How To make Mocha Almond Biscotti
MM: Mocha-Almond Biscotti 1/2 c Almonds, whole unblanched
2 c Flour, all purpose
1 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
2 lg Egg whites
1 ts Vanilla extract
1 tb Cocoa powder, unsweetened
2 ts Instant coffee powder
1 oz Chocolate, unsweetened,
-melted 1/2 ts Almond extract
Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted. Set aside. Stir together flour, sugar, baking powder, baking soda and salt. Whisk together the eggs, egg whites and vanilla and add to the dry ingredients; mix just until smooth. In a small bowl, combine cocoa, instant coffee and 4 tsp. water. Divide the dough in half. To one half, add the cocoa mixture and melted chocolate. Mix just until incorporated. To the other half, stir in almond extract and the almonds. Place half of the almond dough on a well-floured work surface. Pat into a 4x8inch rectangle. Top with half of the chocolate dough. Roll up into a cylinder then roll the cylinder back and forth to form a 14 inch log, 1 1/2 inches thick. Repeat with the remaining doughs. Place the logs on a prepared baking sheet. Bake for 20 to 25 minutes, or until firm to the touch.
Transfer the logs to a rack to cool. Reduce the oven temp to 300 degrees F. Cut the logs diagonally into 1/2 inch thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing. Makes about 4 dozen biscotti. -----
How To make Mocha Almond Biscotti's Videos
Chocolate Pistachio Biscotti – Bruno Albouze
Those biscotti are top notch!
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Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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HOW TO MAKE DELICIOUS BISCOTTI
Almond Anise Biscotti
3 1/4 cups all purpose flour
1 tablespoon of baking powder
3/4 teaspoon salt
1 1/2 cups of sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon of vanilla
1 teaspoon anise extract
1 cup toasted sliced almonds- chopped
1 beaten egg white (beat till frothy)
Directions:
Melt butter, cool slightly. To a large bowl, add sugar, eggs, vanilla and anise. Add dry ingredients. Mix in chopped toasted almonds. Divide dough in thirds and shape into logs with floured hands. Place on parchment covered baking sheet.
Brush logs with frothy egg white.
Bake at 350 for 30 minutes until nicely browned and slightly firm.
Remove from oven and let cool slightly for about 10 minutes. Slice logs and return to cookie sheets. Bake another 10 minutes or so on each side, until lightly browned and firm to the touch.
***In the video, I altered the above basic recipe by using: butternut extract (which is equal amounts of almond, vanilla and butter extract) cranberries, white chocolate and fresh orange rind. To be honest, I prefer 1 tablespoon of vanilla and 1 teaspoon of almond extract when making cranberry, orange and white chocolate biscotti. Feel free to experiment with add-ins.
Mocha Almond Biscotti
Recipe featured on Fox 11 Living With Amy
APRICOT BISCOTTI | easy recipe | sliced almonds & dried apricots | #biscotti #biscottirecipes
These easy to make Apricot Biscotti are baked to crunchy perfection, with chewy bits of dried apricots and delicious almonds. Finished off with a simple glaze, these are the perfect compliment to a cup of tea or coffee.
Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all purpose flour
1/2 tsp sea salt
1 tsp baking powder
1/2 cup almonds, sliced or chopped
3/4 cup dried apricots
Glaze:
1/2 cup powdered sugar
1/4 tsp almond extract
2 Tbsp water
Beat butter and sugar in mixer until fluffy. Add eggs and extracts and beat to combine. In a separate bowl combine flour, salt, and baking powder. Add flour mixture, almonds, and apricots to wet ingredients, and mix until just combined. Form into 2 loaves about 3 wide and 3/4 thick. Bake at 350 degrees for 30 mins or until center is firm. Cool on cookie sheet 15 mins, then slice into 1/2 thick slices. Place slices cut side down on cookie sheet and bake additional 7 minutes on each side. Cool completely. Mix glaze ingredients and drizzle over biscotti.
#HappilyHomecooking #apricot #apricotdessertrecipe
Music: Vault by TrackTribe
MOCHA ALMOND CANTUCCI - 12 Weeks of Christmas cookies
Mocha Almond Cantucci, a fast, easy and tasty Italian Christmas or any Anytime Cookie, a delicious combination of coffee and chocolate. The perfect addition to your Cookie Recipe Collection. The perfect snack or dessert cookie.
MOCHA ALMOND CANTUCCI:
INGREDIENTS:
1/4 cup butter softened (57 grams)
3/4 cup sugar (150 grams)
1 teaspoon vanilla
2 large eggs (room temperature)
1 3/4 cups flour (227 grams)
1 teaspoon baking powder
2 teaspoons instant coffee (dry)
3/4-1 cup semi sweet chocolate chips (131-175 grams)
1/4-1/2 cup slivered almonds (28-55 grams)
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