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
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.
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.
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.
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.)
More about "hazelnut cappuccino biscotti recipes"
COFFEE-HAZELNUT BISCOTTI RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (82)Estimated Reading Time 3 minsServings 22
- 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.
- Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter and 1 cup (200 g) sugar until light and creamy, about 2 minutes. Scrape down sides of bowl, then add egg yolk mixture and coffee extract; beat just to combine. Scrape down sides of bowl and beat until smooth. Add dry ingredients and mix on low speed to combine. Add hazelnuts and chocolate and mix just to evenly distribute. Divide dough evenly between 2 parchment-lined baking sheets. Run your hands under cold water, then shape each dough mound into a 5" square about 1" thick. Beat reserved egg white with a fork until foamy and brush over loaves (you won’t need all of it). Sprinkle very generously with sugar.
- 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.
CAPPUCCINO HAZELNUT BISCOTTI - MEALS, HEELS & COCKTAILS
From mealsheelsandcocktails.com
Category DessertTotal Time 1 hr 5 minsEstimated Reading Time 2 mins
HAZELNUT & COFFEE BISCOTTI RECIPE | NEW IDEA FOOD
From newideafood.com.au
HAZELNUT CAPPUCCINO BISCOTTI SIMPLE 'N DELICIOUS RECIPE
From recipes.sparkpeople.com
COFFEE BISCOTTI {EASY TO MAKE} | MARCELLINA IN CUCINA
From marcellinaincucina.com
10 BEST ITALIAN HAZELNUT BISCOTTI RECIPES | YUMMLY
From yummly.com
CAPPUCCINO BISCOTTI W/ HAZELNUTS & CHOCOLATE CHIPS RECIPE
From scrantonseahorseinn.com
CAPPUCCINO BISCOTTI - PROUD ITALIAN COOK
From prouditaliancook.com
CHOCOLATE HAZELNUT BISCOTTI RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
HAZELNUT CAPPUCCINO BISCOTTI - PREVENTION
From prevention.com
Cuisine ItalianEstimated Reading Time 2 minsServings 1Total Time 1 hr 40 mins
- Place logs on cutting board, trim ends, and cut each log diagonally into 1/2" to 3/4" slices using a serrated knife.
RECIPE: HAZELNUT BISCOTTI STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
HAZELNUT BISCOTTI
From hazelnutbiscotti.org
CHOCOLATE HAZELNUT BISCOTTI RECIPE - CHISEL & FORK
From chiselandfork.com
HAZELNUT & COFFEE VEGAN BISCOTTI DIPPED IN CHOCOLATE
From mayihavethatrecipe.com
COFFEE-HAZELNUT BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
MOCHA HAZELNUT BISCOTTI - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
HAZELNUT ALMOND BISCOTTI
From inspiredbycharm.com
WORLD BEST COFFEE RECIPES: HAZELNUT CAPPUCCINO BISCOTTI
From worldbestcoffeerecipes.blogspot.com
CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
HAZELNUT BISCOTTI - BC FARMS & FOOD
From bcfarmsandfood.com
COFFEE AND HAZELNUT BISCOTTI RECIPE - SAEE KORANNE-KHANDEKAR
From saeekhandekar.com
HAZELNUT CAPPUCCINO BISCOTTI RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE HAZELNUT BISCOTTI - THE PERFECT BISCOTTI RECIPE
From bakealish.com
COFFEE-HAZELNUT BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE-HAZELNUT BISCOTTI - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
PISTACHIO, HAZELNUT & CHOCOLATE BISCOTTI! - JANE'S PATISSERIE
From janespatisserie.com
CHOCOLATE HAZELNUT BISCOTTI – SMITTEN KITCHEN
From smittenkitchen.com
COFFEE-HAZELNUT BISCOTTI | RECIPE | DESSERTS, HAZELNUT BISCOTTI …
From pinterest.ca
HAZELNUT BISCOTTI RECIPE WITH CARDAMOM | LUCI'S MORSELS
From lucismorsels.com
HAZELNUT COFFEE BISCOTTI — WHAT THE FRUITCAKE?!
From mandymortimer.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
DARK CHOCOLATE CAPPUCCINO BISCOTTI - WILL COOK FOR SMILES
From willcookforsmiles.com
HAZELNUT AND DRIED CHERRY BISCOTTI - SAVORING ITALY
From savoringitaly.com
COFFEE-HAZELNUT BISCOTTI RECIPE | FLIPBOARD
From flipboard.com
HAZELNUT BISCOTTI | HOMEMADE VERSION OF THE CLASSIC BISCOTTI FLAVOR
From spicedblog.com
CHOCOLATE HAZELNUT BISCOTTI - IMBIBE MAGAZINE
From imbibemagazine.com
CAPPUCCINO BISCOTTI - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
COCONUT HAZELNUT BISCOTTI RECIPE - CHATELAINE.COM
From chatelaine.com
CAPPUCCINO BISCOTTI WITH HAZELNUTS AND CHOCOLATE RECIPE
From surlatable.com
COCONUT HAZELNUT BISCOTTI - VALERIE
From valeriebakingwithannaolson.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #breakfast #desserts #cookies-and-brownies #biscotti #taste-mood #4-hours-or-less
You'll also love