How To make Lemon Poppy Seed Biscotti & 2 Variations
1/3 cup butter or margarine
2/3 cup sugar
4 teaspoons finely shredded lemon peel
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
2 1/2 cups all-purpose flour
In large mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar, shredded lemon peel, poppy seed, baking powder, baking soda; beat until combined. Add eggs; beat till combined. Beat in as much of the flour as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Shape into two 9x1 1/2-inch rolls. Place rolls on ungreased cookie sheet, flattening each slightly. Bake in a 375 oven about 20 minutes or till a wooden toothpick inserted in the center comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Cut each roll crosswise into 1/2-inch thick slices. Arrange the slices flat about 4 inches apart on the cooled cookie sheet. Bake in a 325 oven for 8 minutes more or till surfaces are crisp and light brown. Remove biscotti from cookie sheet; cool on a wire rack. Makes about 36.
VARIATIONS: ALMOND brICKLE BISCOTTII: Prepare Lemon-Poppy Seed Biscotti as directed, except substitute brown sugar for the sugar. Omit lemon peel and poppy seed. Stir in 1 cup almond brickle pieces after the flour. Continue shaping and baking as directed. ORANGE-CRANBERRY BISCOTTI : Prepare Lemon-Poppy Seed Biscotti as directed, except substitute finely shredded orange peel for the lemon peel. Omit poppy seed. Stir in 1/2 cup finely chopped dried cranberries or diced tart red cherries after adding the flour. Continue shaping and baking as directed.
How To make Lemon Poppy Seed Biscotti & 2 Variations's Videos
Vegan Sandwich Cookies
These vegan sandwich cookies pair chocolate date soft cookies with a vanilla-maple buttercream filling. They are SO good and make for a healthier treat that's filled with fiber and done without refined white sugar or vegan butter. Also completely dairy-free, egg-free and nut-free, which makes them a fun kid's lunch box sweet treat!
Find the full recipe here:
Lemon Poppy Seed Cookies | Ep. 1322
To get this complete recipe with instructions and measurements, check out my website:
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Erin’s Tips for Alternative Flours | Bite Size
Food52's Resident Baking BFF Erin McDowell is back with another episode of #BiteSize where she talks all about alternative flours. Uncover the pros and cons of three of her favorite flours and learn how you can use them in some of Erin's classic recipes. If you're ready to take a break from all-purpose flour, you won't want to miss this!
Recipes feature in this video
Apricot Oat Muffins:
How to Make Pie Dough & Crust:
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00:00:00 Intro
00:00:43 Whole wheat pastry flour
00:03:55 Spelt flour
00:05:43 Almond flour
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
The Ultimate Sugar Cookie Recipe! Secret Design Inside! | Chef Vic Cuisine
Basic Ingredients, Superb Result! These are easy to make and make enough for everyone! (RECIPE BELOW!)
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Ingredients:
1 cup (227g) unsalted butter
1 cup (200g) granulated white sugar
1 tsp (5mL) vanilla extract
1⁄2 tsp (2.5mL) almond extract
1 egg
3 cups (360g) all-purpose flour
2 tsp (4g) baking powder
1⁄2 tsp (3g) salt
Method:
Preheat the oven to 350°F (176°C).
Cream the butter and sugar until smooth in the large-sized bowl of a stand mixer with a paddle attachment for at least 3 minutes.
Beat in the vanilla extract, almond extract, and egg.
In a separate large-sized bowl, mix the flour, baking powder, and salt until well combined.
Add this dry mix a little at a time to the wet ingredients while whisking. The resulting dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
Roll the dough with a lightly-floured rolling pin on a lightly-floured surface. You want these cookies to be on the thicker side (closer to 1⁄4 inch rather than 1⁄8 inch thick).
Use a cookie cutter and form the shape of the cookies you want. Place the cookies on a parchment paper-lined baking sheet.
Bake at 350°F (176°C) for 7-8 minutes. Remove from the oven and let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Tips & Variations:
You can omit the almond extract; however, the taste is fantastic with the hint of almond.
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Timestamps
0:00 Intro
0:32 Ingredients
1:17 Method
8:00 Results
9:12 Outro
How to Make ULTIMATE Muffins | Endless Flavors!
This Ultimate Muffin recipe is THE master muffin base that is perfectly flavorful, tender, and moist. The flavor and add-in options are limitless!
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Are you ready to make cookies that rival your favorite bakery? ???? The Ultimate Cookie Handbook shares the sweet SCIENCE of cookie baking in a fun, visual way, allowing you to create & customize your own recipes. Don't be surprised if your creations start being requested by EVERYONE at every event.
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INGREDIENTS:
2 cups (254 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1/2 teaspoon fine salt
1 tablespoon baking powder
1 cup buttermilk
4 tablespoons (57 grams) unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract (if desired)
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I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science — not to mention tons of mouthwatering recipes.
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