Introduction

Add eggs and butter and stir until combined

Add in butter and stir until combined

Add in slivered almonds and mix until combined

Add in almond extract

Line a baking sheet with parchment paper and brush with milk

Brush with cream

Sprinkle with turbinado sugar

Use a sharp serrated knife to cut through the biscotti

ASMR Taste Test

Cranberry Almond Biscotti

Adding Almond Extract

Sift Dry Ingredients

Combining the Dough

Egg Wash

Bake the Biscotti

Slicing the Biscotti

Arranging the Biscotti

Second Bake

Finished Biscotti

Introduction

Mixing dry ingredients

Combine butter and sugar in a bowl

Adding the almonds

Shaping the biscotti

Bake at 350F for 25-30 minutes or until cookies are set

Bake at 325F for 15-20 minutes or until cookies are lightly golden brown

Melt chocolate over double boiler

Refrigerate until chocolate is set

Outro

Vanilla Almond Biscotti

Dry Ingredients

Chopped Pecans

In the Oven

Biscotti after the First Bake

How To Melt Chocolate

Homemade Double Boiler

Candy Melts

Brush the Biscotti

Introduction

Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.

Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.

Add eggs, one at a time, stirring well after each addition.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Gradually add flour mixture into butter mixture, stirring until completely combined.

Stir in mini chocolate chips and almonds.

Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12" long by 2-3" wide, and be sure to space them at least 4" apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.

Bake 30 minutes on 350F (175C), or until golden brown.

Remove from oven and allow biscotti to cool completely.

Once cooled, slice loaves diagonally into slices about 1 ½" thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet.

Return to 350F (175C)oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.

Allow to cool completely.

Intro

Ingredients for Biscotti

Combine flour, sugar, baking powder, and salt in a bowl

Wet Mixture

Add in the dry ingredients

Forming the Dough

Forming the Biscotti

How to cut the biscotti

Final Result

Conclusion

Introduction

About Biscotti

How to Make Almond Biscotti

Add in flour

Add almonds

Shaping the Dough

Baking Instructions

Cutting the log

Baking the Biscotti

Second Bake

Intro

Ingredients

Making the Dough

Dividing the Dough

Forming the logs

Cooking the Biscotti

Cutting the Biscotti

Serving the Biscotti

Sensodyne Sponsorship

National Coffee Day

Wet ingredients

Mixing the Dough

Shape the Dough

Baking the Biscotti

How to Add Chocolate to Biscotti

Baking Process

Fondant Icing

Ending

Intro

Combining the dry ingredients

Adding the Eggs

Adding flavorings

Chilling the Dough

Slice and Toast

Bake

Flipping the Biscotti

Let them cool completely

Conclusion

Intro

Wet ingredients

Vanilla Extract

Sift together dry ingredients

Combine dry and wet ingredients

Biscotti History

Bake

Slice the Biscotti

Second Bake

Taste Test

Combine the flour, baking powder, and salt in a medium-sized bowl.

Combine the egg, egg white, and sugar in a large bowl using a hand mixer.

Beat in the oil, cinnamon, orange juice, orange zest, vanilla extract, and almond extract. Add the flour mixture to the egg mixture, and beat on low speed until well blended.

Fold the almonds and chocolate chips into the cookie dough by hand. Chill the dough in the refrigerator for 15 minutes. Preheat oven to 350 F.

Form the dough into a 12-inch-long mound. Place the dough on a cookie sheet lined with parchment paper, and bake for 25 minutes.

Allow the cookie to cool. Use a sharp serrated knife to separate the biscotti into 42-inch slices, and place the cookies on their sides on the cookie sheet.

Bake the biscotti for 5 minutes, then flip to the other side, and cook 5 more minutes, or until lightly browned.