Let’s get into some **baking** with this **recipe** for **biscotti cookies**! Discover **how to make biscotti**, a classic **dessert** that pairs perfectly with coffee or tea
To make these Biscotti ahead after you flatten the dough wrap and freeze . Bake as normal once dough has defrosted or bake from frozen adding extra time .
3c flour
1c sugar
1T baking powder
1/2 c olive oil
3-4 eggs
1T extract
In a large bowl mix dry ingredients then make a well in the center.
Add all wet ingredients and stir to combine
Divide the dough in half and form 2 long logs about 10″
Place each log onto a parchment lined baking sheet
Flatten the logs slightly and bake at 350 degrees until golden brown about 30 minutes.
6
Remove and cool slightly about 20 min
Cut on the bias about 8/4 inch thick and place back on the pan.
8
Bake again 8-10 minutes at 275. Enjoy!
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We’re going to make biscatis. I started this video earlier and it got cut off. I goofed. But in here we have three cups of flour, one cup of sugar, and one tablespoon of baking powder. That’s a lot of baking powder, but you want to have a nice bottom pot. We’re going to make a little well in the center. We’re going to add 1/2 cup of olive oil. I keep mine in this little dispenser. I love it. You can open it up to pour it out. Now, I know you should use a liquid measure, but we’re going to use a dry measure cup because when the dishes were put away, it was put up over my head. And now we’re going to add three to four eggs. We’re going to start out with three of them and see how we do. And then if we need that extra one, pour it in. Sometimes the flour is really dry and sometimes it’s not. Going to put a capful of almond extract and a capful of vanilla extract. Normally, I mix this by hand, but I hurt my wrist. So, we’re going to go ahead and use the handy dandy mixer. Start with just the liquids in the center and slowly bring in that dry mixture. We don’t want to beat it up a whole lot because we don’t want to develop a gluten. We want tender cookies, which is why I don’t use a stand mixer. Usually, I don’t need any mixer. You could add chopped nuts to this. You could add really just about anything. We’re just going to mix it until it’s crumbly. And I’m going to go ahead and add that other egg. It’s a little drier than I like it. Get all those fried in. And now I can tell that it will hold together. So when I squeeze it, see how it holds together? That’s what we’re looking for. So we’re going to go ahead and use our hands and we’re going to get into a ball. Just a quick little press and squeeze. Press and squeeze. And then we’re going to divide this into two pieces. And I’ll show you what it looks like when you put it on the pan. I’m just going to go ahead and continue this off camera and then I’ll show you. I divided it into two pieces. And now we’re just going to roll each piece into a log. So, we’re just going to roll it, roll it, and then we’re going to flatten that log out. So, you just take your fingers and you press. It’s a rough shaping. You don’t have to be perfect with it. And then I use I say baking pan because you don’t need any parchment paper, but if you have a regular baking pan, use that parchment paper or the nonstick foil. It’ll make your life easier. I’m just going to go ahead and place it on the pan. We’re going to do the same thing with this one. Just rolling it. And it may separate a little bit. That’s just fine. Don’t worry about it. Just keep going and press it down. Square off your edges a little bit so everything bakes evenly. And then we’re going to go ahead and transfer that to the pan. So now I’ve got two on my pan. I’m going to even them up. Make sure they’re about the same width, the same length. I just use my hand to make sure they’re even. Now, we’re going to bake these at 375 for 20 minutes. Then, we’re going to take them out. Hit
Dining and Cooking