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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Florentine Cookies | Crunchy Mixed Nuts Cookies
Let's try out these crunchy and absolutely tasty cookies which will have you wanting for more of these delectable snacks. They're even super easy to make with NO DOUGH, NO MIXING and NO BUTTER.
All you need to make these cookies are:
~Florentine flour - 200gm
~Almond flakes - 100gm
~Sunflower seeds (kernel) - 100gm
~Pumpkin seeds - 100gm
~White sesame - 1 tbs
~Black sesame - 1 tbs
*Florentine flour can be found at nearby bakery stores.
Bake for 15-20 minutes at 150 degree celcius.
Note: Please do cut the cookies while its still hot, to avoid breaking, you may keep the cookies in jar once it cools.
Whole Wheat Walnut Biscotti Recipe | Vegan, Refined Sugar Free | Eggless Wheat Rusk
These Whole Wheat Coffee Walnut Biscotti are loaded with crunchy walnuts with a hint of coffee flavor! These crispy biscotti are eggless, vegan and refined sugar free and make for a healthy and tasty snack for your tea and coffee!
INGREDIENTS
*1 cup Whole Wheat Flour/ गेहूँ आटा
*1 tbsp Baking powder/ बेकिंग पाउडर
*1 tbsp Instant Coffee powder/ कॉफ़ी
*1/4 tsp Salt/ नमक
*1/4 cup Jaggery powder/ गुड़ पाउडर
*3 tbsp Oil/ तेल
*1/4 cup chopped Walnuts/ अखरोट
*2 Flaxseed powder and 4 tbsp Water to make flax gel/ अलसी
*1/2 tsp Vanilla Extract/ वनिला
INSTRUCTIONS
1- In to your blender add some flaxseeds to make flaxseed powder. Now add 2 tbsp of this flaxseed powder in a small bowl followed by 4 tbsp water. Stir well and let this mixture rest for around 15-20 minutes or until it thickens.
2- In another large bowl, add oil, jaggery and coffee powder, and using a spoon or a whisk give it a good mix till well combined. Now add in vanilla extract, whole wheat flour, baking powder, salt, and flax gel. Using your hand mix well, form a dough and shape it into a log . At this stage preheat the oven at 180°C/ 350°F for 10 minutes.
3- Now mix in the chopped walnuts with the dough. Place the dough on a parchment paper lined baking pan. Using your palm flatten the dough log slightly. And bake it in a preheated oven 180°C/ 350°F for around 25 minutes. Allow it cool for sometime.
4- Place the baked dough on a chopping board and cut in to equal sized biscotti shapes. Transfer the biscotti on a parchment paper lined baking pan. And bake again in a preheated oven at 160°C/ 320°F for around 35-40 minutes or until crisp. Allow to cool and enjoy!!
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Beth's Chocolate Hazelnut Biscotti Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Hazelnut Biscotti Recipe. A great Christmas cookie recipe perfect for gifting!
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BETH'S CHOCOLATE HAZELNUT BISCOTTI RECIPE
Makes 12 Cookies
INGREDIENTS:
1 cup (150g) of hazelnuts
3 oz (84g) of bittersweet chocolate
¾ cup (135g) brown sugar
1 ½ cup (180g) flour
¼ cup (30 g) unsweetened cocoa powder
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 eggs
1 tsp (5 ml) vanilla
1 tbsp (15 ml) instant coffee granules mixed with 2 tbsp hot water
METHOD:
Preheat oven to 350F/(176C).
Place hazelnuts on a rimmed lined cookie sheet and bake at 350F/(176C) for 10 mins.
Remove from the oven and pour onto a clean kitchen towel, wrap in towel and “steam” for 10 minutes. This will help to remove the skins. Remove as much skin as you can, and set nuts aside.
Then chop the chocolate into very fine pieces, place in a large bowl, add brown sugar, and mix to combine.
Then in a smaller bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
Add the flour mixture to the sugar and chocolate mixer and mix to combine, add the eggs, vanilla and “mixed coffee”. Beat to combine until a dough forms. Add roasted/skinned hazelnuts.
Sprinkle 1 tbsp (15 ml) of cocoa powder on a cutting board and form dough into a log about 9” (23 cm) x 4” (10 cm) .
Transfer to a parchment lined cookie sheet.
Bake at 300F/)148C) for 35-40 minutes.
Remove and allow to cool. Transfer baked log to a cutting board. Slice on the bias into ½” (13 mm) slices. Place bake on to clean parchment paper (you can flip previous sheet over to the other side for this) And bake slices 7 minutes each side to dry cookies out.
Serve with espresso or a hot cup of cocoa!
Pure Maple - Maple Walnut Biscotti
With Katie Walker
- 2 cups walnuts, coarsely chopped, toasted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1/4 cup pure maple syrup
- 1/4 to 1/2 teaspoon maple flavor, optional
- 1/3 cup butter, melted
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons maple sugar, for topping; optional
1. Preheat the oven to 350°F. Lightly grease a large baking sheet; or line with parchment.
2. Toast the walnuts by spreading them in a single layer in a 9 x 13 (or similar size) pan, and
baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
3. Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
4. Add the melted butter, beating till smooth.
5. Mix in the flour, baking powder, and salt, then the nuts.
6. Divide the dough in half on a lightly greased or parchment-lined baking sheet.
7. Using your wet fingers, shape each half into a rough 10 rectangle, about 4 wide and 1/2
thick.
8. Using your wet fingers or a wet bowl scraper, smooth the top and sides of the rectangles.
Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
9. Bake the biscotti dough for 30 minutes. Remove from the oven, and cool for about 10 minutes;
cooling the dough allows you to cut it more easily, with less crumbling.
10. Use a sharp chef's knife or serrated knife to cut the baked dough, slightly on the diagonal, into
generous 1/2-thick slices. Place the slices close together on the prepared baking sheet. If you
can balance them upright (rather than laying them flat), so much the better; you won't have to
turn them during their second bake.
11. Bake for about 20 to 25 minutes, till the biscotti's cut sides are beginning to brown. Remove
them from the oven, and cool right on the baking sheet.
12. Yield: about 3 dozen 4 to 6 biscotti
???????? Best biscotti recipe❗️ Chocolate and hazelnut.
How to make biscotti. This biscotti recipe is great for breakfast, snack or gift giving. They go well with coffee. Biscotti means baked twice. The first baking cooks the dough and the second makes it crunchy. They are an excellent gift for the holidays and other special occasions. There are many variations of biscotti. Here, I’m baking chocolate hazelnut biscotti..
146g all purpose flour (1 cup)
76g whole wheat flour (½ cup)
1 tsp baking powder
¼ tsp salt
198g sugar (1 cup)
56g salted butter 4 tbsp
2 large eggs
½ tsp vanilla
110g hazelnuts (¾ cup)
30g cocoa (⅓ cup)
1 tsp espresso or regular coffee powder
Heat oven to 350.
Line tray with parchment paper
In a bowl, whisk flour, whole wheat flour,baking powder
In a larger bowl, beat sugar and sugar on medium until creamy (3 to 6 minutes)
Beat in eggs, one at a time
Beat in vanilla, cocoa and espresso powder.
Reduce mixer speed and mix in flour, until just combined
Add the hazelnuts until just incorporated
Make two loaves 13x2 inches
Bake for 35 minutes until just golden and starting to crack, rotate halfway
Let loaves cool for 10 minutes.
Lower temperature to 325
On a cutting board, cut diagonally to ½ inch thick slices.
Lay them on the side and bake another 15 minutes, turning halfway
Let cool completely before serving
Thanks for watching!
Chapters
00:00 Best biscotti recipe
00:06 flour
00:08 whole wheat flour
00:11 Baking powder
00:20 Butter
00:24 Sugar
00:34 Add 2 eggs
00:44 Vanilla extract
00:47 Cocoa powder
00:53 Coffee powder
01:00 Mix in flour
01:09 Hazelnuts
01:26 Make 2 loaves
01:35 Flour hands
1:48 Shape loaves
01:52 First bake
01:57 Let cool 10 minutes
02:01 Little cracks
02:05 Slice diagonally
02:25 Second bake
02:28 Flip biscotti halfway through
02:39 Thank you and end cards
@bakingwithyou
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