Double Chocolate Orange And Hazelnut Biscotti Recipes

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DOUBLE CHOCOLATE & ORANGE BISCOTTI



Double chocolate & orange biscotti image

Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa

Provided by Claire Thomson

Categories     Dessert, Snack

Time 1h15m

Yield Makes 8-10

Number Of Ingredients 10

110g self-raising flour
1 tbsp cocoa powder
60g ground almonds
75g golden caster sugar
50g dark chocolate chips
40g candied peel
1large orange , zested
1 large egg and one egg yolk, beaten
1 tsp vanilla extract
¼ whole nutmeg , grated (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
  • Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
  • Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
  • Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI



Double Chocolate, Orange and Hazelnut Biscotti image

Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/4 cup whole hazelnuts, toasted and skins removed
1 large egg, room temperature
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
2 teaspoons grated orange zest
1/2 cup semisweet chocolate chips

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.,

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

ORANGE HAZELNUT BISCOTTI



Orange Hazelnut Biscotti image

This recipe for biscotti comes from Canadian cookbook author, Anne Lindsay's, Light Kitchen. After the biscotti are cooled, I sometimes drizzle melted dark chocolate over the tops, which, unfortunately, adds a few extra calories. I also have subsituted orange extract for the vanilla for a more intense orange flavour (which really goes good with the chocolate).

Provided by Sweet PQ

Categories     < 60 Mins

Time 1h

Yield 36 cookies

Number Of Ingredients 8

3/4 cup hazelnuts, with skins, coarsely chopped
1 1/2 cups flour
2 teaspoons baking powder
2 eggs
1/2 cup brown sugar
2 teaspoons vanilla
1 orange, zest of
1 egg white

Steps:

  • Preheat oven to 350*. In a large bowl, combine the nuts, flour and baking powder.
  • In another bowl, beat the eggs, sugar, vanilla and orange rind. Stir this into the flour mixture, forming a stiff dough.
  • Shape the dough into 2 logs, each about 1" in diameter.
  • Place on an ungreased baking sheet (I do use parchment paper-personal preference) and brush the tops with the egg white.
  • Bake @ 350* for 25 minutes. Let cool 5 minutes, then slice diagonally into 1/2" slices. Place slices on baking sheet.
  • Lower oven temperature to 300* and bake the cookies for 25 more minutes, until crisp and golden.

Nutrition Facts : Calories 55.2, Fat 2, SaturatedFat 0.2, Cholesterol 11.8, Sodium 26.9, Carbohydrate 8, Fiber 0.5, Sugar 3.5, Protein 1.4

CHOCOLATE-ORANGE BISCOTTI



Chocolate-Orange Biscotti image

Yield Makes about 3 dozen

Number Of Ingredients 10

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
  • Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
  • Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
  • Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

CHOCOLATE & HAZELNUT BISCOTTI



Chocolate & hazelnut biscotti image

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

2 medium eggs
100g caster sugar
250g plain flour , plus extra for dusting
½ tsp bicarbonate of soda
zest 1 orange
25g toasted hazelnuts , roughly chopped
25g chocolate chips

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

DOUBLE CHOCOLATE HOLIDAY BISCOTTI



Double Chocolate Holiday Biscotti image

For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield approximately 20 biscotti

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup orange marmalade
1 tablespoon grated orange zest (about 2 oranges)
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  • In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  • On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  • Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

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

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Steps:

  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

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.

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

HAZELNUT, ORANGE AND HONEY BISCOTTI



Hazelnut, Orange and Honey Biscotti image

Orange, hazelnut and honey make a wonderful combination in this whole wheat biscotti. The hard cookies should be sliced thin, which will yield a lot of cookies! They are wonderful dipped in tea.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h

Yield 5 dozen smaller cookies (cut across the log)

Number Of Ingredients 10

220 grams (approximately 1 3/4 cups) whole wheat flour
120 grams (approximately 1 1/3 cups) hazelnut flour
5 grams (approximately 1 teaspoon) baking powder
1/8 teaspoon (pinch) of salt
190 grams (1/2 cup) honey
165 grams (3 large) eggs
2 tablespoons orange liqueur, such as Cointreau, or orange juice
5 grams (approximately 1 teaspoon) vanilla extract
2 tablespoons finely chopped orange zest
100 grams hazelnuts, toasted, skinned and chopped (approximately 3/4 cup chopped)

Steps:

  • Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
  • In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
  • Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
  • Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
  • Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 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.)

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DELICIOUS CHOCOLATE HAZELNUT AND ORANGE BISCOTTI - MEZZE ...
2020-12-01 Instructions. Preheat oven to 350°F/180°C. In a large bowl, combine flour, cocoa powder, baking soda, espresso powder and salt and whisk to combine. Using a separate bowl (or bowl of a stand mixer), place the butter and brown sugar. Beat …
From mezzeandtapas.com


RECIPE: DOUBLE CHOCOLATE HAZELNUT BISCOTTI | STYLE AT HOME
2008-10-06 Coarsely chop remaining hazelnuts; set aside. 4 In large bowl, beat butter with remaining sugar. Beat in ground hazelnut mixture until fluffy. Beat in eggs, 1 at a time, then vanilla. In bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture in 2 additions. Stir in chopped hazelnuts and chocolate ...
From styleathome.com


A DOUBLE CHOCOLATE BISCOTTI RECIPE WITH A HAZELNUT ...
2021-02-12 Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Set aside. In a bowl, add the flour, cocoa powder, salt and baking soda. Stir/sift together and set aside. Add the butter and sugar to a mixing bowl and whisk together until thoroughly combined - it will be slightly crumbly. Add the vanilla and orange zest, combine.
From camillestyles.com


CHOCOLATE HAZELNUT BISCOTTI WITH A HINT OF ORANGE | TIN ...
2011-01-03 Home » Baking Recipes » Biscuits » Chocolate Hazelnut Biscotti With A Hint Of Orange. Chocolate Hazelnut Biscotti With A Hint Of Orange . 3rd January 2011 by Choclette Filed Under: Biscuits, Christmas, Dairy Free, Gifts, World Cuisine. Share on Twitter Share on Facebook Share on Pinterest Share on WhatsApp Share on Reddit Share on E-mail. Jump to …
From tinandthyme.uk


AMAZING DOUBLE CHOCOLATE BISCOTTI - PRETTY. SIMPLE. SWEET.
2020-06-14 Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside. In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs on high speed until light and pale in color, about 2 minutes.
From prettysimplesweet.com


CHOCOLATE HAZELNUT BISCOTTI - THE PERFECT BISCOTTI RECIPE
2020-09-15 Instructions. Combine the brown sugar & chopped dark chocolate and grind until fine. In a bowl, combine the flour, cocoa powder, baking soda, coffee powder and salt. Mix well and set aside. In another bowl, combine the eggs & vanilla essence. Using a beater, beat well.
From bakealish.com


HAZELNUT AND CHOCOLATE ORANGE BISCOTTI | TESCO REAL FOOD
Preheat the oven to gas mark 4, 180ºC, fan 160ºC. Put the hazelnuts on a baking tray and toast on the top shelf of the oven for 5-10 minutes. Leave to cool completely before rubbing between your hands to remove the skin and roughly chop. Mix all of the remaining ingredients in a large bowl until it starts to form a dough.
From realfood.tesco.com


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 AND DARK CHOCOLATE BISCOTTI : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Orange And Dark Chocolate Biscotti : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


DOUBLE CHOCOLATE HAZELNUT BISCOTTI - CITYLINE
2010-11-01 Preheat the oven to 300°. Line two heavy, not non-stick, baking sheets with parchment paper. Run a knife through the hazelnuts just to chop them roughly; half nuts or pieces of about that size are perfect. Set the nuts aside. Into a large bowl, sift the flour, baking soda, salt and cinnamon.
From cityline.tv


CHOCOLATE-ORANGE BISCOTTI RECIPE | BON APPéTIT
2008-12-14 Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart.
From bonappetit.com


DOUBLE CHOCOLATE HAZELNUT BISCOTTI - SCIENTIFICALLY SWEET
Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda and salt. Sift in cocoa powder and whisk to blend evenly. Add chocolate chips and hazelnuts and …
From scientificallysweet.com


CHOCOLATE GLAZE FOR BISCOTTI - THERESCIPES.INFO
https://www.landolakes.com › recipe › 17729 › chocolate-glazed-cherry-biscotti. All information about healthy recipes and cooking tips
From therecipes.info


DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI | RECIPE ...
Oct 24, 2020 - Biscotti are easier to make than you might think, and they’re delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially ama…
From pinterest.co.uk


CHOCOLATE PISTACHIO BISCOTTI RECIPE : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chocolate Pistachio Biscotti Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


HAZELNUT CHOCOLATE ORANGE BISCOTTI RECIPE - LOS ANGELES TIMES
2018-12-13 Add the candied orange peel, chocolate and hazelnuts to form a dough. 4. Turn the dough onto the prepared baking sheet and form the dough into a …
From latimes.com


ORANGE, CARAMELIZED HAZELNUT, AND TOFFEE BISCOTTI | BAKING ...
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 once to make sure they don't burn.
From bakingoffscript.com


A DOUBLE CHOCOLATE BISCOTTI RECIPE WITH A HAZELNUT ...
2021-02-12 It's chocolate szn. A Double Chocolate Biscotti Recipe With a Hazelnut & Orange Twist This chocolate biscotti recipe with a hazelnut and orange twist is an extra special upgrade to your usual biscotti—and it's super simple to make.
From staging.camillestyles.com


DOUBLE CHOCOLATE BISCOTTI RECIPE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Double Chocolate Biscotti Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Greek Coleslaw Healthy Peanut Butter Oat Cookies Healthy Breakfast Cookies With Bananas ...
From recipeshappy.com


DOUBLE CHOCOLATE ORANGE BISCOTTI RECIPE
Recent recipes double chocolate orange biscotti grasshopper cocktail fruit-cheese log pineapple pretzel fluff bean, chickpea & feta salad chicken with peppers juan pollo beans green gobble-'ems garlic bread chunks slow-cooked wild rice pilaf fruity flower cupcakes - pillsbury.com margarita cupcakes 1-2-3 chicken cacciatore | myrecipes
From crecipe.com


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