How To make Tiered Biscotti Tree
1 1/2 c Slivered almonds
3/4 c Butter/margarine, at room
Temperature 1 c Sugar
1 T Grated orange peel
4 lg Eggs
1 ts Vanilla
4 1/2 c All-purpose flour
4 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cinnamon
MARMALADE ICING:
3/4 c Orange marmalade
1 lb Sugar, powdered
1 T Grand Marnier or orange
Juice Constructed from baked biscotti dough, the cookie tree is an edible centerpiece. Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking often, until golden, about 15 minutes; cool. In a large bowl, beat butter, sugar and orange peel until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves, coriander, nutmeg and nuts; add to butter mixture and stir to blend thoroughly. Divide dough into 3 equal pieces. On a well-floured board, pat each piece into an evenly thick triangle that measures 9 inches across base, 2 inches across top and 12 inches on each side. Make edges neat by pressing with a ruler. Carefully transfer each triangle with wide spatulas to an oiled 12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes; triangles can wait for oven space. Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake
until golden brown, about 20 minutes; turn cookies over once while baking. Cool on reacks. If made ahead, package airtight up until next day or freeze. To build the tree, pipe (using a 1/4 inch tip) or spread a little frosting on 1 side of each of the longest cookies. Lay icing-side down on a flat platter, tips touching, to form a triangle. Pip or spread icing down center of each cookie on plate. Stack the 3 next-longest cookies on the first, inverting position of the triangle (looking down from the top, it will look like a Star of David). Build tree, using the next-smallest cookie trio for each level and cementing with icing. If you like, pipe icing to drip over the edge of the cookies. Decorate top with holly. Let guests lift off cookies to eat. If made ahead or to protect from dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on moisture in air. Kept longer, they hold their shape but get stale. Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice. If icing thickens as you work, stir in a little more orange juice.
How To make Tiered Biscotti Tree's Videos
Cranberry Pistachio Biscotti
Kicked out of my kitchen by my daughter Denise and my niece Jean Piersanti of Beauty and the Stamper
Talk about comedy, these girls never miss an opportunity to have fun.
Check out Jean's channel
It looks like I'm going to have to do a video on HOW TO MELT CHOCOLATE lol
I do love these zany wacky girls. I know you will too.
Spanakopita Puff Pastry Christmas Tree Appetizer
This creamy spanakopita filled puff pastry makes a delicious and impressive Holiday Appetizer!
Print this recipe here:
Serves 6-8:
2 sheets puff pastry (about 1 pound)
Egg wash: 2 egg yolks plus 2-3 tablespoons milk
For the spinach filling:
• 8 ounces baby spinach leaves, roughly chopped
• 3 scallions, finely sliced
• 1 and ½ teaspoons dried dill
• 8 ounces ricotta cheese
• 8 ounces feta cheese, crumbled
• 2-3 tablespoons olive oil
• ¼ teaspoon salt
• Black pepper, to taste
Preheat the oven to 400°F, 200°C.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set aside.
On a lightly floured work surface roll out both sheets of puff pastry to about 10 by 13 inches.
Place one sheet on a baking tray lined with parchment paper.
Cut the pastry sheet into as large of a triangle as possible by trimming the sides. Trim the bottom to create a trunk.
Spread about two-thirds of the spinach filling onto the triangular pastry.
Cover with the second puff pastry and trim it into a tree shape.
Cut one-inch slits on both sides to create the branches.
Twist each branch a few times.
Brush with egg wash and chill in the freezer for 15-20 minutes.
Bake in the center rack of the preheated oven for 40 minutes or until puffed and golden.
Serve with some creamy tzatziki sauce.
Gather the scrap pieces of puff pastry and roll out about ¼-inch thick and cut out little stars. Brush them with egg wash, sprinkle with salt and bake until golden. About 10 minutes. Chill them in the freezer 15 minutes before baking.
Use the remaining spinach filling to create little turnovers as I did in the video tutorial. Enjoy!
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노오븐~❤︎ 석류 치즈케이크 만들기 : No-Bake Pomegranate Cheesecake Recipe : ザクロレアチーズケーキ | Cooking ASMR
반짝 반짝 빛나는 석류가 듬뿍 들어간 노오븐 석류 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down belowa♡
반짝 반짝 빛나는 석류가 듬뿍 들어간 노오븐 석류 치즈케이크를 만들었어요~
치즈케이크에 석류 시럽을 만들어 넣었더니 향도 너무 좋고 만들었던 노오븐 치즈케이크 중에 가장 맛있는 것 같아요~*^^*
가운데 석류를 넣은 젤리를 굳혀 넣었는데 알알이 박힌 석류가 보석같이 예쁘더라구요~
위에는 핑크색 생크림을 장미모양으로 짜고 석류를 뿌려 장식했는데 색감이 강렬해서 시선을 사로잡는 것 같아요~
석류가 들어있어 먹다가 씨앗이 나오지만 톡톡 터지는 재미가 있어 괜찮았어요~
정말 맛있어서 기분까지 상콤해지더라구요~~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶틀 사이즈 Mold size : 15cm x 7cm
▶재료
석류 200g
설탕 40g
따뜻한 복숭아맛 음료수 130g
설탕 15g
판젤라틴 4g
석류 80g
부순 로투스 쿠키 80g
녹인 무염버터 30g
크림치즈 200g
설탕 40g
플레인요거트 35g
바닐라익스트랙 2g
레몬즙 5g
판젤라틴 5g
50% 정도 휘핑한 생크림 120g
장식용 휘핑한 생크림 100g (+설탕 10g)
▶레시피
1. 석류와 설탕을 냄비에 넣고 졸인 뒤 체에 걸러 식힌다.
2. 따뜻한 복숭아맛 음료수에 설탕을 넣고 섞고 불린 판젤라틴을 넣고 섞은 뒤 석류를 넣고 섞는다.
3. 12cm 틀에 붓고 냉장실에서 1시간 정도 굳힌다.
4. 부순 로투스 쿠키와 녹인 무염버터를 넣고 섞은 뒤 15cm 틀 바닥에 꾹꾹 눌러 깔고 냉장실에 넣어 둔다.
5. 크림치즈를 풀고 설탕을 넣고 섞은 뒤 플레인 요거트, 바닐라익스트랙, 레몬즙을 넣고 섞는다.
6. 찬물에 10분 정도 불려 전자레인지에 10초 정도 돌려 완전히 녹인 판젤라틴을 넣고 섞고 졸인 석류시럽을 넣고 섞은 뒤 50% 정도 묽게 휘핑한 생크림을 넣고 섞는다.
7. 틀에 조금 붓고 냉장실에서 1시간 정도 굳히고 굳은 석류 젤리를 가운데 올리고 남은 치즈 혼합물을 모두 붓고 냉장실에서 2시간 정도 굳힌다.
8. 틀을 제거하고 휘핑한 생크림, 석류를 올려 장식한다.
▶Ingredients
200g Pomegranate
40g Sugar
130g Warm peach flavored drink
15g Sugar
4g Gelatin sheet (or 3g Powdered gelatin)
80g Pomegranate
80g Crushed Lotus Cookies
30g Melted unsalted butter
200g Cream cheese
40g Sugar
35g Plain Yogurt
2g Vanilla extract
5g Lemon juice
5g Gelatin sheet (or Powdered gelatin)
120g Whipped cream (whipped up 50%)
Decorative whipped cream (100g whipping cream + 10g sugar)
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시청해주셔서 감사합니다~♥
Thank you for watching~
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
How to Make Edible Trees, Rocks, and Flags (for My 3-D Castle Cookie)
Now my cookie castle of last week wouldn’t be complete without edible trees, rocks, and flags, right? Right! More is always more, in my book!
In this video, I show how to make all of these surprisingly simple castle “accessories”. And, remember, even if you never make my 3-D castle cookie, the techniques and projects shown here can be used for “landscaping” any number of other cookie, cake, or cupcake projects. Just let your imagination run wild!
IF YOU LIKE THIS VIDEO, please give it a like and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
3-D Castle Cookie video:
Royal Icing recipe (and consistency adjustments; mix my “glue” consistency even thicker for royal icing “putty” for the rocks, i.e., until the icing can be picked up and shaped without sticking much, if at all, to your hands):
Satin Ice Fondant source (one of many):
Wafer Paper source:
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Music by: Kevin MacLeod,
Videography/Editing by: Kat Touschner,
Utterly Delicious 1 carb Keto Sugar Cookies
Enjoy Christmas with these 1 carb keto Christmas cookies! I transformed my basic keto sugar cookie recipe into these tiered Christmas tree cookies that are ONLY 1.2 grams net carbs per Christmas tree!!
GET THE FULL PRINTABLE RECIPE ⬇️⬇️
✅ KETO CHRISTMAS TREE COOKIES:
⬇️ PRODUCTS MENTIONED ⬇️
Almond flour:
Cream of tartar:
Powdered sugar-free sweetener:
Food coloring:
Piping bags:
Star tip:
Sugar free sprinkles:
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KETO CHRISTMAS TREE COOKIES
Makes 20
Keto Sugar Cookies
1 3/4 cup blanched super fine almond flour
1/3 cup coconut flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup powdered sugar-free sweetener
1 egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
Keto Buttercream Frosting
1 cup unsalted butter, softened
1 1/2 cups powdered sugar-free sweetener
1-3 tablespoons nut milk or heavy cream, optional
2 teaspoons vanilla extract
pinch of salt
10-12 drops green food coloring
4-6 drops yellow food coloring
1️⃣ Sift together almond flour, coconut flour, baking soda, cream of tartar and salt into a small bowl. Discard any coarse bits left behind. Set aside.
2️⃣ In large bowl, cream together the butter and powdered sugar-free sweetener until fluffy (about 2-3 minutes) using an electric mixer. Beat in vanilla extract, almond extract and egg.
3️⃣ Using an electric mixer, slowly add in the dry ingredients into the wet ingredients and mix until just combined.
4️⃣ Pinch off a piece of dough and roll in between the palms of your hands. Make equal amounts of the sizes of balls. A large ball that is about 1 - 1 1/4 inch in diameter. A medium ball that is 3/4 - 1 inch in diameter and a small ball that is about 1/2 inch in diameter.
5️⃣ Bake the large balls first. Place each large ball on a cookie sheet lined with parchment paper. Flatten each ball with the bottom of a glass or your hand (should be about 1/4 inch thick). Refrigerate flatten cookies for 5-15 minutes in order to keep them from spreading while baking. Bake at 325 degrees Fahrenheit for 7-8 minutes or just before the edges turn golden brown. Remove from oven and let sit until COOLED COMPLETELY before transferring to a wire rack.
6️⃣ Repeat with medium balls and bake for 6 minutes. Repeat with small balls and bake for 5 minutes.
7️⃣ Add softened butter to a medium bowl. Cream with an electric mixer until fluffy, then slowly add in powdered sugar free sweetener. Mix until combined. Add in vanilla extract and a pinch of salt. If buttercream is too thick for piping, add 1-3 tablespoons of nut milk or heavy cream. Stir in green and yellow food coloring until desired coloring is achieved. Place frosting in a piping bag fitted with a star tip.
8️⃣ Lay down a large cookie. Pipe frosting on top. Place a medium cookie on top of the frosting. Pipe more frosting and top with the small cookie. Add a small dollop of more frosting. Sprinkle sprinkles around the cookie tree. Repeat with remaining cookies.
MACROS (per tree cookie)
Calories 235
Fat 23.4g
Protein 2.7g
Total Carbs 2.9g
Net Carbs 1.2g
May include affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Music is from Epidemic Sound
#christmascookies #ketocookies #ketorecipes