- Do you enjoy having a special treat
in the morning with your cup of coffee or tea?
Say hello to my Biscotti recipe.
They're super crisp,
slightly sweet and full of big almond flavor.
You're gonna love 'em.
Hey you're watching Preppy Kitchen where I,
John Canel,
teach you how to make delicious homemade dishes
to share with your family and friends?
These biscotti will be double baked before you know it.
So let's get started.
We're adding everything to the bowl of our stand mixer,
starting with two cups of all purpose flour.
That's 240 grams.
In you go,
I can't help myself.
I'm gonna weigh it out.
Now I'm adding in three quarters of a cup
of sugar, 150 grams.
And one quarter cup of almond meal.
This stuff is one of my favorite ingredients to use.
I love the taste of almonds.
One quarter teaspoon of salt,
one and a half teaspoons of baking powder for leavening.
You can give it a whisk if you want.
Let's get that paddle attachment on there.
Right, we're gonna get the mixer started.
Now I'm adding in two eggs,
large and room temperature.
In you go.
A traditional biscotti recipe won't have any butter
but we don't always have to be traditional.
And a little bit of butter will go
a long way to giving you a nice richer,
just a delicious treat in the morning.
So we're adding in four tablespoons
or 57 grams of a salted butter.
Mix that in.
This mixture will come together
and it's still gonna be crumbly.
Like let's take a look.
Right now,
that's a crumbly mixture.
Once you see that mixture come together,
you're gonna add in half a cup of slivered almonds.
These are gonna be amazing.
Let's run it while we're doing that.
They'll incorporate nicely.
And half a teaspoon of almond extract.
If you want,
you could definitely add
in some like dried cranberries whatever you'd like.
I'd actually like to make some more batches of this.
So if you want to tell me in the comments
what your favorite thing to add
to biscotti is let me know.
And also if I'm massacring the pronunciation,
you're like, no, it's biscott.
Let me know too.
Here that is a nice crumbly mixture.
And we're gonna work this together
and form it into two loaves.
Sprinkle a little bit of flour onto my countertop.
We're gonna dump this mixture out.
You can see it's very crumbly but that's okay.
Don't worry.
So bring it together.
This smells divine.
Gosh, almonds are my favorite.
And now we're going to just knead it together.
It's like if you're making a pie dough.
So if I was making a pie dough,
I would have a rough crumbly mixture,
but you give it like three
to four kneads and it just helps it really like become
a cohesive solid.
And there we go.
I don't need to do any more kneading.
So we're gonna form it.
Divide the dough into two batches.
Love the sound of those almonds cracking.
And we're gonna shape this
into approximately five by three
by one inch rectangles.
Give it a little bit of a roll.
That looks good to me.
So you can see you have a five
by three by one rectilinear prism.
Sometimes I wish I was still teaching geometry.
Just like,
so like I could use some of this in real life.
Like, look, it,
it wasn't all for the test.
These are good.
Line a baking sheet with parchment paper.
You know, you can buy a parchmnet paper by the square.
No cutting.
It's nice.
Place your little biscotti to be,
give them some space though.
You don't want to crowd them out.
They will be spreading,
et cetera, et cetera.
Now we're going to brush them.
Just, so they become nice and golden.
If you want,
you could use an egg wash.
I'm just gonna use a little bit of cream.
This'll help them become nice
and golden and a bit shinier too.
Now an optional step but I'll never say no to it,
is a sprinkle of sugar on top.
I'm using turbinado.
Pop this into the oven 350
for about 30 minutes.
You're gonna notice the top is cracked
and it's becoming golden on the outside.
And then it'll be on to the next step.
So about half an hour later,
my best biscottie came out of the oven
and I just set them aside to cool
for like 20 minutes.
So I wouldn't burn myself.
Very important.
Transfer this over and we're gonna give it a cut.
One inch thickish,
depends on how thick you like your biscotti.
I always wonder if I should do it diagonally
but then you get such a variety
of sizes or just go like that.
And you get them almost all the same size.
I'm gonna do one of each
and see which one I like better.
Use a sharp serrated knife,
and we're going to cut through this,
You know, biscotti.
It's like twice,
they're twice baked.
So right now they're soft and a little bit doughy
on the inside.
We want to have it be crisp through and through.
So it needs a second bake.
You'll get a little bit of breakage every once
in awhile.
That's fine.
This, I'll just set aside for now.
The crumbles are my snacking crumbles.
And the other one,
we're gonna cut diagonally.
Back to our baking sheet.
A bit of a parchment paper here,
but it's totally optional.
We're just gonna lay these out
and they're gonna bake up crisp up,
dry out and be like the perfect biscotti
for dipping,
crunching on munching on, et cetera.
You don't have to worry about giving them too much space
by the way,
you can you know,
they're not gonna spread.
So just make room on that baking sheet.
Okay these are going to go into the oven now set
at 325 for about 20 minutes.
They're gonna become a bit more golden
and really dry out.
My biscotti are out of the oven,
cool enough to the touch
and you can see that they're gonna be light on top,
darker golden on the bottom and crispy.
I've been sneaking these on the sly.
But before I take a bite,
if you like this recipe check out my breakfast playlist.
Tons of treats for breakfast that you're bound to like.
But now it's time for a ASMR bite.
That is a crisp biscotti full of almonds.
I love the almond flavor in there.
They're really good.
If you liked this video,
hit that like button and subscribe,
and I'll see you in the next breakfast video.