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@fawad.siddiqi:

Fawad Siddiqi
Fawad Siddiqi
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Region: DE
Wednesday 11 November 2026 11:02:44 GMT
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user21087040407674
ملامحمد ملازاده :
@آنار
2026-11-11 16:25:27
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علی مصلح :
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2026-11-12 06:18:00
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سلام خوبی
2026-11-11 15:42:25
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2026-11-11 17:22:18
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۱۲۲۳۴۵۶۷۸۹۱۰۱۱۱۲۱۳۱۴۱۵۱۱۶۱۷۱۸۱ :
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Torrone Biscotti No butter or oil needed. 🤫 These Torrone Biscotti draw their richness from the natural oils in toasted walnuts, hazelnuts, and almonds. They are truly delicious and are perfect for dunking in your coffee😋 Ingredients 2 cups walnuts, toasted 2 cups almonds, toasted 2 cups hazelnuts, skins removed and toasted 6 large eggs 3 cups sugar Juice and zest of 1 lemon and 1 orange 1 tsp orange extract 6.5 cups all-purpose flour 3 packets vanilla sugar 1 packet vanilla baking powder 1 tsp salt Powdered sugar for coating Toast the nuts at 350°F for 10 minutes, then rub the hazelnuts in a cloth to remove as much skin as possible. Combine the sugar and eggs in a stand mixer for a couple of minutes, then add the orange and lemon zest and juice. Add the orange extract next. Mix the flour with the vanilla sugar, vanilla baking powder, and salt. Incorporate the flour mixture gradually until combined; the dough should be soft but not sticky. Fold in the nuts. If the bowl overflows, remove the dough and finish folding until the nuts are evenly distributed. Roll the dough into a large, tight log. If it sticks to the counter, dust lightly with flour and roll until smooth. Divide the dough into 4 equal pieces. Shape each into a log and coat all sides well with powdered sugar. Roll each into a rectangle about 1 inch thick and dust again with powdered sugar. Place the loaves on a parchment-lined baking sheet and bake at 350°F for 25–30 minutes until firm. Cool completely. Slice them using a serrated knife at an angle into 3/4-1-inch pieces. If desired, return them to the oven at 350°F for 3–5 minutes per side until toasted. Dunk them in espresso and enjoy!#torronebiscotti #biscotti #italiancookies #HolidayBaking
Torrone Biscotti No butter or oil needed. 🤫 These Torrone Biscotti draw their richness from the natural oils in toasted walnuts, hazelnuts, and almonds. They are truly delicious and are perfect for dunking in your coffee😋 Ingredients 2 cups walnuts, toasted 2 cups almonds, toasted 2 cups hazelnuts, skins removed and toasted 6 large eggs 3 cups sugar Juice and zest of 1 lemon and 1 orange 1 tsp orange extract 6.5 cups all-purpose flour 3 packets vanilla sugar 1 packet vanilla baking powder 1 tsp salt Powdered sugar for coating Toast the nuts at 350°F for 10 minutes, then rub the hazelnuts in a cloth to remove as much skin as possible. Combine the sugar and eggs in a stand mixer for a couple of minutes, then add the orange and lemon zest and juice. Add the orange extract next. Mix the flour with the vanilla sugar, vanilla baking powder, and salt. Incorporate the flour mixture gradually until combined; the dough should be soft but not sticky. Fold in the nuts. If the bowl overflows, remove the dough and finish folding until the nuts are evenly distributed. Roll the dough into a large, tight log. If it sticks to the counter, dust lightly with flour and roll until smooth. Divide the dough into 4 equal pieces. Shape each into a log and coat all sides well with powdered sugar. Roll each into a rectangle about 1 inch thick and dust again with powdered sugar. Place the loaves on a parchment-lined baking sheet and bake at 350°F for 25–30 minutes until firm. Cool completely. Slice them using a serrated knife at an angle into 3/4-1-inch pieces. If desired, return them to the oven at 350°F for 3–5 minutes per side until toasted. Dunk them in espresso and enjoy!#torronebiscotti #biscotti #italiancookies #HolidayBaking

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