Chocolate And Hazelnut Biscotti Food

CHOCOLATE-HAZELNUT BISCOTTI

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.

CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
• Remove from oven and place nuts in a dish- towel.
• Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
• Cool and then chop coarsely.
• Set aside while you prepare dough.
• Reduce oven temperature to 300°F.
• Line a large baking sheet (12 x 17) with parchment paper.
• In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
• Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
• In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
• On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
• On a floured surface divide the dough in half.
• Form each half into a log, 12 inches long.
• Do this by rolling the dough back forth into a cylinder shape with floured hands.
• Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
• Bake until firm to the touch about 40 minutes (logs will spread during baking).
• Remove from oven, place on wire rack, let cool for 10 minutes.
• Using a long spatula transfer the logs to a cutting board.
• With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
• Arrange the slices on the baking sheet.
• Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
• Let cool on wire rack.

CHOCOLATE & HAZELNUT BISCOTTI

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
• Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.

CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
• In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
• Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

CHOCOLATE-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
• Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
• Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

MOCHA-HAZELNUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
• Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
• Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
• Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In another medium bowl, using an electric mixer, cream the butter, chocolate hazelnut spread, and both sugars together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
• Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten each mound. Bake 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

HAZELNUT BISCOTTI

Steps:

• Variations-------------.
• GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
• Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
• ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
• CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
• Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
• LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
• Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
• COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
• Also add 2 teaspoons ground cardamon or cinnamon.
• Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
• Preheat the oven to 350'F (180'C or Gas mark 4).
• Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
• Place in a bowl.
• Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
• In another bowl, blend the eggs, liquer and butter.
• Stir into the dry ingredients and knead gently with your hands to form a dough.
• Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
• Bake at 350'F for 40 minutes.
• Remove from oven.
• Allow to cool for 10 minutes.
• Cut with a serrated knife into 1/2" slices.
• Return the slices to the baking trays.
• Place them UPRIGHT and SPACED WELL APART.
• Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
• Cool and store in an airtight container at room temperature.

HAZELNUT BISCOTTI WITH BITTERSWEET CHOCOLATE

Steps:

• Preheat the oven to 350 degrees. Grease 2 baking sheets with the butter. Combine the flour, baking powder and salt in a bowl. Place 2 of the eggs, the egg yolks, sugar and vanilla in a large bowl. Mix until blended. Gradually add the flour mixture to the egg mixture until blended. Fold in the chocolate and hazelnuts.
• Sprinkle a handful of flour onto a smooth surface. Transfer the dough onto the floured surface. Knead until smooth, about 3 minutes.
• Shape the dough into 2 logs, 2 1/2 inches wide and 12 inches long. Place one log on each cookie sheet. Brush the top of each log with the lightly beaten egg. Bake for 35 minutes at 350 degrees. Take them out of the oven. Cut the logs into 1-inch slices crosswise and lay them cut side down on the baking sheet. Return them to a 325-degree oven and continue baking for another 15 minutes. Cool on racks.