Excellent cantuccini recipe. I love that all your recipes because they are also written in grams (Measurements in grams are infallible) Thank you. Excelente receta de cantuccini. Me encantan que todas tus recetas porque están tambien escritas en gramos ( Las medidas en gramos son infalibles) Gracias🏵
Thanks you very much for recipes of biscottis and raisins soda bread. I made both yesterday..delight!! Thank you for your recipes.. there are essay and delicious!’ Thank you Stephanie!!👍🌹🥐🍰
Stephanie, I make your gingerbread biscotti on a regular basis. The warmth of them calls to me all year long. Everyone I've baked them for adores them and I love sharing your channel with them. Yesterday I was in a biscotti baking mood. Because they last so long and because I love sharing them with family and friends, I decided to make three batches, all different recipes from your channel. I made the gingerbread ones, the cappucino ones, and the almond ones on this page. I decided to use gluten free flour for the almond ones because my daughter eats GF. They all turned out fabulously, including the ones I used with GF baking flour which can sometimes be a little iffy for me. I love them all, but I'm writing this to tell you that I now have a new biscotti recipe (this one) to add to my favorites. You really are amazing Stephanie! Thanks for sharing with us and your very clear instructions. Your videos help me to achieve success every time.
By cutting this dough in half and bake 2 smaller logs to make smaller cookies, also I've dipped cooled cookies in chocolate.. something different.. Love this recipe, You're great keep bringing us recipes
Another winner! I make chocolate biscotti with a similar recipe, using 1/4 cup of cocoa powder, white chocolate chunks and toasted almonds. I hope you give them a try. You can adjust the cocoa powder depending on how intense you want the chocolate flavor. I go for the full 1/4 cup of cocoa! Thank you for your wonderful show and your great recipes. I'm a true blue fan, forever!!
Yummy...Being Italian making those for xmas season is a family tradition every single year we can't go without them. I add some Amaretto liquor they are so yummy and I dip the ends in chocolate.
I am halfway through a batch of these and i am already nibbling on the corner pieces!! My log looked a little more wet and so baked an additional 5-7 mins. The log was the perfect texture to cut neat even pieces and I can already tell they are crisp :) Thanks for a wonderful recipe!!
Today, I made these biscotti & chocolate biscotti w/ cranberries. For the latter one, I substituted cranberries w/ cashews n they were quite flavorful and firm and cruncy but not too hard n won't fall apart when u dunk, I guess bcoz of butter. I have a question regarding this biscotti, i.e., u have asked to make the dough into a log of 12 inches...how much is the width? Thanks.
Enjoy your video very much 😸🐱 beautiful 😍 super duper delicious 😋🤤😋🤤 teach us 😁😁 in v easy way this 😋 Awesome recipe 😋🤤 thanks 🙏👍 for sharing this Awesome recipe 😘♥️♥️♥️
Stiffany.. couldn’t imagine that i could succeed to bake such wonderfull biscotti without any butter or oil. Thank you so much. It is the perfect taste crust, crunchyness and taste even better.
I would like to see you make a lemon Biscotti with lemon rind. I love almost anything lemon. I bought some at Home Goods, and they are wonderful. I'm gonna try these but without the chocolate bc, that's what Lee wants. I'd rather it with the chocolate. Thanks
Okay ..now I made them..they were not bad..only I found the batter to be real sticky..I mean really sticky..had to add more flour to roll it out..they taste okay..but I wonder if they would taste better without the extra additional flour?
Hi Hello Stephane .. Thank you for your quick response. I followed the recipe step for step a couple of times now ..still sticky.. lol..anyway your my Pro….always Happy here..Thanks
Hello Stephanie, This is a well overdue thanks for this recipe (as well as all the other recipes on your chanel). This has never failed to be a hit. I make it once a month, and it is a regular feature at dinner parties with great coffee. Thank you again.
Biscotti are lovely. I could never imagine before a cookie without butter and indeed I found their texture a bit odd when I first made them, but I have got used to it and now I'm a fan. :) You really need to dip them into tea or coffee when they aren't so fresh.
As you saw in the video, you bake the cookies twice. Once in a log shape and then you let the log cool and slice it into cookies. Normally you would then bake the sliced cookies (called the second bake) to dry them out. So you could omit doing that if you want them softer.
I made these two days ago and they turned out great. Everyone in my family ate the whole batch in just two days! I will definitely make more. I really like your chocolate hazelnut version too. Great recipes. Thanks for sharing! :)
Thank you Stephanie for making this look so easy, mine have just come out of the oven and oh my gosh they are amazingly delicious can't believe I manage to get them done. X
Hi Stephanie, I love biscotti with coffee. I am having problem when trying to roll the dough as it is too wet. Instead, I pour the dough into the buttered baking tin and level it. It turn great.
Oh, I love biscotti! I always find the store bought ones to be just a little too sweet for my tastes, but I've never gotten around to baking them myself - I really should get on that, now that the weather is nice and fallsy! I'm thinking either plain almond or almond and orange, and then half dipped in chocolate.... yum!
can i substitute brown sugar instead of white - for a slightly different flavour? would it change the texture at all? i've had a few recent fails with biscotti! looks easier then it is
Mmmmm delicious! I like very much! I'm from Catalonia and this "biscuit" is tipical but without chocolate. In catalan the name is carquinyolis! Your recipes are delicious! :D
Great recipe, Steph!!!! And I'm loving the new location with added shots of you and your dog and Rick!! Good Luck in your new home!!! Kitchen looks so lovely!!! You're delightful!!!!! Love you!
Hi, could you please make a recipe similar to the old farley’s baby rusk more healthy version. Tried different recipes but didnt work. Your recipes always turn well.Thank you in advance!💕
Hi stephanie from Joy of Baking !i definitely gonna try this recipe from u...im 19 and i love baking as much as u do...i have been followed up ur vids for some time..i want u to know u r my inspirations..lot of love from malaysia:))
Hi stefanni this recipe surely yielded very tasty biscottis ...but during the making of it my batter was very very sticky...to form it into a log I was finding it little difficult...can I put the batter into the fridge for sometime to get little stiff...Plz need a reply..going to make it in a few days
mariam dholkawala Could there have been too much flour. Did you weigh your flour? If not, make sure to spoon the flour into your measuring cup and then level the top.
Mariam, you should always either measure flour by weight OR sift the flour and THEN spoon the flour into the measuring cup and level the flour off with a straight edge item such as a knife. However, measuring the weight ( metric ) is the best way to go.
Love biscotti and I will definitely make this!!!! Thank you so much for taking the time to do these videos! Looks like you have moved and I like your kitchen!~
Always love yr explanations, details ,the way u teach us Nd end yr recpie awesome!!! Always waiting For yr baking videos thanks fr teaching us with so much detail Nd love!!
Thanks for the recipe. Great to give at Christmas time and makes a nice hostess gift. I know you have other versions but would love more biscotti recipes. Love your new kitchen! :) The Mrs.
I have been looking forward to your new video uploads every Thursdays and now I get to watch on Mondays too! Thank you so much for your great recipes. I appreciate your hard work and efforts. Learned a lot from your video. I have tried Lemon poppyseed cake, Peach pie, Blueberry streusel scone and Carrot muffins so far and they were hit! Family and friends loved them so much. And there are plenty more awesome recipes on my list to try. I will let you know how they will amaze me again!
Hi. I love your stuff. I practice with you each week. I was wondering, do you think you can do a video on how to make a Cannoli? Keep up the great vids. :) P.S. luv luv your new kitchen.
I haven't watched your videos in a while and wow i missed so much! Is that a new kitchen? It looks soo nice ! And I love the new intro talk thingy. Thank you for the recipe. I'll try it out soon!
Hi Stephanie! I love all your recipes! I've been trying to find a great recipe for making Almond Biscotti. I surely will try this recipe with my dad! He loves eating them with his coffee. Also, I love your intro!
You can also boil the almonds just a little bit and then squeeze the skin off :) It can be a bit exciting though, as almonds can shoot across the kitchen if you're not careful
Er no biscitto is run by anouth nationalist taliban brexit voter shouting the eu is being very naughty because the uk voted to be treated as naughty and has third world status anither to boycot till they stop being silly
Excellent cantuccini recipe. I love that all your recipes because they are also written in grams (Measurements in grams are infallible) Thank you. Excelente receta de cantuccini. Me encantan que todas tus recetas porque están tambien escritas en gramos ( Las medidas en gramos son infalibles) Gracias🏵
Thanks you very much for recipes of biscottis and raisins soda bread. I made both yesterday..delight!! Thank you for your recipes.. there are essay and delicious!’ Thank you Stephanie!!👍🌹🥐🍰
Made 2 batches of them. These are delicious. God bless!
Thank you do much.
Stephanie, I make your gingerbread biscotti on a regular basis. The warmth of them calls to me all year long. Everyone I've baked them for adores them and I love sharing your channel with them. Yesterday I was in a biscotti baking mood. Because they last so long and because I love sharing them with family and friends, I decided to make three batches, all different recipes from your channel. I made the gingerbread ones, the cappucino ones, and the almond ones on this page. I decided to use gluten free flour for the almond ones because my daughter eats GF. They all turned out fabulously, including the ones I used with GF baking flour which can sometimes be a little iffy for me. I love them all, but I'm writing this to tell you that I now have a new biscotti recipe (this one) to add to my favorites. You really are amazing Stephanie! Thanks for sharing with us and your very clear instructions. Your videos help me to achieve success every time.
❤ nice ❤
By cutting this dough in half and bake 2 smaller logs to make smaller cookies, also I've dipped cooled cookies in chocolate.. something different.. Love this recipe, You're great keep bringing us recipes
Another winner! I make chocolate biscotti with a similar recipe, using 1/4 cup of cocoa powder, white chocolate chunks and toasted almonds. I hope you give them a try. You can adjust the cocoa powder depending on how intense you want the chocolate flavor. I go for the full 1/4 cup of cocoa!
Thank you for your wonderful show and your great recipes. I'm a true blue fan, forever!!
Oh! I love your Airdale! Sooooo sweet!
Yummy...Being Italian making those for xmas season is a family tradition every single year we can't go without them. I add some Amaretto liquor they are so yummy and I dip the ends in chocolate.
I am halfway through a batch of these and i am already nibbling on the corner pieces!! My log looked a little more wet and so baked an additional 5-7 mins. The log was the perfect texture to cut neat even pieces and I can already tell they are crisp :) Thanks for a wonderful recipe!!
They look great
Madam can we use both almond and vanilla extract together You are really wonderful
Yes you could do that.
Today, I made these biscotti & chocolate biscotti w/ cranberries. For the latter one, I substituted cranberries w/ cashews n they were quite flavorful and firm and cruncy but not too hard n won't fall apart when u dunk, I guess bcoz of butter. I have a question regarding this biscotti, i.e., u have asked to make the dough into a log of 12 inches...how much is the width? Thanks.
I made them yesterday they were so easy and good!
Thanks for sharing this video. .
Enjoy your video very much 😸🐱 beautiful 😍 super duper delicious 😋🤤😋🤤 teach us 😁😁 in v easy way this 😋 Awesome recipe 😋🤤 thanks 🙏👍 for sharing this Awesome recipe 😘♥️♥️♥️
Very good respice
Love your new kitchen!
Awesomeness
i love your biscotti recipe. i often made them bec. my mom love them. thank you stephanie
They turned out beautifully. Thank you!
u r the best
Thank you dear Marvellous Dr.Sam greetings to you lovely Samirkotoub
ممتاز جداً very excellent well done 👍
I love it. Thanks you! I will try it soon.
Hi mam....can we use whole wheat flour instead of all purpose flour?...and pls substitute for egg
Love u n ur receives Stephanie
Thank you so much for your great recipes!
I made them today !
Came out great
Thank you so much for this!
🥰🥰🥰
Stiffany.. couldn’t imagine that i could succeed to bake such wonderfull biscotti without any butter or oil. Thank you so much. It is the perfect taste crust, crunchyness and taste even better.
Thank you so much for your recipe, I will try it all that's for sure.
I would like to see you make a lemon Biscotti with lemon rind. I love almost anything lemon. I bought some at Home Goods, and they are wonderful. I'm gonna try these but without the chocolate bc, that's what Lee wants. I'd rather it with the chocolate. Thanks
Hi Stephanie- incase I don’t want to use chocolate in the biscottis.... can I omit it completely? In which case,would I need to increase the sugar?
You could leave out the chocolate.
Perfection
I made these today. Deeeeeeeeelish 😋😋😋
You inspire me to bake
Very nice ....
Do i need to increase the quantity of sugar if i m using pistachios instead of chocolate
Hooraaay to this! I'm gonna make it. Thanks Stef!
Okay ..now I made them..they were not bad..only I found the batter to be real sticky..I mean really sticky..had to add more flour to roll it out..they taste okay..but I wonder if they would taste better without the extra additional flour?
Yes. If you added more flour then the texture and taste would be a little different.
Hi Hello Stephane .. Thank you for your quick response. I followed the recipe step for step a couple of times now ..still sticky.. lol..anyway your my Pro….always Happy here..Thanks
What a cute dog:) Thank you for sharing this recipe..
Grt recipe!! Kindly suggest eggless option .
I'm sorry, but I don't know of a substitute for eggs in this recipe.
@@joyofbaking thanks for ur reply mam!
Hello Stephanie,
This is a well overdue thanks for this recipe (as well as all the other recipes on your chanel). This has never failed to be a hit. I make it once a month, and it is a regular feature at dinner parties with great coffee.
Thank you again.
They look wonderful simply am so grateful for having your channel in the youtube world
New kitchen? Love it :D
Ill make them
Can i put different kinds of nuts?? Walnuts pistachio
Yes you could do that.
Biscotti are lovely. I could never imagine before a cookie without butter and indeed I found their texture a bit odd when I first made them, but I have got used to it and now I'm a fan. :) You really need to dip them into tea or coffee when they aren't so fresh.
I’m sorry 😐 what do you mean by omit the 2nd baking?
As you saw in the video, you bake the cookies twice. Once in a log shape and then you let the log cool and slice it into cookies. Normally you would then bake the sliced cookies (called the second bake) to dry them out. So you could omit doing that if you want them softer.
OMG Stephanie I love you !!!!
I made these two days ago and they turned out great. Everyone in my family ate the whole batch in just two days! I will definitely make more. I really like your chocolate hazelnut version too. Great recipes. Thanks for sharing! :)
Hi Stephanie! This recipe is simply amazing! It is so easy and so so delicious. Thank you so much.
Great recipe, so easy to follow along with,, everyone
must try this recipe!!
Is there any substitute for eggs..
I’m sorry but I don’t know of a substitute for eggs in this recipe.
No oil or butter?? Are they better without???
That’s correct. This biscotti has a wonderful crisp and crunchy texture. Perfect for dunking in your coffee.
I only ask because my Nonna always uses oil when she makes hers, she makes 2 kilo batches at a time :)
Mam what can be use instead of two eggs for this recipe.m vegetarian
I'm sorry, but I don't know of a substitute for eggs in this recipe.
I love the little intros. They're so cute!
Thank you Stephanie for making this look so easy, mine have just come out of the oven and oh my gosh they are amazingly delicious can't believe I manage to get them done. X
Hi Stephanie,
I love biscotti with coffee.
I am having problem when trying to roll the dough as it is too wet. Instead, I pour the dough into the buttered baking tin and level it. It turn great.
woahhh a whole new look I love it :D
I've tried ur recipes n dey turned out very gud but can i make dis recipe without egg? N replace it with condensed milk or something else
I am trying to buy a new good mixer, can you please tell me which mixer you use?
Made these last weekend and my family loved them so much. Thank you Stephanie, you are the best!! Cheers from Montreal 🌷🥰
Oh, I love biscotti! I always find the store bought ones to be just a little too sweet for my tastes, but I've never gotten around to baking them myself - I really should get on that, now that the weather is nice and fallsy! I'm thinking either plain almond or almond and orange, and then half dipped in chocolate.... yum!
Woww vere vere nice
Hey Stephanie, I wonder if we can freeze this dough and bake the cookies later if they would turn out ok.
can i substitute brown sugar instead of white - for a slightly different flavour? would it change the texture at all? i've had a few recent fails with biscotti! looks easier then it is
Thank for this recipe! Love your channel:-)
Mmmmm delicious! I like very much! I'm from Catalonia and this "biscuit" is tipical but without chocolate. In catalan the name is carquinyolis! Your recipes are delicious! :D
For my 2nd bake I lay my biscotti on a cookie rack and use the convection feature on my Viking and do my cookies come out PERFECTLY!!!!!!
Great recipe, Steph!!!! And I'm loving the new location with added shots of you and your dog and Rick!! Good Luck in your new home!!! Kitchen looks so lovely!!! You're delightful!!!!! Love you!
Hi, could you please make a recipe similar to the old farley’s baby rusk more healthy version. Tried different recipes but didnt work. Your recipes always turn well.Thank you in advance!💕
Hi stephanie from Joy of Baking !i definitely gonna try this recipe from u...im 19 and i love baking as much as u do...i have been followed up ur vids for some time..i want u to know u r my inspirations..lot of love from malaysia:))
What breed is your dog
Baxter is an Airedale terrier.
@@joyofbaking he is so cute!
Hi stefanni this recipe surely yielded very tasty biscottis ...but during the making of it my batter was very very sticky...to form it into a log I was finding it little difficult...can I put the batter into the fridge for sometime to get little stiff...Plz need a reply..going to make it in a few days
You could try that or use more flour on your counter and hands when forming into a log.
Joy of Baking thanks a lot
loved the biscotti recipe..is there an egg substitue that I could use? I would love to try this
Can we possibly make these soft instead of crunchy ! I like soft cookies and biscottis
For this recipe you could omit the second baking if you want a softer cookie.
would it be ok if i used sliced almonds?
would peanuts work?...
But I used walnuts sooooo good
Hey stephanie, my biscotti was a disaster, the batter was very dry, what should i do? Please help.
mariam dholkawala Could there have been too much flour. Did you weigh your flour? If not, make sure to spoon the flour into your measuring cup and then level the top.
I did not weigh it, that was the problem.Thankyou so much.
Mariam, you should always either measure flour by weight OR sift the flour and THEN spoon the flour into the measuring cup and level the flour off with a straight edge item such as a knife. However, measuring the weight
( metric ) is the best way to go.
Love biscotti and I will definitely make this!!!! Thank you so much for taking the time to do these videos! Looks like you have moved and I like your kitchen!~
Yummy , could i add dried fruit?
Zeze Salem Yes, you could do that.
Always love yr explanations, details ,the way u teach us Nd end yr recpie awesome!!! Always waiting For yr baking videos thanks fr teaching us with so much detail Nd love!!
can i make this with whole wheat flour?
Is this same as cake rusk recipe ???
Yum yum yummmmmmmmmmm :)
Thanks for the recipe. Great to give at Christmas time and makes a nice hostess gift. I know you have other versions but would love more biscotti recipes. Love your new kitchen! :) The Mrs.
I have been looking forward to your new video uploads every Thursdays and now I get to watch on Mondays too! Thank you so much for your great recipes. I appreciate your hard work and efforts. Learned a lot from your video. I have tried Lemon poppyseed cake, Peach pie, Blueberry streusel scone and Carrot muffins so far and they were hit! Family and friends loved them so much. And there are plenty more awesome recipes on my list to try. I will let you know how they will amaze me again!
Could l freeze the dough?
Your dog is adorable :P
Hi. I love your stuff. I practice with you each week. I was wondering, do you think you can do a video on how to make a Cannoli? Keep up the great vids. :) P.S. luv luv your new kitchen.
I haven't watched your videos in a while and wow i missed so much!
Is that a new kitchen? It looks soo nice ! And I love the new intro talk thingy.
Thank you for the recipe. I'll try it out soon!
can I use stavia instead of sugar ?
Does anyone think that spelt flour could be used instead of all purpose flour?
Hi Stephanie! I love all your recipes! I've been trying to find a great recipe for making Almond Biscotti. I surely will try this recipe with my dad! He loves eating them with his coffee. Also, I love your intro!
You can also boil the almonds just a little bit and then squeeze the skin off :) It can be a bit exciting though, as almonds can shoot across the kitchen if you're not careful
Er no biscitto is run by anouth nationalist taliban brexit voter shouting the eu is being very naughty because the uk voted to be treated as naughty and has third world status anither to boycot till they stop being silly
hi can you please make some croissant..
how long will these last?
Hazel Castillo They will last several weeks if stored in an airtight container.
Joy of Baking