How to Make Cranberry Almond Biscotti with Orange Zest
Biscotti is great anytime with an Espresso, Latte, Coffee, Tea or just to have on its own! This easy biscotti will not disappoint! . . . 20 Cookies lasted about 2 days at my place lol
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Makes: 20 cookies
Prep Time:30 mins
Cook:50 mins
TOOLS
Wooden Spoon:
Glass Containers:
Cat Measuring Cups:
Measuring Spoons:
Whisk:
Zester:
Sift:
Cookie Sheet:
Parchment Paper:
INGREDIENTS:
2 ¼ cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of Salt (1/4 Tsp or less)
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
2 large egg
2 large eggs whites - I used pasteurized egg whites
1 Tbsp Vanilla
Zest from 1/2 Orange
2 Tbsp Unsalted Butter (melted)
3/4 cup sliced almonds (toasted) -
3/4 cup dried cranberries
Store in a loosely covered container
TIPS:
* Not a fan of cranberries or Almonds? Swap these ingredients out for another other dried fruit/nut like Blackcurrant & Walnuts.
* Dont have toasted almonds? Pickup any nut you'd like to use and toss them in the frying pan on Med-High heat for about 6-8 mins (no oil/butter needed)
Fruit & Nut Biscotti
There's something extra delicious about a crunchy yet flavorful fruit and nut biscotti. Whether paired with coffee or eaten alone, this is the perfect breakfast treat. Plus, it's a really simple recipe that can be customized to your own preferences!
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INGREDIENTS
- 2 tablespoons butter, room temperature
- 2 eggs
- 1 cup sugar
- zest of 1/2 an orange
- 1 tablespoon milk
- 1 tablespoon honey
- 1/8 tsp salt
- 1/4 teaspoon baking powder
- 2 teaspoon vanilla
- 1 + 3/4 cups flour
- 1 + 1/2 cups toasted nuts (I use sliced almonds)
- 1 cup dried fruit
DIRECTIONS
Cream the butter and eggs (you can of course use an electric mixer). Add sugar, zest, milk, honey, and a pinch of salt. Mix in baking powder, vanilla, and flour. Finish by adding nuts and dried fruit.
On a parchment- or Silpat-lined baking sheet, form two rectangles, 14 inches long and approximately three inches wide. Bake at 350 degrees for 25-30 minutes until lightly golden. Remove from oven and slide onto a cutting board and slice into one-inch pieces on a diagonal. Place back on baking sheets, cut side down, and bake at 325 degrees for 12-15 minutes longer, watching closely so they do not burn (check the bottoms for burning).
Remove from oven and cool on wire racks. Once cooled, the biscotti will be dry and perfect for dunking into a hot cup of coffee. This recipe can be adapted with different fruits, nuts, and flavorings.
#breakfast #biscotti #recipe
EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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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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Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (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 recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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Recipe Cranberry Walnut Biscotti
Recipe - Cranberry Walnut Biscotti
INGREDIENTS:
●2 cups all-purpose flour
●1 teaspoon baking powder
●1/4 teaspoon salt
●3/4 cup granulated sugar
●2 large eggs
●1/4 cup vegetable oil
●1 tablespoon orange juice
●2 teaspoons grated orange rind
●1 1/2 teaspoons vanilla extract
●1 cup chopped California Walnuts
●1/2 cup dried cranberries
●1 large egg white
●Granulated sugar