Chocolate Hazelnut Crinkle Biscuits Food

CHOCOLATE HAZELNUT CRINKLE COOKIES

Steps:

• Make dough:
• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
• Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
• Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
• Form and bake cookies:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
• Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
• While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

HAZELNUT CRINKLES

Steps:

• Preheat oven to 375°F.
• Mix flour, baking powder and salt in a medium-sized bowl; set aside.
• Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
• Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
• Chill dough 2 hours.
• Remove dough from refrigerator and roll into 1" balls, roll in chopped hazelnuts, then powdered sugar.
• Place 2" apart on a parchment-lined cookie sheet.
• Bake about 10 minutes then remove to cooling rack.
• If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!

NUTELLA CRINKLE COOKIES

Steps:

• Preheat oven to 375*F Stir together flour, baking powder and salt in a medium mixing bowl.
• Beat Nutella and shortening in a large bowl until combined.
• Add sugar and mix until combined, beat in eggs and vanilla.
• Add flour and milk alternately and mix until just combined.
• Stir in 1/2 cup toasted hazelnuts.
• Cover and chill several hours until firm.
• Shape into walnut-sized balls.
• Roll in finely chopped hazelnuts, then in confectioners sugar.
• Place on greased cookie sheet and bake 8-10 minutes-surface should be cracked and cookies set.
• Makes about 70.

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.)