Hazelnut Orange And Honey Biscotti Recipes

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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

NUTTY ORANGE BISCOTTI



Nutty Orange Biscotti image

Provided by Trisha Yearwood

Categories     dessert

Time 2h20m

Yield 2 dozen biscotti

Number Of Ingredients 10

4 large eggs
1 cup sugar
Grated zest from 1 orange plus 1 teaspoon juice
2 tablespoons vegetable oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds or nuts of your choice
Nonstick cooking spray

Steps:

  • In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.
  • Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.
  • Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.

HAZELNUT ALMOND BISCOTTI



Hazelnut Almond Biscotti image

Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 dozen.

Number Of Ingredients 9

2 large eggs, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped hazelnuts, toasted
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE HAZELNUT BISCOTTI



Orange Hazelnut Biscotti image

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

Provided by Nancy Van Ess

Categories     Dessert

Time 1h30m

Yield 36 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon orange rind, grated
3 tablespoons fresh orange juice
2 eggs, lightly beaten
1 cup sugar
1 cup toasted hazelnuts, chopped
3 ounces bittersweet chocolate, finely chopped
1 tablespoon shortening

Steps:

  • Oven to 350 degrees.
  • Lightly grease baking sheets.
  • Combine flour, baking powder, baking soda and salt in a bowl.
  • Beat oil, orange peel, orange juice, eggs and sugar in large bowl until smooth.
  • On low speed, beat flour mixture into orange mixture. Add hazelnuts.
  • Divide dough in half; shape each half into 10x1 1/2" log on floured work surface. Place logs on prepared sheets.
  • Bake for about 30 min.
  • Cool on baking sheets on racks for 10 min.
  • Slice diagonally into 1/2" thick slices.
  • Lay slices back on baking sheets.
  • Bake 10 min.
  • Remove baking sheets from oven; turn biscotti over.
  • Bake another 10 min.
  • remove biscotti from baking sheets to wire racks to cool.
  • Chocolate Glaze: Combine chocolate and vegetable shortening in small saucepan.
  • Melt over low heat, stirring frequently, until smooth.
  • Cool slightly.
  • Dip cooled biscotti into chocolate mixture. Cool on wire rack.

Nutrition Facts : Calories 91.3, Fat 3.8, SaturatedFat 0.5, Cholesterol 11.8, Sodium 64, Carbohydrate 13, Fiber 0.6, Sugar 5.9, Protein 1.8

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

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

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

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