I had so much fun baking with everyone via Instagram and YouTube Live today! Thank you for joining me and thank you to ArtEmotion for inviting me to partner with them as they launch their online adult ballet summer intensive! Congrats to all those students, I hope you enjoy your week of dancing. May it bring a new sense of joy and beauty into your life. I’m posting both of the recipes that we made today and I believe that the video will be saved on ArtEmotion’s YouTube channel. Feel free to comment with any questions!
Bouree Biscotti
Ingredients:
-2 c. Almond Flour
-1/4 c. cane sugar
-1 tsp. baking powder
-1/4 tsp. salt
-2 large eggs, whisked
-2 Tbsp. coconut oil
-1/2 tsp. vanilla extract
-1/4 tsp. almond extract
-1/2 c. sliced, toasted Almonds
-1/4 c. dried fruit, chopped
Preheat oven to 350 F.
Combine the Almond Flour, Sugar, Baking Powder & Salt in a medium bowl. Whisk them together.
Whisk the eggs together in a separate bowl. Add to the four mixture along with the coconut oil and extracts. Stir together. Then stir in the sliced almonds and chopped dried fruit.
Transfer the dough to a sheet of parchment paper and form a ball with your hands. Then place a sheet of parchment paper on the top if your dough ball. Roll the dough out using a rolling pin to about a 6 x 10 rectangle and 1/2” thick. Remove the parchment paper on the top and place the dough on a cookie sheet. Bake for 25-30 min until it is just stating to turn golden brown on the top.
Let cool for 1 hour.
Slice the biscotti using a serrated knife. They should be about 3/4” thick and you should have about 10 biscotti. Place the biscotti back on the parchment paper lined cookie sheet and lower the temperature of the oven to 300 F. Make sure the biscotti are placed cut side up. Bake for another 10-12 min, until it starts to turn golden brown on the bottom. Then flip the biscotti and bake for another 10-12 min, until they are golden brown on the other side!
Let cool and store in an airtight container for up to a week.
Frothy Frappe-cino’s
Ingredients
-2 Tbsp. instant espresso powder (*must be powder form, will not work with regular espresso)
-2 Tbsp. Sugar
-2 Tbsp. hot water
-Milk of your choice
Combine the instant espresso powder, sugar and hot water in a small bowl. Using a hand whisk or electric hand held whisk, whip the mixture until it forms a thick whipped-cream-like substance.
Fill a glass 1/2-2/3 full with the milk of your choice, adding in 2-3 ice cubes. Top with the whipped coffee and stir with a straw to combine and enjoy!