Hazelnut Cappuccino Biscotti Recipes

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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

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.

COFFEE-HAZELNUT BISCOTTI



Coffee-Hazelnut Biscotti image

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

2 tablespoons Kahlua
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon canola oil
2 large eggs
1 egg white
1 1/3 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup hazelnuts, toasted and coarsely chopped
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons coffee beans, ground

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



Cappuccino Biscotti image

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

3/4 cup hazelnuts, toasted, skinned and coarsely chopped
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon instant espresso powder (optional) or 1 teaspoon instant coffee powder (optional)
1/2 cup semi-sweet chocolate chips

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



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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