[No Music] How to make Double Chocolate Hazelnut Biscotti
This is a No music version of original vegan scone video below.
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Ingredients:
250g pastry flour
50g almond flour
40g cacao powder
30g cacao butter(can be substituted with other oil)
200g soy milk
100g cane sugar
100g hazelnuts
80g chocolate chips(or use cut chocolate bar)
2 tsp vanilla extract
1 tsp baking powder
Instructions:
1. mix all the ingredients, dust flour and shape it into rectangular.
2. bake at 350℉ / 180℃ for 20 minutes.
3. slice the dough 1/2' thick, put it back to the oven and bake another 20 minutes at the same temperature.
4. flip over the biscotti, then bake 20 minutes more at the same temperature or until crispy.
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「材料」
薄力粉 250g
アーモンド 50g
カカオパウダー 40g
カカオバター 30g
豆乳 200g
きび砂糖 100g
ヘーゼルナッツ 100g
チョコレートチップ 80g
バニラエクストラクト 小さじ2
ベーキングパウダー 小さじ1
「作り方」
1、全ての材料を混ぜ合わせ、小麦粉をまぶして長方形にする。
2、180℃のオーブンで20分ほど焼きます。
3、1〜1.5cmほどの厚さにスライスして、再度180℃のオーブンで20分ほど焼きます。
4、ビスコッティを裏返し、さらに20分ほど焼きます。
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Ingredients in this recipe are:
King Arthur Flour, Organic All-Purpose Flour
Gluten Free California Almond Flour
Sunfood, Organic Raw Cacao Butter
Sunfood, Organic Cacao Powder
Rapunzel, Organic Whole Cane Sugar
Bob's Red Mill, Raw Oregon Filberts Hazelnuts
Singing Dog Vanilla, Pure Vanilla Extract
Frontier Natural Products, Baking Powder (Aluminum Free)
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I often order organic foods at iHerb.
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Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.
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Equipments & etc:
Camera : Panasonic LUMIX GH4
Lens : COSINA Voigtländer NOKTON 17.5mm F0.95
Mic:RODE video mic pro
Tripods:SLIK carbon 923 pro/ SLIK carbon 724/ SLIK mini pro 7
Software : Apple Final Cut Pro X
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Professional Baker Teaches You How To Make BISCOTTI!
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 recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Homemade CHOCOLATE HAZELNUT BISCOTTI
#biscotti #chocolatehazelnutbiscotti #homemadebiscotti
Homemade CHOCOLATE HAZELNUT BISCOTTI
0:00 Intro
0:35 Hazelnut and Chocolate
1:40 Dry Ingredients
2:15 Make the Dough
3:05 Shape into logs
3:35 Sparkle Sugar & Bake
4:00 Cool & Cut the biscotti
4:30 Bake again
4:45 Enjoy!
Eaten as is or dipped in a favourite hot bevvy, CHOCOLATE-HAZELNUT BISCOTTI are perfect!
This is one of those recipes that will make you feel like you’ve accomplished something great, and trust me, if make them, you will have. The nice thing about our CHOCOLATE-HAZELNUT BISCOTTI recipe is that you’ll have lots of crunchy biscuits to enjoy. They both keep and freeze really well, so double the recipe to increase the chance of always having some on hand. Last thing, have a favourite warm beverage like cider, hot chocolate, coffee or milk standing by - these biscuits love being dipped.
Head here for the recipe on how to make our homemade CHOCOLATE-HAZELNUT BISCOTTI:
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???????? Best biscotti recipe❗️ Chocolate and hazelnut.
How to make biscotti. This biscotti recipe is great for breakfast, snack or gift giving. They go well with coffee. Biscotti means baked twice. The first baking cooks the dough and the second makes it crunchy. They are an excellent gift for the holidays and other special occasions. There are many variations of biscotti. Here, I’m baking chocolate hazelnut biscotti..
146g all purpose flour (1 cup)
76g whole wheat flour (½ cup)
1 tsp baking powder
¼ tsp salt
198g sugar (1 cup)
56g salted butter 4 tbsp
2 large eggs
½ tsp vanilla
110g hazelnuts (¾ cup)
30g cocoa (⅓ cup)
1 tsp espresso or regular coffee powder
Heat oven to 350.
Line tray with parchment paper
In a bowl, whisk flour, whole wheat flour,baking powder
In a larger bowl, beat sugar and sugar on medium until creamy (3 to 6 minutes)
Beat in eggs, one at a time
Beat in vanilla, cocoa and espresso powder.
Reduce mixer speed and mix in flour, until just combined
Add the hazelnuts until just incorporated
Make two loaves 13x2 inches
Bake for 35 minutes until just golden and starting to crack, rotate halfway
Let loaves cool for 10 minutes.
Lower temperature to 325
On a cutting board, cut diagonally to ½ inch thick slices.
Lay them on the side and bake another 15 minutes, turning halfway
Let cool completely before serving
Thanks for watching!
Chapters
00:00 Best biscotti recipe
00:06 flour
00:08 whole wheat flour
00:11 Baking powder
00:20 Butter
00:24 Sugar
00:34 Add 2 eggs
00:44 Vanilla extract
00:47 Cocoa powder
00:53 Coffee powder
01:00 Mix in flour
01:09 Hazelnuts
01:26 Make 2 loaves
01:35 Flour hands
1:48 Shape loaves
01:52 First bake
01:57 Let cool 10 minutes
02:01 Little cracks
02:05 Slice diagonally
02:25 Second bake
02:28 Flip biscotti halfway through
02:39 Thank you and end cards
@bakingwithyou
#biscottirecipe
#biscotti #cookies #italiancookies #recipe #cantucci #biscotti #cookies recipe #cooking #baking #simplecookies #quickcookies #italiancuisine #simple recipe #cantuccirecipe #italianbiscotticookies #howtobakecookies
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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Chocolate Hazelnut Biscotti - HandMade | Christine Cushing
I show you how to make the best chocolate biscotti handmade with extra virgin olive oil that makes them crisp but tender. Filled with hazelnuts these hand made Italian cookies are a classic combination of cocoa and hazelnuts. See why it's important to bake them twice and how to perfectly slice them. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE HAZELNUT BISCOTTI
1 1/4 cup all purpose flour (300ml)
1/3 cup cocoa powder (80 ml)
2 tsp. baking powder (10 ml)
pinch salt
grated zest of ½ orange
1 cup sugar (250 ml)
1/3 cup extra virgin olive oil (80ml)
2 large eggs
1 tsp. pure vanilla extract (5 ml)
1 cup whole hazelnuts(250 ml)
Instructions:
Preheat oven to 325 degrees F.
2. Line a large baking sheet with parchment.
3. Sift flour, cocoa, baking powder, and salt into a medium bowl. Add hazelnuts.
4. In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
5. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well.
6. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches – they will spread out as they bake.
7. Bake for 25-30 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
8. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into ½-inch slices.
9. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp.
Makes about 40 biscotti
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#ChocolateBiscotti #biscotti