I love how she always gives alternative ingredients. It just makes it seem so much less intimidating and helps to understand the roll each ingredient plays.
I always appreciate Carla's tips and visual cues, they make it much easier to replicate the techniques at home. Thanks Food 52 for bringing Carla on board!
Carla's recipes never fail and she's always delightful to watch in videos. She's so relaxed and good humored but still teaching her method of doing whatever she's doing. Love her.
I appreciate how real and unpretentious you are, Carla! You know so much about food but are so warm and inviting to peeps like me who don't know so much but what to learn
I can't speak for other regions in Italy, but in Toscana we call these cantucci (a biscotto is a cookie) and we dip them in Vino Santo. Also Carla is rocking that jumpsuit!
These look delicious and thankyou so much for the metric quantities. A tip, before you shape the biscotti dough, is to pop it in the fridge for 30 mins or so to firm up. Makes it easier to shape. I love biscotti with butter because they have so much more flavour.
I've legit loved Food52 from the day it started but seeing Carla on here.. omg yay! Also the biscotti looks fancy yet doable, I love how much she likes and uses hazelnuts, def one of my favorite flavors.
This looked so delicious I had to try it… and it turned out amazing! It is probably my new favourite cookie 😄❤️ I also love that the recipe uses the extra egg yolk. I hate it when I have an extra egg yolk or white which I don’t know what to do with 😂
16:19 And if you will remember back to that time, your elders drank their Sambuca with Aniseed Biscotti, didn't they? There's nothing like it. Licorice is one of the most delicious flavors on this planet! I used to order licorice from around the world, and those intensely bitter hard black licorice pieces about 1/8" x 1/8" they sell in Italy were some of my favorites. No other Americans liked them, and I weep for them (but not really).
I make a German-Jewish Mandelbrot which is so similar. My batter is slightly looser and I don’t form it into a finite shape. The end pieces are for the baker…yum! I make either toasted slivered almond or chocolate chip. They don’t last long on the holidays :)
Ahhh, I'm so happy this video exists. I tried making these last week and it was a major fail. I will be trying again today now that I have the video for help!
Can I substitute instant coffee with filtered coffee and what is the proper ratio, please? Your recipe is just amazing. I followed your recipe and it was really delicious. Thank you so much!!!
Hi Carla, i made this delicious biscotti and was very pleased. I have a question, i have noticed the ingredients are in both cups and grams, i have measured and especially the flour seems that in grams it's more than the cups measure, should the rights measure be by cups or grams? My dough seemed to be firmer than the one in the recipe. Thank you so much, still i most love hazelnut ❤
I encourage you, and everyone really, to measure your hand. My hand when flat, with thumb aligned with fingers is just a 4.1 inches wide, when fanned (the furthest I can stretch) the distance between the tip of my thumb to the tip of my pinky is 8.7 inches. Measure once and you always have a ruler.
I would like to make the biscotti but the recipe says 1 1/2 cups of hazelnuts and the link to Food52 says 1/2 cup. Can you tell me which amount is correct please. Thank you.
Looooove this yummy recipe. Also love the outfit...is...is...is that a jumpsuit!!?? I am a child of the 60s/70s so the 1980s were my prime time for seeing bands..all new wave and brit pop punk...I was in my late teens and into my 20s; and I HAD A JUMPSUIT. I thought I was very cool in it. Must have a jumpsuit in the 80s, just like one must have biscotti to dip in coffee. You are awesome!
It's a common enough Italian-American pronunciation, the proper Italian would be more like bees-Cot-tee emphasis on the middle syllable but the different American accents change it just slightly
I love how she always gives alternative ingredients. It just makes it seem so much less intimidating and helps to understand the roll each ingredient plays.
Carla is just awesome. Been lovin' her for a while
Spin It!
Right?? She Riffs food, gee who else might do that?!? I love you too Ina!!
Carla and Sohla give the same “you can do it, it’s not that hard” encouragement and it’s a boon to the world ❤️❤️
The two of them working together on Ancient Recipes was fantastic!
I always appreciate Carla's tips and visual cues, they make it much easier to replicate the techniques at home. Thanks Food 52 for bringing Carla on board!
Oh my gosh! Carla on Food52?! This just made my day! She's so fun to watch and is such a good teacher. These biscotti look amazing!
I love how food52 use bon appétit as recruiters. Giving people that ability to make wonderful series. I live for it.
She always sounds so genuine and humble. I appreciate the thoughtfulness with suggesting alternatives!
Carla, Sohla and Claire are by far my favorite chefs. Cant wait to try this recipe
Thanks for watching John, happy baking!
The biscotti looks amazing and so do you Carla! Loved your outfit!
Man! It's good seeing you again. You are one of the best!
Carla's recipes never fail and she's always delightful to watch in videos. She's so relaxed and good humored but still teaching her method of doing whatever she's doing. Love her.
We want more Carla on food52. :)
Agreed!
Oh Carla!! I have missed your videos! So glad to see a new video from you!
She does videos on her own channel! It’s just called her name. I’m not a member, but she also has a patreon.
Carla is always such a delight! ❤️
I love Carla so much, she makes me feel like I'm visiting a cool aunt
Or niece, depending on how old you are 😁
Parasocial
Carla is my favorite cooking personality
I appreciate how real and unpretentious you are, Carla! You know so much about food but are so warm and inviting to peeps like me who don't know so much but what to learn
I can't speak for other regions in Italy, but in Toscana we call these cantucci (a biscotto is a cookie) and we dip them in Vino Santo. Also Carla is rocking that jumpsuit!
I had biscotti dunked in Vino Santo and taste amazing 😋
These look delicious and thankyou so much for the metric quantities. A tip, before you shape the biscotti dough, is to pop it in the fridge for 30 mins or so to firm up. Makes it easier to shape. I love biscotti with butter because they have so much more flavour.
I love you Carla! You and Sohla are simply the Best!
There is no cook I love more than Carla Music
I always enjoy watching Carla create.
Cool they got Carla, Rick and Sohla now ! 😀
I've legit loved Food52 from the day it started but seeing Carla on here.. omg yay! Also the biscotti looks fancy yet doable, I love how much she likes and uses hazelnuts, def one of my favorite flavors.
This is the best tasting/texture biscotti recipe I've ever made!! 🎉
LOVE THIS! Thank you! It's nice to finally find a recipe that works perfect.
So glad to see Carla here!
Carla is the best please feature her more.
Always enjoy you Carla, your knowledge and way of communicating the instructions makes it interesting and easy to follow. Thanks so much❤️
The best Biscotti
Oh my I miss Carla!!!!! Thank you food52 love love love!
These look and sound so good!!!
More Carla, please! Love her
Made these last weekend and truly, so easy, so delicious (not overly sweet like a lot of desserts). Thanks for the recipe!
Your Biscotti recipe superb ...I bake 2x a week, definitely the favorite cookies of my family ❤
❤You had me a chocolate, coffee & hazelnut
This looked so delicious I had to try it… and it turned out amazing! It is probably my new favourite cookie 😄❤️
I also love that the recipe uses the extra egg yolk. I hate it when I have an extra egg yolk or white which I don’t know what to do with 😂
I always wanted to learn how to make biscotti. And thanks for using a glass mixing bowl!
Love Carla videos so much
Love Carla!
❤Thank you so much❤
all carla all the time
16:19 And if you will remember back to that time, your elders drank their Sambuca with Aniseed Biscotti, didn't they? There's nothing like it. Licorice is one of the most delicious flavors on this planet! I used to order licorice from around the world, and those intensely bitter hard black licorice pieces about 1/8" x 1/8" they sell in Italy were some of my favorites. No other Americans liked them, and I weep for them (but not really).
CARLAAAAAA YAAAAAAS! Love this woman!!!
OUR FOOD MOM ❤️
These look amazing!! So glad to see Carla here and hoping for more videos 😍
She is just so wonderful
Thanks for sharing. You made biscotti less intimidating! Ordered the book!
So excited to try this!!
Love to see Carla in a video!
I make a German-Jewish Mandelbrot which is so similar. My batter is slightly looser and I don’t form it into a finite shape. The end pieces are for the baker…yum! I make either toasted slivered almond or chocolate chip. They don’t last long on the holidays :)
Yum I will make this for sure
Carla is stunning!
i don't think i can trust someone who pronounces biscotti the way Carla does, to teach me how to make biscotti.
I enjoyed your prep and patter. Loved the variations you mentioned. I've made biscotti before, but your recipe looks like a winner. Thanks 👍🏾
Oh, how I have missed Carla's vibe.
Pistachios and dried cranberries make a nice biscotti
You had me at Averna amaro, as shown in the opening and closing shots. Going to make this just for that dipping experience.
MORE CARLAAAA!
Great recipe!
Carla is the best :D
Subscribing purely because of Carla
Love u Carla!
I don't even have to watch the video and I liked it.
dude sometimes ur vids are my lullaby
i love your coveralls. 😍
Ahhh, I'm so happy this video exists. I tried making these last week and it was a major fail. I will be trying again today now that I have the video for help!
Hi, I'm making this soon as well, do you have any tips from your experience? :)
Very very good recipe 👍!
I see Aunt Carla, I click.
Can I substitute instant coffee with filtered coffee and what is the proper ratio, please?
Your recipe is just amazing. I followed your recipe and it was really delicious. Thank you so much!!!
Hi Carla, i made this delicious biscotti and was very pleased. I have a question, i have noticed the ingredients are in both cups and grams, i have measured and especially the flour seems that in grams it's more than the cups measure, should the rights measure be by cups or grams?
My dough seemed to be firmer than the one in the recipe. Thank you so much, still i most love hazelnut ❤
I only watched for Carla!
Wonderful
Sohla and now Carla? you guys are spoiling us
Hehe great 👍
👏👏👏👏
❤❤❤
I encourage you, and everyone really, to measure your hand. My hand when flat, with thumb aligned with fingers is just a 4.1 inches wide, when fanned (the furthest I can stretch) the distance between the tip of my thumb to the tip of my pinky is 8.7 inches. Measure once and you always have a ruler.
More Carla please @food52 ! 🤩
I might be jaded but I think Carla figured out if she wants a bestseller like Claire she has to offer free videos.
I would like to make the biscotti but the recipe says 1 1/2 cups of hazelnuts and the link to Food52 says 1/2 cup. Can you tell me which amount is correct please. Thank you.
😊
Looooove this yummy recipe. Also love the outfit...is...is...is that a jumpsuit!!?? I am a child of the 60s/70s so the 1980s were my prime time for seeing bands..all new wave and brit pop punk...I was in my late teens and into my 20s; and I HAD A JUMPSUIT. I thought I was very cool in it. Must have a jumpsuit in the 80s, just like one must have biscotti to dip in coffee. You are awesome!
Interesting biscotti pronunciation, haven't heard that before. Maybe a regional thing?
It's a common enough Italian-American pronunciation, the proper Italian would be more like bees-Cot-tee emphasis on the middle syllable but the different American accents change it just slightly
Just a general question for baking… when should you use convection bake v a regular bake setting? How should these be baked?
Hi Carla, any difference in taste when using raw and toasted hazelnut?
Thank you.
Great video, Carla 😊 And great outfit - nails, lips, hair are all looking gorgeous!
I have a huge crush on Carla
Wait, Carla is with Food52 now as well? What else did I miss? :D
I know, it's like Christmas Day or something finding this video today :P
carla!!!
what temp do you bake at Carla!!
What is the oven temperature for the first and the second bake please?
What can be used in place of eggs
Hey team - you may want to get someone to check the book link on the recipe page :-)
How long is the second bake?
Ok, but where do I get that jumpsuit?
MOMMM
A Nice Cross-Section of a Nut is the title of my autobiography lol
They need a cappucino for dipping but then again I would eat them plain. : )
Would these turn out the same if you used a gluten free flour?
I bet these are nice with coffee or a tall glass of cow juice 😋.