Hey 2017 Chef John, good news! It is now May 9, 2020, and in the video you posted today, you actually remembered to take the butter out ahead of time! You used too soft of a spatula, however, so when it comes time to shoot the 2020 video, use a firmer spatula! You're welcome!
Chef John my dough keeps coming out too hard (dry and not wet at all) and then cracks after 1st bake. What am I doing wrong? Do I need to reduce the amount of flour to be less than 2 cups?
Hi Chef where have you been all my life lol I love your channel! Question on your fried chicken video can I bake them in the oven instead of deep frying? Thank you!
This man is the best chef I know of. I love everything about him. I like that he talks us through it, we get to see every step in the process from ingredients, hand movements, his cornier than hell jokes. He interjects tips, tricks, and I learn by watching him. Last, but not least, is that his recipes are right on and ALWAYS great. I used to level my teaspoons of spices until I watched him 😁. One tried-and-true recipe that is a no-fail is his Apple Hand Pies. From crust, filling, to crispy, succulent finish, people can’t get enough of them. Make his pie crust that comes with the recipe. I added a few cranberries to mine. I am going to make this biscotti today. When I saw him add that olive oil, I cheered! 🥳
Took a while to teach my husband that if butter was on the counter that didn't mean I had forgotten to put it in the fridge but that I was planning on baking something. He grew up in Florida and puts everything in the fridge! He now understands that unsalted butter left out means dessert tomorrow. Salted butter can go back in the fridge.
I just made these yesterday with pistachios and cranberries. I used only 3/4 cup of sugar and a full teaspoon of vanilla extract in place of the almond extract. Drizzled white chocolate on top. So easy and tasty, with the classic biscotti crunch. Thanks Chef John!
By far, the best cooking channel on UA-cam, and the most entertaining. Who doesn't want to bake after listening to such enthusiasm and humour! The guy's a legend. Cheers mate. 👍
Hey chef! This recipe is from Prato that’s where i live. You do it perfectly but next time try to wet the surface with an eggwash and milk! They will turn out super shiny!
I love all your recipes and I love that you give us the measures we use in the USA, not that Metric stuff that we don't understand. We have measuring cups and spoons that gives us the simple measures. Thank you.
Not sure how I've gone my entire life without (knowingly) having biscotti. Looks easy enough, so I may give this one a go! Thanks again, Chef. You're an angel. ❤
This is a wonderful recipe! From the time I was old enough to stand at the kitchen table, I was one of a 3-sisterassembly line while my Mom made the dough, rolled them out and we placed them on baking sheets. She made them 2x a year, Thanksgiving and Christmas. During that time the 5 of us made tens of tens of dozens, then my Mom would give them out to the milkman, mailman, the neighborhood and of course all my Aunts and Uncles...who depended on my Mom's cookies. She also made fig cookies too, called witchadotties! Italian fig cookies...I've made thousands of both in my lifetime.
I made them! They are fantastic! I reduced the recipe by half. I used about 2.5x the almond extract flavouring, because I really like it. My flavouring could have been maybe not as strong as his, though. You have to go by taste. Also, I made the dough completely in a food processor. Start by making the creamed sugar, then add the eggs and flavouring, then add the dry ingredients, and lastly add the nuts, mixing in between each step. I did the nuts in there, too (not at the same time: chop the nuts first and then remove them). If you just pulse them a bit, you end up with about half whole and half chopped anyhow. If you're using a convection oven, decrease the temperatures by 6 degrees Celsius and the time by about 1/4 (but keep an eye on them!). This is maybe just dumb common sense, but be careful how thick you slice them. They look a lot thinner from the top down view than the side. Half of mine I would have preferred to be sliced a little bit thinner (I realised halfway). They are still great though!
MIgardener | Simple Organic Gardening & Sustainable Living Their CRUNCH is what makes Biscotti SOOOOOOO good!! It's a cookie that is TWICE baked, so it's as crunchy (& hard) as well-made croutons!!
Since no one knows who I really am, I can confess here. I've got a parrot who comes over to me in the evenings for some raw unsalted pistachios or cashews. They're expensive. So when he leaves pieces behind, I gather them, keep a cup for them in the kitchen, and add them to my biscotti. I wouldn't ever do that if they were meant for other people, out of respect, but I don't mind doing it when it's just for me. "She wasn't exactly refined, she wasn't exactly unrefined: she was the sort of woman who keeps a parrot." Mark Twain.
I made these and my dough was dry, and crumbly, not sticky at all. My husband loved them! I made them again the next day, same results.. They were delicious and the color was perfect. Ant suggestions for a little wetter dough and a finer texture.
Vero, I make mine with almonds, almond extract, vanilla, and dipped in melted chocolate. Sometimes I'll use lemon zest, cinnamon, or even chocolate chips. Other than that I make amaretti, chocolate chip cookies, and lemon cookies.
For Christmas, I make these omitting the almonds and almond essence and I substitute chopped candied ginger and chopped cranberries. One end dipped in white chocolate is really delicious and festive.
These are excellent to take along when visiting the sick. The patient can nibble one while you and the other visitors scoff the rest. These also freeze well and you can let people think you stayed up to bake them. Almond - yum, a light clean flavor.
Thank you Chef John. Another excellent yet fairly easy-to-make recipe. Didn't have almonds in the house but had whole cashew nuts from Costco so I uses those. I am after all the John Gotti....
Very nice recipe. Thank you! I always add a couple of natural almond extract to enhance the flavor. Variations with cranberries and pistachios or cocoa powder and half almonds and half walnuts - while not very Italian - taste great too.
Thanks so much chef John a little time costly to make but brought some home to my family and they really enjoy them al round so happy added some lemon zest too
These are Cantuccini (I mean at least pretty similar to the original ones!)! A typical Tuscan kind of cookie traditionally produced in Prato, but famous in the entire Tuscany and Italy! We usually don't eat them with cappuccino, as he's saying, but with a liquorous dessert passito wine made in Tuscany called "vinsanto"! Cantuccini and vinsanto are the typical snack that your grandma or grandpa offer you and your boyfriend when you go to greet them!
Chef John, you've done it again. I absolutely Love, Love, Love Biscotti and will definitely be making these, especially since 'there really is no way I can screw it up' :).
As someone who did this recipe twice: if you use refined sugar, the butter and sugar mixture will seem a little drier. However, *do not* add more oil/butter. Also, *do not* rush the browning phase. Low and slow they'll get crispy. Use hands to turn them because they are very delicate while hot.
Food Wishes - okay fine I'll make some this weekend to give to my friends. I need to practice to make sure that when I am ready they will be awesome :D
These were really amazing! I'm so excited to have tea later tonight so I could have these with it. Although they were a little hard for my liking but it's okay, they were too delicious to worry about it. LOL
Check out the recipe: www.allrecipes.com/Recipe/260575/Chef-Johns-Almond-Biscotti/
Hey 2017 Chef John, good news! It is now May 9, 2020, and in the video you posted today, you actually remembered to take the butter out ahead of time! You used too soft of a spatula, however, so when it comes time to shoot the 2020 video, use a firmer spatula! You're welcome!
I wanna try this!! Can I add a shot of espresso to make it coffee almond flavored?
Chef John my dough keeps coming out too hard (dry and not wet at all) and then cracks after 1st bake. What am I doing wrong? Do I need to reduce the amount of flour to be less than 2 cups?
I know it's kinda off topic but does anybody know a good place to stream new tv shows online ?
Hi Chef where have you been all my life lol I love your channel! Question on your fried chicken video can I bake them in the oven instead of deep frying? Thank you!
1:00 "And a touch of white sugar" *pours the entire bag* never change Chef John.
Don't worry, its kosher sugar its not as much as it looks.
Your recipe is the best ,you gave me a great ideas
These were incredible. I made mine with pistachios and dried cranberries. Also zested 1 Tablespoon of an orange. So good!
I hope you're having a wonderful night, Chef. You have never failed to make me smile. I just want you to know I appreciate you. ❤️
Hey you're great too ok
And I, you! XO
Ha ......... Gayyyyyyy !!!
@@Anfielddisciple what?
I love to read the comments, followers really enjoy the chef as much as the cooking. Love to watch your videos.
"There really is no way to screw this up." Challenge accepted! ^_-
That's up to you!!!
After all, you are the Buddy Holly of your Almond Biscotti.
Dear Chef, I really like your videos. The way you talk, the way you cook, and little jokes. Thank you so much for all your recipes! I appreciate you!
This man is the best chef I know of. I love everything about him. I like that he talks us through it, we get to see every step in the process from ingredients, hand movements, his cornier than hell jokes. He interjects tips, tricks, and I learn by watching him. Last, but not least, is that his recipes are right on and ALWAYS great. I used to level my teaspoons of spices until I watched him 😁. One tried-and-true recipe that is a no-fail is his Apple Hand Pies. From crust, filling, to crispy, succulent finish, people can’t get enough of them. Make his pie crust that comes with the recipe. I added a few cranberries to mine. I am going to make this biscotti today. When I saw him add that olive oil, I cheered! 🥳
When is butter ever room temp when you need it to be?
Leave it out on your counter overnight.
If you have real butter than you you don't need to put it in the fridge, just keep it in an air tight container.
... or just buy a butter dish? Those do exist lol.
Gage Smith RIGHT?!
Took a while to teach my husband that if butter was on the counter that didn't mean I had forgotten to put it in the fridge but that I was planning on baking something. He grew up in Florida and puts everything in the fridge!
He now understands that unsalted butter left out means dessert tomorrow. Salted butter can go back in the fridge.
"And like all my theories, I can't prove it, but I still believe them".
A man after my own heart.
All Religions
@The Confusing Riddle found the triggered sheep
I just made these yesterday with pistachios and cranberries. I used only 3/4 cup of sugar and a full teaspoon of vanilla extract in place of the almond extract. Drizzled white chocolate on top. So easy and tasty, with the classic biscotti crunch. Thanks Chef John!
you can say it any way you want...... "you are the Larry Byrd of your Italian Word".....
MT_ Life 👏👏👏👏👏👏👏👏👏
Came here just to say this
😂
Now I can make my own!!! WOW, love this !
HELLO DI, just remember “the clean nut cuts”
I loved your ending joke, avocados toast / biscotti preventing you from buying a house. You have won cool points with this millennial!
I did this with peanuts instead of almonds because is cheaper and it tasted really good. Very crispy, perfect with coffee.
By far, the best cooking channel on UA-cam, and the most entertaining. Who doesn't want to bake after listening to such enthusiasm and humour! The guy's a legend. Cheers mate. 👍
Hey chef! This recipe is from Prato that’s where i live. You do it perfectly but next time try to wet the surface with an eggwash and milk! They will turn out super shiny!
I love biscotty, this video has granted one of my food wishes!
I love all your recipes and I love that you give us the measures we use in the USA, not that Metric stuff that we don't understand. We have measuring cups and spoons that gives us the simple measures. Thank you.
Not sure how I've gone my entire life without (knowingly) having biscotti. Looks easy enough, so I may give this one a go! Thanks again, Chef. You're an angel. ❤
I cook a lot of these recipes at college :) thanks for teaching me how to be an adult
This is a wonderful recipe! From the time I was old enough to stand at the kitchen table, I was one of a 3-sisterassembly line while my Mom made the dough, rolled them out and we placed them on baking sheets. She made them 2x a year, Thanksgiving and Christmas. During that time the 5 of us made tens of tens of dozens, then my Mom would give them out to the milkman, mailman, the neighborhood and of course all my Aunts and Uncles...who depended on my Mom's cookies. She also made fig cookies too, called witchadotties! Italian fig cookies...I've made thousands of both in my lifetime.
Hey dear how are you doing over there ?
I made them! They are fantastic! I reduced the recipe by half. I used about 2.5x the almond extract flavouring, because I really like it. My flavouring could have been maybe not as strong as his, though. You have to go by taste. Also, I made the dough completely in a food processor. Start by making the creamed sugar, then add the eggs and flavouring, then add the dry ingredients, and lastly add the nuts, mixing in between each step. I did the nuts in there, too (not at the same time: chop the nuts first and then remove them). If you just pulse them a bit, you end up with about half whole and half chopped anyhow. If you're using a convection oven, decrease the temperatures by 6 degrees Celsius and the time by about 1/4 (but keep an eye on them!). This is maybe just dumb common sense, but be careful how thick you slice them. They look a lot thinner from the top down view than the side. Half of mine I would have preferred to be sliced a little bit thinner (I realised halfway). They are still great though!
Hello dear Eevee how are you feeling over there ?
@@ernestwelon21 Feeling fine :) what about dear Ernest?
Unproven chef John theories are my favorite theories
Mmm...biscotti & coffee for breakfast. My idea of heaven. Now I can make them & any flavor I wish--will start with almond, of course.
Bless you Chef John!
Beam me up biscotty
You're the best chef John on the internet
My God, it sounded like chef john was a dog chewing through a cow bone. With hedphones on it scared me so bad it made me jump.
MIgardener | Simple Organic Gardening & Sustainable Living
love your show!!! didn't know you'd be here... don't you have a cornucopia to fill?
If it's this dish you've gotti, one must munch ravagely through a biscotti!
MIgardener | Simple Organic Gardening & Sustainable Living Their CRUNCH is what makes Biscotti SOOOOOOO good!!
It's a cookie that is TWICE baked, so it's as crunchy (& hard) as well-made croutons!!
Two of my FAVORITE UA-camrs, could there be some collabing some day??
Lol at cow bone 😂🤣
Boy, oh Boy! Do I love that crunch!
Crushed fennel seeds and/or anise seed works really well in this too
And a cup of hotel chocolate, mmmmh!
you make my day every time i watch your videos, make me laugh all the time, and always a pleasure to learn a new recipe
Since no one knows who I really am, I can confess here. I've got a parrot who comes over to me in the evenings for some raw unsalted pistachios or cashews. They're expensive. So when he leaves pieces behind, I gather them, keep a cup for them in the kitchen, and add them to my biscotti. I wouldn't ever do that if they were meant for other people, out of respect, but I don't mind doing it when it's just for me. "She wasn't exactly refined, she wasn't exactly unrefined: she was the sort of woman who keeps a parrot." Mark Twain.
I was having a pretty bad night, but your videos never fail to put a smile on my face. Thanks for making me feel better Chef John
I made these and my dough was dry, and crumbly, not sticky at all. My husband loved them! I made them again the next day, same results.. They were delicious and the color was perfect. Ant suggestions for a little wetter dough and a finer texture.
I am a fanatic viewer from Greece. Chef John please keep inspiring us and making us laugh ourselves silly with your puns!
Chef John, no one else can make me watch a baking recipe, let alone biscuits.
you are bitchin as the master of the kitchen, in a good way that is.
Me: - "Gee, l wish it were socially acceptable to eat food that was as hard as a brick"
FoodWishes: - "l got you, boi"
XD
I didn't get titanium tooth implants for nothing 😂
"You are after all, the Scotty 2 Hotty, of your almond Biscotti."
Sotty.
Sorry*
Gage Smith hopefully there are no worms.
Congrats, you just won the internet.
Gage Smith Even the typo is perfect.
No need to wotty - err, worry.
Scotty 2 Hotty, you just brought back some good memories 💜
I haven't even watched the whole video... I make biscotti all the time. Family recipe. Can't wait to see how my favorite chef does them.
aaaand?
Biscotti just means cookies. What kind of cookies do you make?
Vero, I make mine with almonds, almond extract, vanilla, and dipped in melted chocolate. Sometimes I'll use lemon zest, cinnamon, or even chocolate chips. Other than that I make amaretti, chocolate chip cookies, and lemon cookies.
VEX very similar! I just never used butter or baking powder. Oil, eggs, extracts, sugar, flour+salt, almonds/ chocolate... same baking technique
Technically Biscotti means "twice baked" I think. Bis is an old form of "two" and cotti is baked or cooked - as in panna cotta, terra cotta etc.
One of the best recipes out there. Love it ❤
Cayenne, dried fruits and nuts are what makes a good chef John video.
Chef John is my therapy
For Christmas, I make these omitting the almonds and almond essence and I substitute chopped candied ginger and chopped cranberries. One end dipped in white chocolate is really delicious and festive.
Omg I love Almond Boscotti! I can't wait to make this to bring for coffee break
Looks in mirror, wooden spoon in hand: “I AM the John Gotti of my biscotti!”
These are excellent to take along when visiting the sick. The patient can nibble one while you and the other visitors scoff the rest. These also freeze well and you can let people think you stayed up to bake them. Almond - yum, a light clean flavor.
I make biscotti, to put in gift boxes, every Christmas and these look like they would be fantastic as one!
I tried this recipe and it turned out great.. I added some pistachios with the almonds.. thanks for the recipe chef John🙂
"You are the John Gotti of your biscotti" Hilarious and true!!!! 😂😂😂
Thank you Chef John. Another excellent yet fairly easy-to-make recipe. Didn't have almonds in the house but had whole cashew nuts from Costco so I uses those. I am after all the John Gotti....
Orange almond biscotti was one of my all time favorite recipes I learned in culinary school 😋
How convenient that this video is uploaded right before my teacher has us make biscotti for class! Now I'm ahead of the game!
This is the best biscuits that we eat with some tea in my country
Oh that crunchy sound! How i wanted them right here on my desk.
Very nice recipe. Thank you! I always add a couple of natural almond extract to enhance the flavor. Variations with cranberries and pistachios or cocoa powder and half almonds and half walnuts - while not very Italian - taste great too.
Thanks so much chef John a little time costly to make but brought some home to my family and they really enjoy them al round so happy added some lemon zest too
I actually added pecans and cashew nuts to it as well
Notification squaaad. I love almond anything, these look awesome.
This is one of my favourite biscuits, didnt expect it to be so easy! totally gonna try this for the upcoming holiday season!
Made this with almonds and raisins a few days ago. so easy, so delicious!
Thank you for the great tutorial...I am not a baker...but after watching feel like even I cannot mess it up!
Dear Chef, this recipe is absolutely perfect! I just finished baking a double batch because they were such a huge hit the first two times I made them!
Yay! Another new video! I've been binge watching your channel chef John. Keep up the great good videos!
I added some pumpkin spice to mine and I think I've died and gone to heaven. So good!
I had a little trouble cutting them without some crumbling but MAN were these yummy!
I really like the cadence of Chef John's voice, it's very soothing to the ear, he'd make a fab audio book reader too lol.....just me?
best chef on youtube, plz chef more videos
I recommend flipping with your fingers as it's a great way to build up calluses 😂
Just like my mother used to make, now I'm gonna have to make biscotti. Thank you Chef John...
I love Chef John !
Ah! So glad Winter Has Come. Will try this recipe this w/e, for sure! TY, Chef John!
My biscotti came out perfect .
Followed the recipe all the way.
Thank you so much for a beautiful recipe .
I suggest switching like 15-20% of all purpose flour to almond flour, it really gives that deep almond flavour and extra crunchyness.
Awesome biscotti definitely great wake-up treat
That crunch though
These are Cantuccini (I mean at least pretty similar to the original ones!)! A typical Tuscan kind of cookie traditionally produced in Prato, but famous in the entire Tuscany and Italy! We usually don't eat them with cappuccino, as he's saying, but with a liquorous dessert passito wine made in Tuscany called "vinsanto"! Cantuccini and vinsanto are the typical snack that your grandma or grandpa offer you and your boyfriend when you go to greet them!
Oh my god i LOLed so many times throughout. Loved this. Very helpful and uncomplicated. Nice!!👍🏼
How come I've never heard of this channel before today?? This video is amazing
Wow that crunch !
That crunch!!!!!! :)
I dig all your recipes, and love your wit!!!! :D
Lovely, finally I got a simple way to make biscotte.
Oh my goodness!!! Yes! I'm going to be making theses ... like asap
Even my cat stopped in his tracks, when he heard that crunch 😂
I found this channel about 24 hours ago and I've been hooked on it. Love your recipes and your cheesy jokes :) x
Chef John, you've done it again. I absolutely Love, Love, Love Biscotti and will definitely be making these, especially since 'there really is no way I can screw it up' :).
As someone who did this recipe twice: if you use refined sugar, the butter and sugar mixture will seem a little drier. However, *do not* add more oil/butter. Also, *do not* rush the browning phase. Low and slow they'll get crispy. Use hands to turn them because they are very delicate while hot.
I hate biscotti, I'm just here because I love chef John
Alexis Andrade fair enough.
Wow holiday season is right around the corner. That's scary
LOVED that crunch!
you always make me chuckle
That is a satisfying crunch there Chef John, that will be worth all of the Gold of the Lannisters.
Lovely crunchy biscotti!! Merci beaucoup....
Omg I have been bugging you about this for ages. Thank you so much, Chef! Love the video and will be making this as soon as my braces come off!
What?! You mean, I could have waited? ;)
Food Wishes - okay fine I'll make some this weekend to give to my friends. I need to practice to make sure that when I am ready they will be awesome :D
Lol I love your theory...sounds legit!
Getting me into the holiday mood, Chef John! These look amazing!
Tried today turned out too good
Best biscotti
Great job
These were really amazing! I'm so excited to have tea later tonight so I could have these with it. Although they were a little hard for my liking but it's okay, they were too delicious to worry about it. LOL
BiscOtti... biscOHtti... as long as you got even nut cuts- tutto bene! Great recipe, great fun watching your vids! Grazie!!
So fluffy! I love the texture and color!