How To make Cocoa Almond Biscotti Lf
1 2/3 c Flour
2/3 c Sugar
1/4 c Cocoa powder
2 ts Baking powder
1/3 c Chopped almonds (optional)
1/4 c Fat-free egg substitute plus
2 tb Fat-free egg substitute
(can use egg whites) 1/4 c Chocolate syrup
2 ts Almond extract
1. In a large bowl, combine the flour, sugar, cocoa and baking powder
and stir to mix well. Add the almonds if desired and stir to mix. Add the remaining ingredients and stir just until the dough holds together. 2. Turn the dough onto a lightly floured surface and shape into two 8
x 2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack. Coat a baking sheet with nonstick cooking spray and place the logs on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly browned. Transfer the logs to a wire rack and allow to cool for 10 minutes. 3. Place the logs on a cutting board and use a serrated knife to
slice the logs diagonally into 1/2 inch thick slices. Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes. 4. Transfer the biscotti to wire racks and cool completely. Serve
immediately or store in an airtight container. NOTE: These are very easy to make and taste great. I made them without the almonds, so there were even less fat and calories. From: Fat-Free Holiday Recipes by Sandra Woodruff, RD NUtrITIONAL FACTS (PER BISCOTTI) Calories: 60 Cholesterol: 0 mg Fat: 0.3 g Fiber: 1.4 g Protein: 1.7 g Sodium: 29 mg
How To make Cocoa Almond Biscotti Lf's Videos
Chocolate Walnut Biscotti Recipe|Ohyoo Cooking
▣ Details in cc subtitles
▣ Chocolate Walnut Biscotti|Ohyoo Cooking
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▣ Ingredients:
Walnuts 50g
Egg 80g
Brown sugar 40g
Vegetable oil 15g
Cake flour 110g
Cocoa powder 20g
Almond powder 30g
Baking powder 3g
Salt 1g
Chocolate drops 30g
▣ Baking:175℃/347℉ ⇨20min
160℃/320℉ ⇨25min
▣ Method:
1. Bake the walnuts at 180℃/356℉ for about ten minutes in advance and set aside to cool.
2. Mix the weighed whole egg, oil and sugar well.
3. Sift all the powders, add them to step 2 in turn and mix into a dough.
4. Add the walnuts and baking chocolate drops cut to the right size and knead into a dough.
5. Sprinkle some bread flour on the surface to prevent sticking, and organize into the right size according to your preference. Mine is 25×10cm.
6. Bake in the oven for twenty minutes, remove, cool, slice, and bake a second time.
7. After two baking, so that the cookie water baked dry, to achieve a crisp texture.
8. Cool, then pack in an airtight jar. Enjoy anytime!
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#chocolatebiscotti
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Almond Biscotti And Chocolate Biscotti Recipe
Biscotti is a type of sweet pastry with origins in Italy. The term 'biscotti' in Italian means 'baked twice,' which is related to the baking process of this pastry.
Biscotti comes in various variations with different ingredients and flavors, including options with almonds, hazelnuts, or chocolate chips.
Biscotti typically possesses a firm and crispy structure, and they are often enjoyed alongside coffee, chocolate, or sweet wine.
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▶ Ingredients:
*About 250g of each type of Biscotti
*First baking: 20 minutes 180c (356F) | Second time: 10 minutes 160c (320F) | 3rd time: 8 minutes 160c (320F)
*Almond Biscotti | Chocolate Biscotti
-100g All-purpose flour | 95g All-purpose flour
-7g Rice flour | 7g Rice flour
-1/4 Tsp baking powder | 1/4 Tsp baking powder
-1/4 Tsp salt | 1/4 Tsp salt
-1/4 Tsp ginger powder | 5g cocoa powder
-45g White granulated sugar | 45g White granulated sugar
-20g Brown Sugar | 20g Brown Sugar
-40g Egg whites | 40g Egg whites
-10g Egg yolk | 10g Egg yolk
-25g Unsalted Butter | 25g Unsalted butter
*Topping for a type of Biscotti (depending on preference)
-15g Pistachios
-15g Almonds
-10g green pumpkin seeds
-10g Raisins
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Music by Zakhar Valaha from Pixabay
#cake #biscotti #biscuit #recipevideo
Biscotti | Basics with Babish
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Chocolate Hazelnut Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Hazelnut Biscotti. Long and curved with rough jagged edges, these delicious Chocolate Hazelnut Biscotti are dotted with chunks of toasted hazelnuts. They have a deep chocolate flavor that comes from adding both unsweetened cocoa powder and semi-sweet chocolate to the batter.
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How To Make Cocoa Biscotti - By One Kitchen Episode 481
I love biscotti!
SUBCRIBE for DAILY recipes:
You will need:
2 eggs maybe more if your don't stick together.
165 grams of sugar
65 grams of butter
250 grams of flour
50 grams of cacao
1 tsp of baking powder
1 tsp of vanilla sugar
1/4 tsp of salt
250 grams of almonds
165 degrees C convection for about 25-30 minutes and then again 15-17 minutes.
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Food, Cooking and Recipes
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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