Butterscotch Coconut Biscotti Recipe
Butterscotch Coconut Biscotti Recipe | | Biscotti is one of my favorite cookies to both eat and make. Most people shy away from them because of how long it takes to make them, but the active time is minimal and incredibly easy. If you have time to let these cool completely between baking, you will not regret making a batch. While a traditional biscotti is a hard cookie that can be dunked into your hot beverage, these cookies are softer and more crumbly. This gives you a easy to eat cookie that is packed with the delicious flavors of coconut, pecans, and butterscotch! Trust me, you will be coming back at all times of day to grab one of these, they are so good! #biscotticookierecipe #easycookierecipe #easybiscottirecipe #cookierecipe #bakesalerecipes
BUTTERSCOTCH COCONUT BISCOTTI RECIPE:
INGREDIENTS:
⚈ 2½ cups all-purpose flour
⚈ 2 tsp baking powder
⚈ 1/8 tsp salt
⚈ ½ cup unsalted butter softened
⚈ ½ cup granulated sugar
⚈ ½ tsp almond extract
⚈ ½ tsp coconut extract
⚈ 2 eggs beaten
⚈ 1 cup pecans cookie pieces
⚈ 1 cup coconut shredded
⚈ 1 cup butterscotch chips
INSTRUCTIONS:
⚈ Preheat oven to 325°F and line large baking sheet with parchment paper.
⚈ In a medium size bowl, mix flour, baking powder, and salt. Set aside.
⚈ In a large bowl (stand mixer works best) cream butter and sugar together. Add extracts and eggs. Once well incorporated, add flour mixture. Once all the ingredients are well mixed and form a dough, add coconut, pecans, and butterscotch chips.
⚈ Spread dough onto parchment paper in a large rectangle, about ½-¾ thick. Bake for 35 minutes, then let cool for 3 hours. Slice into individual cookies. Bake for an additional 10-12 minutes at 325°F. Let cool and enjoy!
NOTES:
⚈ When purchasing pecans, we like to use the cookie piece size pecans. They are finer than chopped pecans, making it easier to incorporate into the dough. If you can't find this size, chopped works for this recipe, but you may have to work it into the dough a little more to get them incorporated.
⚈ This dough is dry so don't worry if it seems crumbly to you when putting it on the sheet pan. When spreading the dough, wet your hands to work the dough. This will add a little moisture to the dough and allow you to spread it easier.
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is 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! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Colin Bunyan cooks Maple & Pecan Biscotti
Another in the series of cooking videos and after a run of savoury Colin goes to making a biscuit ideal for coffee.
How To Cook Delicious Pistachio Biscotti
An easy Pistachio Biscotti that is perfect to serve with coffee or tea during the holidays.
Also Pistachio Biscotti are easy to make at home, and taste far better than what you can buy from the store.
Bon Appétit!
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Tropical Pineapple Pecan Biscotti - dipped in chocolate!! Traditional Italian Biscotti Recipe!
FULL RECIPE HERE:
Tropical-flavored biscotti with pineapple, papaya and pecans coated in white chocolate is just what you need for fall! This crunchy and sweet pecan biscotti recipe is so delicious and perfect with a cup of coffee in the morning and unlike anything you've had before!
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Homemade Salted Caramel Biscotti with Almonds and Pecans
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1 stick butter, softened
1 cup sugar
1 tablespoon baking powder
3 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon Kosher salt
2 ½ cups A.P. flour
½ cup cornmeal
1 cup whole almonds with skin on, toasted
½ cup whole pecans, toasted
1 14-ounce package caramels (about 40-50), unwrapped
2 Tablespoons heavy whipping cream or half-and-half
2 Tablespoons coarse grind sea salt
For dough, In a medium bowl, sift flour, salt and baking powder together. Add cornmeal and mix. Set aside.
Place butter in large bowl of an electric mixer, whisk at medium speed adding 1 cup sugar until thick and frothy and sugar is dissolved.
Beat in eggs one at a time
Add vanilla and almond extracts and mix until fluffy and creamy.
Add whole almonds and pecans to the wet mixture in the electric mixer bowl, and stir until combined
Slowly add the flour/cornmeal mixture a little at a time, and combine until well mixed and starts to form a ball.
Place the dough on a floured board and knead by hand a few times. Dough should be slightly tacky yet firm.
Divide dough in half and shape into 2 logs.
Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each log with the palm of your hand, and form even shaped loafs.
Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from oven and let cool on baking sheet for 30 minutes.
Turn oven down to 325 degrees.
Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a slight diagonal into 3/4 inch slices.
Line biscotti, cut side up, on the cooled baking sheet covered with another piece of parchment paper or a silicon mat.
Bake at 325 degrees for 7 minutes. Turn cookies over and bake another 5-10 minutes until golden brown and they have achieved the level of crispiness you desire.
Remove biscotti to a wire rack and let cool.
While biscotti are cooling, prepare the caramel sauce: In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.
Once caramel is relatively cool, dip one end of the cooled biscotti into the caramel, coating both sides well. Place on the wired rack and immediately lightly sprinkle with Sea Salt over the caramel so it will stick. Let them cool on the wire rack until set.
Use parchment paper to separate and store the biscotti so the caramel does not stick.