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
CAPPUCCINO BISCOTTI
A very cinnamony flavor. The only sweetness comes from the chocolate you dip these cookies in.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
- Sift the flour, baking powder, cinnamon and espresso powder together
- Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
- Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely.
- Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate.
- Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 24 g, Cholesterol 41.2 mg, Fat 9.5 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 61.3 mg, Sugar 7.9 g
HAZELNUT CAPPUCCINO BISCOTTI
Biscotti means twice baked. Packed with hazelnuts and chocolate chips, these are perfect with coffee or a cappuccino.
Provided by litldarlin
Categories Breakfast
Time 1h20m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine flour, sugar, baking soda, baking powder, cinnamon and salt.
- In separate bowl, stir together coffee, milk, egg, egg white and vanilla extract.
- Add coffee mixture to flour mixture.
- Stir by hand just until dough is soft.
- Stir in hazelnuts and chocolate chips.
- Turn dough onto lightly floured surface.
- With floured hands, shape into two 8" logs.
- Place logs 2" to 3" apart on baking sheet coated with cooking spray and flatten each into a rectangle about 3" wide.
- Bake 20 to 25 minutes, until golden and firm.
- Transfer logs to rack to cool 15 minutes.
- Reduce oven temperature to 275°F.
- Place logs on cutting board, trim ends and cut each log diagonally into ½" to ¾" slices using a serrated knife.
- Place slices cut side down on baking sheet.
- Return to oven, and bake 20 minutes.
- Flip cookies over, and bake 20 minutes longer.
- Transfer to rack to cool.
- Variation: For a shiny finish, brush the tops of the dough logs before baking with a glaze made with 1 egg white beaten with 1 teaspoon water.
Nutrition Facts : Calories 1492.2, Fat 47.3, SaturatedFat 10.7, Cholesterol 105.9, Sodium 1061.8, Carbohydrate 247.5, Fiber 11.3, Sugar 126, Protein 29.7
LOW-FAT HAZELNUT CAPPUCCINO BISCOTTI
This recipe is inspired by a similar version of a recipe from Julie Van Rosendaal's "One Smart Cookie." Perfect with a cup of coffee. Be certain that you like hazelnuts before preparing this recipe; the nutty flavor is distinct!! If you want a stronger coffee flavor, use espresso, otherwise I recommend a strong dark blend
Provided by Keeferop
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the coffee, milk, egg, egg white, and vanilla; Add to the dry ingredients and stir until doughy.
- Fold in the hazelnuts.
- On a floured surface, form TWO logs 8" long and 3" wide.
- Spray a cookie sheet with cooking spray and place the logs a few inches a part.
- If desired, prepare an egg wash of 3/4 part egg white and 1/4 part water. Brush the logs gently and cover w/ COARSE sugar.
- Bake for 20-25 minutes at 350 degrees until golden brown.
- Cool for 15 minutes.
- Cut the logs into .5" thick slices and place cut side up on the cookie sheet.
- Cook for an additional 40 minutes at 275 degrees flipping halfway through.
Nutrition Facts : Calories 116.6, Fat 3.8, SaturatedFat 0.3, Cholesterol 8.8, Sodium 88.1, Carbohydrate 18.7, Fiber 0.9, Sugar 8.7, Protein 2.5
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