Amazing Keto Biscotti
This is a recipe video for outstanding Keto Biscotti. They come out so close to the real thing.
Biscotti
3 eggs
390g almond flour
1/2 tbsp baking powder
90g pecans chopped
Erythritol to taste
4 drops of stevia
pinch of nutmeg (very small amount, too much can ruin)
Pinch of salt
cinnamon
Almond extract
Beat eggs and sweetener.
mix in the rest.
Form two logs
30 min 350
Cool completely
Cut with serrated knife
Lay flat and bake for 15 min then flip and do 10 min on the other side
Leave uncovered until the next day.
#keto #ketodiet #ketosis #sugarfree #ketogenic
Maple Macadamia Cookies | Age of the Plants | S1.E13
Age of the Plants | S1.E13 | Maple Macadamia Cookies
Welcome to the 100% Plant-Based version of Maple Macadamia Cookies with Lucy!
Join Lucy Tsai in the journey of exploring the benefits of MAPLE & MACADAMIA in a super fun and healthy way! ????????????
The Age of the Plants is a 26 part series featuring all sorts of SUPER Plants from A to Z...!!!
Lucy Tsai covers some of the healthy and fun ways that plants can benefit us, transforming health one bite at a time! ????????????
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DRIED FRUITS BISCOTTI [ How to make Dried Fruits Biscotti Recipe ] ITALIAN RECIPE
Recipe ????????????????????????
220g all-purpose flour
120g sugar
1 tsp baking powder
2 large eggs
pinch of salt
1 tsp vanilla extract
120g unsalted butter, melted
75g walnuts
75g raisins
1 egg yolk for egg wash
MUSIC
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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ABOUT ME:
My name is Lawrence Dennis Manis Pascua, 30 years old and currently living in Lisbon, Portugal since 2015. I am a Filipino, born and raised in the Philippines (of course ????). I describe myself as adventurous, happy person, lovable ( duh! ????i may be snobbish at first when you meet me but, introduce yourself and we'll be like close friends in a snap!).
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It may doesn't seem like I am a Registered Nurse, but yeah! I got my license in 2010 (happy but not really my passion ????)! I dreamt of being an artist but sadly Hollywood cannot find me 'cause i'm becoming extinct ????! I worked as a shopkeeper, customer service representative, machine operator, farmer (fruit picker, WOW really), kitchen assistant, a nanny (what? ????), caregiver and hotel housekeeper! I can say this person is flexible and can do anything LOL! I also cook, bake and design cake and learned this all by myself through internet and of course with the help of youtube! I also sing and dance (exclusively in the bathroom ????). I love entertaining people and travelling too! My first out of the country travel and job was in 2012 to Taiwan ????????. I also travelled to Indonesia ????????, France ???????? and Spain ???????? and wishing for more travels!!!
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Your support to my channel is very much appreciated! With your help, my channel may grow and make more quality content! Thank you very much!
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NOTE: My channel was formerly My Tummy Treats, specifically recipe videos but I wanted to do a lot more than cooking and baking so I came up with the name Popcorn Vlogs. Welcome to my channel! Sit back, relax, watch and don't forget your POPCORN!
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Tahini Cardamom Biscotti - Vegan Recipe Demo - Baking with Tahini
Nutty & fragrant - something different to dip into coffee: Tahini Cardamom Biscotti. Full recipe at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Tahini Cardamom Biscotti
Recipe from seedandmill.com
1/2 cup honey or maple syrup
1/2 cup sugar
1/2 cup olive oil
1/2 cup tahini
1/4 cup nut or grain milk
1 teaspoon vanilla extract
3 cups whole wheat flour
1.5 teaspoons baking powder
2 teaspoons ground cardamom
1/2 teaspoon salt
sesame seeds and/or sugar for sprinkling
Preheat oven to 275 degrees F. Beat granulated sugar, honey/syrup, tahini, olive oil, milk, and vanilla until combined. Add the flour, baking powder, cardamom, and salt and beat until just combined.
Divide the dough in half and shape into two 3/4-inch tall, 4-inch wide loaves on the baking sheet, leaving a couple of inches of space between the loaves.
Sprinkle with sesame seeds and raw sugar. Bake for 25 minutes or until they turn light golden brown. Remove from the oven and gently slice the loaves into 1-inch wide cookies.
Tip the cookies on their sides and place back into the oven to bake for another 20 minutes. or until you reach your desired firmness/crispness.
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Biscotti Recipe | Healthy Snack
Professional Baker Teaches You How To Make FLORENTINE COOKIES!
Florentine Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! And, as a bonus, she is going to teach you how to temper chocolate! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen
Prep Time: 50 minutes
Cook Time: 15 minutes
Ingredients
1 ½ cups (150 g) sliced almonds
½ cup + 2 Tbsp (130 g) granulated sugar (caster sugar)
¼ cup (75 g) honey
1/3 cup (80 mL) whipping (35%) cream
5 oz (150 g) bittersweet chocolate, chopped
Directions
1. Preheat the oven to 350 F (180 C). Line a baking tray with a silicone-coated liner.
2. Place the sliced almonds in a re-sealable bag and crush them a little using a rolling pin or even your hands. Set aside.
3. Place the sugar, honey and whipping cream in a small sauce pot and bring up to a full boil while stirring, and continue to boil and stir until the mixture reaches 244 F (118 C) on a candy thermometer. Remove the pot from the heat, stir in the almonds and transfer this to a bowl to cool for about 15 minutes.
4. Have a bowl of cool water on hand as well as a 2 ½-inch (65 mm) round cookie cutter. Drop small teaspoonfuls of the almond batter onto the prepared baking tray, leaving at least 3 to 4 inches (75-100 mm) between the spoonfuls to allow for spreading. With wet fingers, press down the almond batter a little. Bake the Florentines for about 12 minutes, until they have flattened and have browned evenly (you may find rotating the pans halfway through baking promotes even browning). Let the Florentines sit for 30 to 90 seconds to set a little (but not fully). Dip the cookie cutter in the cool water and press it into each cookie to cut a precise circle. Now allow the cookies to fully cool and use a palette knife to carefully lift them off the tray, carefully pulling away the trimmings. Repeat with the remaining batter (and keep the cookie trimming scraps – they make an excellent topping for ice cream, or stirred into a cheesecake batter.
5. Once the Florentines have fully cooled, prepare the chocolate for brushing on each. To temper the chocolate, you will need a marble board (or a granite or other stone countertop, or a stainless steel counter will also do). Place all of the chopped chocolate in a metal bowl and set this over a pot of barely simmering water (no bubbles visible), stirring gently until melted and the temperature reaches 113 - 122 F (45-50 C). Pour two thirds of the chocolate onto your marble surface and set bowl with the remaining chocolate off to the side on a towel (away from heat and not on the marble).
6. Using two putty knives, or a palette knife & bench scraper, spread out the chocolate into a thin layer and use your tools to push the chocolate back into the centre of the board, scarping your tools to clean them of the chocolate at each push. This action of moving the chocolate plus the cooling property of the marble will lower the temperature of the chocolate. Keep repeating this process or spreading and scraping in until a temperature of 81 - 82 F (27-28 C) is achieved.
7. Stir and check the temperature of your reserved chocolate – it should have cooled to about 104 – 113 F (40-45 C). Now add the marble-cooled chocolate back to the bowl and stir for about 30 seconds before checking the temperature – it should be between 88 - 90 F (31-32 C) and is now “tempered”. To double check, dip a piece of parchment into the chocolate and set on your marble – it should start setting within a minute or two.
8. Use a pastry brush to brush an even layer of the chocolate onto the back of each Florentine and place these on a parchment-lined baking tray** to set. Pop the tray in the fridge for 3-5 minutes, just for a final “cure” or set, but then remove to store the Florentines in a cool place, in an airtight container.
** As a decorative option, you can use cocoa butter transfer sheets (found at stores that carry cake decorating supplies) and place the chocolate brushed Florentine on the sheet. Chill the Florentines as above, then peel then off the transfer sheet, revealing a lovely, shiny design and store.
The Florentines will keep for up to a week.
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