Almond Raisin Biscotti - so delicious!
Almond Raisin Biscotti
Best biscotti recipe! A favourite among our friends and family.
It is so simple, easy to make and so delicious!
Cooking time: 40 minutes
Yield: 50
Ingredients:
180 grams butter (melted)
1 cup white sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups flour
1 1/2 teaspoons cinnamon
3/4 teaspoon baking powder
pinch of salt
1 cup almonds
1 cup raisins
VEGAN RAISIN ALMOND BISCOTTI PART 1
Amp up the fun factor in the kitchen by cooking with friends! Join my grateful gal pal Lexi in The Kitchen making crunchy on the outside, moist on the inside almond raison biscotti.
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
İtalyan efsanesi Biscotti tarifi: Selanik gevreği - Bademli ve üzümlü Biscotti - Almond Biscotti
Herkese merhaba bugünn size Biscotti nasıl yapılır ve Bademli ve kuru üzüm lü biscotti tarifi ile veni bir video yaptık . Video mu beğendiyseniz beğen tuşuna basmayı yorum atmayı ve abone olmayı unutmayın.... Afiyetlerr #biscottinasılyapılır #biscottitarifi #biscotti #evdekal #almondbiscotti
malzemeler:
250 gr un
175 gr pudra şekeri
2 yumurta
5 gr kabartma tozu /yarım paket
1 tutam tuz
60gr file badem veya çiğ badem
60 gr kuru üzüm
Süslem içim:
150gr sütlü çikolata
2 yk krema
Önceden 170 dereceye ayarlanmış fırında 25-30 dk pişiriyoruz
Benmari usulü eritip üzerline sürün
Videomu beğendiyseniz abone olmayı ve like atmayı unutmayın ...afiyet olsun