Dear Alessandra, so kind of you to respond to my comment on your other video. I have been watching your videos non stop and I feel so close to you like you would have been a dear dear friend or cousin!! To me. Your sweet spirit and your wonderful cooking and baking are so close to how my family does the dishes that you make I just have fallen in love with you and your family and your videos. Thank you for these treasured gifts of making them for us. God bless you ❤
Dear Maura, Thank you so much! 💕 you cannot imagine how happy your message makes me. ♥️ I truly enjoy sharing the video and I know it sounds crazy but totally feel a connection with viewers. Hope one day to meet you. Buon Natale a te e famiglia cara cugina! 💚🤍♥️💫🎄
Well I know this viewer feels connected with you as you do them. I love your stories and I appreciate all your experience and your tips. I have never attempted biscotti but how you teach to do them makes me feel I could do them!! Don’t have enough time now for Christmas but hopefully after the holidays I ‘ll attempt making some!! Much love to you and yours this Christmas season.. Take care and keep warm we are supposed to be getting some really cold temperatures here up north. Stay warm and cozy and safe. Tiamo dear friend
Ciao Bella! 11:12 My favorite ! I’ve made these in the passed and they really are delicious… if you make them your self you can save a lot of money from buying them in the bakery since everything is going up in price .. these are way better then the Stella doro ones too… once I made these I never bought store bought ones again! I love these with my espresso and my moms Zabilone and coffee for breakfast it’s the perfect Italian breakfast! Thank you for all your great recipes… and again I want to wish you and yours a Merry Christmas…Buona Natale! ❤️
I just subscribed because I like the way you present the recipe and I can tell you do things the right way. Also, it looks like you update aspects of the recipe and still keep the original integrity and authenticity. A lot of the old recipes call for 5 lbs of flour, 1 dozen eggs etc and you end up with a massive amount of tough cookies so things do need to be updated for texture and flavor. One trick I have for making the 2 logs is I use an ice cream scoop and do it directly on the cookie sheet. That way you don't have to mess with the sticky dough and you end up with 2 logs the exact size.
Made a few batch last night. One batch I added roasted hazelnuts and espresso chocolate chips. Oh my oh my I’m in biscotti heaven. 💕 thank you always for watching. Buon Natale 💫🎄
Love what you do but since I've been watching you cook I had to put out so much money on buying Bigger clothes. So now I'm going to pace myself because this time of year is the best for cooking and baking. Thanks again for all your recipes. Ciao
Hi Tommy, You have me laughing. 😂 everyone that hangs out with me eats more and sleeps better. Lol Buon Natale a te e famiglia. Thank you always for watching. God bless
Hi Joanne, Use this as a base recipe, I also made a batch and added hazelnuts and espresso chocolate chips. Just delicious. So many variations can be made. Buon Natale 💫🎄 ❤
Hi Joseph, The recipe is right below to the bottom of the vidro screen. You can also print it at www.alessandrasfoodislove.com Hope this helps. Thank you
Almond biscotti 8 eggs plus one for brushing 2 cups sugar (400 g) 1 cup oil (240 ml) 8 cups of flour (not packed) plus more for dusting (1 kg) 4 teaspoon baking powder (16 g) 1/4 tsp salt 1 tsp vanilla 1 tsp almond essence 2 cups almonds roasted and coarsly chopped (325 g) 4 tbsp sugar in the raw to sprinkle on top In a large bowl whisk the eggs and sugar until light and frothy. Slowly add oil and continue whisking. Add vanilla and almond essence. Set aside. Mix flour, salt and baking powder and sift it in the wet ingredients. Using a spatula stir until well combined and a sticky dough forms. Fold in almonds. Flour work surface. Divide dough in 2 to make very large biscotti. 4 parts for medium and 6 for small cookies perfect for cookie trays. I made large cookies. Work gently using extra flour so it doesn’t stick. Roll to desired size log and move to a cookie sheet covered with parchment paper. Flatten gently and egg wash top. Sprinkle with sugar in the raw. Bake 350°F 180°C for large cookies bake them for approximately 35 minutes or until golden. Remove and let it cool just 5 minutes and slice to desired thickness. Place them back on cookie sheet and rebake at 325°F 165° until golden. Let them cook and store in an airtight container. These cookies keep well for a few weeks. Enjoy!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Dear Alessandra, so kind of you to respond to my comment on your other video. I have been watching your videos non stop and I feel so close to you like you would have been a dear dear friend or cousin!! To me. Your sweet spirit and your wonderful cooking and baking are so close to how my family does the dishes that you make I just have fallen in love with you and your family and your videos. Thank you for these treasured gifts of making them for us. God bless you ❤
Dear Maura,
Thank you so much! 💕 you cannot imagine how happy your message makes me. ♥️ I truly enjoy sharing the video and I know it sounds crazy but totally feel a connection with viewers. Hope one day to meet you. Buon Natale a te e famiglia cara cugina! 💚🤍♥️💫🎄
Well I know this viewer feels connected with you as you do them. I love your stories and I appreciate all your experience and your tips. I have never attempted biscotti but how you teach to do them makes me feel I could do them!! Don’t have enough time now for Christmas but hopefully after the holidays I ‘ll attempt making some!! Much love to you and yours this Christmas season.. Take care and keep warm we are supposed to be getting some really cold temperatures here up north. Stay warm and cozy and safe. Tiamo dear friend
Made these today forming 3 logs for smaller biscotti. Even though I forgot the almond extract they were still very good. Must be excellent with it.
Thank you so much for watching. The smaller biscotti are great for platters. 💕🎄 buon natale 🎄
Ciao Bella! 11:12 My favorite ! I’ve made these in the passed and they really are delicious… if you make them your self you can save a lot of money from buying them in the bakery since everything is going up in price .. these are way better then the Stella doro ones too… once I made these I never bought store bought ones again! I love these with my espresso and my moms Zabilone and coffee for breakfast it’s the perfect Italian breakfast! Thank you for all your great recipes… and again I want to wish you and yours a Merry Christmas…Buona Natale! ❤️
So wonderful to read your messages. Grazie di cuore e sereno Natale a te e famiglia. Tanti cari abbracci. God bless 💕
I just subscribed because I like the way you present the recipe and I can tell you do things the right way. Also, it looks like you update aspects of the recipe and still keep the original integrity and authenticity. A lot of the old recipes call for 5 lbs of flour, 1 dozen eggs etc and you end up with a massive amount of tough cookies so things do need to be updated for texture and flavor. One trick I have for making the 2 logs is I use an ice cream scoop and do it directly on the cookie sheet. That way you don't have to mess with the sticky dough and you end up with 2 logs the exact size.
Thank you so much. I will certainly try it!
I HAD SOME OF ALESSANDRAS BISCOTTIS AND THEY ARE DELICIOUSSSSSSS!!!!!! 🤤
🎄Gorgeous job! The most luxurious biscotti! I am inspired and will do this soon.
Thank You Alessandra!🎄🎄🎄
Made a few batch last night. One batch I added roasted hazelnuts and espresso chocolate chips. Oh my oh my I’m in biscotti heaven. 💕 thank you always for watching. Buon Natale 💫🎄
Love you, love your recipes! I will definitely be making these biscotti. Nothing like a biscotti to go with your coffee in the morning.'
Thank you Maria. Buon Natale.
Half a batch I added hazelnuts and espresso chocolate chips. Truly delicious.
Thanks for sharing! Delicious!
Thank you always for watching. Truly appreciate it. This is a very easy and so delicious. Buon Natale 💫🎄
Love watching. So many happy memories of family come to mind when I watch…
Sei immensa Ale un augurio di un sereno e felice natale a voi tutti
Grazie caro Dino. Tantissimi auguri a tutti voi. 💫🎄💕💕
Buon Natale! ❤️🎅🏼😍🥰
Grazie anche a te!! 💫🎄💕
buonissimi mia carissima a me piaciano moltissimo❤❤❤❤
Grazie Cara maria.
This video hit me right in the heart. My mom's name was Maddalena but my dad used to call her Lenuccia 😢😢😢
Oh my. Now you have me crying. God bless her soul. ♥️🙏🏻
@@alessandrasfoodislove They're happy tears so thank you for that memory 💜
@@alessandrasfoodislove They're happy tears so Thank you for that beautiful memory 💜Subscribed!
Love what you do but since I've been watching you cook I had to put out so much money on buying Bigger clothes. So now I'm going to pace myself because this time of year is the best for cooking and baking. Thanks again for all your recipes. Ciao
Hi Tommy,
You have me laughing. 😂 everyone that hangs out with me eats more and sleeps better. Lol
Buon Natale a te e famiglia. Thank you always for watching. God bless
@@alessandrasfoodislove E buon Natale anche a te e alla tua famiglia😀
Hi Alessandra, I remember seeing your Cantuuci del Prato cookies, can you provide me the link to your video, thank you
@@Maria220759 th-cam.com/video/JmJgorkUE9k/w-d-xo.htmlsi=m6FAcbOga_MjX6re
My dear Alessandra, I remember seeing your recipe of Cantucci di Prato. Can you please provide me the link for these cookies, thank you
@@Maria220759 sorry that we changed the name. Was a mistake.
💕💕💕💕th-cam.com/video/JmJgorkUE9k/w-d-xo.htmlsi=m6FAcbOga_MjX6re
I just made anise biscotti and cranberry pistachio biscotti. I can’t eat almonds but yours look good. Buon Natale.
Hi Joanne,
Use this as a base recipe, I also made a batch and added hazelnuts and espresso chocolate chips. Just delicious. So many variations can be made. Buon Natale 💫🎄 ❤
8 eggs, 2 cups sugar,8 cups flour,4 tea,baking powder,1/4 tea salt,1 tea.vanilla.1 tea.almond ex.2 cups almond roasted and chopped..1 cup oil.. 4 Tab,sugar to sprinkle on top.
Thank you so much Ann! Buon Natale a te! 🎄💫🎅🏼💕
Mine are buning on the bottom. Any advice?
Hi Bobby, Lower the oven and keep them same time or little longer. Thanks for watching.
Where can I find the recipe?
Hi Joseph,
The recipe is right below to the bottom of the vidro screen. You can also print it at www.alessandrasfoodislove.com
Hope this helps. Thank you
Almond biscotti
8 eggs plus one for brushing
2 cups sugar (400 g)
1 cup oil (240 ml)
8 cups of flour (not packed) plus more for dusting (1 kg)
4 teaspoon baking powder (16 g)
1/4 tsp salt
1 tsp vanilla
1 tsp almond essence
2 cups almonds roasted and coarsly chopped (325 g)
4 tbsp sugar in the raw to sprinkle on top
In a large bowl whisk the eggs and sugar until light and frothy. Slowly add oil and continue whisking. Add vanilla and almond essence.
Set aside.
Mix flour, salt and baking powder and sift it in the wet ingredients. Using a spatula stir until well combined and a sticky dough forms. Fold in almonds.
Flour work surface. Divide dough in 2 to make very large biscotti.
4 parts for medium and 6 for small cookies perfect for cookie trays.
I made large cookies. Work gently using extra flour so it doesn’t stick. Roll to desired size log and move to a cookie sheet covered with parchment paper. Flatten gently and egg wash top. Sprinkle with sugar in the raw.
Bake 350°F 180°C for large cookies bake them for approximately 35 minutes or until golden.
Remove and let it cool just 5 minutes and slice to desired thickness. Place them back on cookie sheet and rebake at 325°F 165° until golden. Let them cook and store in an airtight container. These cookies keep well for a few weeks.
Enjoy!
🌷 *Promo sm*