Thanks to Morning Brew, the sponsor of this video, for keeping me up-to-date on business, finance and tech without boring me or raising my blood pressure! Sign up for free here: cen.yt/mbadamragusea4
I just really appreciate Adam and Lauren's relationship on camera. She is around as to not feel strange but not so present as to be a focal piece. Just the way the whole interaction is handled is why I think Adam is my ideal human being on TH-cam. Adam just likes to cook - and can get paid doing it - and it is not exploitative in any way and it is just great. Thank you to Adam for being a realistic human online.
Fun fact! "Biscotti" in Italian means "cookies" (=biscuits), so if you're in Italy and looking for them you will want to look for "cantucci" which is their specific name :)
@@maggotst.pierre2361 I had never realised until you said that but I looked it up and yes! The etymology of the word biscuit is baked twice en.m.wikipedia.org/wiki/Biscuit
my nonna always had “stracciatella” biscotti- basically just thin chocolate shavings with a bit of both almond and vanilla mixed in. this is inspiring me to give making her biscotti a go!
The sponsor transitions are getting so good that in a couple years we won't even realize that the whole video is about the sponsor and no cooking at all
I appreciate you very much providing both the imperial measurements in cups or table/teaspoons for your American viewers as well as metric measurements for us Europeans and the rest. Thank you very much!
I recommend y'all to try it with orange and lemon zest with almonds it's my favourite flavour for Biscotti. Also it's delicious with Anise (toasted a little and crashed) and toasted sesame seeds.
I think the hardness of the cookies are determined by how long you bake them the second time. So you could make any biscotti recipe as long as you take them out of the oven quicker. But I agree, these look like great recipes :)
I've made your biscotti recipe at home a couple times and hubby and I love it. But this weekend I made a big batch of this for a winter camp I'm the cook for and it was a huge hit. I love how relatively easy it is for how fancy it feels.
My dad used to make biscotti around Christmas. :) He always made toasted almond and orange flavored ones and they were so good! He past this last Christmas so this video popping up sure brought back alot of happy memories.
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
So I would only soak it a dish is especially greasy or has food stuck to it. Otherwise you’re letting food soak in muck. Using warm water to the wash dishes is good because it dissolved much
Biscotti is one of my favourite things to make and eat with coffee. My absolute favourite though are my orange-walnut-biscotti. My trick i have incorperated into my baking for these: if you want to achieve a endproduct that is a little bit darker, 1 teaspoon of finely ground coffee does the trick. It also makes the Biscotti a little bit more crumbly. Also I bake my without any fat, I use eggs instead. Great for those wanting a cookie without (animal)fat!
I've always found very fascinating how the Italian language has evolved and developed kinda on its own there in the USA. "Biscotti" or "biscotto" (plural and singular respectively) actually mean "cookie" in Italian. These are roughly what we would call "cantucci" which are a kind of cookie originated in Tuscany that we usually eat with a type of sweet wine called Vin Santo :)
My Italian grandma never baked them twice. Baked once with powdered sugar, butter, milk, food coloring icing. Super soft super filling super delicious. Usually had them for Easter.
I feel like you would know why raspberry is sometimes blue. Food coloring and flavor history is very in line with your occasional penchant for fascinating videos that absolutely nobody asked for.
My mom is italian, she makes biscotti for Christmas every year. I love it, especially when it's like super hard and I have to eat it in small bites or dip it in coffee.
Adam is my favorite food tuber and he’s the only content creator who’s recipes I actually make Bc they’re flexible it’s not like all the other ones where u have to do all this extra stuff and half the time it doesn’t even work thanks Adam
If only there was a word in English that was close to "biscotto", perhaps a word that could describe all varieties and not just one type. But alas, no such word exists. I'm going to listen to Limp Bizkit to get over this disappointment.
@@Patrick_Bateman92 In Dutch, such words do exist. Beschuit for twice baked bread and biscuit for twice baked cookies. Of course, there are some varieties of the latter which are only baked once, just to make matters more complicated. Furthermore, the word biscuit may also refer to a type of cake made without butter. I do know that the word biscuit is also used in the English language, perhaps it is used in similar contexts there?
the chocolate dough needing to be stiffer and drier or else spreading out flat is probably because a significant part of cocoa (>%20) is fat that melts during cooking, so it seems dry when it's raw, but it needs extra flour to soak up the cocoa fat.
I love these, waxed paper works for me. The best combination I came up with is crasions, orange peel and some fennel seeds. Thanks my recipes were hit and miss.
Summer tomato video... garden tomatoes are indescribable in taste. As a teen, ate garden tomatoes, green onions and cornbread with a glass of butter milk. Real country eating.
I really love the execution of the video. Very well narrated, and careful to the details of cooking. Substitutions like butter were well founded to. 10/10
Hey Adam, ever thought of trying out recipes from the southern region of latin america? (considering you enjoy mexican food so much). Empanadas or something like that might be fun.
Bro I watch a lot of YT and I gotta be honest. Your channel is fire. You do a great job and all by yourself. Your video explaining how you shoot your vids was awesome. Great sub!
just pulled mine after the second bake. I don't drink coffee or eat biscotti, but I had peanut butter chips and pecans to use up. I used two thirds of all the ingredient quantities and made half with cocoa powder and half without. I didn't add any flour after the first two cups. the dough with cocoa was wetter and stickier than the plain, and I was too lazy to make it drier. however it didnt spread much more than the other dough...
Just in response to the "lord knows why" comment in reference to Raspberry being blue and Almond being green, there is actually a reason. Manufacturers used to color them red, but they swapped to blue to help distinguish them from the other red and/or pink candies (Cherry, Strawberry, and Watermelon) so it was simply to avoid confusion. Sadly, I don't have an answer for almond being green, but I assume it's because almonds are green when unripe. Either way, love the recipe, Adam, keep up the good work.
Is this something that is done solely or mostly in the USA? Here in Italy rasperry is purplish pink/red and I can't say I've seen any association between almonds and a color that is not their natural one
Really impressive tutorial, Adam. I love the green almond comment! I've made biscotti exactly once. Cutting them after the first bake was too annoying for me.
Hey! I'd love to hear you talk about bitter almonds and almond extracts. I've noticed that people in the US don't think that the smell of bitter almonds is "almondy", and I'm guessing that it's because it's pretty hard to find in the states, and rarely used.
"This is a biscotti" "Its a biscotto" "Pardon me?" "Its a biscotto" "biscotti?" "That would be if there was more than one, there's only one." Only conan fans would know
sweets containing almonds are sometimes coloured green in order to evoke associations of pistacchios, for which almonds are sometimes used as a cheaper substitute.
I would imagine that the reason the original recipe didn't have butter is that this recipe is meant to be a preservative measure. Really dry bread to last over the winter. Butter might cause it to spoil, but these days we don't have to worry about how long they last so we add butter because it tastes good
Dear Adam, could you please do a video about: What do I do/cook when I get sick of cooking? I've been cooking for myself most of my life, and sometimes I hit the phase where I'm really uninspired. It's like I crave others' approach to cooking and the unexpected experience. I also crave for that spark for creating something, but it isn't there now. In those days, every taste becomes stale and predictable when i make food. There are no new recipes that inspire me to get back to the kitchen.
The green one just made me wish it was pistachio instead of almond xD Otherwise, I love this! I always find biscotti to be just a liiiiittle too dry and cronchy for my liking, so I'm sure this recipe will make them come out just perfect.
Idea alert. Liver and onions in gravy. Only reason I say is I literally just made some and made a gravy with butter, beer and Marmite. And I've never felt like I perfected a meal as well as I just did. And I have never made liver and onions before
Biscotti, Cantucci, call them what you will. I grew up in an Italian neighborhood in San Francisco and I’ve been eating (and baking) these for 50+ years. GREEN biscotti are UN-NATURAL. (There!... someone had to say it!)
Mixing cookie dough in “Ascending Order of Darkness” sounds less like a step for baking biscotti and more like a step in an impressively thorough recipe for summoning the “Lord of Evil Cookies.”
Thanks to Morning Brew, the sponsor of this video, for keeping me up-to-date on business, finance and tech without boring me or raising my blood pressure! Sign up for free here: cen.yt/mbadamragusea4
Video on cookware materials ever coming?
How did you upload that comment a day ago lol
@Adam Ragusea I’ve never been this early so I wanted to use the opportunity to thank you for all the great recipes you’ve provided :)
@@joechaibi7602 hey uploaded this vid yesterday but made it private, commented then made the vid public a few minutes ago
here in italy we call them marzapane
"BUTTER GOOD"
Words to live by.
685
A wise man for our times.
Especially if you're Paula Deen.
King Harlaus approves this message
but I hardly know her
Adam has evolved. He used to surprise us with his sponsor messages... But now, he decides to make us wonder "which sponsor it'll be"
That's true I thought it was trade
It is like a surprise show.
@@nhatlongle7769 me too man
🤣
is it Squarespace? Hello fresh?
I just really appreciate Adam and Lauren's relationship on camera. She is around as to not feel strange but not so present as to be a focal piece. Just the way the whole interaction is handled is why I think Adam is my ideal human being on TH-cam. Adam just likes to cook - and can get paid doing it - and it is not exploitative in any way and it is just great. Thank you to Adam for being a realistic human online.
Fun fact!
"Biscotti" in Italian means "cookies" (=biscuits), so if you're in Italy and looking for them you will want to look for "cantucci" which is their specific name :)
Thought it meant 'baked twice'...? Someone lied to me =[
@@maggotst.pierre2361 no it literally does
@@maggotst.pierre2361 I had never realised until you said that but I looked it up and yes! The etymology of the word biscuit is baked twice en.m.wikipedia.org/wiki/Biscuit
@@ryansshane oh okay. Whew, glad someone didn't lie to me lol
Oh god italian shut up
my nonna always had “stracciatella” biscotti- basically just thin chocolate shavings with a bit of both almond and vanilla mixed in. this is inspiring me to give making her biscotti a go!
]'
Its stracciatella
Not trying tu be rude im from italy so i think i know how u say it
@@Kei-ki4ks You literally spelled it the same though.
@@RedRoseSeptember22 the parent comment is edited with the correct spelling :)
@wendy pearson she corrected it
Hey Adam now that summer is coming how about a video on ice cream sandwiches?
YES I AGREE
Yes
Pls god yes! My ac’s broken and ice cream is the only think making me not a puddle of goop
To be honest, ice cream sandwiches are probably not too hard, but I'd be interested to see Adam's take on it
Yes
Yes I agree
The sponsor transitions are getting so good that in a couple years we won't even realize that the whole video is about the sponsor and no cooking at all
How *YOU* doin'?
You mean the vid where he imagines his fantasy restaurant??
@@engu1348 and the farmer-roaster couple cooperating with Trade coffee.
Didn't he already do that with the Target video?
Bro he just started full sponsee videos you a prophet
“Absorb your morning brew”
Me: Oh, it’s a trade sponsorship
“While reading morning brew, the sponsor of this video”
Me: Dang it
Love it.
This got me the exact same way
He got me too... I’m not mad
]p
He's just messing with us at this point
I appreciate you very much providing both the imperial measurements in cups or table/teaspoons for your American viewers as well as metric measurements for us Europeans and the rest. Thank you very much!
2:15 -- Only Adam would plug his sponsor by showing it on his cracked phone 😂😂😂
He really knows how to relate to us subscribers 😏
i thought that was a hair
+
Looks like a screen-protector - which just made it even more distressing to view.
I was freaking out. I thought my phone had the crack 😅
I literally could not tell bc my phone is shattered to pieces LMAO
I recommend y'all to try it with orange and lemon zest with almonds it's my favourite flavour for Biscotti.
Also it's delicious with Anise (toasted a little and crashed) and toasted sesame seeds.
Let's go, these are my favourite and I'm glad that there is a recipe that wont shatter my teeth
+652
I think the hardness of the cookies are determined by how long you bake them the second time. So you could make any biscotti recipe as long as you take them out of the oven quicker. But I agree, these look like great recipes :)
@@eldestisland4520, makes sense.
That's why you dip them in milk or coffee!!!
R u dababy 😳
"Push the nuts in a little bit"
YTP is gonna go wild with this one
please do cinnamon buns at some point. easy, repeatable, fluffy cinnabon style buns please and thank you x
Check out babish's
he did it
@@Pigmedog haha I saw!
Wow. The silver lining of finding your channel so late is I now have tons of content to binge on!
I've made your biscotti recipe at home a couple times and hubby and I love it. But this weekend I made a big batch of this for a winter camp I'm the cook for and it was a huge hit. I love how relatively easy it is for how fancy it feels.
i made some of these but with toasted almond flour and browned butter, 20/10 would recommend.
Did the chocolate one with half brown sugar. It was delicious! My whole family loved it. Thank you Adam.
Butter good. Yes. Yes indeed.
My dad used to make biscotti around Christmas. :)
He always made toasted almond and orange flavored ones and they were so good! He past this last Christmas so this video popping up sure brought back alot of happy memories.
hey you pretty as hell did your dad need a son-in-law???
These add segues are getting really smooth. Almost as smooth as the shave from my new razor from Harry’s
fucking hell
Can't get away, can you ?
And you can you get your first order of Harry's on their website, which was made on Squarespace, the sponsor of this video.
+89/9
@@anirudhviswanathan3986 YES mate !
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
So I would only soak it a dish is especially greasy or has food stuck to it. Otherwise you’re letting food soak in muck. Using warm water to the wash dishes is good because it dissolved much
That's.... actually a really good idea for a video.
In before "why I wash my sink instead of my dishes" memes start
Seconded
Biscotti is one of my favourite things to make and eat with coffee. My absolute favourite though are my orange-walnut-biscotti.
My trick i have incorperated into my baking for these: if you want to achieve a endproduct that is a little bit darker, 1 teaspoon of finely ground coffee does the trick. It also makes the Biscotti a little bit more crumbly.
Also I bake my without any fat, I use eggs instead. Great for those wanting a cookie without (animal)fat!
those transisitions are legendary and always come when you dont expect them respect
I swear this man has the best sponsor transitions
Linus
and speaking of sponsor transitions, our sponsor today is Morning Brew whom we will now briefly thank
GrandLineReview takes the cake for me
Baumgartner Art Restoration will go into a 1 minute monologue to transition to his sponsors, it's genius and i never see it coming
Transitions, yes. But Ryan George elevates the sponsor read to be more entertaining than the average content in a TH-cam vid.
A friend gave people names of sweets. Mine was coconut biscotti. Clearly I'm biased and will try the base recipe w coconuts, thank you!
I've always found very fascinating how the Italian language has evolved and developed kinda on its own there in the USA. "Biscotti" or "biscotto" (plural and singular respectively) actually mean "cookie" in Italian. These are roughly what we would call "cantucci" which are a kind of cookie originated in Tuscany that we usually eat with a type of sweet wine called Vin Santo :)
My Italian grandma never baked them twice. Baked once with powdered sugar, butter, milk, food coloring icing. Super soft super filling super delicious. Usually had them for Easter.
I love when new videos come exactly when I finish watching an older video
43 minutes ago. Awesome work, my grandmother loves these! Thank you Mr Ragusea
I feel like you would know why raspberry is sometimes blue. Food coloring and flavor history is very in line with your occasional penchant for fascinating videos that absolutely nobody asked for.
Dude you are literally top notch when it comes to food related content on the internet 💜
In my region of Italy they are called "Tozzetti" they are made with a white base dough and almonds. They are usually dipped in red wine c:
My mom is italian, she makes biscotti for Christmas every year. I love it, especially when it's like super hard and I have to eat it in small bites or dip it in coffee.
That butterscotch and pecan sounds amazing!
Explaining why you used certain techniques is great; extremely useful.
Adam is my favorite food tuber and he’s the only content creator who’s recipes I actually make Bc they’re flexible it’s not like all the other ones where u have to do all this extra stuff and half the time it doesn’t even work thanks Adam
Dry the slices standing up it is soooo much faster. My favorite cookie, so quick to make especially without butter.
This cookie is called "cantuccio" , "biscotto" is the italian word for cookie :)
Cool, I didn’t know that!
456
omg thank you, i wanted to point it out in the comments but i didn't want to be too pedantic
If only there was a word in English that was close to "biscotto", perhaps a word that could describe all varieties and not just one type.
But alas, no such word exists.
I'm going to listen to Limp Bizkit to get over this disappointment.
@@Patrick_Bateman92 In Dutch, such words do exist. Beschuit for twice baked bread and biscuit for twice baked cookies. Of course, there are some varieties of the latter which are only baked once, just to make matters more complicated. Furthermore, the word biscuit may also refer to a type of cake made without butter. I do know that the word biscuit is also used in the English language, perhaps it is used in similar contexts there?
That brown one looks.... Delicious!
the chocolate dough needing to be stiffer and drier or else spreading out flat is probably because a significant part of cocoa (>%20) is fat that melts during cooking, so it seems dry when it's raw, but it needs extra flour to soak up the cocoa fat.
I love these, waxed paper works for me. The best combination I came up with is crasions, orange peel and some fennel seeds. Thanks my recipes were hit and miss.
Thanks for these recipes Adam hope your doing good and know how much we appreciate the easy to follow and informative videos.
I swear this dude's transitions to sponsors is next level
Summer tomato video... garden tomatoes are indescribable in taste. As a teen, ate garden tomatoes, green onions and cornbread with a glass of butter milk. Real country eating.
End pieces are the immediate reward for your labors. Will have to give this recipe a try in place of my usual one. Thank you for sharing it.
I really love the execution of the video. Very well narrated, and careful to the details of cooking. Substitutions like butter were well founded to. 10/10
I saw this clip in your last video, and I was sure you didn’t have a biscotti video yet!
Same.
Was expecting the Trade Coffee sponsorship for this video, but the transition to Morning Brew worked just as well.
Hey Adam, ever thought of trying out recipes from the southern region of latin america? (considering you enjoy mexican food so much). Empanadas or something like that might be fun.
Bro I watch a lot of YT and I gotta be honest. Your channel is fire. You do a great job and all by yourself. Your video explaining how you shoot your vids was awesome. Great sub!
biscotti in oven!! blueberry almond, chocolate peanutbutter and butterscotch walnut were what i found in the bacj of my cupboard
That was the most verbally packed video I have ever watched by anybody, aside from the those fast-talking competition videos!
This is certainly one of the more attractive biscotti recipes
just pulled mine after the second bake. I don't drink coffee or eat biscotti, but I had peanut butter chips and pecans to use up. I used two thirds of all the ingredient quantities and made half with cocoa powder and half without. I didn't add any flour after the first two cups. the dough with cocoa was wetter and stickier than the plain, and I was too lazy to make it drier. however it didnt spread much more than the other dough...
Just in response to the "lord knows why" comment in reference to Raspberry being blue and Almond being green, there is actually a reason.
Manufacturers used to color them red, but they swapped to blue to help distinguish them from the other red and/or pink candies (Cherry, Strawberry, and Watermelon) so it was simply to avoid confusion.
Sadly, I don't have an answer for almond being green, but I assume it's because almonds are green when unripe.
Either way, love the recipe, Adam, keep up the good work.
Is this something that is done solely or mostly in the USA? Here in Italy rasperry is purplish pink/red and I can't say I've seen any association between almonds and a color that is not their natural one
I feel like the sound-bite-makers will have a great time with the "butter good!" at the end there
I knew this video was on the way. I saw the biscotti footage in your "how I shoot cooking videos" video and couldn't wait to see it posted.
Finally! A biscotti recipe I can eat
Really impressive tutorial, Adam. I love the green almond comment! I've made biscotti exactly once. Cutting them after the first bake was too annoying for me.
Hey! I'd love to hear you talk about bitter almonds and almond extracts. I've noticed that people in the US don't think that the smell of bitter almonds is "almondy", and I'm guessing that it's because it's pretty hard to find in the states, and rarely used.
"This is a biscotti"
"Its a biscotto"
"Pardon me?"
"Its a biscotto"
"biscotti?"
"That would be if there was more than one, there's only one."
Only conan fans would know
What did the intergalactic cookie say to the other intergalactic cookie?
Beam me up biscotti
Wow. Really great timing since I've been wanting to make my own biscotti
i did pumpkin biscotti with toasted pine nuts and sunflower seeds, good with ham
White chocolate + dried sweetened cranberries = yummm
Cool, I've got lots of cupboard stuff to use up! Wasabi powder, liquid smoke, balsamic vinegar...
I've been following your channel for a while but FINALLY! you made something I really need. Long live the pandemic!
I thought I had a scratch on my screen... Omg I'm moving the video around to make sure every time you showed your phone
Hey Adam considering you've done Ny pizza, neopolitan pizza and pan pizza which is basically Detroit pizza can you please do Chicago deep dish?
Yes, please
Added benefit of green food coloring: You don't have to worry about mold.
sweets containing almonds are sometimes coloured green in order to evoke associations of pistacchios, for which almonds are sometimes used as a cheaper substitute.
I remember having biscotti, when I was younger and always wanted it, but I didn't know what it was lol
I would imagine that the reason the original recipe didn't have butter is that this recipe is meant to be a preservative measure. Really dry bread to last over the winter. Butter might cause it to spoil, but these days we don't have to worry about how long they last so we add butter because it tastes good
Adam needs to conquer *Pepperidge* *Farm* *Milanos* next. Non of the copycat recipes I've found come that close.
Dear Adam, could you please do a video about: What do I do/cook when I get sick of cooking? I've been cooking for myself most of my life, and sometimes I hit the phase where I'm really uninspired. It's like I crave others' approach to cooking and the unexpected experience. I also crave for that spark for creating something, but it isn't there now. In those days, every taste becomes stale and predictable when i make food. There are no new recipes that inspire me to get back to the kitchen.
"I find it helps to push the nuts in a little"
High five
Good now I have the basic recipe for this type of cookie. Thanks.
What might be interesting is finding out why out of all the italian biscuits, cantucci were the ones that became known as biscotti in english.
“Butter good.”
I think you just spoke my family’s love language.
I love cookies
Who doesn't lol
Always enjoy Adam's video and get hungry in the process.
I’m waiting for my “Butter Goooood” sweatshirt 😉
6
I like how Adam Raguesa make boring things interesting
"Push the nuts in"
can't wait for the YTPs
I'm Italian and I've never seen this before. Biscotti is the literal translation of "cookies", any kind of cookies or biscuits
He's making "cantucci", a tuscan variety of cookie.
Don't know why he calls 'em biscotti tho.
@@elegantcat1496 perché quella è la corretta traduzione inglese.
great video! Biscotti is a super nostalgic dessert for me so this was great to see
The green one just made me wish it was pistachio instead of almond xD Otherwise, I love this! I always find biscotti to be just a liiiiittle too dry and cronchy for my liking, so I'm sure this recipe will make them come out just perfect.
“because...well, butter good”
Ya heard him fellas.
Butter good
Just made them. They are excellent. Thank you!
“plus... Butter good.”
i agree wholeheartedly
"Almond is sometimes green!"
News to me.
Idea alert. Liver and onions in gravy. Only reason I say is I literally just made some and made a gravy with butter, beer and Marmite. And I've never felt like I perfected a meal as well as I just did. And I have never made liver and onions before
That chocolate one seriously looks like my morning brew...
I wish you dropped this before Mother's Day
I might not make these, but I'll certainly buy some biscotti for the morning now
Biscotti, Cantucci, call them what you will. I grew up in an Italian neighborhood in San Francisco and I’ve been eating (and baking) these for 50+ years. GREEN biscotti are UN-NATURAL. (There!... someone had to say it!)
Mixing cookie dough in “Ascending Order of Darkness” sounds less like a step for baking biscotti and more like a step in an impressively thorough recipe for summoning the “Lord of Evil Cookies.”
Title, Biscotti and chocolate, Me, you have my attention
/+8