Little Bitty Coffee Hazelnut Biscotti Food

COFFEE-HAZELNUT BISCOTTI

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.

LITTLE-BITTY COFFEE-HAZELNUT BISCOTTI

Steps:

• Heat oven to 375 degrees. Line a cookie sheet with foil.
• Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.
• Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.
• Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2" wide opening (or use pastry bag fitted with a plain 1/2" round tip).
• Pipe nine 12" long strips crosswise 1" apart on prepared cookie sheet.
• Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.
• Remove from oven. (Increase temperature to 400 degrees).
• Let cool on sheet 1-2 min.
• While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices.
• Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.
• Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.
• Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.

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.