Italian Biscotti Recipe
Biscotti with a cup of tea with milk, a stack of books, lots of pens and pencils and usually a faint classic or just piano music in the background coming from the radio. This was me studying for exams until midnight, then dragging myself to sleep few hours until the morning. Do you relate?
Hey everyone, come and join me making this delicious super easy aromatic Italian biscotti.
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Ingredients
▢2 large eggs.
▢1/2 teaspoon vanilla extract.
▢1/2 cup (105g) granulated sugar.
▢1/2 cup (120ml) oil.
▢2 cups (266g) all purpose flour.
▢1/2 Tablespoon baking powder.
▢1 Tablespoon roasted anise seeds.
Instructions
Preheat oven to 350, Line a large baking sheet or two small ones with parchment paper. Note1
In a deep bowl, whisk together eggs, vanilla extract and sugar. Mix in oil.
In a separate bowl combine flour, baking powder and anise seeds.
Add the dry ingredients to the wet and mix with a spoon or spatula.
Moisten your hands lightly with oil and form dough into a rectangle or a log 0.5 inch thickness.
Bake in the middle rack for 20-25 minutes or until until the top and sides of the biscotti turns light brown.
Remove from oven and let cool down for 10 minutes.
Cut into 1/2 inch slices, turn slices to one side and bake for another 6-8 minutes to brown.
Turn biscottis on the other side and repeat browning.
Let them cool down before serving. Store in an airtight container.
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Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
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#italian #biscotti #cantucci #almondbiscotti #tuscan #recipe #italianrecipe #biscuits
Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
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An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo
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Almond Anise & Chocolate Hazelnut Biscotti | Traditional Italian Biscotti | The Vegan Test Kitchen
This is a deliciously perfect veganized version of those classic Italian biscotti flavors: almond anise, and chocolate hazelnut…and don’t forget your cup of coffee (or wine!) for dunking. These recipes from the Veganomicon can easily be modified to incorporate dried fruit, juice, espresso or other favorite flavors!
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Almond Anise Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 2/3 cups all purpose flour or whole wheat pastry flour
2 tbsp arrowroot powder
2 tsp baking powder
2 tsp aniseeds
½ tsp salt
1 cup whole, raw almonds
Chocolate Hazelnut Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup plus 2 tbsp sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 ½ cups all purpose flour or whole wheat pastry flour
1/3 cup unsweetened cocoa powder (or Dutch-processed)
2 tbsp arrowroot powder or cornstarch
2 tsp baking powder
½ tsp salt
1 cup whole raw hazelnuts
#vegan #veganomicon #biscotti
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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