You have such sophisticated style. I love all of your videos and thank you for posting them even though you still have work! I will try to make these for my children's teachers!
Cat Nelson : tip use zip lock bag for the white frosting and cut a tiny tiny hole one end and drizzle carefully but when decorating It ran out from a tkl Perfectly. The smaller hole the more control. also make see you have an everything melted and ready on your assembly line cause the melted chocolate Definitely sets FAST. thanks and Merry Christmas and Happy New Year.
Thank you again for sharing this wonderful recipe! I am just making it again for a surprise for my friend’s birthday, with roasted almonds and tart Montmorency Cherries. She loves it! I also making this biscotti now for years as a Christmas present.They are so yummy even with or without any nuts, dried fruits or chocolate. Can’t wait to see my friend’s face when I show up and have a bite with her with coffee.
Love these! I will pair these with the chocolate espresso spoons to give as gifts next Christmas! I really enjoy your video's, you're a lovely young lady!
HI, Tatyana you are truly talented and oh so inspiring...love your new Biscotti recipe which i plan to try shortly...I need to know if the hazelnuts you use have to be toasted..and do u use the skins too? Another question...do u bake them a second time for 2 hours at a lower temperature...will they not be too hard...as my other recipes don't take that long and are still crisp . and by the way your garnish is a winner :) Look forward to you response....Risha from Australia
+Risha Vaswani I love to use toasted hazelnuts. Keeping the skin on is up to you. Yes, the second time I bake them at 270F. You can adjust the baking time depending on how you like your cookies, 1 1/2 hours will yield softer cookies :) I think each recipe is different based on moisture content.
:) I try to make video recipes that are popular with my viewers. I have tons of savory dishes such as salads, appetizers and main dishes on my website here: www.tatyanaseverydayfood.com under recipes! :)
+TatyanasEverydayFood Hi Tatyana, This is Cat Nelson. My husband and I just made these cookies for the family Christmas gathering. You are so easy to follow. You made us look like rock stars.
Privet! :) I added measurements in grams into the recipe page. I used an online converter so hopefully it's accurate! tatyanaseverydayfood.com/recipe-items/italian-biscotti-pistachios-cranberry/?preview=true&preview_id=1622&preview_nonce=fc64109305
Everyday Kathlena not only that she is not supposed to keep the skins on the hazelnuts. And you're supposed to turn them over unless you have a really fancy fan assisted oven. No other recipe I have come across has you baking them for 2 hours my goodness
Tatyana, sorry this is not authentic Italian biscotti. Traditionally it has no oil or butter, just the fat from the egg yolk. It was made like that do it can last for a very long time without going bad. Nice cookies though.
Not impressed! How can you run a Baking Channel without showing the viewer how the dough is supposed to look at different intervals? Also you are supposed to remove the skins off of the hazelnuts. Goodness gracious. And traditional biscotti does not have butter in the dough. Your presentation skills of decorating the biscotti are excellent and also the clarity of your high definition video camera is also impeccable
Mmmm...these make us want to cozy up with a hot cup of coffee right now!
You have such sophisticated style. I love all of your videos and thank you for posting them even though you still have work! I will try to make these for my children's teachers!
Thank you, hun! :)
They say we eat with out eyes. Your biscotti are beautiful and I'm sure they are luscious. Thank you.
Tatyana, your directions are so clear. Thank you for sharing such an amazing recipe. Making these biscolitious cookie this weekend.
Cat Nelson : tip use zip lock bag for the white frosting and cut a tiny tiny hole one end and drizzle carefully but when decorating It ran out from a tkl Perfectly. The smaller hole the more control. also make see you have an everything melted and ready on your assembly line cause the melted chocolate
Definitely sets FAST.
thanks and Merry Christmas and Happy New Year.
These look delicious! I'll have to make some. Thanks for the recipe!! ☺
You're so pretty and talented in baking! Can't wait to bake these for the first time! :)
Thank you again for sharing this wonderful recipe! I am just making it again for a surprise for my friend’s birthday, with roasted almonds and tart Montmorency Cherries. She loves it! I also making this biscotti now for years as a Christmas present.They are so yummy even with or without any nuts, dried fruits or chocolate. Can’t wait to see my friend’s face when I show up and have a bite with her with coffee.
You're very welcome! That's very nice of you to make these for your friend! I hope they love the cookies!
NUM!! What a great idea for a gift.
Love these! I will pair these with the chocolate espresso spoons to give as gifts next Christmas! I really enjoy your video's, you're a lovely young lady!
+Terri Lee That's a great idea! Thank you for watching :)
Hi Tatyanas, I made these for Christmas & they were a great hit!
Thank you for sharing and best wishes for the New Year!
Hi there! :) I'm very glad to hear that you enjoyed the cookies!
These look so deLish!! I'm so excited to try them.. all my favorite ingredients! Thanks for sharing!!
Love Biscotti's of any kind. can;'t wait to bake these. YUM
Enjoy! :)
I tried so many recipes for the biscotti and your recipe the one pop up you are amazing 😃
Grop m :) thank you for watching! Hope you enjoy my recipe!
@@TatyanasEverydayFood I thought you said it was your mom's recipe! You liar! It's ok though because you're a hottie
I think i got the right recipe for biscotti, thank you so much for sharing with us!💐💐💐
These will make really good gifts.
Good job, I'll try to do them. Crossing My fingers, hope they work. Much love all the way from Egypt. Have a great holiday and Happy Christmas!
you are awesome! I've been wanting to try making some. this is super easy! thanks
Thanks.
Hi Tatyana. Have tried various biscotti recipes, but none as tasty as yours. Thk u
Edite Sousa That's wonderful! I'm so glad you enjoyed them! :)
your recipes are all absolutely gorgeous!!! great demonstrations & you are so beautiful =)
Love uuu tatyanaa , ur the best teacher in youtube :) Awsome recipe :)
الوصفة جميلة لقد جربتها بالامس ،اعجبتني شكرا علي الوصفة
Hi Tatiana, delicious biscotti thankyou so much I love your recipes.
Im baking a batch now. Not having a kitchen aid mixer sure does take me extra time. I'll post a picture tommorow.
I hope they turned out well for you! :) Enjoy!
Your recipes are very good thank you gorgeous
Loved, loved❤your recipe, so easy, explained step by step, definitely I will make those biscottis!!!
I'm so glad you enjoyed the tutorial! Have fun baking! :)
Looks great going to try your recipe. Thank you
Hope you enjoy the cookies! :)
Wowww this is amazing.. And you look gorgeous as always
Thank you so much 🤗
I love your channel !!! Try using a piping bag with a big mouth. You can cook them once instead of twice. Love you.
Thanks for the tip!
those look so nice
Привет ) Thank you a lot . I've seen many of ur videos , and they're unbelievable amazing .
спасибо за просмотр! :)
I'm so surprised that you didn't reach 1 million yet!!! You deserve 10 millions followers!
Thank you so much! :)
I love your cooking & your videos Tatyana!! xxx
Thank you for watching! :)
TatyanasEverydayFood n
You're so creative
thank you MERCI شكرا كثيرا لكي انه كعك رائع
Algerian?
love love love ur baking 💗💗💗
Thank you! :)
Excellent very good simple and well
instructed
Glad it was helpful!
i did first bake right now.but i have second bake .:)
Hello tatyana. This is a verry good video. In my oppinion you should have more viewers. Sorry for my bad english :) ti prosto maladetz!
Spasibo! :)
Wow yummie! I'll make them the same way you did! XO
Thanks for sharing❤🇵🇭
My pleasure! Enjoy! :)
Sposibo VERRY nice👍
Excellent way of teaching thanx millions they look yum will surely try them. Whats oven temp can i put on 150°? Thanx once again
For the first round of baking, bake at 176C, for the second round at 135C Enjoy! :)
loooooove your show
Amazing video, thank you, Tatjana
Thank you! :)
merci beacoup pour votre recette
Bahidja wer Thank you for watching! :)
HI, Tatyana you are truly talented and oh so inspiring...love your new Biscotti recipe which i plan to try shortly...I need to know if the hazelnuts you use have to be toasted..and do u use the skins too?
Another question...do u bake them a second time for 2 hours at a lower temperature...will they not be too hard...as my other recipes don't take that long and are still crisp . and by the way your garnish is a winner :)
Look forward to you response....Risha from Australia
+Risha Vaswani I love to use toasted hazelnuts. Keeping the skin on is up to you. Yes, the second time I bake them at 270F. You can adjust the baking time depending on how you like your cookies, 1 1/2 hours will yield softer cookies :) I think each recipe is different based on moisture content.
Risha Vaswani you should be toasting them and removing the skins
Amazing
Thank you! :)
You made me hungry lol
Love your show. U r pretty too
Great recipe, excited to try it this weekend! How long do these last at toom temperature?
Have fun baking!! :) If you store them in a sealed container, they will be good for weeks!
@@TatyanasEverydayFood Fantastic, thank you!
I am going to give these a try. How long do they keep in a airtight container?
they will keep for a couple of weeks! Just make sure to keep them from heat and moisture. :)
Thanks!
😊
Lovely.. Thank you. ❤
Thanks for watching! :)
U r soooo beautiful.. Love ur recipe..
They are so good😋 I gave some to my family. I don't know how to add a pic😔
So glad you and your family enjoyed my recipe! :) You can share photos with me on Instagram, search for "tatyanas everyday food"
Isn't it cut side up, then flip? You're suppose to bake for the second time on their sides.
what are you using for the drizzling?? Is it a plastic bag??? very nice recipe. thanks
+kath448 Yes, I just melt my chocolate and transfer it into a disposable ziplock bag and cut off a tip from the corner :)
+Thank you for a reply....that is what i do....it can be messy at times....
kath448 2
nice
Damn gurl!
You always had Beautiful Hair 😊
Thank you so much!
That sure is a lot of sweets for "every day food"
:) I try to make video recipes that are popular with my viewers. I have tons of savory dishes such as salads, appetizers and main dishes on my website here: www.tatyanaseverydayfood.com under recipes! :)
+TatyanasEverydayFood
Hi Tatyana, This is Cat Nelson. My husband and I just made these cookies for the family Christmas gathering. You are so easy to follow. You made us look like rock stars.
hi....I am vegetarian....what can use in place of eggs
Do you use double baking powder or single baking powder
I use double baking powder :)
it's okay if I don't use shoorting because in my country is not available
Yes, definitely okay not to add it. :) Enjoy!
Do you roast nuts before ?
I don't remember if I did or not for this video but you can definitely roast them to add even more flavor. I love toasted hazelnuts! :)
@@TatyanasEverydayFood thanks for your reply.
The second baking must be with biscottis lying down. Otherwise they will not be crunchy.
Thanks for the tip! :)
Tatyana, could you please write all the measures in Grams ?! Просто я до сих пор не могу сопоставить все эти важные детали
Privet! :) I added measurements in grams into the recipe page. I used an online converter so hopefully it's accurate! tatyanaseverydayfood.com/recipe-items/italian-biscotti-pistachios-cranberry/?preview=true&preview_id=1622&preview_nonce=fc64109305
🍀🍀🍀
Bonjour c'est possible d'avoir la liste des ingrédients en français ou en arabe merciii
Hi! Sorry, I have the recipe only in English; full recipe on my blog
You from Russia?
girl,you r pro,,,r you russian or ukrainian?
They look pretty but you aren't suppose to knead cookie dough, you don't want to develop gluten in anything but bread.
Also bake them cut side up for 10-15 minutes. On high heat smh
Everyday Kathlena not only that she is not supposed to keep the skins on the hazelnuts. And you're supposed to turn them over unless you have a really fancy fan assisted oven. No other recipe I have come across has you baking them for 2 hours my goodness
Hope you can show how the mixer going on a little bit, and also the look on the dough though. Too bad.
Sorry!! I have a new biscotti recipe with more details! ruclips.net/video/85QoCt870Cs/видео.html
C
Tatyana, sorry this is not authentic Italian biscotti. Traditionally it has no oil or butter, just the fat from the egg yolk. It was made like that do it can last for a very long time without going bad. Nice cookies though.
That's good to know! This recipe was from a biscotti factory but here in the US.
I made another recipe before this one with no butter or oil and they were so bland I threw them out. These are delicious!
Omg u chopped ur hair!!!
Yes, I did! It was getting a little too long!
Not impressed! How can you run a Baking Channel without showing the viewer how the dough is supposed to look at different intervals?
Also you are supposed to remove the skins off of the hazelnuts. Goodness gracious.
And traditional biscotti does not have butter in the dough.
Your presentation skills of decorating the biscotti are excellent and also the clarity of your high definition video camera is also impeccable
Thanks for sharing❤🇵🇭