CAPPUCCINO BISCOTTI
I found this recipe on joyofbaking.com. It has since become one of my favorites to bake. Not only are the cookies tasty and easy, but they leave my entire house smelling terrific.
Provided by Az B8990
Categories Dessert
Time 1h30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and place rack in center of oven.
- Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
- Reduce oven temperature to 300F and line a baking sheet with parchment paper.
- In a small bowl whisk together the eggs and vanilla extract. Set aside.
- In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
- Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
- With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
- Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
- Remove from oven and let cool on a wire rack for about 10 minutes.
- On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
- Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
- Remove from oven and let cool. Store in an airtight container.
COFFEE-HAZELNUT BISCOTTI
From "The Best of Cooking Light" ... but I've tweaked it to reflect my personal tastes. (The original recipe called for 2 tablespoons of Frangelico; I've used two tablespoons of Kahlua. I've also chosen to use two eggs and one egg white, instead of two egg whites and one egg I like a slightly richer biscotti.)
Provided by KLHquilts
Categories Dessert
Time 1h45m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300.
- Place Kahlua in a small bowl. Microwve on high for ten seconds.
- Stir in cocoa and espresso powder until smooth.
- Add oil, eggs, and egg white, stirring with a whisk until blended.
- Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
- Add ground coffee, and pulse two times or until mixture is blended.
- With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
- Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
- Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
- Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
- Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
- Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
- Turn cookies over and bake an additional ten minutes.
- Remove cookies from baking sheets; cool completely on wire racks.
BISCOTTI WITH CARAMELIZED HAZELNUTS
One of my favorite little touches when nuts are a part of desserts is to over toast them slightly. You do not want them to burn but to be dark brown. They end up having a more intense flavor. When you coat them with caramelized sugar, it makes them taste even better! Keep in mind that these aren't super sweet biscotti, which is why I've paired it with a sweet Lemon Curd for a balanced dessert.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 40 to 45 biscotti
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Arrange the hazelnuts in a single layer on a silicon pad lined baking sheet. Put the tray in the center of the oven and cook until a little past light brown, 8 to 10 minutes. Set aside to cool.
- Heat a large, stainless steel pan on medium heat. Make sure the pan is dry and clean to avoid any impurities or water affecting the caramel you are about to make. Add the sugar. Shake the pan slightly to distribute the sugar in an even layer on the bottom of the pan. Lower the heat and keep your eye on the sugar as it melts and begins to turn brown. Lift the pan and swirl the sugar around from time to time as it melts. Do not stir with any utensils. Any impurities on the utensil could also disturb the sugar as it melts.*
- Prepare a baking sheet lined a silicon mat or parchment paper. Spray a layer of nonstick spray on the parchment, if using. Set aside. When the hazelnuts cool slightly and the caramel is a light brown, use a clean spoon to stir the hazelnuts into the caramel. Spray the spoon with nonstick spray so that the sugar doesn't stick to the end of the spoon as you work. Stir the nuts, coating them with the sugar. Use the spoon to scoop out the hazelnuts and spread them on to the lined baking sheet. Spread them as best you can without creating big clumps. Sprinkle with a touch of salt. Set aside to cool.
- In a medium bowl, whisk together the eggs, almond extract and the lemon zest. Set aside.
- In another bowl, sift together the 1/4 teaspoon kosher salt, flour, baking powder, baking soda and cinnamon. Set aside.
- Stir the flour into the egg mixture. Use your hands to finish combining the wet and dry ingredients. Break apart and roughly chop the hazelnuts and gently work half of them into the dough. Reserve remaining half for snacking.
- Prepare a baking sheet lined with parchment paper and lightly spray with cooking spray.
- Divide the dough into 2 equal parts. Using your hands, turn the dough out onto a lightly floured flat surface. Form each half of the dough into a loaf-like shape about 2 inches wide and about 12 inches long. They should look like 2 loaves of bread. Carefully arrange the 2 loaves, side by side, on the baking sheet. For optimum baking, leave as much space as possible between the loaves.
- Put the baking sheet in the center of the oven and bake, undisturbed, for 25 to 30 minutes. The dough should be light brown and may rise a little as it cooks. Remove from the oven and put onto a flat surface to cool. Turn the oven off.
- Once cooled, using a serrated knife, gently saw the loaf into 1/2-inch thick slices, cut on an angle. Arrange the slices on the baking sheet, cut sides up, in a single layer. There should be a little space between each slice. It will almost feel like the loaves are 2 puzzles that you take apart by cutting and then put back together on the baking sheet.
- Return the baking sheet to the oven. Allow them to sit in the oven for 10 minutes. This will cause the biscotti to firm up and toast, but only ever so slightly. Remove from the oven and cool. Serve with lemon curd.
- In a large, stainless steel pot, whisk together the eggs, granulated sugar, lemon zest and orange zest. Continue to whisk until the mixture lightens in color, 2 to 3 minutes. Whisk in the lemon juice and orange juice.
- Put the pot over low heat and cook and stir constantly, until the mixture starts to thicken. Take care to scrape the sides of the pot so the curd doesnt form a crust on the edges or scorch as it cooks. After a few minutes, start gradually whisking in the slices of butter. When all of the butter is integrated, remove the pot from the heat. Transfer the curd to another bowl to cool, then cover it tightly with a layer of plastic wrap. The plastic should be placed directly on top of the curd to prevent a skin from forming as it cools.
- Serve in a bowl alongside the biscotti for dunking or spreading on the biscotti like jam.
- Yield: about 1 to 1 1/2 cups curd
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: 30 minutes
- Ease of preparation: easy
MOCHA-HAZELNUT BISCOTTI
Provided by Food Network Kitchen
Time 2h
Yield about 30 cookies
Number Of Ingredients 11
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).
CHOCOLATE HAZELNUT BISCOTTI
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 42m
Yield 36 cookies
Number Of Ingredients 11
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.
HAZELNUT BISCOTTI
Make and share this Hazelnut Biscotti recipe from Food.com.
Provided by Karin...
Categories Dessert
Time 1h20m
Yield 30 Biscottis
Number Of Ingredients 10
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.
Nutrition Facts : Calories 198.3, Fat 8.8, SaturatedFat 1.3, Cholesterol 44.3, Sodium 82.8, Carbohydrate 26.4, Fiber 1.5, Sugar 12.3, Protein 4.7
WALNUT CAPPUCCINO BISCOTTI
Recipe courtesy of the California Walnut Commission. If you want to go all out use Recipe #91909. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie!
Provided by Annacia
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350º F.
- In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
- Place dough onto a floured surface.
- Divide evenly into two pieces.
- Roll the dough into two 12 inch logs.
- Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
- Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
- Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
- Arrange the biscotti on the baking sheet, flat on their side.
- Bake again, at 350º F, for 8 more minutes. Let cool.
- Store in an airtight container.
Nutrition Facts : Calories 70.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.3, Sodium 31.5, Carbohydrate 10.8, Fiber 0.4, Sugar 5.4, Protein 1.5
GOURMET CAPPUCCINO BISCOTTI
I have had this recipe for a while now and have not tried it yet. It took forever and a day to type (no wonder I have carpel tunnel)! From Gourmet December 1992.
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 36 biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
- Blend until the mixture is combined well.
- In small bowl, whisk together espresso, milk, egg yolk and vanilla extract.
- Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips.
- Turn out the dough onto a floured surface. Knead it several times and halve it.
- On a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide.
- Arrange logs at least 3 inches apart on the sheet.
- Bake the logs in the center of oven for 35 minutes.
- Let cool on the baking sheet on a rack for about 10 minutes.
- Reduce the oven temperature to 300°.
- On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices.
- Arrange the biscotti, cut side down, on the baking sheet.
- Bake 5-6 minutes on each side, or until they are pale golden.
- Transfer the biscotti to racks to cool and then store in airtight containers.
Nutrition Facts : Calories 77.9, Fat 2.6, SaturatedFat 0.6, Cholesterol 4.7, Sodium 56, Carbohydrate 12.9, Fiber 0.6, Sugar 7, Protein 1.3
CHOCOLATE HAZELNUT BISCOTTI
Biscotti is used to describe a long, dry, hard twice baked cookie with a curved top and a flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. These are very nice glazed or dipped in white chocolate. Enjoy. Don't let all the steps bother you.
Provided by Barb G.
Categories Dessert
Time 2h
Yield 24 Biscotti
Number Of Ingredients 11
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.
Nutrition Facts : Calories 139.9, Fat 6.8, SaturatedFat 2.1, Cholesterol 26.4, Sodium 90.7, Carbohydrate 19.1, Fiber 2, Sugar 9.2, Protein 3.4
HAZELNUT BISCOTTI
I got this recipe from Christine Cushing Live. It makes a delicious biscotti, with a great texture and yummy flavors. I've also used almonds, which turned out great. Enjoy!
Provided by HPsauce
Categories Dessert
Time 1h30m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325, and grease a large parchment-lined baking sheet.
- Sift flour, baking powder, espresso powder and salt into a medium bowl. Add toasted hazelnuts, which I like to break into smaller pieces.
- In another bowl, combine orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
- Add egg mixture to flour mixture. Stir with wooden spoon and blend well.
- Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Arrange cylinders on the baking sheet, leaving at least 3-inches between them.
- Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting.
- Transfer cylinders to a cutting board and carefully slice crosswise on the diagonal, with a serrated knife, into ½-inch slices. Put slices back onto the baking sheet, laying them flat and not overlapping.
- Bake a second time for 20 minutes, turning them over after 10 minutes.
Nutrition Facts : Calories 81.1, Fat 4.3, SaturatedFat 0.5, Cholesterol 15.9, Sodium 27.4, Carbohydrate 9.5, Fiber 0.5, Sugar 5.2, Protein 1.5
CHOCOLATE & HAZELNUT BISCOTTI
These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 20-24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 84 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Protein 2 grams protein, Sodium 0.09 milligram of sodium
HAZELNUT BISCOTTI
Biscotti get their dry, crisp texture from a second baking. They are delicious dipped in coffee or dessert wine.
Provided by Martha Stewart
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast 10 to 15 minutes, until they give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool, then rub nuts vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set all aside.
- In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, zest, and salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients, and mix until a sticky dough is formed. Work in chopped and whole nuts.
- Turn out onto a well-floured board, and divide into two portions. With floured hands, roll into logs about 12 inches long, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle. Reduce oven temperature to 275 degrees.
- Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie sheet cut side up, and bake until lightly toasted and hard, 15 to 20 minutes. Let cool completely. Biscotti will keep for several weeks in an airtight container.
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
CHOCOLATE-HAZELNUT BISCOTTI
Categories Chocolate Nut Dessert Bake Picnic Fall Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 12
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.)
ESPRESSO-HAZELNUT BISCOTTI
Make and share this Espresso-Hazelnut Biscotti recipe from Food.com.
Provided by JenSmith
Categories Dessert
Time 45m
Yield 30 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
- In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
- On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
- Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
- Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
- Arrange biscotti, cut sides down, on 2 baking sheets.
- Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
- Biscotti keep 3 days in an airtight container at room temperature.
Nutrition Facts : Calories 105.4, Fat 3.5, SaturatedFat 0.4, Cholesterol 28.2, Sodium 78.4, Carbohydrate 16.2, Fiber 0.7, Sugar 7.3, Protein 2.6
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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.
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- 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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CAKE BOSS HAZELNUT BISCOTTI COFFEE CAPSULE, COMPATIBLE WITH …
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MOCHA HAZELNUT BISCOTTI - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CAPPUCCINO BISCOTTI - PROUD ITALIAN COOK
From prouditaliancook.com
COFFEE BISCOTTI {EASY TO MAKE} | MARCELLINA IN CUCINA
From marcellinaincucina.com
COFFEE-HAZELNUT BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
COCONUT HAZELNUT BISCOTTI RECIPE - CHATELAINE.COM
From chatelaine.com
CARLA LALLI MUSIC'S MOCHA HAZELNUT BISCOTTI | IN THE KITCHEN WITH
From youtube.com
CAPPUCCINO BISCOTTI WITH HAZELNUTS AND CHOCOLATE RECIPE
From everybodylovesitalian.com
HAZELNUT BISCOTTI | HOMEMADE VERSION OF THE CLASSIC BISCOTTI FLAVOR
From spicedblog.com
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