Biscotti With Caramelized Hazelnuts Recipes

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HAZELNUT BISCOTTI



Hazelnut Biscotti image

Hazelnuts provide a simple addition to these classic Italian cookies - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 40

Number Of Ingredients 9

1 cup hazelnuts (filberts), coarsely chopped
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 teaspoon vanilla
2 large eggs
3 1/2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered about 10 minutes, stirring occasionally, until golden brown; cool.
  • In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and baking soda. Stir in hazelnuts. Place dough on lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together and hazelnuts are evenly distributed.
  • Divide dough in half. On large ungreased cookie sheet, shape each half into 10x3-inch rectangle, rounding edges slightly.
  • Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut each rectangle crosswise into 1/2-inch slices.
  • Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to cooling rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

DOUBLE CHOCOLATE HAZELNUT BISCOTTI



Double Chocolate Hazelnut Biscotti image

Melty chocolate chunks are buried in this classic twice-baked Italian cookie treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 40

Number Of Ingredients 9

2 2/3 cups Gold Medal™ all-purpose flour
1/2 cup unsweetened Dutch processed baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 teaspoons vanilla
4 eggs
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped hazelnuts (filberts), toasted

Steps:

  • Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
  • Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
  • Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
  • Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.

Nutrition Facts : Calories 137, Carbohydrate 20 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 68 mg

CINNAMON HAZELNUT BISCOTTI



Cinnamon Hazelnut Biscotti image

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

¾ cup butter
1 cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon salt
1 cup hazelnuts

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 BISCOTTI



Hazelnut Biscotti image

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

1 1/2 cups hazelnuts (7 ounces)
3/4 cup sugar
2 cups self-rising cake flour
2 large eggs
1 teaspoon pure vanilla extract
Special Equipment
parchment paper; a stand mixer with paddle attachment

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.

CHOCOLATE-HAZELNUT BISCOTTI



Chocolate-Hazelnut Biscotti image

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

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks
1 1/2 cups (about 8 ounces) blanched hazelnuts
4 large whole eggs, plus 1 large egg white, lightly beaten
1 1/2 cups granulated sugar
Coarse sanding sugar (or granulated sugar), for sprinkling (optional)

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.

HAZELNUT BISCOTTI



Hazelnut Biscotti image

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

1 1/2 cups shelled hazelnuts
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon anise seeds
1 tablespoon grated orange zest
Pinch of salt
3 large eggs, plus 2 large egg yolks
1 teaspoon pure vanilla extract

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.

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Provided by Marialisa Calta

Categories     weekday, dessert

Time 2h45m

Yield Four dozen cookies

Number Of Ingredients 8

1/4 pound unsalted butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract, or almond extract, if almonds are used
2 1/2 to 3 cups sifted flour
1 1/2 teaspoons baking powder
2 cups shelled halzelnuts (almonds can be substituted)
1/2 teaspoon salt

Steps:

  • In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each addition. Stir in the vanilla, then add 2 1/2 cups of the flour mixed with baking powder.
  • Cut the nuts in half and add them to the dough. The mixture should be thick enough to shape by hand. If not, add the remaining flour little by little until the mixture reaches the right consistency. Wrap the dough in plastic and refrigerate for at least 2 hours.
  • Preheat the oven to 375 degrees.
  • Shape the dough into about 6 small loaves that are 2 inches wide, 6 inches long and 1 inch high. Lay them about 2 inches apart on a lightly greased cookie sheet.
  • Bake in the oven for 10 to 15 minutes, until light gold in color.
  • While they are hot, place the loaves on a cutting board and cut them on the diagonal into 1/2-inch slices. Place the cookies on the cookie sheet, making sure they do not touch. Bake again for about 10 minutes, until they are golden brown. Watch closely and do not overbake.

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Make and share this Hazelnut Biscotti recipe from Food.com.

Provided by Karin...

Categories     Dessert

Time 1h20m

Yield 30 Biscottis

Number Of Ingredients 10

2 1/2 cups whole shelled hazelnuts or 2 1/2 cups almonds, toasted and skins rubbed off
1 3/4 cups sugar
4 cups flour
3 tablespoons unsweetened cocoa (optional)
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs
3 tablespoons hazelnut-flavored liqueur or 3 tablespoons almond-flavored liqueur
1/2 teaspoon almond extract (if using almonds)
2 tablespoons melted butter

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

NUTELLA® BISCOTTI



Nutella® Biscotti image

Subtly sweet from chocolate chips, Nutella®, and sugar, these twice-baked cookies get added crunch from toasted hazelnuts and melt to perfection in your mouth. They're easy to package and give as a gift to complement purchased coffee beans or a hot chocolate mix and can be served on a hot chocolate board spread during the holidays. Dunk in coffee, tea, or even milk!

Provided by thymeforpineapple

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 44

Number Of Ingredients 13

cooking spray
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon kosher salt
3 large eggs
1 cup white sugar
⅓ cup unsalted butter, melted
1 teaspoon vanilla extract
⅓ cup chocolate-hazelnut spread (such as Nutella®)
1 ¼ cups bittersweet chocolate chips
1 cup chopped raw hazelnuts
½ cup milk chocolate candy wafers

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
  • Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
  • Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
  • Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
  • Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
  • Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
  • Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
  • Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
  • Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 16.3 g, Cholesterol 16.8 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 54.5 mg, Sugar 6.8 g

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield One dozen cookies

Number Of Ingredients 8

1 1/2 cups flour, plus 1/4 cup for kneading
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1/4 cup, plus 1 tablespoon, unsalted butter, melted
2 tablespoons hazelnut liqueur or brandy
1/2 cup hazelnuts, lightly toasted, skinned and coarsely chopped
2 eggs

Steps:

  • Preheat the oven to 350 degrees. Sift together the flour, baking powder and salt. Set aside. Combine the sugar, 1/4 cup butter, liqueur, nuts and eggs in a large mixing bowl. Add the flour mixture and beat until smooth. Line a baking sheet with parchment paper. Brush lightly with the remaining butter. Set aside.
  • Sprinkle the 1/4 cup of flour on a flat surface. Knead the dough for 5 minutes. Shape the dough into 2 6-by-2 1/2-inch logs. Place on the baking sheet. Bake until golden, about 25 minutes. Cool on a rack.
  • Cut the loaf crosswise into 1-inch slices. Place the slices, cut side up, on the baking sheet. Bake for 20 minutes. Turn once after 10 minutes. Cool and store in a airtight container.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 10 grams, TransFat 0 grams

CHOCOLATE-HAZELNUT BISCOTTI



Chocolate-Hazelnut Biscotti image

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

1 1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

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.)

CHOCOLATE HAZELNUT BISCOTTI



Chocolate Hazelnut Biscotti image

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

4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1 3/4 cups flour
1/3 cup unsweetened cocoa, preferably dutch process
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup hazelnuts (toasted and coarsely chopped)
1/2 cup white chocolate, cut into small pieces (optional)

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

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From foodnetwork.ca


BISCOTTI WITH HAZELNUTS - 1 RECIPES | TASTYCRAZE.COM
Quick and easy cooking ideas for biscotti with hazelnuts. Browse through 1 biscotti recipes with hazelnuts to find your perfect match. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; Biscotti Cake with Vanilla Cream and Caramel. Topato 6k 865 85. Facebook. Favourites.
From tastycraze.com


COCONUT HAZELNUT BISCOTTI RECIPE - CHATELAINE.COM
Return the biscotti to the oven and bake until the just begin to brown around the edges, 15 to 20 minutes. Cool the biscotti on the tray. The biscotti can be stored in an airtight container for up ...
From chatelaine.com


HAZELNUT BISCOTTI | HOMEMADE VERSION OF THE CLASSIC BISCOTTI FLAVOR
2014-01-14 In the bowl of a countertop mixer fitted with the paddle attachment, add the butter, sugar, salt, vanilla, and baking powder. Mix on medium-low speed until mixture is fully combined and smooth. Add the eggs and mix on low speed until fully absorbed. Add the flour and chopped hazelnuts and mix on low speed until fully combined.
From spicedblog.com


BISCOTTI WITH CARAMELIZED HAZELNUTS | RECIPE | HAZELNUT RECIPES, …
Sep 4, 2014 - Get Biscotti with Caramelized Hazelnuts Recipe from Food Network. Sep 4, 2014 - Get Biscotti with Caramelized Hazelnuts Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


HAZELNUT BISCOTTI | MCCORMICK
Gradually add to flour mixture, beating just until blended. Do not over mix. Stir in hazelnuts. 2 Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten logs to 1-inch thickness. 3 Bake 30 minutes or until slightly risen and firm to touch. Cool logs on wire rack 15 minutes.
From mccormick.com


DELICIOUS AND EASY HAZELNUT BISCOTTI RECIPE - MOSTLY ABOUT …
2017-05-29 Place the cut biscotti on their ‘side’ exposing the side you just cut through so the inside dries out on the baking tray and bake for 8-10 minutes. Flip the biscotti over and bake on the other side for 8-10 minutes until firm.
From mostlyaboutchocolate.com


ROBINHOOD | HAZELNUT BISCOTTI
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Beat first five ingredients together in large mixing bowl with electric mixer until smoothly blended.; Combine flour, ground hazelnuts, baking powder and salt in medium mixing bowl. Add to egg mixture, stirring until blended. Add chopped nuts. Mix well with hands until dough is smooth and holds …
From robinhood.ca


DOUBLE CHOCOLATE HAZELNUT BISCOTTI - SIMPLY SO GOOD
2021-12-18 Instructions. Preheat oven to 350℉ butter and flour 2 large baking sheets or line with parchment paper. In a bowl whisk together, flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well.
From simplysogood.com


ORANGE, CARAMELIZED HAZELNUT, AND TOFFEE BISCOTTI - BAKING OFF …
2018-01-21 Preheat the oven to 400°F. Place 2 cups of hazelnuts on a parchment lined baking sheet and roast 5 minutes, stirring... Let the hazelnuts cool 3-4 minutes before wrapping them in a clean tea/kitchen towel. Rub at the vigorously until most... Line a baking sheet with parchment paper or wax paper. ...
From bakingoffscript.com


NUTELLA AND HAZELNUT ROLLED BISCOTTI - MARISA'S ITALIAN KITCHEN
2020-11-13 Place the flour, finely ground hazelnuts, sugar, baking powder, salt and orange zest in the bowl of a stand mixer. With the paddle attachment stir to combine. Alternately, you can use a food processor to follow the same directions. Simply …
From marisasitaliankitchen.com


CHOCOLATE HAZELNUT BISCOTTI - BAKE OR BUST
2020-04-24 Biscotti. Preheat oven to 350°F. Line a large baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until fluffy.
From bakeorbust.com


CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES BISCOTTI
2021-01-24 Preheat the oven to 325°F (160°C). Spread about 1 cup of raw hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Remove from the oven and wrap the hazelnuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin.
From shelovesbiscotti.com


CHOCOLATE HAZELNUT BISCOTTI RECIPE MARTHA STEWART
2022-03-16 Chocolate hazelnut biscotti al com chocolate hazelnut biscotti the big sweet tooth double dark chocolate and ginger biscotti recipe martha stewart martha stewart s cookies by living magazine 9780307394545 penguinrandomhouse com books.
From deporecipe.co


HAZELNUT ORANGE BISCOTTI - AN ITALIAN DISH
2019-11-08 Directions. Preheat oven to 350 degrees F.; In a large bowl, mix flour, sugar, and baking powder. In a separate bowl, crack and beat eggs with a fork until just mixed.
From anitaliandish.com


CHOCOLATE BISCOTTI WITH HAZELNUTS - SUGAR AGENDA
2020-12-03 What Drinks Pair Well with Biscotti? The sky’s the limit when it comes to biscotti drink pairings (and also, everyone has their own individual tastes!). Coffee is a very popular biscotti accompaniment. Many also enjoy biscotti with tea, chai lattes, and even iced coffees. How to Make Chocolate Biscotti with Hazelnuts
From sugaragenda.com


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