Chocolate Hazelnut Brandy Torte With Biscotti Recipes

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 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 TORTE

Steps:

• Preheat the oven to 325 degrees F.
• Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.

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.)

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 TORTE

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

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.

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:

• Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth). Rub hot nuts to remove most of the skin. Set toasted nuts aside.
• Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
• Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.
• Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the hazelnuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg.
• Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.

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.

CHOCOLATE HAZELNUT BRANDY TORTE WITH BISCOTTI

Steps:

• 1/2 cup Whole toasted hazelnuts In top of double boiler melt chocolate and butter together.
• In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.
• Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in.
• Add the brandy and mix throughly.
• Pour the mixture over the biscuits.
• Mix well.
• Line a 9" cake pan with plastic wrap.
• Pour in the mixture and cover with plastic wrap.
• Freeze until ready to serve.