I made these last week, as well as the chocolate hazelnut biscotti. They came out great. I love the way you teach. You have an appreciation in how these ingredients come together. You are a joy to watch!
I have made a batch of your biscotti before, I think they were the Christmas ones with the fruit and nuts and they're delicious. Definitely making these. Love coffee, thank you stephanie
I baked these today and they turned out great. I used milk as the alternative to the coffee and also added cranberries. This will be my go to recipe for biscotti. Thank you so much for such an easy recipe and for making a novice feel like a seasoned baker 🙂
Your video presentation is amazing, you make this look not just easy but fun. Admire your immaculate oven & cooking space. Especially, appreciate that you put all the spices, etc in that pretty green plate ahead of time and added in one swoop! Thanks for inspiring & teaching me!
This biscotti I made this week and I was going to leave out the clove. I felt you were nuts putting clove in the coolie! I couldn't have been so wrong. Just the scant 1!4 tsp. was really good. I was so surprised!
I am going to make these for Christmas ! Last year was such a washout in the UK because of Covid , but this year the family are going for it ,big time !!!
i love ur biscotti :) i forgot to put baking soda in my biscotti but taste is really good and looks same with ur biscotti.i love your video.thank you so much
My Anise Biscotti recipe is now 75 years old and taught to me by my mother-in-law when I was 21 years old and I've yet to find one to equal hers. Coming rom an Italian family and marrying into one Italian cooking is my best. Remember. Biscotti in Italian means cookie and it can be any kind so when giving a recipe do describe the kind. I would be happy to give anyone my recipe.
Hi stephanie, it's a pleasure watching ur videos. All the details you give in every video is great thing. I have tried many of your recipes and they all came out well... I request you to make a video for using Russian piping tips and which frosting is good for using them. Thanks
Today I tried this recipe. It's also a keeper. Very delicious. I had the same problem with some of the ends breaking off but that's not enough of a problem to not make these again!!! I must say that I enjoy looking at your videos and trying your recipes. They never fail me! Keep up the great work.
Hi Stephanie! Whenever I try your recipe-it's always a success! Would you have a cook book soon??? Was looking at Amazon and other sites, would loveeee to purchase one! 🙌👍🏼❤️❤️❤️
+Joy of Baking thank u for your response! Will keep watching your Chanel for awesome-goodness recipes! Thanks for sharing your lovely recipes! You are indeed a blessing! ❤️❤️❤️
i have made two batches from this recipe. The first batch is for my 76 year old mum which i purposely make it more chewable. The second batch is for my sister and her colleagues. Everybody enjoy it. Thank you Stephanie.
In my country we call them "Croquet" , and it's almost the same recipe used by you, Stephanie, exept that we add also some dried raisins, and the dough is made by adding also butter... Thank you so much for this new recipe ( and also for the AMAZING lemon meringue tarte one ) Can't wait to try it too ^_^
Hi Stephanie,I am a lover of biscotti, ur biscotti looks good and most important they are so simple to make..will try it soon..thank you so much for all yr wonderful recipes.
I've been looking for a non-almond flavoured biscotti recipe, and I think I'll try this one! And the best part is that I already have all the ingredients :)
Hi, Stephanie. Those biscottis look really beautiful. You are really talented and influential when baking. I have a question: how many recipes do you have in your library? Please let me know. Have a wonderful day, Stephanie.
Dear Mrs. Joy, I am very grateful for the videos you shared. I'm Vietnamese, I am not good at listening to English. So I hope you will rewrite the formula that helped me conquer the cakes from your youtube channel. Thank you very much.
Hi Stephanie, great recipe once again! Can I put this recipe dough into loaf pans and cut them thinly (1/8 inch or less) instead to make biscotti thins?
+Joy of Baking oh gosh! George coffee biscotti which I can eat guilt free! you just made my day :) I've tried many of your recipes, all turned out lovely but the one that stood out was the cream cheese frosting with whipped cream on your red velvet cupcakes. Brilliant.I even added orange zest and it was lovely thanks again!
+Μάνος Καραμάνος If you notice at 11:30, it seems like the outside is crispy like toast, but the middle is chewy. :) That's the way it's supposed to be.
+Amanda Fernandes So my vision is good, yay!!! :P haha. That's what I understood but I wasn't quite sure. After all she said that if you want to make it crispier you can, if you want them more chewy like hers then that's good too. :)
Hi Steph! i have several questions: 1. I only have instant coffee powder, how many tsp should i use? and how many water for it? 2. is it ok to take off the cinnamon and cloves? Thanks! :)
BTW: FORGOT TO ADD, YOU HAVE A PERFECT VOICE FOR THE COMPUTER. MOST, FEMALE CHEFS, HAVE IRRITATING VOICES. WHY DO WOMEN THINK THEY HAVE TO HAVE HIGH PITCHED VOICES IN ORDER FOR US TO HEAR THEM. I HAVE TRIED MANY OFF THE RECIPES YOU OFFER. CIAO! LUV, LUCCIA.
@@joyofbaking Hi Stephanie. I gave it a try with my freshly milled flour. They turned out fantastic. BTW, I really appreciate that you post your recipes with metric weights. Once you use a scale you don't go back to cups!!! Continued success.
I love watching you work! It's not flashy or showy, just very straightforward and genuine. :D
I made these last week, as well as the chocolate hazelnut biscotti. They came out great. I love the way you teach. You have an appreciation in how these ingredients come together. You are a joy to watch!
I've been buying these plain vanilla biscotti from the store...these cappuccino biscotti will make all the difference! Thank you for the recipe!
This is the third time I bake Biscotti with your instruction, each one of them impressed me and a lot of other people. Thank you~~~
I have made a batch of your biscotti before, I think they were the Christmas ones with the fruit and nuts and they're delicious. Definitely making these. Love coffee, thank you stephanie
I baked these today and they turned out great. I used milk as the alternative to the coffee and also added cranberries. This will be my go to recipe for biscotti. Thank you so much for such an easy recipe and for making a novice feel like a seasoned baker 🙂
Your video presentation is amazing, you make this look not just easy but fun. Admire your immaculate oven & cooking space. Especially, appreciate that you put all the spices, etc in that pretty green plate ahead of time and added in one swoop! Thanks for inspiring & teaching me!
Wow Stephanie. Those look good. You really are talented at your baking.
This biscotti I made this week and I was going to leave out the clove. I felt you were nuts putting clove in the coolie! I couldn't have been so wrong. Just the scant 1!4 tsp. was really good. I was so surprised!
Those are so perfect, and what a perfect combo of flavors!!! Great demo as always, thank you!
I made these today and they turned out amazing! Can't stop eating them lol. Thanks so much for the recipe:)
Stephanie I learned so many things from you you're the best
I am going to make these for Christmas ! Last year was such a washout in the UK because of Covid , but this year the family are going for it ,big time !!!
They look great, I'm definitely going to make these. Thanks for sharing.
i love ur biscotti :) i forgot to put baking soda in my biscotti but taste is really good and looks same with ur biscotti.i love your video.thank you so much
My Anise Biscotti recipe is now 75 years old and taught to me by my mother-in-law when I was 21 years old and I've yet to find one to equal hers. Coming rom an Italian family and marrying into one Italian cooking is my best. Remember. Biscotti in Italian means cookie and it can be any kind so when giving a recipe do describe the kind. I would be happy to give anyone my recipe.
Hi stephanie, it's a pleasure watching ur videos. All the details you give in every video is great thing. I have tried many of your recipes and they all came out well... I request you to make a video for using Russian piping tips and which frosting is good for using them.
Thanks
love it! I’ll be making biscotti this weekend and was super confused how to get the shape; thank you for the help!
Just made these biscotti and they are amazing thank you for this amazing recipe
i loved the way you bake..well organized...lots of your recipe are easy to follow..I'd bake some of it..more power to your channel..
Today I tried this recipe. It's also a keeper. Very delicious. I had the same problem with some of the ends breaking off but that's not enough of a problem to not make these again!!! I must say that I enjoy looking at your videos and trying your recipes. They never fail me! Keep up the great work.
Looks good I want to make all your biscotti recipes
Hi Stephanie! Whenever I try your recipe-it's always a success! Would you have a cook book soon??? Was looking at Amazon and other sites, would loveeee to purchase one! 🙌👍🏼❤️❤️❤️
Thank you for asking, but I don't have a cookbook and I don't have any current plans to do one. :)
+Joy of Baking thank u for your response! Will keep watching your Chanel for awesome-goodness recipes! Thanks for sharing your lovely recipes! You are indeed a blessing! ❤️❤️❤️
i have made two batches from this recipe. The first batch is for my 76 year old mum which i purposely make it more chewable. The second batch is for my sister and her colleagues. Everybody enjoy it. Thank you Stephanie.
These just came out of my oven. So yummy!
So easy to make. Can't wait to make them! Thanks!
In my country we call them "Croquet" , and it's almost the same recipe used by you, Stephanie, exept that we add also some dried raisins, and the dough is made by adding also butter... Thank you so much for this new recipe ( and also for the AMAZING lemon meringue tarte one ) Can't wait to try it too ^_^
Bleached Roses yeah I see recipes with butter and some without.. what will be the difference?
Hi Stephanie,I am a lover of biscotti, ur biscotti looks good and most important they are so simple to make..will try it soon..thank you so much for all yr wonderful recipes.
Love biscotti and these look just perfect!
hey i tried ur carmel corn recipe my kids had the time of their lives thnx a lot wanted to tell u that u hav fans in Morrocco not just the Us ;)
The best biscotti i've ever seen...
This looks great, just like everything else you bake. Could you please demonstrate how to make a caramel cake sometime? Thank you.
Tomorrow's menu. Thank you. Also happy you included other substitute nuts since I'm allergic to hazelnuts.
Love the way your teaching us
Oh the Lucky dog gets his share of biscotti at the end ❤️
Oh, that's going to be one happy puppy :-) I love it that there's a dog in your videos. What's her his name?
+Marilyn Webster His name is Baxter and he is a cheerful dog.
yummy yummy.. your new recipe looks so great Joy, wow.. thanks for sharing and have a great Day, regard from Germany - Tom - CK51 :)
I've been looking for a non-almond flavoured biscotti recipe, and I think I'll try this one! And the best part is that I already have all the ingredients :)
Love your demonstrations, they are simply foolproof. In this recipe I am wondering why no butter ?
Its to give it that crispy texture
I haven't try a biscotti before, I must try this flavor to start
These turned out great!! You just earned yourself a new subscriber!!!!😊😊😊
I love biscotti so I definitely have to make this
So sweet my favourite baking channel 😍 i will try this Soon
Hi, Stephanie. Those biscottis look really beautiful. You are really talented and influential when baking. I have a question: how many recipes do you have in your library? Please let me know. Have a wonderful day, Stephanie.
+Byron Chandler there are about 500 recipes on our website and about 400 videos.
Joy of Baking Thanks for the tip, Stephanie.
I made these today they were easy and came out delicious! you give fabulous directions
Wonderful amazing extra ordinary biscotti.
Very good thank you chef👍👍👍
We love Stephanie! !
can't wait to try this bake!! So I'm impressed with your mental maths btw!
That was lovely, thank you so much. Im going to give it go soon😊
Thank you my dear for all these goodies you share with us. You are amazing.
Dear Mrs. Joy,
I am very grateful for the videos you shared.
I'm Vietnamese, I am not good at listening to English. So I hope you will rewrite the formula that helped me conquer the cakes from your youtube channel.
Thank you very much.
There is always a link to the written recipe in the first line of the description.
Joy of Baking 🥰🥰 wonderful!
Thank you from the bottom of my heart for everything.
I'm all about the clove! 😊
Wow. It's great recipe!! Thank you!!
I adore your recipes, these are wonderful! Where is the recipe?
There is a link to the written recipe in the first line of the description.
thanks for the awesome recipe...
My favourite snack with coffee.
Oh she's such a nice person. Wish she was my aunt! \(^_^)/
emma 44 Biscotti with Joe
I
it looks easy to bake, I am gonna try it :) thumbs up
I enjoy watching ur vdos. I love to bake but I m a vegetarian so I don't use egg. so can u plz recommend what to use to replace egg.
Wonderful recipe Stephanie! A Must try! Thank you :)
Hi Stephanie, great recipe once again! Can I put this recipe dough into loaf pans and cut them thinly (1/8 inch or less) instead to make biscotti thins?
Great job. ❤
Brilliant! mouth-watering.. Thank you ever so much!!!
hi Stephanie, this recipe has no butter/oil? wanted to confirm
they look so so good!
+ESha Kale that is correct
+Joy of Baking oh gosh! George coffee biscotti which I can eat guilt free! you just made my day :)
I've tried many of your recipes, all turned out lovely but the one that stood out was the cream cheese frosting with whipped cream on your red velvet cupcakes. Brilliant.I even added orange zest and it was lovely
thanks again!
I love u Stevani .. u'r real artist ♡♡
Lovely recipe...wnt to try it soon....
But let me know...can i add lil buttet to the mixtute...so as to make it a lil softer....will it be okay?
Fantastic! Thank you!
Stephanie, do you think I can prepare these biscotti recipes, freeze them and then bake at a later date?
looks so tasty :)
im loving it
Hi it's a lovely recipe bt wanna ask u for some changes instead of eggs what else I can use to make the same biscotti..plz reply.
Amazing ! Can I change the hazelnuts for other kind of nut ? (like walnut)
Because where I live hazelnuts are waaay too expensive
Thanks !
like your recipe
I need to make them :-) Thanks for sharing!
Hi! After baking the logs, you said they need to feel firm. Is the middle still kind of raw and bouncy?
+Amanda Fernandes I wonder the same thing!
+Μάνος Καραμάνος If you notice at 11:30, it seems like the outside is crispy like toast, but the middle is chewy. :) That's the way it's supposed to be.
+Amanda Fernandes So my vision is good, yay!!! :P haha. That's what I understood but I wasn't quite sure. After all she said that if you want to make it crispier you can, if you want them more chewy like hers then that's good too. :)
Hi Stephanie ,
Can i substitute hazelnuts with almonds ? And what other nuts can be used for this recipe ?
Ok your a puff of a dragon on baking, what started your opportunity?
This looks perfect 😍
Thanks Joy! Is it possible to put the Audio a little louder? That would be great! Ciao! Luv, Luccia
how long do the pastries last in your home.... i know when i bake i just might get the little crumbs if i dont take a piece b4 the family gets home
Your cooking times for this biscotti recipe varied from your cranberry pistachio recipe. Is that due to the additional wet ingredients?
It is a different recipe so baking times will vary.
great recipy...
plz give us recipy without butter...
Hi Steph! i have several questions:
1. I only have instant coffee powder, how many tsp should i use? and how many water for it?
2. is it ok to take off the cinnamon and cloves?
Thanks! :)
Typically you use 1/4 to 1/2 teaspoon of instant coffee for 1/4 cup of water. You could leave out the cinnamon and cloves.
@@joyofbaking Hi! thanks for the prompt reply! will try it soon! Wish me luck! :)
love it
when baking Biscotti cookies do you always bake them twice?
Thank you so much mam
How long do they last once baked? Say in an air tight container at room temperature.
hello ! i love how theres no butter in this ! healthy ! :D
+joy of baking Thank you so much mam
Can i do raw peanuts the same as the hazelnuts? roasting?
can you make honey cake please? 🙈and how I make chewy cookies? thank you...
No need to add butter madam?
That’s correct.
Hi I am a new baker. Little bit confused that while baking cake,cookies,bread etc which element should be heated upper,lower or both elements?
+Hemlata Singh you should only use the bottom heating element
+Hemlata Singh You want to bake with just the lower element turned on.
BTW: FORGOT TO ADD, YOU HAVE A PERFECT VOICE FOR THE COMPUTER. MOST, FEMALE CHEFS, HAVE IRRITATING VOICES. WHY DO WOMEN THINK THEY HAVE TO HAVE HIGH PITCHED VOICES IN ORDER FOR US TO HEAR THEM. I HAVE TRIED MANY OFF THE RECIPES YOU OFFER. CIAO! LUV, LUCCIA.
Hello Stephanie. Any reason you don’t add fat to the biscotti recipes?
I actually don’t have a reason. I like it that way.
@@joyofbaking Hi Stephanie. I gave it a try with my freshly milled flour. They turned out fantastic. BTW, I really appreciate that you post your recipes with metric weights. Once you use a scale you don't go back to cups!!! Continued success.
This looks very similar to a recipe that was published in Gourmet Magazine several years ago ...
could add your milk, espresso into the eggs so it moves out of the bowl as a unit?
I dont know what I did wrong. I followed all instructions but my batters is more of a liquid texture. This is my second attempt, same results.
I didn't get the spicy ingredient after cinnamon. May I ask your favor to write it down here? 1/4 teaspoon of what? Thank you very much in advance!
Dandan Chi it was cloves pwd
what temp did you bake the logs at?
I say the oven temperature in the video. But here is the link to the written recipe. www.joyofbaking.com/biscotti/CappuccinoBiscotti.html