How To make Golden Biscotti
2 c Flour
1/4 ts Baking soda
1 ts Baking powder
1/4 ts Salt
2/3 c Sugar
5 ts Orange zest; finely chopped*
2 Egg
1/4 c Oil
1 1/2 ts Vanilla extract
1/2 ts Almond extract
1 2/3 c Almonds; unblanched sliced
1/3 c Almonds; unblanched whole
topping:
2 tb Sugar
1/8 ts Cinnamon; ground
1 Egg white
*Remove zest from orange in lengthwise strips with a vegetable peeler, and chop finely. Preheat oven to 350 degrees. Food Processor Method: In a medium bowl, sift together all but 1/4 c of the flour with the baking powder, baking soda, and salt, and whisk to mix it well. In a food processor with the metal blade, process the sugar and orange zest until the zest is finely minced. Add the eggs and process for about 30 seconds or until thoroughly blended. Scrape the sides of the bowl.
With the motor running, add the oil and extracts and process until blended. Add the sliced almonds and process until finely chopped. Add the flour mixture and process for about 7 seconds or until the flour is almost incorporated. (There will be some fl our clinging to the sides of the work bowl. Do not overprocess as the dough will be too stiff to incorporate the flour completely in the processor.) Electric Mixer Method: Finely grate the orange zest. Finely chop the sliced almonds. Place them both i n a medium bowl. Sift together all but 1/4 cup of the flour with the baking powder, baking soda, and salt and add to the nuts and zest. Whisk together to mix them well. In a large mixing bowl, beat the sugar and eggs for several minutes, until very thick and pale in color. With the mixer at medium speed, beat in the oil and extracts. At low speed, gradually beat in the flour mixture. For both methods: Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining 1/4 c flour to form a soft, non-sticky dough. Shape the dough into two 2-inch wide cylinders. Each will be about 7 1/2 inches long. Line up the whole almonds lengthwise in rows along the dough and press them well into the dough. With the palms of your hands, roll the cylinders on the counter, enc losing the almonds and maintaining the 2-inch diameters of the cylinders. Place the cylinders 2 inches apart on a cookie sheet. In a small bowl, stir together the sugar and cinnamon for the topping. Beat the egg white. Brush the cylinders lightly with t he beaten egg white and sprinkle them with the cinnamon topping. Bake on the upper rack of the oven for 30 minutes or until lightly browned and very firm. Cool the cylinders on the cookie sheet for 15 minutes or until just warm. Slip them off the sheet and onto a counter. With a serrated knife, cut diagonal 1/2 inch slices. Place the slices closely together on lightly buttered cookie sheets. Toast the slices for about 8 minutes. Using a small metal spatula, turn them and bake for another 8 minutes or until golden brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. [I NEV ER do this, because I think you lose too much of your heat when you open the door to do it, so you're no longer baking at the correct temperature. ~-Leti] Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature. Keeps several months. Smart cookie hints: * Unbleached flour has more gluten-forming proteins, which help to hold the almonds in the dough and make the dough less fragile. * When the almonds are placed lengthwise, they do not fall out of the baked dough as readily and are more attractive when sliced. * Biscotti can be tricky to cut into neat slices. If the cylinders are too hot or completely cold, the slices tend to break. When cutting the biscotti, hold the cylinder near the end being sliced and press it gently on top. If it is still crumbly, try popping it in the oven for another 5 minutes. Using coarsely chopped almonds instead of whole almonds is another solution, but they are less dramatic in appearance. per Leti Labell -----
How To make Golden Biscotti's Videos
Christmas gluten free Biscotti
Yummy and delicious gluten-free Italian biscotti.
Twice-baked cookies with nuts and dry berries!
Christmas White Chocolate Biscotti
Makes 24 biscotti
Ingredients
½ cup unsalted butter room temperature
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
3 cups Extra White Gold gluten-free all purpose flour
2 teaspoons baking powder
1 cup dried cranberries
1 cup pistachios
1 tablespoon grated orange zest
1 cup white chocolate chips
Preparation
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream butter and sugar. Add the eggs, one by one, beating well after each egg. Mix in the vanilla extract. Add flour and baking powder to the egg mixture, fold in the cranberries, nuts and orange zest. Make three 12- inch logs.
3. Arrange the logs on a baking sheet and bake for 20 minutes, until golden. Let it cool out of the oven for 10 minutes, and then cut diagonally with a serrated knife into 1-inch slices.
4. Lay the slices down on baking sheet and bake for additional 15 minutes, or until golden brown. Transfer to a cookie rack to cool. Melt the chocolate in microwave.
Drizzle on top of the biscotti.
How to Make Authentic Italian Biscotti by Heartway Farms | The Best Biscotti Recipe | Easy Dessert
Today Julianne will share our recipe for biscotti! These Italian pecan biscuits may seem difficult to make, but this recipe makes it so simple! Enjoy them with tea or coffee on a cool day. They are the best!!!
Full Recipe:
Preheat Your Oven to 350 deg. Fahrenheit
Candied nuts:
2 cups chopped pecans
1 cup sugar
1 teaspoon vanilla
1/2 cup butter
Biscotti dough:
2 cups sugar
1/2 cup melted butter
4 Tablespoons orange zest
4 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
4 cups all purpose flour (plus more for dusting)
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Easy Biscotti (no eggs)
⭐️ Get Recipe:
You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.
The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.
⭐️ Ingredients
Wet ingredients
⅓ cup almond milk or other milk
⅓ cup vegetable oil any, as long as it's neutral
½ cup sugar
¼ cup powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest optional
1 teaspoon vanilla extract
Dry ingredients
¾ cup almonds
1½ teaspoon baking powder
2 cups all-purpose flour
1 pinch salt
❤️ Nico & Louise
Theplantbasedschool.com
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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Almond Biscotti Recipe: How to Make Delicious Italian Cookies at Home.
#almondbiscotti #Christmasbaking #homemadebiscotti #italiancookies.
Crunchy, Sweet, and Perfect for Dipping: Homemade Almond Biscotti, Elevate Your Coffee Break with These Homemade Almond Biscotti
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INGREDIENTS:
8 Eggs plus one for brushing
2 cups Sugar 400 g
8 cups Flour (not packaged) plus more for dusting (1kg)
4 tsp Baking powder 16g
1/4 tsp Salt
1 tsp Vanilla
1 tsp Almond essence
2 cups Almonds roasted and coarsely chopped 325g
4 tbsp Sugar in the raw to sprinkle on top
1 cup Oil 240 ml
INSTRUCTIONS:
Step#1- In a large bowl whisk the eggs and sugar until light and frothy. Slowly add oil and continue whisking. Add vanilla and almond essence. Set aside.
Step#2- Mix flour, salt, and baking powder and sift it in the wet ingredients. Using a spatula stir until well combined and a sticky dough forms. Fold in almonds.
Step#3- Flour work surface:
Divide the dough into 2 to make a very large biscotti.
4 parts for medium and 6 for small cookies perfect for cookie trays.
(I made large cookies).
Step#4- Work gently using extra flour so it doesn’t stick.
Step#5- Roll to desired size log and move to a cookie sheet covered with parchment paper.
Step#6- Flatten gently and egg wash the top. Sprinkle with sugar in the raw.
Step#7- Bake 350°F 180°C for large cookies. Bake them for approximately 35 minutes or until golden.
Step#8- Remove and let it cool for 5 minutes and slice to desired thickness. Place them back on a cookie sheet and rebake at 325°F 165°C until golden. Let them cook and store them in an airtight container.
These cookies keep well for a few weeks.
Enjoy!
Biscotti | Mixed with nuts and cherry Italian Biscotti recipe.
Looking for a tasty and easy-to-make treat? Try Biscotti Italiani! These classic Italian cookies are twice-baked, making them crunchy and perfect for dipping in your favorite beverage. They come in a variety of flavors, such as almond, chocolate, and lemon, and can be enjoyed any time of the day. Share them with your friends and family, or simply indulge in them on your own. Get the recipe and start baking today!
Ingredients:
4 cups of all purpose flour (500 grams)
1 cup sugar (200 grams)
1 1/2 sticks butter melted /(6 ounces) (170 grams)
3 eggs plus 1 egg
2 tsp baking powder
1 3/4 mixed nuts (200 g)(I used almonds, walnuts and pistachios ) all open packets I had in the pantry.
1/2 cup chocolate chips (3 ounces) (85 grams)
1 cup Red and green cherries
Pinch of salt
2 tsp vanilla
Directions:
Step#1- In a large bowl combine flour, baking powder and salt, mix using a whisk and set aside.
Step#2- Combine melted butter, sugar and eggs in the stand up mixer bowl. Using the paddle attachment mix until creamy.
Step#3- Add the flour mixture, mix gently and it will form a dough. It’s a beautiful dough and not sticky at all.
Step#4- Mix in the dough all the nuts, chocolate chips and cherries.
Step#5- On work surface gently work for a minute and cut in half.
Step#6- Now roll to desired length forming a long log.
Step#7- Place on a cookie sheet lined with parchment paper.
Step#8- Beat an egg and with a pastry brush lightly brush the top. Bake at 350 for about 30 to 35 minutes.
Step#9- Remove and let it cool for 10 minutes before cutting.
Step#10- Using a serrated knifed cut in diagonal slices or straight about 1 inch thick. Place on cookie sheet and bake at 325°F for another 10 to 15 minutes until golden on both sides.
Step#11- Let them cool before eating. Best if eaten the next day!
This is a great recipe as a base. You can certainly add different types of nuts and flavors like orange zest, anice or almond.
Enjoy!
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