Almond and honey biscotti | Juls' Kitchen
Almond and honey biscotti
Recipe...
Ingredients:
2 eggs
200 g of runny honey
250 g of whole spelt flour
½ teaspoon of baking powder
Zest of 1 organic lemon
150 g of almonds
100 g of dried apricots
Preheat the oven to the maximum.
Whisk eggs and honey. Mix in the spelt flour, the baking powder, a pinch of salt and the grated zest of a lemon. At the end fold in almonds and chopped dried apricots.
Line with parchment paper a large baking tray. Spoon the dough into two logs, approximately about 5 cm wide and about 30 cm long.
Lower the oven temperature to 180°C (350°F) and bake for about 15 minutes, until golden brown. Remove the tray from the oven, let the biscotti cool down for 5 minutes, then cut the logs into 2 cm thick slices.
Arrange the biscotti cut side down on the tray and bake for 10 minutes, until golden and crisp. You can store the biscotti in an airtight box for many days. After a week they are still fresh and fragrant.
IN THE KITCHEN: GIULIA
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MUSIC
Josh Woodward - “The Gloaming” instrumental version
PROPS
iittala
Gluten Free Orange & Almond Cookies Recipe
These sweet, gluten free morsels are the perfect accompaniment to a cup of tea any time of the day! Flecked with orange zest, these almond biscuits are soft, chewy, and utterly delightful to eat.
Serves 18-24 biscuits
Prep time: 15 mins
Cooking time: 17 mins
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How to Make A Simple Biscotti / Honey Lavender Biscotti
Hi guys! I’m a beekeeper who loves creating recipes with honey. Love is in the air! Do you love lavender? So do the bees! By adding sweet local honey to dried lavender blooms, something magical begins! Bee warned: these honey-lavender biscottis may break hearts by disappearing fast!
Why do bees love lavender? The fragrant plant is irresistible with abundant pollen and nectar to feed them! Lavender blooms during a midsummer gap when pollen and nectar supplies are very low, and when “the girls” are their hungriest! Lavender is so productive, so go ahead and harvest blooms to enjoy in your cookies, teas, or enjoy in a vase. There will be plenty leftover for a bee-friendly feast.
Cheers, meows, and bee happy,
Alison, Hobbes & the girls
#HowDoYouMakeBiscotti
#HomemadeBiscotti
#EdibleGifts
Yield: About 50 cookies Prep Time: 30 minutes, Cook Time: 1.5 hours, Total Time: 2.5 hours
INGREDIENTS:2 1/4 cup all-purpose flour (11.25 oz)
1 teaspoon baking powder (.18 oz)
1/2 teaspoon soda (.11 oz)
1/4 teaspoon pink Himalayan salt (.04 oz)
2/3 cup white sugar (5.26 oz)
1/2 teaspoon cinnamon (.04 oz)
3 large eggs
3 tablespoons local honey (2 oz)
2 tablespoons grated zest from oranges and/or mandarins (.85 oz)
1 tablespoon dried lavender (or rose) blossoms (.07 oz)
1/2 teaspoon real vanilla extract (.7 oz)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Whisk dry ingredients (except blossoms) in a small bowl. In a large bowl, whisk eggs and 2/3 cups of dry mixture, until pale lemon color. Stir in local honey, zest, blossoms, and real vanilla extract. Add the rest of dry ingredients into the wet, mixing until a dough forms. If mixture doesn’t retain shape, at a spoonful of flour at a time until dough holds shape. With floured hands, split dough in half. Place dough onto prepared sheet, quickly stretching into (two) 13 x 2-inch loafs; about 3 inches apart. Gently pat each loaf to smooth shape.
Bake about 35 minutes, rotating pan halfway through baking. Loaves are done when golden brown and a slight crack forms on top. Remove from oven and cool loaves for 10 minutes. Reduce oven temperature to 325°F. With a serrated knife cut each loaf diagonally into 3/8” slices (about 50 cookies total). Lay each biscotti cut-side up and spaced 1/2” apart on baking sheet. Bake about 15 minutes; flipping each cookie over halfway through baking. Biscottis are done when golden brown and crisp on both sides. Transfer cookies to wire rack to cool completely. Store in an airtight container for 4 weeks at room temperature, or in the freezer for up to 3 months.
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Fig and Orange Biscotti Recipe | How to make these lovely Italian biscuits perfect for dunking
How to make my Fig and Orange Biscotti
Biscotti are just the best and the addition of sweet figs and orange go so well. These great Italian biscuits make perfect home made kitchen gifts or just make a massive batch and enjoy yourself dipped in coffee or a vino santo, delicious!
These are far easier to make than I always thought they would be and now are something I often make a batch of on a lazy Sunday afternoon.
Ingredients
Makes 24
- 50g unsalted butter
- 240g plain flour
- 150g caster sugar
- 1/2 tsp baking powder
- 75g flaked almonds
- 125g dried figs
- zest of 1/2 orange
- 2 eggs
- 1 tsp vanilla extract
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Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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Fig, Orange and Almond Biscotti
These classic, crisp Italian biscuits are usually served alongside coffee or a glass of sweet Vin Santo for dipping – a real treat. I love to serve them at the end of a meal with coffee or an after-dinner drink: ‘dunking’ is most definitely recommended!
‘Biscotti’ means ‘twice cooked’ and these biscuits are cooked first in the roasting oven and then finished in the simmering oven where they dry out and become perfectly crisp and crunchy. Flavour combinations are endless – do experiment with different nuts, fruits and flavourings, or try my chocolate orange variation. Omit the almonds and figs and add 100g dark chocolate chips to the dough!
You can see the full recipe on our website now: