Cherry-Walnut Biscotti - Vegan Option - How to Make Biscotti
Tuck yourself in with some rich coffee for these Cherry-Walnut Biscotti! Full recipe at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Cherry-Walnut Biscotti
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Cook Yourself Sexy by Candice Kumai
Ingredients:
1/4 cup extra-virgin olive oil
1/2 cup brown sugar
1 teaspoon vanilla extract
2 eggs (*or aquafaba)
1.75 cups all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1.5 cups raw walnuts (or pistachios), coarsely chopped
2 cups pitted cherries, halved and coarsely chopped (if using frozen, do not thaw; discard liquid and toss in 1 tablespoon all-purpose flour)
Heat oven to 350F. In a large mixing bowl, combine the oil and sugar until well blended. Mix in the vanilla extract, then beat in the eggs. Combine the flour, sea salt, and baking powder; gradually stir into the egg mixture. Using a spatula, gently mix in the pistachios and cherries.
Lightly flour your hands and a work surface. Divide the dough in half and shape it into two 10-inchx2-inch logs on a baking sheet lined withi foil. If your dough is sticky, lightly flour your hands again.
Bake for 40-45 minutes, or just until the logs are light brown and slightly firm on top. Remove from the oven and set aside to cool for 10 minutes.
Reduce the oven temperature to 275F. Remove the logs from the baking sheet, and, using a serrated knife, cut the longs on a diagonal into 3/4-inch thick slices. Lay them on their sides on the same baking sheet. Bake approximately 45-50 more minutes (turning halfway through), or until dry and firm to the touch. Cool and serve with coffee or tea.
Wagon Wheel Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Walnut Biscotti Recipe
Biscotti are dry, twice-baked biscuits that originated in Italy. The traditional recipes contain almonds, pistachios, hazelnut or pine nuts. Nowadays people also use also various seeds, glazes and flavourings.
Biscotti can last for a long time if stored in an airtight container. Wrapped in cellophane or placed in a nice box they will make a great present for your loved ones.
This recipe doesn’t contain egg yolks and the biscotti are cut really thin.
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So Easy To Make CHOCOLATE WALNUT BISCOTTI Recipe No. 21 l Foodie Avenue
This Biscotti is, hands down, the perfect match for your favorite hot beverage. I have to say that this is my favorite sweet indulgence at this time. I baked tons of these the moment I learned how to make them.
Very, very easy to make, this Biscotti will be your go-to snack any time of the day....you have to try baking them now. Perfect Christmas gift too, surely everybody would love to receive.
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#ChocolateWalnutbiscotti #Biscotti #christmastreat
Chocolate Walnut Biscotti (Paximadia) for gift giving!!
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Print this recipe here:
Ingredients
4 oz (113g) unsalted butter, softened
1 and 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 eggs at room temperature
2 and 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
4 oz semi sweet chocolate, chopped
1 cup (110g) chopped walnuts
Instructions
Preheat the oven to 325°F, 160 °C.
In a tabletop mixer that has been fitted with the paddle attachment beat the sugar, butter, salt and vanilla until combined and fluffy.
Add the eggs and beat until incorporated
In a mixing bowl combine the flour, cocoa powder, and baking powder. Whisk them all together.
Add the flour mixture to the mixer and beat on low speed until combined.
Add the walnuts and chocolate and mix until incorporated.
Lightly flour a work surface and transfer the cookie dough to the counter. Divide it into 2 equal portions. Roll each portion into a 12-inch log.
Place the logs on a baking tray that has been lined with parchment paper. Flatten the logs to about 3/4-inch thick. Sprinkle the top with granulated sugar.
Bake on the center rack of the preheated oven for about 35 minutes or until firm to the touch.
Transfer to a cutting board to cool for about 15 minutes.
Cut into slices and place them back onto the baking tray.
Bake for about 15 minutes at 325°F.
Cool completely and serve! Kali Orexi.
Notes
Biscotti will keep fresh in an airtight container at room temperature for 2 weeks.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Cranberry Walnut Biscotti Recipe Easy | How to Make Biscotti
Hello. Welcome to Zeynep's Kitchen Delicacies.
I am sure that you will like this easy-to-make recipe that you can prepare practically for your loved ones.
If you are wondering how to make biscotti, watch my video.
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Ingredients for Biscotti;
4 eggs
1 cup of sugar (230 grams)
1 cup of oil (250ml)
1 tablespoon of grape vinegar
1 package of vanilla (5 grams)
1 orange zest
1.5 cups of flour (360 grams)
1 packet of baking powder (10 grams)
Half a cup of coarsely chopped walnuts (80 grams)
Half a cup of raisins (80 grams)
Half a cup of chopped dried apricots (80 grams)
Half a cup of cranberry (80 grams)
Bake in a preheated 180 degree oven for 20-25 minutes.
Slice the cake after it cools.
Arrange it upright on the tray.
Let it dry for 10-15 minutes in a preheated 160 degree oven.
The cup size I use: 250 ml
#biscotti, #biscottirecipe, #easybiscotti
Italian Grandma Makes Biscotti with Walnuts
BISCOTTI with Walnuts:
½ pound Butter (2 sticks)
2 cups Sugar
5 extra large Eggs
1 teaspoon Pure Vanilla Extract
5 cups All Purpose Flour
5 teaspoons Baking Powder
1 cup Whole Milk
1 - 1½ cups chopped Walnuts
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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