Nut Cake biscotti - By Vahchef @ vahrehvah.com
BiscottiBiscotti, more correctly known as biscotti di Prato, also known as cantuccini, are twice-baked biscuits originating in the Italian city of Prato.
Ingredients:
All purpose flour 175 g
Curry powder 1 tb
Salt 1 pinch
Baking soda ½ ts
Baking powder 1 ½ ts
Corn meal 50 g
Lemon rind 1 pinch
Almond 50 g
Pistachio 50 g
Cashew nuts 50 g
Butter 50 g
Sugar powder 115 g
Almond essence 2 drops
Egg 1 n
Directions:
Take a bowl add all purpose flour, curry powder, salt, baking soda, baking powder, corn meal, lemon rind, almond, pistachio, cashew nuts, mix it well.
Take another bowl add butter, sugar powder cream it and add almond essence, egg mix it creamy consistency and add the all-purpose flour mixture , mix it to a dough like hearth loaf transfer it into the baking tray, bake them at 160 c for 30 minutes. Then cut them into thin slices and again bake them at 160 c for 10 minutes.
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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Homemade Salted Caramel Biscotti with Almonds and Pecans
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1 stick butter, softened
1 cup sugar
1 tablespoon baking powder
3 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon Kosher salt
2 ½ cups A.P. flour
½ cup cornmeal
1 cup whole almonds with skin on, toasted
½ cup whole pecans, toasted
1 14-ounce package caramels (about 40-50), unwrapped
2 Tablespoons heavy whipping cream or half-and-half
2 Tablespoons coarse grind sea salt
For dough, In a medium bowl, sift flour, salt and baking powder together. Add cornmeal and mix. Set aside.
Place butter in large bowl of an electric mixer, whisk at medium speed adding 1 cup sugar until thick and frothy and sugar is dissolved.
Beat in eggs one at a time
Add vanilla and almond extracts and mix until fluffy and creamy.
Add whole almonds and pecans to the wet mixture in the electric mixer bowl, and stir until combined
Slowly add the flour/cornmeal mixture a little at a time, and combine until well mixed and starts to form a ball.
Place the dough on a floured board and knead by hand a few times. Dough should be slightly tacky yet firm.
Divide dough in half and shape into 2 logs.
Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each log with the palm of your hand, and form even shaped loafs.
Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from oven and let cool on baking sheet for 30 minutes.
Turn oven down to 325 degrees.
Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a slight diagonal into 3/4 inch slices.
Line biscotti, cut side up, on the cooled baking sheet covered with another piece of parchment paper or a silicon mat.
Bake at 325 degrees for 7 minutes. Turn cookies over and bake another 5-10 minutes until golden brown and they have achieved the level of crispiness you desire.
Remove biscotti to a wire rack and let cool.
While biscotti are cooling, prepare the caramel sauce: In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.
Once caramel is relatively cool, dip one end of the cooled biscotti into the caramel, coating both sides well. Place on the wired rack and immediately lightly sprinkle with Sea Salt over the caramel so it will stick. Let them cool on the wire rack until set.
Use parchment paper to separate and store the biscotti so the caramel does not stick.
Italian Vegan Orange & Almond Biscotti
These biscotti are to die for! You still get the same intense flavors!
For all lovers of almonds, oranges, and vegan!
Here is the recipe:
Ingredients:
4 1/2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda if you don't have any use bicarb soda
2 tablespoons of cornflour
1/4 teaspoon of salt
1/2 cup of vegetable oil or sunflower oil
1 1/4 cup of fresh orange juice
zest of orange
1 1/4 cup of sugar or caster sugar
1 tablespoon of vanilla extract
3/4 cup of whole cooked almonds
Method:
In a bowl mix the flour, baking powder, soda, cornflour, and salt.
In your kitchen aid add orange juice, zest, sugar, vegetable oil, vanilla, mix them for about 4 minutes combining all the ingredients, then add the flour mixture in batches.
at the end of this add the almonds mix.
Prepare your tray place the baking paper on it, and grease it with virgin olive oil.
Using the spatula, bring to the bench add oil to your hands and grab the mixture and make 2 longs.
Bake in an oven around 190 degrees for about 25 minutes until golden brown.
Then take out of the oven place it on the bench and let them cool for about 10 minutes, remove one long from the tray and cut in slices depending on how you like the length and width.
then place back in the oven once you have cut both the logs.
allow to cook for another 10 minutes turning them once.
Then place them on a cooling rack.
Make yourself a cup of tea and enjoy!
Carmela
Sweet orange and chocolate biscotti
A refreshing twist on your average biscotti ???? Tell us, what do you think?
#panfan #harinapan #arepas #cornmeal #recipe #corn #lovepan #nopreservatives #natural #healthy #biscotti #italian #cookies #dessert
Simple Butter Shortbread | Scottish Style | ショートブレッド
This shortbread recipe started off as me trying to recreate the popular Walkers shortbread, but after a some time I ended up changing it to suit my preferences and I hope you enjoy baking these too.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
There are some further notes on bake times and how to play around with the textures within the shortbread in the blog post.
Stay safe and take care of yourselves! Happy Holidays!
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#buttermilkpantry
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Ingredients:
230g cake flour (8.5% protein)
40g corn starch
180g unsalted butter (82% butterfat min. see notes above), soft
20g full cream milk
80g caster sugar
4-6g fine sea salt (see notes above on salt)
2tsp vanilla extract
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