How To make Great Grandmother Rossi's Biscotti
1/2 c Butter
2 c Sugar
6 Eggs
1 tb Anise extract
1 c Ground almonds
1 ts Salt
1 tb (plus 1 tsp) baking powder
4 c (plus 2 Tb) flour
1. Cream butter with sugar; add eggs one at a time
and beat after each addition. Add anise, then nuts and dry ingredients. Spread in horseshoe shape on 2 buttered and floured cookie sheets. 2. Bake at 350F for 15-18 minutes. When set enough to cut, cut in one-inch pieces and lay each on its side. Continue baking at 225F or 250F for about two hours, or until the biscotti are as hard as you like them. These are foolproof and keep for weeks in a jar. Great for dunking in coffee or milk. -----
How To make Great Grandmother Rossi's Biscotti's Videos
Pistachio Cranberry Orange Biscotti - Delicious cookie for the holidays - Easy Recipe to make.
#cranberry #pistachio #biscotti #cranberrypistachioorangebiscotti
Recipe make to make the biscotti (around 30 to 34 cookies).
Ingredients:
3/4 cup roasted pistachios (not salted) (100 grams)
1/2 cup dried cranberries (50 grams)
1 tsp orange zest
1 tsp vanilla extract
3/4 cup sugar (150 grams)
2 large eggs plus 1 egg beaten
1/2 cup oil (120 ml)
2 cups all purpose flour (280 grams) plus more for work surface
2 tsp baking powder
1/2 tsp salt
Directions:
Step#1- Boil 1 cup water and add to cranberries and set aside.
Step#2- In a large bowl combine sugar, 2 eggs and salt. Using a held hand mixer whip until light and frothy.
Step#3- Slowly add the oil and continue mixing. Add vanilla and zest of orange. Mix until incorporated
Step#4- Squeeze the cranberries to remove water and add to wet ingredients. Add pistachios and mix.
Step#5- Mix flour and baking powder and sift into wet ingredients. With the mixer on low mix until you’ll have a sticky dough.
Step#6- Move dough to a lightly floured work surface and form a roll. Add enough flour that it becomes manageable. Cut in half, shape it to about 12 inch long and 3 inches wide.
Step#7- Move onto a cookie sheet covered with parchment paper.
Step#8- Make sure they’re at least 3 inches apart because the dough spreads. Brush with beaten eggs the top of the dough logs then bake at 325 degrees Fahrenheit (160 Celsius) for 30 minutes.
Step#9- Remove from oven when a golden color.
Step#10- Place on wire rack and let it cool slightly. Move to cutting board and using a serrated knife cut on an angle about 3/4 inch pieces (2 cm) and place back on cookie sheet.
(I like to stand the cookie with bottom down so both sides can brown evenly).
Step#11- Bake for 20 minutes at 325 degrees Fahrenheit (160 Celsius) or until golden.
(They might still feel soft but they’ll harden once cooled completely).
Enjoy!
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ITALIAN CRANBERRY ALMOND BISCOTTI RECIPE / Home Baking / Whole Wheat Recipe / Quick & Easy tutorial
Hi Everyone! This is a quick and easy recipe video on how to make Italian Cranberry Almond Biscotti. This is a healthier version, as I used whole wheat wheat flour and slightly less sugar. This is a perfect dessert to bake at home, as it has a great shelf life and tastes great with tea and coffee! Hope y’all enjoy this recipe. Have a great day :)
#biscotti #recipe #italianbiscottirecipe #homebaking #healthy #easyrecipe
Cranberry Pistachio Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Pistachio Biscotti. Cranberry Pistachio Biscotti are wonderfully crisp and crunchy and they are dressed for the holidays with bright red dried cranberries and lovely green pistachio nuts. These biscotti are lower in fat than most cookies as they do not contain butter which makes them a nice alternative to all the other rich baked goods during the Christmas season.
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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' Pignoli Cookies | Food Network
Giada makes soft, chewy cookies with almond paste and pine nuts that are also gluten-free!
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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!
Pignoli Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min (includes cooling time)
Active: 10 min
Yield: 12 cookies
Ingredients
One 7-ounce tube almond paste
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 large egg white
2/3 cup pine nuts
Directions
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Break apart the almond paste in the bowl of a food processor. Add the confectioners' sugar, vanilla extract, salt and egg white and pulse until smooth. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. (The dough is soft but the pine nuts will help make it easier to handle.)
Place the cookies 2 inches apart on the prepared baking sheet. Bake until lightly browned around the edges and puffed, 16 to 18 minutes. Allow to cool completely on the tray before removing them with an offset spatula.
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Giada De Laurentiis' Pignoli Cookies | Food Network
Cranberry Orange Biscotti - Mary'sKitchenMtl
You will love these twice-baked cookies! They are very addictive! :))))))
I hope you make them!
Ingredients:
3 large eggs, room temperature (2 whole eggs + 1 egg white)
1 c. (200g) granulated sugar
1 tbsp. (15ml) vanilla extract
zest of 1 orange
1/4 c. (80g) honey
2/3 c. (150g) melted, unsalted butter, room temperature
150g dried cranberries
4 c. (500g) all-purpose flour
2 tsp. (8g) baking powder
1/4 tsp. (1.5g) salt
Coating:
1 large egg yolk
2 tbsp. (25g) granulated sugar for coating
.
Procedure:
Add 2 large whole eggs + 1 large egg white in a small bowl.
Save yolk for egg wash.
Add baking powder & salt to flour. Whisk to combine. Set aside.
Add ingredients inside a large bowl.
Use a whisk to mix.
Gradually add in flour, baking powder & salt mixture.
Use a wooden spoon & hand to mix.
Preheat oven to 350F/177C.
Transfer dough onto floured work surface. Shape into a log.
Place on large tray lined with parchment paper.
Continue shaping into a 20x4-inch (51x10cm) log.
Brush with egg yolk + 1 tsp. (5ml) milk.
Sprinkle 2 tbsp. (25g) of granulated sugar on top.
Position tray on 5th oven rack.
Bake for 30 minutes.
Remove from oven & allow to cool for 15 minutes.
Using a sharp knife, cut biscotti 3/4 inch (1.9cm) thick.
Place them on a lined tray.
Bake for another 15 minutes.
Allow biscotti to cool completely.
Store in an airtight container at room temperature.
They will keep for two weeks.
They can be frozen for up to three months.
These delicious crunchy cookies are great with a hot or cold latte, or cappuccino.
Enjoy!
#biscotti #italiancookies #cookies
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Artist: Wes Hutchinson -
Genre: Country & Folk -
Mood: Inspirational -