簡単な伝統的なイタリアのビスコッティのレシピ – チョコレートでコーティング!!

簡単な伝統的なイタリアのビスコッティのレシピ – チョコレートでコーティング!!

[Music] hi everyone it’s Tatiana from Tatiana’s Everyday Food and today I’m going to be sharing with you guys my mother’s recipe for biscotti cookies today we’ll be adding pistachios hazelnut dried cranberries and we’re going to finish the cookies off by dipping them into chocolate to make them extra fancy for the holiday season we’re going to start off by making our cookie batter so I have my oven preheated to 350° F and I have six large eggs I’ve brought up to room temperature we’re going to place them into my mixer bowl and I’m going to add 1 and 13 cup granulated sugar I’m going to mix these two together on high speed for a couple minutes until the eggs are light and fluffy I’m going to change out my whisk for a flat beater and next we’re going to add half a pound of butter and I’ve cut it into smaller pieces and I’ve brought it slightly up to room temperature it’s still a little bit firm and that’s just the way we need it I’m just going to add it into my egg batter and I’m going to beat this for a couple minutes for this recipe we’re going to need about 5 to 5 and 1/2 cups of allpurpose flour I’m starting with four cups and I’m going to add 2 tpoon of baking powder to my flour I’m going to add about 2 cups of my flour into my mixer Bowl and then I’m going to beat it for about 2 to 3 minutes until that butter is nice and creamy since we didn’t melt the butter all the way we just need to beat it for a couple minutes until it’s nice and smooth and Incorporated with that flour after a few minutes your batter should be smooth you shouldn’t have any clumps of butter next I’m going to add a teaspoon of vanilla extract you can also add almond extract if you like that uh classic almond flavored biscotti and next I’m just going to finish adding uh my remaining four cups of flour you can just add everything all at once once you’ve had that combined go ahead and turn your batter out onto your work surface we’re going to finish kneading it by hand I’m going to knead in the remaining half2 cup of flour by hand and you just want to create a really nice soft but not sticky dough so just sprinkle a little bit at a time until your dough comes together nicely and just dust your work surface very lightly with flour so it doesn’t stick you see how soft and smooth it is that’s just the way we need it to be and now we’re ready to add our fillings I’m going to dust my work surface with a little bit of flour and then I’m going to spread my dough into a nice large rectangle for our filling I’m going to be using half a cup of salted pistachios and I have half a cup of nasel nuts but feel free to add whatever type of nuts you would like and then I have about 1 cup of dried cranberries so I’m going to just spread everything over the top spread it evenly across add my nuts on top and I love The Salted pistachios in this recipe I think they have such a great flavor profile with that sweet cranberry absolutely delicious just going to press everything in and then we’re going to fold everything in together and we’re just going to knead this in so the nuts and all those cranberries get worked right into the dough I’m going to portion my dough in half and now we ready to shape these into cookies we’re going to need a large jelly roll pan I’ve sprayed it with non-stick spray and what we’re going to do is we’re going to just roll our sections into long logs so just roll it out until it’s about the length of your pan you want it to be quite even I’m going to transfer into my pan just straighten it out and I’m going to do the exact same thing with my other one now I’m going to take a lightly flowered rolling pin and I’m just going to flatten these out so just roll it along the tops of the pan until These are nice and flat you want them to be about an inch thick and now these are ready to go into our oven oven so I have my oven again preheat to 350° I’m going to bake these for about 20 minutes just until the tops start turning a nice light and golden brown color I just took my cookie bars out of the oven so they’re still very hot but now is the time to section them and to cut them into serving size pieces so we’re going to use a sharp serrated knife I’m using a bread knife here we’re going to cut them into half an inch to 3/4 in slices just cut them into nice equal sizes and you want to do this while they’re hot uh that way it’s so much easier to cut through the nuts and through the Cranberries inside of the cookies I’m going to take a long spatula and transfer these cookies back onto my baking tray you see how I’m spacing them I’m leaving about uh about half a centimeter of space in between each cookie and I’m going to transfer these back into the oven I’m turning my oven temperature down to 270° and I usually dry my cookies for about 2 hours for this thickness they going to be nice and crispy if you want them to be um slightly crunchier you can keep them in the oven for a little bit longer if you want them to be softer just leave them in there for about an hour and a half once your cookies are done baking and drying the second time around we’re ready to dip them into our chocolate so I baked a batch of cookies yesterday uh to show you guys how to do that you want to make sure they’re cooled completely before you dip them into the chocolate so today I’m going to be uh melting my chocolate in the microwave I’m using about 2 cups of semi sweet gardelli chocolate chips so I’m going to pour them into a glass bowl and I prefer to use a microwave simply because you have melted chocolate in 3 minutes just turn your power down TI out about 50% just stir them every 30 seconds every minute and to make sure your chocolate melts really smoothly and stays smooth you can always add about a teaspoon of shortening it’s going to make your chocolate really smooth I’m also going to be doing the same thing with about half a cup of white chocolate chips my chocolate is all smooth and melted and it’s perfect for our cookies uh now I also have here one cup of diced pistachios and hazelnuts I just put them into my food processor going dip the cookies into these uh for a little garnish so you want to take your cookies and let me get rid of the spatula just dip them one end into the chocolate and kind of just twist it around and then just twist off any excess chocolate you can also just scrape some of that excess on the rim of your bowl and I’m G to dip them into my nuts just kind of twist around and I’m going to place them onto some parchment paper so I have a large sheet of parchment paper here just uh covered a board that I can move around just place them and we’re going to let these set [Music] completely I’ve dipped the rest of my cookies into chocolate with no nuts and I’ve also melted my white chocolate and now we’re ready to add a little bit of garnish to these so what I’m going to do is just swoop back and forth across the cookie like this you can also do it at at a diagonal like this next I’m going to take a toothpick and while the chocolate is still not set I’m just going to run it through the center just pull it and it just creates this beautiful design on the cookie once you have your uh cookies all dipped into the chocolate just let them set overnight they’ll take a couple hours to set up completely once they’re set make sure to keep them in an airtight container C so they retain their freshness and their crunchiness for as long as possible so I have some already here I’m going to try some with some of my favorite passion fruit tea and these go excellent with coffee with tea especially during the uh winter time when you want to just you know have something warm and delicious so I’m going to try some with some of the chocolate and the pistachio [Music] nuts these are so delicious they just have the right amount of crunchiness you bite into them and the cookie just kind of falls apart in your mouth it has that perfect biscotti just um crunchiness and flavor and that chocolate on the cookies is absolutely delicious my favorite part though is that uh salty pistachio combination with the sweet and slightly tart dried cranberries these are perfect for these cookies hope you guys have enjoyed this video make sure to make these this holiday season it’s a perfect a gift to give also to your family and friends if you want to make something homemade um as a gift hope you guys enjoy my video make sure to subscribe to share to follow Instagram Pinterest and I’ll see you next [Music] [Music] time [Music]

FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/italian-biscotti/
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Music Courtesy of Audio Network