My Italian grandmother and aunts made biscotti all my growing up years into my adulthood. I have been making biscotti for many years now. Our recipe has anise extract and slivered almonds. I have experimented through the years, and I like vanilla and crushed walnut biscotti better than the anise biscotti. Today I'm going to try cardamon, vanilla, crushed walnut biscotti. I love watching your videos. You have such a pleasant way about yourself! You brighten my day!
@@sweetangiegirl1 So good! I can't believe I've never made it before. I added almonds and vanilla extract, too. Next time I want to add cranberries and drizzle chocolate over them 😋😍
Fun fact: in Italy we call these "cantucci" (kan-too-ceeh). We call biscotti (bis-koh-ttee) every type of biscuits. Also, biscotti literally means "baked twice" (bis-twice, cotti-cooked).
PEEERFECT! We give you a perfect 10. We followed your recipe exactly but used the Gluten free 1- to-1 flour and Ener-G baking powder to avoid the use of baking powder (which can mess up our kidneys because it's sodium bicarbonate). It turned out PERFECT 😊. Now my little one is willing to eat the zwieback (twice baked in German) breads that I make😁. Thank you very much. By the way I used the flaxseed "eggs" and coconut palm sugar since we are total plant based. They did turn out a little brown because of the coconut plam sugar, but it was delicious all the same.😊
Just made it and it is delicious! I used less granulated sugar and less almonds. Used a pinch more brown sugar and added dried cranberries. delicious...Thank you so much for your amazingly easy to follow recipes and videos, I am sure it is a lot of work.
I absolutely love biscotti! It’s such a lovely treat. Besides almonds, I love aniseed and pumpkin seeds. All 3 at once, 1 and a time, or any combination is lovely. I also coat an edge in very dark chocolate.
Those are my favorite, that was my breakfast on the go with coffee or tea. I can’t really eat anything first thing in the morning and these were always easy on my stomach to eat.
The Italians I’m related to also enjoy anise. Not personally a fan of anise because it reminds me of German chocolates, which are disgusting due to too much anise, but may be good
I’ve made this about 3 times, it is amazing! I ran out of vanilla and almond extract, but if you don’t use it it’ll smell eggy. Really suggest the extracts. You can also just knead it in the bowl, no need to get your counter messy!
I never realized how EASY it is to make biscotti! BTW... I never use a mixer, just throw everything into one bowl and mix by hand . So easy, less mess-clean up. They come out beautifully! Thanks for the perfect recipe John! Merry Christmas to you and your beautiful family!
Lovely fabulous presentation and love the pronununced P on crisp. I would suggest just rolling into logs. The dough will spread out a bit. Then slice on the diagonal. I've also just tried adding orange zest and dried cranberries. I will try this one with butter as it's a bit different.
I remember making these a lot (without the nuts) when the children were small. I used them as teething biscuits. Sometimes I double baked sticks of banana bread. I always dipped the bottoms of some in dark chocolate for me. You have been a godsend during quarantine. So many of your savory recipes are delicious.
Thank you for all the love you put in the world! You seem so tired lately, I hope you are doing. Don’t forget to take care of yourself. I’m praying for you. I know it’s hard sometimes with a full work load and little ones at home. I hope this encouragement helps. :)
Made the biscotti from your recipe this morning. I will proudly brag, but these are the BEST biscotti I've ever made. Once they cool down, I will hide half of them because they will be devoured by evening. Thank you ❤
Pronunciation take it from this italian, I'm going to spell it out phonetically Bish-gaut. My favorite add-in to make biscotti is fresh grated orange peel! And lastly I simply love watching your work! I have made many of your recipes and they always turn out just right. Keep up the great work!
John I Love this recipe.. I made it through first time with the almond meal, however this time, didn't have it.. testing it now, let's see .. I use Turbinado sugar in a lot of my baking!! Thank you 👍 😊
i used a serrated knife and it broke a bunch a pieces until i switched over to a flat knife and just pushed straight down. it worked, they all came perfectly after that
I pronounce it the same way you do!! But when my biscotti is done and it’s cool I dip the long edge into a dark chocolate and let it set and when I dip that into my coffee it’s pure Bliss. ☕️ 🥰
I'm from Catalonia and we name CARQUINYOLIS (Karkiñolis) my little brother is OBSESSED with them. Maby I'll try to do it with him! Thanks for your amazing videos, YOU'RE THE BEST!!! 😊💜✨👏😍😘
I like to experiment with my biscotti. Some of my favorites that I've made are: ginger, dipped in white chocolate Cardamom, with or without the almonds Chocolate chips, with vanilla extract instead of almond.
Great video! I have heard waiting longer till it is completely cooled after the first bake helps prevent it breaking while you cut them. It worked for me!
I also add add dried cherries and/or dried blueberries (soaked in boiling water or boiling o.j ) and let them soak for 20 min and add to batter with liquid also I don't knead the dough I divide dough in two and just scoop it on the b. Sheet trust me it works..
Great recipe! Biscotti actually is defined as "twice baked (or cooked)". BIS meaning twice, and COCTUM meaning baked or cooked. I love words, especially when referring to cooking! Suggestion: dried tart cherry and almond, dipped in white chocolate! OMG Now knowing you taught Geometry, makes sense your presentations for cooking! You were probably a very well liked teacher!
I already made the recipe and it is very delicious!! the name of the cookies is "canttucci di mandorle" but the name biscotti it's ok as well, biscotti means “twice-cooked”.
i make them with dried cherries, orange extract, and recently have been adding coconut chips or extract. i have another one i like to make with dried blueberries, lemon extract and orange extract
WoW! we have cookies like it in Morocco, we call it fakkas meaning crackers! The dough is left to rest for an entire night to have a smooth glassy surface and a very light crispy texture in the middle.
Just a tip from a very italian subscriber: these are amazing with Vin santo, wich is a very sweet italian white wine. And if you want to learn more just look up Cantucci or cantuccini P.s you pronuntiation is very good, don‘t worry😉💕
My only suggestion would be to dip one end of the biscotti in chocolate! (Which are my favorite, especially when whole almonds are used as well.) Watching you make these gives me the confidence to try this recipe!
I love biscotti, I'll try your recipe this weekend. I love that you add butter, I always wondered if it could be better because every other recipe uses oil.
I tried this recipe and measured everything as exact as I could (I used heavy cream to coat before baking). On tasting the crumbly bits from the first bake, the 1/4 tsp of salt was too much and I could tell my biscotti was annoyingly salty. It also had an overly strong almond flavor from the 1.5 tsp extract. My solutions would be to use a VERY TINY pinch of salt and to use 1.25 tsp of almond extract. EDIT: The saltiness was a lot less noticeable after the second bake and even tasted complimentary. The almond flavor was also not as strong (I suspect some of it cooked off in the second bake) and had a really nice taste. My biscotti ended up being REALLY GOOD. While I still might tone down the measurements of these two ingredients, I have no problems with the original recipe.
Biscottis are so tasty in a coffee or tea. I like mine with a black tea with a slight salted caramel drizzle. Thanks again for sharing! I definitely want to try to make this with almond flour for a lower carb version. Wish me luck.
Bravo! Made this today with anise like my grandmother or Terracina, Italy and my mom did likewise. Turned out great. Thanks for the video and recipe. Gotta, order your book! via coast of Maine
I love how he just gets into the recipe instead of talking for like five minutes and then doing the recipe
My Italian grandmother and aunts made biscotti all my growing up years into my adulthood. I have been making biscotti for many years now. Our recipe has anise extract and slivered almonds. I have experimented through the years, and I like vanilla and crushed walnut biscotti better than the anise biscotti. Today I'm going to try cardamon, vanilla, crushed walnut biscotti. I love watching your videos. You have such a pleasant way about yourself! You brighten my day!
You’re have such a pleasing personality as mentioned above as if you can brighten anyone’s day.
I like adding orange zest and dried cranberries along with the slivered almonds. Always only during my great Christmas bake. Divine!
Yesss to everything with orange zest!!
I just like adding a small few chocolate chips or a little melted chocolate on top but I never had it with my tea
I'm making biscotti for the 1st time right now and I added some lemon 🍋 zest.
@@westcoastlass How did it turn out?
@@sweetangiegirl1 So good! I can't believe I've never made it before. I added almonds and vanilla extract, too. Next time I want to add cranberries and drizzle chocolate over them 😋😍
Fun fact: in Italy we call these "cantucci" (kan-too-ceeh). We call biscotti (bis-koh-ttee) every type of biscuits. Also, biscotti literally means "baked twice" (bis-twice, cotti-cooked).
PEEERFECT! We give you a perfect 10. We followed your recipe exactly but used the Gluten free 1- to-1 flour and Ener-G baking powder to avoid the use of baking powder (which can mess up our kidneys because it's sodium bicarbonate). It turned out PERFECT 😊. Now my little one is willing to eat the zwieback (twice baked in German) breads that I make😁. Thank you very much. By the way I used the flaxseed "eggs" and coconut palm sugar since we are total plant based. They did turn out a little brown because of the coconut plam sugar, but it was delicious all the same.😊
Just made it and it is delicious! I used less granulated sugar and less almonds. Used a pinch more brown sugar and added dried cranberries. delicious...Thank you so much for your amazingly easy to follow recipes and videos, I am sure it is a lot of work.
I absolutely love biscotti! It’s such a lovely treat. Besides almonds, I love aniseed and pumpkin seeds. All 3 at once, 1 and a time, or any combination is lovely. I also coat an edge in very dark chocolate.
I’m Italian. It’s pronounced bis caught tee. We make tons and tons of these. Normally flavored with anise and aniseeds. My personal favorite.
That sounds so good!
My favorite, too. I might not be Italian, but this is the ones I bake most.
Those are my favorite, that was my breakfast on the go with coffee or tea. I can’t really eat anything first thing in the morning and these were always easy on my stomach to eat.
"Biscotti" simply means cookies (plural)...
What he made is a particular type of cookie from Tuscany called "cantuccio"(plural "cantucci").
The Italians I’m related to also enjoy anise. Not personally a fan of anise because it reminds me of German chocolates, which are disgusting due to too much anise, but may be good
I’ve made this about 3 times, it is amazing! I ran out of vanilla and almond extract, but if you don’t use it it’ll smell eggy. Really suggest the extracts. You can also just knead it in the bowl, no need to get your counter messy!
Tried the recipe and it’s delish! I made mine with dried cranberries and candied orange peel 👌🏻
I never realized how EASY it is to make biscotti! BTW... I never use a mixer, just throw everything into one bowl and mix by hand . So easy, less mess-clean up. They come out beautifully! Thanks for the perfect recipe John! Merry Christmas to you and your beautiful family!
Just finished the biscottis and they came out incredible. Thanks John. Your recipes always are a big hit at our home.
I just love his voice
Lol so soothing
Sameeee lol
Me 2
I just love his face
Sameee
"in you go"
"Whisk whisk whisk"
"This stuff is so tasty to eat as is"
.
If you dont hear atleast one of them is it even one of johns video?
Deepa Gupta don’t forget “just by the by”
And “don’t forget to scrape the bottom”. 😂😂
This recipe will be done before you know, so lets get started
AH-MAZING
And “by the by”
What did the intergalactic cookie say to the other intergalactic cookie?
*Beam me up biscotti.*
😂 this joke is so funny to me lol
That riddle put a smile😊 on my face.
Nice
@@PreppyKitchen where is your anise?
Your is a booster for everyone who is watching your channel🙂🙂
I absolutely love adding white chocolate, cranberries, and orange peel. It's divine
I like making lemon biscotti with a white chocolate drizzle, perfect for tea or snack time.
I made a pumpkin biscotti that was so yummy!
How much lemon? Is it juice, extract, or zest? I ❤️🍋!!
Pumpkin biscotti sounds amazing!
Excellent recipe I put dough in fridge for half an hour easier to form in to rectangular shape
His voice is so relaxing and his recipes are 😋😋😋
Lovely fabulous presentation and love the pronununced P on crisp. I would suggest just rolling into logs. The dough will spread out a bit. Then slice on the diagonal. I've also just tried adding orange zest and dried cranberries. I will try this one with butter as it's a bit different.
crystalized ginger and white chocolate - with or without cranberries - my fave
Omg wow that sounds amazing
I remember making these a lot (without the nuts) when the children were small. I used them as teething biscuits. Sometimes I double baked sticks of banana bread. I always dipped the bottoms of some in dark chocolate for me. You have been a godsend during quarantine. So many of your savory recipes are delicious.
I would have never thought to use those as teething biscuits. Great idea!
My favorite is pistachios and lemon. I brush glaze before second bake , yummy
Ay esos son los favoritos de mi abuelita, nunca me dice dónde los compra. Ahora la voy a sorprender yo 🥰 Gracias
I love cranberry almond with orange...yum yum
First time making biscotti and it turned out perfect! Thanks for the awesome recipe
In Greece our most popular biscotti is anise biscotti. Super yummy.
He's always smiling it's wonderful making me smile 😊
The kitchen is my happy place.
I truly love this man. He puts the recipe in grams too. 🥰🥰🥰
Thank you for all the love you put in the world! You seem so tired lately, I hope you are doing. Don’t forget to take care of yourself. I’m praying for you. I know it’s hard sometimes with a full work load and little ones at home. I hope this encouragement helps. :)
Made the biscotti from your recipe this morning. I will proudly brag, but these are the BEST biscotti I've ever made. Once they cool down, I will hide half of them because they will be devoured by evening. Thank you ❤
I like cranberries and pistachios with orange extract. Yum. Thank you for this video!
Pronunciation take it from this italian, I'm going to spell it out phonetically
Bish-gaut.
My favorite add-in to make biscotti is fresh grated orange peel! And lastly I simply love watching your work! I have made many of your recipes and they always turn out just right. Keep up the great work!
“asmr bite” I LOVE THIS GUY ❤️
Sooo crunchy!
These are my favorite cookies! I like to use anise seed, anise extract, and a 50/50 mix of sliced almonds and hazel nuts, pre-browned in the oven.
I LOVE a good biscotti! Especially with some coffee or tea. These look delicious! I like to add orange zest and dried cramberries to mine.
Yum, love that combination!
Hi John, today I tried your caramel recipe at home, it was nearly perfect 👌 Thanks a lot 😉
I have as well, it's wonderful
I love your recipe. My biscotti turned out Great 👍 Thank you
I experimented with chopped up dry figs and it was delightful!
No words for recipe. Me and my wife tried and our kids loved it! Thanks a ton.
John I Love this recipe.. I made it through first time with the almond meal, however this time, didn't have it.. testing it now, let's see ..
I use Turbinado sugar in a lot of my baking!!
Thank you 👍 😊
Chocolate and pistachio is amazing!
Excellent recipe! I tried it for the first time!
I made this two nights ago, my son loved it, but all gone, so im making it again. my son said those were more delicious than store bought😊😍
i used a serrated knife and it broke a bunch a pieces until i switched over to a flat knife and just pushed straight down. it worked, they all came perfectly after that
this recipe was sooooo amazing! its crunchy and those parts with the almonds -ahhhh- amazing! really suggest to try it out! always comes out perfect!
I am baking for family and friends. This amazing recipe, always a success thank you 😊
Oh wow this recipe turned out amazing! Thank you so much! The smell in the house while baking was also awesome I could barely wait to have one!!!!
I was really sad before I watched this vid.... Thanks John 😊 you are the teacher we always wanted
It's my pleasure. I hope you have a wonderful week!!
just made this and it came out perfectly💛💛
I love the way you say Crisp! It makes it sound like fall! I bet these are better than the stale brick like ones that haunt the cafes....
I pronounce it the same way you do!! But when my biscotti is done and it’s cool I dip the long edge into a dark chocolate and let it set and when I dip that into my coffee it’s pure Bliss. ☕️ 🥰
I'm from Catalonia and we name CARQUINYOLIS (Karkiñolis) my little brother is OBSESSED with them. Maby I'll try to do it with him! Thanks for your amazing videos, YOU'RE THE BEST!!! 😊💜✨👏😍😘
I love these with Candied Ginger, but I’m going to make a bunch of your almond biscotti for Christmas gifts this year, can hardly wait. Thx!!
I like to experiment with my biscotti.
Some of my favorites that I've made are:
ginger, dipped in white chocolate
Cardamom, with or without the almonds
Chocolate chips, with vanilla extract instead of almond.
Pistachios and cranberries are my favorite
I love adding a hint of licorice flavor with anise in my biscotti
Great video! I have heard waiting longer till it is completely cooled after the first bake helps prevent it breaking while you cut them. It worked for me!
I love making biscotti. My kids enjoy them very much. I like that you add butter to your recipe. I’ll have to try them out. Thanks for sharing! 😁
I also add add dried cherries and/or dried blueberries (soaked in boiling water or boiling o.j ) and let them soak for 20 min and add to batter with liquid also I don't knead the dough I divide dough in two and just scoop it on the b. Sheet trust me it works..
Great recipe! Biscotti actually is defined as "twice baked (or cooked)".
BIS meaning twice, and COCTUM meaning baked or cooked.
I love words, especially when referring to cooking!
Suggestion: dried tart cherry and almond, dipped in white chocolate! OMG
Now knowing you taught Geometry, makes sense your presentations for cooking! You were probably a very well liked teacher!
Biscotti are my all-time favorite things to bake. I make a ton of different flavors. Thanks, Mr kanell.
My pleaasure Sophie!
I make a biscotti for Christmas with orange zest, cranberries, and pistachios. It’s one of my husband’s favorite treats.
Me too love his recipes amazing try so many first time and the results was just amazing !!! Thank you for shearing!
I already made the recipe and it is very delicious!! the name of the cookies is "canttucci di mandorle" but the name biscotti it's ok as well, biscotti means “twice-cooked”.
I made your recipe. That came out soooooo good. They were perfect. Thank you ♡
Biscotti are one of my favorite kind of cookies. Thanks for the recipe I need to try it.
Chocolate chip is one of my favourites.....love you John great recipes
I love the way he explains everything ❤️❤️
i make them with dried cherries, orange extract, and recently have been adding coconut chips or extract. i have another one i like to make with dried blueberries, lemon extract and orange extract
I love adding pumpkin and pumpkin spices to my biscotti 💛😊 also Amaretto biscotti 😋
I would definitely add Anise seed or anise extract.. Also I would bake the cut pieces 5-6 minutes, then flip and bake again for another 5-6 minutes..
WoW! we have cookies like it in Morocco, we call it fakkas meaning crackers! The dough is left to rest for an entire night to have a smooth glassy surface and a very light crispy texture in the middle.
I love love all the fall baking but i am oh so excited for your christmas/holiday baking!
I make it a lot but a completely different recipe. Everyone loves them.
I am going to try yours one day😊❤
John, your description is so on point that I can actually smell and taste these! 💓
I am making this for the first time added a little Rose essence and some dried Rose buds, along with the almonds and almond extract
Could you make a pistachio & cranberry version? Love your recipes! I have tried this one as well as many others!
They look divine, thanks for the tutorial.
I love that man with his cooking and all his recipes are so simple.
Just a tip from a very italian subscriber: these are amazing with Vin santo, wich is a very sweet italian white wine. And if you want to learn more just look up Cantucci or cantuccini
P.s you pronuntiation is very good, don‘t worry😉💕
My only suggestion would be to dip one end of the biscotti in chocolate! (Which are my favorite, especially when whole almonds are used as well.) Watching you make these gives me the confidence to try this recipe!
I love biscotti, I'll try your recipe this weekend. I love that you add butter, I always wondered if it could be better because every other recipe uses oil.
Anise extract in place of almond. I would still include the slivered almonds. Love your channel and website, John.
I made this today and my family LOVED it! Thank you so much! I'm obsessed with your videos!
I tried this recipe and measured everything as exact as I could (I used heavy cream to coat before baking). On tasting the crumbly bits from the first bake, the 1/4 tsp of salt was too much and I could tell my biscotti was annoyingly salty. It also had an overly strong almond flavor from the 1.5 tsp extract.
My solutions would be to use a VERY TINY pinch of salt and to use 1.25 tsp of almond extract.
EDIT: The saltiness was a lot less noticeable after the second bake and even tasted complimentary. The almond flavor was also not as strong (I suspect some of it cooked off in the second bake) and had a really nice taste. My biscotti ended up being REALLY GOOD. While I still might tone down the measurements of these two ingredients, I have no problems with the original recipe.
Awesome thx!
Love all your videos. I put dried cherries in my biscotti.
Biscottis are so tasty in a coffee or tea. I like mine with a black tea with a slight salted caramel drizzle. Thanks again for sharing! I definitely want to try to make this with almond flour for a lower carb version. Wish me luck.
That sounds delish!
Bravo! Made this today with anise like my grandmother or Terracina, Italy and my mom did likewise. Turned out great. Thanks for the video and recipe. Gotta, order your book! via coast of Maine
“ca-ris-PA!!” 😂 💕
Some of my faves: white chocolate cranberry, lemon & dried blueberries, lemon & basil, dried pear & bleu cheese!
I just found out today I tested positive for Covid 19. This is just what I need to brighten my day
Take care of yourself!
hi I have watched your videos for a very long time! I have made a lot of your recipes and they were all a success! I cant wait to try this one!!
Hi Audree! Thank you so much for following along and Happy Baking!!!
Best Recipe! Everyone loved my Biscotti
Cherry Almond biscotti, add a splash of amaretto, delicious
I made these and they were very tasty ❤️ but my dough was very crumbly so I added a little bit more butter to bring it all together for baking.
Pro tip: dip them in wine. If you can find it use Vin Santo
(Or use a red wine that is a little bit sweet)
Wait, I love this tip!
@@PreppyKitchen and I love that you share an Italian recipe!
Ps:The pronunciation is pretty good
But the actual name is Cantucci (accent on the u)
This is how I eat my biscot! Thought I was being weird.
Perfection, thanks for the recipe and tutorial.
Pistachios and cherries are what I add in mine. So delish