almond Biscotti recipe picture

Ingredients:

• 3 cup Flour
• 3 tblsp Brandy
• 1/2 cup Butter (melted)
• 1 cup Almonds (chopped)
• 1 tsp Vanilla
• 1 tsp Almond Extract
• 1/2 tblsp Baking Powder
• 1/4 tsp Salt
• 1 cup Sugar
• 3 Eggs (large)

How to make almond biscotti:

• Mix sugar and butter.
• Combine in brandy, almond extracts, vanilla, nuts and eggs.
• Mix them well.
• Stir in flour, baking powder and salt.
• Shape it into loaves.
• Place loaves on cookie sheet.
• Bake it for 25 to 30 minutes.
• Take out of the oven.
• Let them cool slightly.
• Reduce into 1/2€ diagonal slices and return again to cookie sheet.
• Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
• Let them cool completely.
• Store them in an airtight container.

Tags: almond, Biscotti

Ingredients:

• 2-1/2 cups all purpose flour
• 2 tbsp granulated sugar
• 2-1/2 tsp  baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk
• 1 egg

Method:

• In bowl, whisk together flour, sugar, baking powder, baking soda and salt.
• Using pastry blender or 2 knives, cut in butter until in coarse crumbs.
• Whisk buttermilk with egg; stir into flour mixture with fork to make soft dough.
• With lightly floured hands, press dough into ball.
• On lightly floured surface, knead gently 10 times.
• Pat into 3/4-inch (2 cm) thick round.
• Using floured 2-1/2-inch (6 cm) round cutter, cut into rounds.
• Place on parchment paper-lined or floured rimless baking sheet.
• Bake in 400°F (200°C) oven until golden, 12 to 15 minutes.
• Let cool and store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.
• Buttermilk Biscuits is ready to serve.
• Enjoy!
  

  Buttermilk Biscuits Recipe

Tags: biscuits recipe, Buttermilk, Cookies and Crackers, easy, homemade, kfc

Ingredients:
Step 1:

• 1 teaspoon vanilla
• 2 cups sugar
• 3 eggs
• 1 cup buttermilk
• Combine above ingredients well and set aside.

Step 2:

• 6 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder

Directions:

• In a separate bowl, combine above ingredients well, then mix both sets of ingredients together well and refrigerate for 1 hour.
• Preheat oven to 400°F when ready to bake. Drop by teaspoonfuls onto greased baking sheet and bake until edges are lightly golden brown (this depends on the size and thickness of the cookies being baked).
• Average sized cookies will take 10-12 minutes. Watch carefully and do not over-bake.

Tags: sugar cookies

Ingredients:

• 1 cup sugar (220 g)
• 1/3 cup (75 g) butter, softened
• 1 large egg
• ½ cup (55 g) all-purpose flour (- perhaps a little more)
• ½ cup (50 g) unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 6 oz (170 g) semisweet chocolate chips

Method:

• Preheat oven to 375 deg F (190 deg C).
• Using an electric mixer, cream butter with sugar, add the egg and mix for one minute.
• Add vanilla, baking soda, flour and cocoa and mix well.
• Add chocolate chips.
• Place the dough in the refrigerator for at least 30 minutes.
• Drop by rounded large tablespoonfuls onto an ungreased cookie sheet.
• Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.
• Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.
• The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above).

Variations:

• You may also add nuts, smarties or chopped white chocolate in addition to the chocolate chips.

Tags: cookies, dark chocolate chip cookies, recipe

Ingredients:

• 2 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks (1 cup) butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 4 tablespoons Kahlua Vanilla Rum
• 1/2 teaspoon vanilla bean paste (optional)
• 3 small or 2 large eggs
• 2 cups chocolate chips or chunks
• 1 1/4 cup walnuts, pecans or Macadamia nuts, chopped
• 1/2 cup raisins, Craisins or dried cherries, chopped

Preheat oven to 375°F.

Before Baking:

• Remove butter and eggs from refrigerator about 20 minutes before baking. Soak raisins, Craisins or dried cherries (or a combination of these) in 4 tablespoons of Kahlua Rum for 1 hour before using. After dried fruit have soaked up the rum, measure two tablespoons of rum/raisin liquid and reserve to add to cookie dough.
• Cut sheets of Reynolds Parchment Paper to fit the cookie sheets that will be used. The paper helps to keep the bottoms of the cookies from becoming too browned and the cookies slide off the hot sheets easily, making clean-up a breeze.

Making the Cookies:

• In the bowl of an electric mixer, beat together butter and the two kinds of sugar until creamy. Add one egg at a time, beating after each one is added. Stir in 2 tablespoons of vanilla rum and the bean paste.
• On a piece of Reynolds Parchment Paper, sift together flour, baking soda and salt. Folding paper in the center, gradually pour flour mixture into the mixer bowl while mixing at the lowest speed. Mix only until combined; do not over-mix or the cookies will be tough.
• Using a wooden spoon, stir in chocolate chips, chopped nuts and dried raisins/fruit.
• Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons.
• Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack or flat cool surface.
• Variation: Drizzle or dip cooled cookies with tempered chocolate or dipping chocolate.
• Makes 50-60 cookies, depending on size.

Note Most of the alcohol evaporates during baking, but you may substitute the rum with 1 teaspoon vanilla extract in 1 1/2 tablespoons of water in this recipe, if desired.

Tags: Chocolate Chip Cookies