Italian Sweets: Biscotti and Struffoli (Neapolitan Honey Balls)
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- Опубліковано 12 тра 2024
- Test cook Erin McMurrer makes host Bridget Lancaster Struffoli. Tasting expert Jack Bishop challenges Bridget and Julia Collin Davidson to a head-to-head tasting of single origin chocolate. Test cook Becky Hays makes Julia Pistachio-Spice Biscotti.
Get our Pistachio-Spice Biscotti recipe: cooks.io/3vSFwSD
Get our Struffoli recipe: cooks.io/49Eg6XH
Read our review on Single-Origin Chocolate: cooks.io/3NZ3zW4
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I love Biscotti…they are delicious with coffee…
Looks great as usual ❤
I'd like to try the struffoli recipe and add a little orange juice concentrate and orange zest to the honey for a more intense orange flavor.
Always a good one, and bringing it!
Love me some biscotti. Cooper Street twice baked cookies probably aren't technically biscotti but the shoe fits and they are delicious
'hums approvingly' - love it. We made it into what one might call the Close Encounters of the Third Kind mashed potato mound. The good thing is that, as you saw, you can mold it into just about anything. My mom and grandma also did almond rings: roast some amount of slivered almonds and then do the honey as shown and add the almonds. Shape into an ring such that the almonds form a one-inch or so wall all the way around.
Omg Every morning with coffee❤
Nice job ladies!
Excellent Struffoli!!
Looks great👏👏👍👍👍
Yum
I am surprised there was not one 85% chocolate. Even 90%.
There are delicious out there. Trader Joe’s was selling Uganda for a while. Now they are selling a different one 85% - still excellent.
Struffoli are for Christmas 🎄🎄🎄😂
"A classic Neapolitan treat with Greek roots that’s traditionally served at Christmas, Easter, and other festive occasions, it’s arguably one of the most distinctive, whimsical sweets in the Italian canon." Senior Editor Annie Petito, who developed this recipe (with some guidance from her aunt) for Cook's Illustrated and ATK
Another great video as always.
Oooooh, this version of struffoli is a whole lot easier than the way I learned four decades ago. Yum!
Also, I started making an American version of struffoli about 30 years ago: Grade B maple syrup instead of honey. Double-yum!
.both so pretty GOD BLESS US ALL 🙏❤️💖
My family's recipe for struffoli has more flavor in the dough: orange peel, anise, etc.
There are ads promoting items in your shop that are partially covering the captions. Biscotti means cookie in Italian, not twice baked.
??? "Cookie" (aka "biscuit" in the UK and elsewhere beyond North America) may translate to biscotto (the singular of biscotti) in Italian, but the word "biscotto" (and biscuit) is derived from Medieval Latin biscoctum, literally "twice-baked," from Latin (panis) bis coctus "(bread) twice-baked.
OTOH, we get "cookie" from "koekje" meaning "little cake" in Dutch.
@@sandrah7512 Biscotti has evolved in the last 600ish years to refer to any cookie in Italy.
I have a new oven that has convection. Do you ever bake with convection or always just on the bake setting?
Got to love America’s test kitchen
The chocolate section is a repeat video from several weeks ago.
Struffoli isn’t cookies it’s more like doughnut bits.
Ya know it's good if Julia gives her moan of approval 22:42
The single-chocolate producers "are doing a better job of paying the labor" [citation needed]
All you have to do is look up the independent studies
There is some fried dough in that mass of sugar colored pearls. But don’t call that struffoli it is like calling hamburger the cat food.
I’m feeling an old recipe. Anyone feeling the same thing?
You folks are pronouncing biscotti incorrectly. The is no “a” in Biscotti. I love your recipe. I use almonds in my biscotti. I’m going to try pistachios. That is very Sicilian.
Diabetes nono
First
So what
Sad.
First what?
Wanted to print the recipe and even though I sub to your UA-cam channel, for years, you block the recipe and make it so you have to sign up. Pathetic!
It's not pathetic, it's business. They're a publishing company in the business of selling print magazine and online subscriptions to their website and cookbooks so they can pay their staff to continue to produce their signature content of recipes made foolproof for the home cook, equipment reviews and taste tests.
My stomach turns every time I see people prepping food with rings on. How unhygienic!
Ok Karen
@@alexill Don't think so. Karens are usually the anti science, stick their heads in the sand type....maybe more like you? LOL
Although I know Bridget and Julia idolize Erin, I find her so condescending and didactic. Like nails on a chalkboard. I avoid her appearances...