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These Biscotti end up being not as hard and crunchy as other biscotti recipes we make because the base includes some butter. In our other recipes, egg and vanilla are the only things added to bind the dough together so you end up with a crumbly base. In this version, I found the dough to be a bit sticker and a little harder to work with, but once it was on the baking sheet and using wet fingers, it was easier to work with. I used Jelly Beans that had 5 or 6 different fruit flavors instead of ones that have some pretty crazy concoctions. The biscotti does still have a crunch, but the inside is a bit more tender. Each bite contained a different flavor which was odd at first, but it was pretty addicting!
These biscuits could be called in english "September Biscuits".....cos they have inside a delicious mix of end of summer fruit such as apple, figs, grapes and pine nuts!
They are wonderful!!!!
p.s:....yes i keep having a good amount of figs to use....i hope to change fruit asap! :)
The recipe is from an italian website where i share as well my recipes....but this one comes from the "cookbook" of another very talented girl....here her recipe (hope the non italian speaking people can translate....if any help is needed i'm here)
Cinnamon sugar hazelnut, caramel pecan chocolate (turtle ;)), and almond white chocolate..!
I sent these to my friend JD in Washington and he loved it! It made my day that it made his day.
Merry Christmas everyone :):)
Salzgebäck mit Oliven und Nüsse.
Zutaten:
250 g Mehl Typ 00
80 g gerieben Parmesan Käse
125 g Butter
die Shale einer Zitrone
2 Eigelbe
50 g Nüsse (nur der Kern)
50 g Oliven (ohne Stein)
Schneiden die Butter, die bei Raumtemperatur sein soll, in Würfen.
Die Mehl in eine Schnüssel geben und die Butter in der Mitte legen. Der Parmesan und die Zitronenschale auf der Butter legen und massieren sie.
Die zwei Eigelbe hinzufügen und dann, nach zu nach, die Mehl.
Sie sollen den Teig nicht für lange Zeit massieren; es soll nicht elastich sein und ein bisschen dürr.
Hinzufügen die Oliven und die Nüsse und legen den Teig in den Kühlschrank eine halbe Stunde; er werde fest werden.
Auftragen den Teig auf einem Blatte Ofenpapier mit einem Rollholz und ausschalten die in die Gestalten Sie Begünstigen.
Die Salzgebäck backen im 180° heißen Ofen etwa 20 minuten.
Angela's second attempt at making biscotti. This version is orange-almond flavored from the book "Italian Classics" a compilation by Cook's Illustrated magazine.
These have a blend of flavors that was fresh and new to us in biscotti. The dough was quite sticky, but using wet hands while stretching and flattening the dough made the job much easier. Eggs and honey brought such a rich and golden brown color to the crunchy slices. The dried lavender blossoms rendered such a brilliant aroma to these cookies that eventually filled the entire house as they cooled down. While the smell was strong, the flavor in them was a subtle floral accented with a zing from the fresh citrus zest.
09 Gennaio 2022.
OLYMPUS OM-1
ZUIKO 50 mm f 1,8 - filtro giallo (Y2)
ILFORD FP4+ 125@200
ILFORD ID-11 1+1 15':30''
TETENAL SUP/FIX 1+4 5':00''
Scanner EPSON V600 - 2400 dpi
webcache.googleusercontent.com/search?q=cache:sb31BvCCQ0s...
Recipe (makes about 20 large cantuccini).
Ingredients:
2 cups plain white flour
1 cup caster sugar
2 tsp baking powder
1/4 tsp salt
3 eggs (~50g), lightly beaten
1 tsp almond extract
1 cup almonds, lightly toasted and thinly sliced
Method:
1. Preheat the oven to 150° C (300° F).
2. Line a baking tray with kitchen parchment.
3. In a bowl, combine the flour, sugar, baking powder and salt. Whisk to mix well.
4. Mix together the beaten eggs with the almond extract.
5. Add the egg mixture to the dry ingredients in the bowl and mix well with a spoon.
6. Stir in the toasted nuts.
7. Transfer the dough to a lightly floured work surface. Dust your hands with flour and gently knead it until it comes together, about 1 minute.
8. Transfer the dough to the lined baking tray and shape (with floured hands) into an even, flat rectangle about 15x23 centimeters (6 by 9 inches).
9. Transfer the baking tray to the oven (middle rack) and bake until the dough is lightly golden and feels firm when lightly touched in the center with your fingertip, about 50 minutes.
10. Remove the baking tray to a wire rack to cool for about 15 minutes.
11. Peel the dough rectangle from the parchment and transfer it to a cutting board.
12. Return the parchment to the baking tray and set aside.
13. Using a serrated knife, slice the rectangle into slices 2 centimeters wide (3/4 inches).
14. Lay the slices (with one of their cut side down), about 2.5 centimeters (1 inch) apart on the lined baking tray.
15. Return the baking tray to the oven and bake until the exposed cut sides of the slices are golden, about 20 minutes.
16. Then, turn the biscotti over, return the baking tray to the oven, and continue baking until the other exposed sides of the biscotti are golden, about 20 minutes.
17. Remove the baking tray to a wire rack to cool for a few minutes.
18. When the biscotti are cool enough to handle, transfer them directly to the rack to cool completely.
Remarks:
Instead of almonds, you can use hazelnuts, pistachios, pine nuts or any other nuts as long as you toast them first and replace the almond extract by 2 teaspoons pure vanilla extract.
To toast the nuts: place them on a baking tray and transfer to an oven that has been preheated to 190° C (350° F) and toast the nuts, stirring occasionally, until lightly browned and fragrant, about 10 minutes.
Once you've added the egg mixture to the dry ingredients and started mixing, the dough will be crumbly.
The kneaded dough should be sticky.
As the dough bakes, it will spread into a large, rounded rectangle.
The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.
Cantuccini (Olasz mandulás kétszersültféle)
Hozzávalók:
1 csésze finomliszt
1 csésze cukor
1 csésze gyufaszálra vagy durvára vágott, előzőleg megpirított mandula
2 tk sütőpor
1/4 tk só
3 enyhén felvert tojás
1 tk mandulaaroma
A sütőt 180 fokra melegítem. A tészta összeállítását csak akkor kezdem, ha bemelegedett. Az alapanyagokat a mandulát leszámítva összegyúrom, majd beledolgozom azt is. Széles, laposabb hengert formálok belőle, majd a sütőbe tolom kb. 25-30 percre. Amikor halvány aranybarna, kiszedem, majd késsel ujjnyi vastag darabokra szeletelem. A felszeletelt cantucciniket lefektetem, és még 10 percig visszateszem a 160 fokos sütőbe, és tovább sütöm, míg egy kissé piros kérget kap.
A ropogós cantuccinik fémdobozban sokáig elállnak, ajándéknak is kiválóak.
Biscotti flavored with toffee and chocolate chips. Dipped in chocolate and toasted almonds.
SO delish!
Recipe and step-by-step tutorial at www.baking911.com
Every year on December 26th, Alex and I get up at the crack of dawn and hit the after-Christmas sales. First stop is target, where we stock up on wrapping supplies, candy, and food-related gifts. Then we refuel at McDonald's while we wait for Pier 1 to open at 9. That's where I buy my baskets--they have beautiful gold baskets every year, and they're half-price the day after Christmas. Little ones cost $1-2, big ones (like the one on the left) go for $2-4. I store them in the basement all year, then make gift baskets for holiday gifts.
From Tufino Pizzeria in Astoria... for the full review, please visit: www.bradleyhawks.com/2012/12/exclusive-first-look-tufino-...
Luxury: time for a slow cup of coffee with home-made biscotti. A fabulous way to start a day.
7DoS "Party Time" "Texture Tuesday"
I love biscotti.
Recipe and tips on my blog
Biscotti Photo Shoot - HOW I TOOK THIS PHOTO
© Haniela
Walnut - Cranberry - Chocolate Biscotti
when you feel nutty
you should have a biscotti
made with chocolate, nuts and cranberry
they disappear in a hurry
© Iris Zuares
Creative works of Iris can be also
viewed on her flickr page eyewrisz
This is after the Accidental Snapper baked it the first time. Next she'll cut it and rebake it. More later...
The biscotti came to the table in a jar, inverted on the table. A thin crisp was dropped on the overturned jar, shattered. Then the jar was lifted, tumbling out an assortment of biscotti, including soft, pistachio rounds, shortbread, saffron cookie, and anise cookies with sesame.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Tuesdays with Dorie (TWD): Baking with Julia: Hazelnut Biscotti revamped (Walnut-Cranberry Biscotti)
Story on my wordpress blog, Baking is my Zen.
bakingismyzen.wordpress.com/2012/07/13/twd-baking-with-ju...