How To make Double Nut Biscotti
2 c All-purpose flour; more if n
1/2 c Ground almonds
1 c Sugar
2 Eggs
1/4 c Dark rum
1/4 c Amaretto; or nocello
1 ts Vanilla extract
1/2 ts Ground cinnamon
2 ts Baking powder
1 c Walnuts
1 c Blanched almonds; whole
Recipe by: Glorious Liqueurs, Mary Aurea Morris Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the sliced, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing. Penny Halsey (ATBN65B). -----
How To make Double Nut Biscotti's Videos
How to Make Double Chocolate Biscotti (Nut-free) | Bulldog Bakery
Double Chocolate Biscotti! And no nuts! Two hits of chocolate, rounded out with espresso - yum! The Bulldog Bakery shows you how, step-by-step. #howtomakebiscotti #howtobakebiscotti #cookingvideo #BakingVideo #BakeWithMe #Biscotti #Chocolate #ChocolateBiscotti #NoNuts #Nutfree #Nutfreebiscotti #PortableDessert #foodie #GoodWithWine #CoffeeBreak #cookier #LearnHow #christmascookies #christmascookie #cookieexchange
Adapted from “Double Chocolate Walnut Biscotti” – Gourmet, 1994. Some of the changes:
took out the walnuts, added espresso, and changed the baking method.
INGREDIENTS
2 cups all-purpose flour
½ cup unsweetened cocoa powder (recommend Double Dutch dark cocoa)
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons espresso powder
6 tablespoons unsalted butter, soften
1 cup vanilla sugar
2 large eggs
¾ cup mini semi-sweet chocolate chips (if you use full size, give them a chop)
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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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Double Chocolate Biscotti
These Double Chocolate Biscotti are one of my favorite cookie recipes to serve alongside coffee. Biscotti are different from other cookies as they are baked twice, making them crispy and perfect to be dipped into the hot coffee. They are very easy to prepare and are also a great treat for kids as well.
To print the recipe check the full recipe on my blog:
#doublechocolatebiscotti #chocolatebiscotti #biscottirecipe
0:00 - Intro
0:32 - Mix dry ingredients
0:50 - Mix wet ingredients
1:32 - Incorporate flour mixture
1:55 - add chocolate chips
2:14 - Form into logs
3:01 - First baking time
3:09 - Cut into diagonal slices
3:46 - Second baking time
4:45 - Enjoying the biscotti
Ingredients
Makes about 30 biscotti
1/2 cup (110g) butter, room temperature
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
1 ½ tsp (6g) baking powder
1 cup (125g) all-purpose flour
1/3 cup (40g) cocoa powder
1 cup (170g) semisweet chocolate chips
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Biscotti | Basics with Babish
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DOUBLE CHOCOLATE BISCOTTI RECIPE: A super easy tutorial for double chocolate biscotti!
Professional Pastry Chef Lindsey Farr gives us an amazing chocolate biscotti recipe! This perfect chocolate biscotti recipe will give you chocolate-y and delicious chocolate biscotti. Finally a chocolate biscotti recipe easy to make and devour. Learn how to make chocolate biscotti on your own with this chocolate biscotti recipe video. Ever wonder how to make biscotti? Look no further! This biscotti recipe for the famous Italian cookies is hands-down one of the best biscotti recipes!
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Chapters:
00:00 Intro to Double Chocolate Biscotti
00:33 Cut in method, put most ingredients into stand mixer
01:11 Cut in butter
01:35 Whisk together wet ingredients
02:40 Prepare our pan
03:37 Pour our wet ingredients in
04:05 Add our chocolate
04:37 Turn dough out onto countertop
04:47 Roll dough into logs
05:31 Place dough onto tray and chill
05:55 Brush with heavy cream and turbinado sugar
06:20 Bake
06:54 Check with cake tester
07:28 Let it cool completely
08:30 Slice the biscotti
09:06 Place on parchment lined baking sheets and rebake
10:29 Take them out of the oven and let them cool
11:00 Time to try!
11:33 Bloopers
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This double chocolate biscotti recipe makes easy double chocolate biscotti. You could make this double chocolate biscotti with walnuts if you so chose. Learn how to make biscotti cookies with this how to make biscotti video which will show you how to make biscotti crunchy.
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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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