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
Homemade Biscotti Recipe | Cupcake Jemma
Hey guys, here is a lovely little recipe for homemade biscotti! It's such a tasty treat and it's simple to make! Have a watch and let me know what you think in the comments box! For more videos on baking and tasty treats, make sure you subscribe for free...
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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!
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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Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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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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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The best part about Giada's Biscotti? The festive holiday colors!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 2 dozen cookies
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network