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. -----
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Biscotti | Basics with Babish
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Chocolate Walnut Biscotti Recipe|Ohyoo Cooking
▣ Details in cc subtitles
▣ Chocolate Walnut Biscotti|Ohyoo Cooking
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▣ Ingredients:
Walnuts 50g
Egg 80g
Brown sugar 40g
Vegetable oil 15g
Cake flour 110g
Cocoa powder 20g
Almond powder 30g
Baking powder 3g
Salt 1g
Chocolate drops 30g
▣ Baking:175℃/347℉ ⇨20min
160℃/320℉ ⇨25min
▣ Method:
1. Bake the walnuts at 180℃/356℉ for about ten minutes in advance and set aside to cool.
2. Mix the weighed whole egg, oil and sugar well.
3. Sift all the powders, add them to step 2 in turn and mix into a dough.
4. Add the walnuts and baking chocolate drops cut to the right size and knead into a dough.
5. Sprinkle some bread flour on the surface to prevent sticking, and organize into the right size according to your preference. Mine is 25×10cm.
6. Bake in the oven for twenty minutes, remove, cool, slice, and bake a second time.
7. After two baking, so that the cookie water baked dry, to achieve a crisp texture.
8. Cool, then pack in an airtight jar. Enjoy anytime!
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#biscotti
#chocolatebiscotti
#ASMR
Simple AND Delicious Biscotti Recipe | holiday biscotti cookies
We are making my favorite cookie - holiday biscotti! They are so easy to make and you can make them in advance or keep them for 2-3 weeks and STAY fresh!
Get your Holiday Biscotti Recipe here ????
Happy Holidays from my family to yours ????
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#biscotti #biscottirecipe #cookie #holidayrecipes
Keto Chocolate Almond Biscotti
Biscotti is a traditional Italian cookie where the dough is formed into logs, baked, cooled and baked again in slices. These Chocolate Almond Biscotti are crispy and rich in chocolate flavour, perfect to serve with coffee or share as gifts during the holidays. ❤️
Pan size: baking sheet
INGREDIENTS
1 ¾ cups (175g) blanched almond flour
¼ cup (25g) unsweetened cocoa powder (I used Dutch processed cocoa powder)
½ cup (100g) granulated erythritol
1 teaspoon (4g) baking powder
1 large beaten egg
1 teaspoon (5mL) vanilla extract
¼ cup (60g) melted salted butter
½ cup (54g) slivered or chopped almonds
1. Bake at 325°F (163°C) for 22-25 minutes. Let it cool completely before cutting.
2. Bake one side at 280°F (138°C) for 15 minutes.
3. Bake the other side at 280°F (138°C) for 5 minutes. Turn off oven and leave the biscotti for another 15 minutes. Cool completely.
Yields 14 biscottis (macros per biscotti)
NET CARBS: 1.8g
FIBER: 3.1g
FAT: 13.0g
PROTEIN: 4.6g
CALORIES: 147
#ketoserts #chocolatebiscotti #lowcarbbiscotti
▶️
Biscotti es una galleta tradicional italiana donde la masa se forma en troncos, se hornea, se enfría y se hornea nuevamente en rodajas. Estos Biscotti de chocolate y almendras son crujientes y ricos en sabor a chocolate, perfectos para servir con café o compartir como obsequio durante las fiestas.
Tamaño de la sartén: bandeja para hornear
INGREDIENTES
1 ¾ tazas (175 g) de harina de almendras blanqueada
¼ de taza (25 g) de cacao en polvo sin azúcar
½ taza (100 g) de eritritol granulado
1 cucharadita (4 g) de levadura en polvo
1 huevo batido grande
1 cucharadita (5 ml) de extracto de vainilla
¼ de taza (60 g) de mantequilla salada derretida
½ taza (54 g) de almendras picadas
1. Hornee a 325 ° F (163 ° C) durante 22-25 minutos. Déjelo enfriar completamente antes de cortarlo.
2. Hornee un lado a 280 ° F (138 ° C) durante 15 minutos.
3. Hornee el otro lado a 280 ° F (138 ° C) durante 5 minutos. Apague el horno y deje los biscotti por otros 15 minutos. Déjelo enfriar completamente.
Rinde 14 biscottis (macros por biscotti)
CARBOHIDRATOS NETOS: 1.8g
FIBRA: 3,1g
GRASA: 13,0 g
PROTEÍNA: 4.6g
CALORÍAS: 147
Biscotti è un biscotto tradizionale italiano dove l'impasto viene formato in tronchi, cotto, raffreddato e cotto nuovamente a fette. Questi Biscotti al cioccolato e mandorle sono croccanti e ricchi di sapore di cioccolato, perfetti da servire con il caffè o da condividere in regalo durante le feste.
Dimensioni della teglia: teglia
INGREDIENTI
1 ¾ tazza (175 g) di farina di mandorle sbollentata
¼ di tazza (25 g) di cacao amaro in polvere
½ tazza (100 g) di eritritolo granulato
1 cucchiaino (4 g) di lievito per dolci
1 uovo sbattuto grande
1 cucchiaino (5 ml) di estratto di vaniglia
¼ di tazza (60 g) di burro salato fuso
½ tazza (54 g) di mandorle a scaglie
1. Infornare a 163 ° C (325 ° F) per 22-25 minuti. Lascialo raffreddare completamente prima di tagliare.
2. Cuocere un lato a 280 ° F (138 ° C) per 15 minuti.
3. Infornare l'altro lato a 280 ° F (138 ° C) per 5 minuti. Spegnete il forno e lasciate i biscotti per altri 15 minuti. Raffreddare completamente.
Resa 14 biscottis (macro per biscotti)
CARBOIDRATI NETTI: 1,8 g
FIBRA: 3.1g
GRASSI: 13,0 g
PROTEINE: 4,6 g
CALORIE: 147
Biscotti est un biscuit italien traditionnel où la pâte est formée en bûches, cuite, refroidie et cuite à nouveau en tranches. Ces biscottis au chocolat et aux amandes sont croquants et riches en saveur de chocolat, parfaits pour accompagner un café ou partager comme cadeaux pendant les vacances.
Taille de la casserole: plaque à pâtisserie
INGRÉDIENTS
1 tasse ¾ (175 g) de farine d'amande blanchie
¼ tasse (25 g) de cacao en poudre non sucré
½ tasse (100 g) d'érythritol granulé
1 cuillère à café (4g) de poudre à pâte
1 gros œuf battu
1 cuillère à café (5mL) d'extrait de vanille
¼ tasse (60 g) de beurre salé fondu
½ tasse (54 g) d'amandes effilées
1. Cuire au four à 325 ° F (163 ° C) pendant 22 à 25 minutes. Laisser refroidir complètement avant de couper.
2. Cuire un côté à 280 ° F (138 ° C) pendant 15 minutes.
3. Cuire l'autre côté à 280 ° F (138 ° C) pendant 5 minutes. Éteignez le four et laissez les biscotti encore 15 minutes. Cool complètement.
Donne 14 biscottis (macros par biscotti)
GLUCIDES NETS: 1,8 g
FIBRE: 3,1 g
GRAISSE: 13,0 g
PROTÉINES: 4,6 g
CALORIES: 147
Almond Biscotti Recipe
Make this perfect biscotti recipe! Crisp, light, crunchy, and infused with sweet almond. So nice with a cup of coffee!
ALMOND MOCHA BISCOTTI RECIPE | easy, beautiful, crunchy cookies | instant coffee & chocolate dessert
Crunchy yet tender cookies perfect for enjoying with a cup of coffee or tea! Biscotti looks fancy, but is so easy to make!
#HappilyHomecooking #biscotti #biscottirecipes #almondcookies #itialiancookies
Music: Free Spirit by Ashley Shadow