Almond Biscotti Recipe: How to Make Delicious Italian Cookies at Home.
#almondbiscotti #Christmasbaking #homemadebiscotti #italiancookies.
Crunchy, Sweet, and Perfect for Dipping: Homemade Almond Biscotti, Elevate Your Coffee Break with These Homemade Almond Biscotti
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INGREDIENTS:
8 Eggs plus one for brushing
2 cups Sugar 400 g
8 cups Flour (not packaged) plus more for dusting (1kg)
4 tsp Baking powder 16g
1/4 tsp Salt
1 tsp Vanilla
1 tsp Almond essence
2 cups Almonds roasted and coarsely chopped 325g
4 tbsp Sugar in the raw to sprinkle on top
1 cup Oil 240 ml
INSTRUCTIONS:
Step#1- In a large bowl whisk the eggs and sugar until light and frothy. Slowly add oil and continue whisking. Add vanilla and almond essence. Set aside.
Step#2- Mix flour, salt, and baking powder and sift it in the wet ingredients. Using a spatula stir until well combined and a sticky dough forms. Fold in almonds.
Step#3- Flour work surface:
Divide the dough into 2 to make a very large biscotti.
4 parts for medium and 6 for small cookies perfect for cookie trays.
(I made large cookies).
Step#4- Work gently using extra flour so it doesn’t stick.
Step#5- Roll to desired size log and move to a cookie sheet covered with parchment paper.
Step#6- Flatten gently and egg wash the top. Sprinkle with sugar in the raw.
Step#7- Bake 350°F 180°C for large cookies. Bake them for approximately 35 minutes or until golden.
Step#8- Remove and let it cool for 5 minutes and slice to desired thickness. Place them back on a cookie sheet and rebake at 325°F 165°C until golden. Let them cook and store them in an airtight container.
These cookies keep well for a few weeks.
Enjoy!
Chef Frank makes Anisette Toast
Anise is a distinctly Italian flavor to me. I remember my POP dunking these in his coffee. This is a great basic recipe for biscotti. If you don't like anise you can substitute any flavor you want.
Check out Beth @mybubbieskitchen
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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Anise extract:
Anise seed:
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Makes about 20 toasts
2 1/2 cups/313 g AP flour
2 tsp/10 g baking powder
1/2 tsp/3 g baking soda
1/2 tsp/3 g salt
1/4 cup/57 g unsalted butter, softened
1 cup/200 g sugar
3 eggs
4 tsp/17 g anise extract
1 tsp/4 g ground anise seed
BISCOTTI ALMOND ANISE l How To Make Biscotti Cookies l Best Biscotti Recipe l Biscotti Recipe
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 stick unsalted butter
2 1/2 teaspoons ground anise
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
Directions:
1. Position rack in center of oven and preheat to 350°F.
2. Put the 1 cup of almonds on clean baking sheet, roast for 10 mins ok bottom rack. Then take out of oven, put in bowl and cool.
3. Line the same baking sheet with parchment paper, spray with cooking spray or butter it. Sift flour, baking powder and salt into medium bowl.
4. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in another bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Put bowl with dough in freezer for 10 minutes.
5. Chop almonds coarsely and mix in after you take out of freezer.
6. Divide dough in half. Using wet hands, shape each dough half. Transfer both logs to prepared baking sheet, spacing apart. Bake logs until golden brown (logs will spread), about 25-30 minutes. Cool logs completely on sheet on rack, about 15-20 minutes. Maintain oven temperature.
7. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet.
8. Bake 8 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
RECIPE:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
#baking #biscottirecipe #almondbiscotti
Italian Grandma Makes Biscotti With Anisette
Biscotti with Anisette:
12 extra large Eggs
3 cups Sugar (600 g)
3 Tbsp Anisette Liqueur (45 ml)
2 cups Vegetable Oil (480 ml)
1 Lemon – both Juice & Zest
3 Tbsp Baking Powder (30 g)
3 ¼ lbs All Purpose Flour (approx. 10 cups) (1472 g)
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Perfect Easter Favorite cookie Anginetti knot cookies - Italian Anisette Cookies.
#anginetti #anisette #anisettecookies
To print the ingredients & recipe, please click the link below:
Ingredients:
3 eggs at room temperature
1/2 cup sugar (100 g)
1/2 cup oil sunflower/grapeseed/light olive oil (120 ml)
2 tbs anise liqueur (Sambuca)
1 to 2 tsp anise extract
3 cups flour (400 gr)
3 tsp baking powder
1/4 tsp salt
Ingredient for Glaze:
3 cups confectioners sugar/powdered sugar/10X (420 g)
1/4 cup milk or less
1/4 tsp anise extract
Directions:
Step#1- In a large bowl combine egg and sugar. Using a handheld mixer mix until sugar is dissolved.
Step#2- Slowly add the oil and continue mixing. Add the anise extract and Sambuca. Set aside.
mix flour, salt and baking powder in a bowl.
Step#3- Sift the dry ingredients into the egg mixture. Using a spatula gently fold everything together until it creates a dough.
Step#4- Place in a plastic wrap and refrigerate at least for 30 minutes.
Step#5- Cut dough in four pieces. Roll out 3/4 of an inch logs and cut them in 6 inch pieces. Roll the log as if you were making a knot. (See video)
Step#6- Place on a large cookie sheet covered with parchment paper and bake for 15 minutes at 350°F (180 Celsius)
(Don’t over bake as they should be a pale golden color).
Step#7- In a large bowl add powdered sugar and anise extract. Slowly add milk and mix using a whisk. As the sugar absorbs the milk keep adding a little more until smooth and thick.
Step#8- Dip tops of cookies in glaze, sprinkle your favorite color sprinkles or leave plain.
Lemon knots
Step#1- Substitute Sambuca with fresh squeezed lemon juice and zest of a lemon. For the glaze instead of milk use lemon juice
Step#2- Omit anise extract
Step#3- For vanilla knots substitute Sambuca with milk and add 1 tsp pure vanilla extract.
These cookies are wonderful for many different occasions, just adjust the sprinkles accordingly.
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Italian Biscotti Recipe
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Italian Biscotti
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