AMARETTI BISCUIT | AMARETTI BISCOTTI RECIPE
Today's video is on how to make Amaretti biscotti crunchy on the outside and soft chewy inside, it's a no fuss recipe simple and easy to make
INGREDIENTS
140G ALMOND FLOUR
40G POWDERED SUGAR (PLUS EXTRA FOR COATING)
EGG WHITE FROM 1 EGG
1/4 TSP SALT
2 DROPS ALMOND OIL EXTRACT (OPTIONAL)
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Biscotti Recipe | Cantucci | How to Make Almond Biscotti | Badam Cake Rusk | Crunchy Dipping Cookies
Biscotti are also known as Cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. The word Biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning “twice-cooked”. It characterized oven-baked goods that were baked twice, so they became very dry and could be stored for long periods.
Ingredients:
- All-Purpose Flour - 2 cups
- Almond Flour - ¼ cup
- Sugar - ¾ cups
- Baking Powder - 1 tsp
- Baking Soda - ¼ tsp
- Egg - 2 nos
- Unsalted Butter - 4 tbsp (57g)
- Vanilla Extract - 1 tbsp
- Slivered Almond - ½ cup
- Dried Cranberries - ¼ cup
- Heavy Cream - 1-2 tbsp
- Turbinado Sugar - 1-2 tbsp
Recipe Notes:
1) Though this is a recipe for the traditional biscotti with almonds, you may want to vary the recipe from time to time. Substitute the chopped almonds for chocolate chips, or dried mixed fruits, pieces of dried apricots, or figs.
2) Baking the cookies in the second round at a low temperature creates that extra crisp texture classic to biscotti. If you aren’t quite sure your cookies are done, bake them for an extra minute or two. The bottoms may get a little darker brown in color, but at the low oven temperature, they shouldn’t burn very easily.
3) For that classic oblong shape, cut the slices at a 45-degree angle across each log.
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Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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How To Make Biscotti - Twice Baked Italian Treat - Crunchy Almond-Flavored Dippers - Zee Zest
Click To Explore Lifestyle With Zee Zest: Learn How To Make Biscotti - Twice Baked Italian Treat - Crunchy Almond-Flavored Dippers - Zee Zest
Biscotti are Italian almond biscuits that originated in the Tuscan city of Prato.
Classic biscotti cookies are dry and crisp, so they are ideal for dipping in hot coffee or tea. Sometimes biscotti are dipped in melted chocolate.
Biscotti are baked twice, which gives them their dry, crunchy texture.
Biscotti, as you may know, is Italian for “twice-cooked” – so if you like a bit of a crunch, put those biscotti back in the oven again for the second round of baking. The longer these Italian biscotti stay in the oven, the crispier they will get.
Another well-known fact is that biscotti will last forever! Well, maybe not forever… but you get my point. Because they are baked twice, there is little moisture in the dough. Since biscotti are a low moisture cookie, this will allow you to store them at room temperature, where they will keep for a few weeks. It is best to keep them in an air-tight container.
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Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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