir the flour and baking powder together to combine.
Add the flour mixture to the wet ingredients. Mix just un6l combined.
Dust a sheet of parchment paper with flour. Spoon the dough onto the parchment. Using floured fingertips, gently pat the dough into a rectangle approximately 8 x 12 inches. The dough will be sticky, so dust with additional flour as needed.
Dump the cinnamon sugar on the center of the dough. Use your hands to gently spread the mixture on the dough. Leave 1 inch on the long sides of the rectangle without cinnamon sugar.
Lift one edge of the parchment and use it to help fold one long edge of the dough over the sugar mixture. Repeat the folding process 2 more times. Carefully reposition the resting roll onto the center of the parchment. Patch any large holes, but don’t be too worried about the shape. The roll will expand considerably as it bakes.
Bake at 350° for 30 minutes, or until lightly browned. Remove from the oven and cool for 10-15 minutes.
Transfer the roll, still on the parchment, to a cutting board.
Use a serrated knife to cut the roll into slices ½ to ¾ inches wide. Transfer the parchment back to the baking sheet and separate the slices. Bake for 20 minutes longer, or until the biscotti have started to brown.
Cool and enjoy!
Keto Almond Biscotti Recipe - Low Carb Italian Cookies - 2g Net Carbs (Easy Bake)
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Keto Biscotti is a low-carb almond flour cookie recipe that is easy to make and tastes delicious.
Full recipe:
Keto Almond Biscotti Ingredients
9 ounces of Almond Flour
1 cup of Almonds, whole, skin on
½ cup of Erythritol
1 ½ teaspoons of Baking Powder
¼ teaspoon of Xanthan Gum
Pinch of Salt
3 large Eggs
1 tablespoon of Unsalted Butter, melted
2 teaspoons of Vanilla Essence
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Almond Biscotti | Italian Cookies
Ingredients
▪︎2 1/2 cups AP Flour
▪︎4 TBS butter or margarine
▪︎3/4 cup granulated sugar
▪︎1 tsp salt
▪︎2 tsp baking powder
▪︎3 eggs (beaten)
▪︎1/2 tsp vanilla essense
▪︎1/2 tsp cinnamon powder (optional)
▪︎almonds (crushed)
▪︎egg wash
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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