Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
One of my favorite parts of the holiday season: baking cookies, of course! And as much as I love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, I'm making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with my friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.
Sarah's Tip of the Day:
Biscotti translates to twice-baked, the process that allows these cookies to develop an intense crunch.
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PREP: 10 MINS TOTAL TIME: 45 MINS
YIELD:Makes about 5 1/2 dozen
INGREDIENTS
2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped
COOK'S NOTE
Total Package
Box up biscotti with your favorite tea or coffee beans for a great gift.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
STEP 2
On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
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
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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Pistachio Cranberry Orange Biscotti - Delicious cookie for the holidays - Easy Recipe to make.
#cranberry #pistachio #biscotti #cranberrypistachioorangebiscotti
Recipe make to make the biscotti (around 30 to 34 cookies).
Ingredients:
3/4 cup roasted pistachios (not salted) (100 grams)
1/2 cup dried cranberries (50 grams)
1 tsp orange zest
1 tsp vanilla extract
3/4 cup sugar (150 grams)
2 large eggs plus 1 egg beaten
1/2 cup oil (120 ml)
2 cups all purpose flour (280 grams) plus more for work surface
2 tsp baking powder
1/2 tsp salt
Directions:
Step#1- Boil 1 cup water and add to cranberries and set aside.
Step#2- In a large bowl combine sugar, 2 eggs and salt. Using a held hand mixer whip until light and frothy.
Step#3- Slowly add the oil and continue mixing. Add vanilla and zest of orange. Mix until incorporated
Step#4- Squeeze the cranberries to remove water and add to wet ingredients. Add pistachios and mix.
Step#5- Mix flour and baking powder and sift into wet ingredients. With the mixer on low mix until you’ll have a sticky dough.
Step#6- Move dough to a lightly floured work surface and form a roll. Add enough flour that it becomes manageable. Cut in half, shape it to about 12 inch long and 3 inches wide.
Step#7- Move onto a cookie sheet covered with parchment paper.
Step#8- Make sure they’re at least 3 inches apart because the dough spreads. Brush with beaten eggs the top of the dough logs then bake at 325 degrees Fahrenheit (160 Celsius) for 30 minutes.
Step#9- Remove from oven when a golden color.
Step#10- Place on wire rack and let it cool slightly. Move to cutting board and using a serrated knife cut on an angle about 3/4 inch pieces (2 cm) and place back on cookie sheet.
(I like to stand the cookie with bottom down so both sides can brown evenly).
Step#11- Bake for 20 minutes at 325 degrees Fahrenheit (160 Celsius) or until golden.
(They might still feel soft but they’ll harden once cooled completely).
Enjoy!
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▼ Expand for Ingredients ▼
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2 cups all-purpose flour
· 2 teaspoons baking powder
· ¼ teaspoon salt
· 6 tablespoons unsalted butter, room temperature
· ½ cup granulated sugar
· 2 large eggs, room temperature
· Zest of a small lemon
· 1 1/2 teaspoon vanilla
· 1/2 cup pistachios, shells removed
Preheat oven at 180°C
Bake for 15 mintues, 15 again & 15 again
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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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