CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS
You will love the simplicity of this Chocolate Biscotti Recipe. The addition of hazelnuts creates twice-baked cookies with a perfect crunch. Their crispy texture also makes them ideal dunking cookies.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (160°C). Position rack in the center.
- Line a large baking sheet with parchment paper.
- Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
- Increase the oven temperature to 350°F (175°C).
- In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
- In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
- Beat in the eggs, one at a time.
- Add vanilla extract.
- Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix).
- Fold in chopped hazelnuts and chopped chocolate.
- Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15-inch log. Flatten each biscotti log until 1½ inches wide.
- Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to a rack and let cool slightly.
- Transfer to a cutting board.
- Using a serrated knife, slice cookies at an angle about ½-inch thick.
- Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10-minute mark.
- Remove from oven and enjoy.
Nutrition Facts : ServingSize 1 biscotti, Calories 64 kcal, Carbohydrate 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 22 mg, Sugar 3 g, Protein 1 g, TransFat 1 g, Fiber 1 g
HAZELNUT BISCOTTI
Categories Food Processor Mixer Nut Dessert Bake Quick & Easy Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 32 cookies
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
- Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
- Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
- Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
- Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
- Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.
CINNAMON HAZELNUT BISCOTTI
These are delicious with coffee and they smell wonderful!
Provided by Kris
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
- In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
- Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g
HAZELNUT ALMOND BISCOTTI
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHOCOLATE-HAZELNUT BISCOTTI
Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chocolate and hazelnuts are the size of peas.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With the mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
- Turn out the dough onto a generously floured work surface, and divide into four equal pieces. Shape each piece into a 10-by-2-inch log. Transfer to prepared baking sheets. Brush off any excess flour. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
- Bake, rotating halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheets to a wire rack to cool slightly, about 20 minutes.
- Place logs on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
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- Place racks in upper and lower thirds of oven; preheat to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then very coarsely chop. Reduce oven heat to 325°.
- Separate yolk from 1 egg over a small bowl to catch egg white. Place yolk in another small bowl. Set egg white aside for brushing dough. Crack remaining 2 eggs into bowl with yolk. Add espresso powder and beat with a fork to combine and dissolve.
- Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter and 1 cup (200 g) sugar until light and creamy, about 2 minutes. Scrape down sides of bowl, then add egg yolk mixture and coffee extract; beat just to combine. Scrape down sides of bowl and beat until smooth. Add dry ingredients and mix on low speed to combine. Add hazelnuts and chocolate and mix just to evenly distribute. Divide dough evenly between 2 parchment-lined baking sheets. Run your hands under cold water, then shape each dough mound into a 5" square about 1" thick. Beat reserved egg white with a fork until foamy and brush over loaves (you won’t need all of it). Sprinkle very generously with sugar.
- Bake loaves, rotating baking sheets top to bottom and front to back halfway through, until firm in the center and starting to crisp at the edges, 30–35 minutes. (They will spread quite a bit as they bake.) Transfer baking sheets to wire racks; let loaves cool 15 minutes.
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