How To make Pistachio Almond Biscotti
1/2 c Sugar
1/2 c Vegetable oil
1 1/2 ts Almond extract
2 Eggs
2 1/2 c All-purpose flour
1/2 c Pistachios; coarsely chopped
1/4 c Almonds; slivered
1/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3 oz Semisweet chocolate
1/2 ts Shortening
Heat oven to 350~F. Beat sugar, oil, almond extract and eggs in large bowl with spoon until well blended. Stir in flour, pistachios, almonds, baking powder, soda and salt. Place dough on floured surface; roll in flour to coat. Knead dough 20 times. Divide dough in half. Wrap one half in plastic wrap; reserve. Shape remaining half of dough into rectangle, 10x3x1/2 inches, on ungreased cookie sheet. Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2 inch slices. Place slices, cut cut sides down, on cookie sheet. Bake about 14 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool completely on wire rack. Repeat with remaining half of dough. Heat chocolate and shortening in 1-quart saucepan over low heat until melted and smooth. Place biscotti, cut side up, on waxed paper. Drizzle chocolate mixture over one side of each biscotti. Let stand until firm. Makes 3 dozen. -MARY WILSON BWVB02B -----
How To make Pistachio Almond Biscotti's Videos
Nutty Biscotti 意大利坚果脆饼
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Ingredients 材料 :
100g whole almonds (杏仁)
100g Walnuts (核桃)
60g Pistachio (开心果)
160g / 5 egg whites (蛋白)
1/4 tsp salt (盐)
110g caster sugar (細砂糖)
120g plain flour (普通面粉)
1 tbsp rice flour (粘米粉)
2 Rectangular baking tins - 17cmX7cmX6cm
Best ever Cranberry Almond BISCOTTI Recipe
This recipe makes Biscotti that are crisp but tender
Ingredients,
3/4 cup sugar
1/2 cup softened butter
2 large eggs
1 small mandarin orange zest
1 tbsp juice from mandarin orange
1 tsp vanilla
1/2 cup almond flakes
1 cup dried cranberry
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
eggwash
1 egg1 tbsp water
#almondcranberrybiscotti #biscotti #biscotticookies
Thin Almond Cranberry Biscotti Recipe【薄焼きアーモンドクランベリービスコッティ レシピ】
Hi guys!
This twice-baked cookie is Italian tradition.
You can't stop eating the deliciousness of sour sweet and baked almond flavor.
The lightly sweet, crunchy, crispy and tasty one will become one of your favorite.
Hope you enjoy!
Ingredients: about 40 cookies (about 1/8 thickness)
bread loaf pan for the 1st bake 9.2×5.2× 2.7 in. by Wilton
3 Egg white
A pinch of salt
2/3 cup Sugar powder
1 tsp Vanilla extract
3/4 cup All purpose flour (King Arthur all purpose)
2/3 cup Almonds (Kirkland from COSTCO)
3/4 cup Dried cranberries (365 Organic Cranberries sweetened from Whole Foods Market)
Any oil for greasing the pan (I use olive oil.)
二度焼きする薄焼きビスコッティは甘さ控えめでアーモンドの香ばしさやクランベリーの甘酸っぱさが引き立ち、美味しいです。
どこか懐かしい様なイタリア伝統カリぱきクッキーを是非!
材料: 約40枚分 (約3㎜の厚さ)
最初の焼成に使用した型 23.5×13×7 ㎝ Wilton製
卵白 3個分
塩 一つまみ
粉糖 65g
バニラエクストラクト 小さじ1
中力粉 90g (キングアーサーオールパーパス)
アーモンド 100g (コスコブランドのカークランド)
ドライクランベリー 105g (ホールフーズマーケットブランドの365 オーガニッククランベリー)
お好きな油(型塗り用です。私はオリーブオイルを使います。)
#biscottirecipe
#cranberryalmondthinbiscotti
#howtomakebiscotti
#ビスコッティレシピ人気
#kingarthurflour
A Must-Try Christmas Delight!: Deliciously Super Thin, Crispy and Crunchy Almond Biscotti.
Full Recipe:
Your festive season cookie treats will not be complete without these super thin crispy and crunchy Almond Biscotti. This easy-to-follow guide will take you through the steps to create the perfect biscotti that's not only loaded with the rich flavor of almonds but also boasts an irresistibly thin, crispy texture. You can also add pistachios and cranberry for that festive flavour.
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Recipe adapted from She loves Biscotti
Music:
Tracks: Feeling Good
Old Italian Biscotti Recipe in 60 Seconds
Classic Old Italian Biscotti Recipe!
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Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (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 recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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#OhYum #Chocolate #BiscottiRecipes