Molasses Hazelnut Biscotti Recipes

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HAZELNUT BISCOTTI



Hazelnut Biscotti image

Categories     Food Processor     Mixer     Nut     Dessert     Bake     Quick & Easy     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 32 cookies

Number Of Ingredients 7

1 1/2 cups hazelnuts (7 ounces)
3/4 cup sugar
2 cups self-rising cake flour
2 large eggs
1 teaspoon pure vanilla extract
Special Equipment
parchment paper; a stand mixer with paddle attachment

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
  • Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
  • Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
  • Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
  • Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
  • Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

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.

HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield Makes about 2 dozen

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
  • Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

MOLASSES HAZELNUT BISCOTTI



MOLASSES HAZELNUT BISCOTTI image

Categories     Cookies     Dessert

Yield Makes about 18 cookies

Number Of Ingredients 12

1 cup sugar
1/4 cup light molasses
1 egg
3/4 cup oil
2 cup flour
2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup raisins
1 cup coarsely chopped hazelnuts

Steps:

  • Combine 1 cup sugar, mmolasses, beaten egg and safflower oil. Combine the flour, soda, cloves, ginger, cinnamon, and salt in a separate bowl and then stir together. Fold in the nuts and raisins. Divide dough in half and roll into logs 2"x12". Sprinkle extra sugar on work surface and roll the logs till well coated. (I just sprinkled sugar on the top of biscotti) Bake on an ungreased cookie sheet in a preheated 350 degree oven for about 15 minutes. Logs will have formed a crust and spread out. Let cool slightly and cut each log into 24 1 1/2 diagonal pieces. Be prepared for the oohs and ahhs for they will surely come.

MOCHA-HAZELNUT BISCOTTI



Mocha-Hazelnut Biscotti image

Provided by Food Network Kitchen

Time 2h

Yield about 30 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup blanched hazelnuts

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
  • Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
  • Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
  • Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

BISCOTTI WITH CARAMELIZED HAZELNUTS



Biscotti with Caramelized Hazelnuts image

One of my favorite little touches when nuts are a part of desserts is to over toast them slightly. You do not want them to burn but to be dark brown. They end up having a more intense flavor. When you coat them with caramelized sugar, it makes them taste even better! Keep in mind that these aren't super sweet biscotti, which is why I've paired it with a sweet Lemon Curd for a balanced dessert.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h20m

Yield 40 to 45 biscotti

Number Of Ingredients 18

1 cup hazelnuts
1 cup granulated sugar
Nonstick spray
1/4 teaspoon kosher salt, plus additional for seasoning
3 eggs
1 teaspoon almond extract
2 lemons, zested
2 cups all-purpose flour, plus additional for forming the dough
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Lemon Curd, see recipe
3 eggs
1/3 cup granulated sugar
2 lemons, zested
1 orange, zested and juiced
1/2 cups lemon juice, strained
4 tablespoons (1/2 stick) unsalted butter, cut into thin slices

Steps:

  • Preheat the oven to 350 degrees F. Arrange the hazelnuts in a single layer on a silicon pad lined baking sheet. Put the tray in the center of the oven and cook until a little past light brown, 8 to 10 minutes. Set aside to cool.
  • Heat a large, stainless steel pan on medium heat. Make sure the pan is dry and clean to avoid any impurities or water affecting the caramel you are about to make. Add the sugar. Shake the pan slightly to distribute the sugar in an even layer on the bottom of the pan. Lower the heat and keep your eye on the sugar as it melts and begins to turn brown. Lift the pan and swirl the sugar around from time to time as it melts. Do not stir with any utensils. Any impurities on the utensil could also disturb the sugar as it melts.*
  • Prepare a baking sheet lined a silicon mat or parchment paper. Spray a layer of nonstick spray on the parchment, if using. Set aside. When the hazelnuts cool slightly and the caramel is a light brown, use a clean spoon to stir the hazelnuts into the caramel. Spray the spoon with nonstick spray so that the sugar doesn't stick to the end of the spoon as you work. Stir the nuts, coating them with the sugar. Use the spoon to scoop out the hazelnuts and spread them on to the lined baking sheet. Spread them as best you can without creating big clumps. Sprinkle with a touch of salt. Set aside to cool.
  • In a medium bowl, whisk together the eggs, almond extract and the lemon zest. Set aside.
  • In another bowl, sift together the 1/4 teaspoon kosher salt, flour, baking powder, baking soda and cinnamon. Set aside.
  • Stir the flour into the egg mixture. Use your hands to finish combining the wet and dry ingredients. Break apart and roughly chop the hazelnuts and gently work half of them into the dough. Reserve remaining half for snacking.
  • Prepare a baking sheet lined with parchment paper and lightly spray with cooking spray.
  • Divide the dough into 2 equal parts. Using your hands, turn the dough out onto a lightly floured flat surface. Form each half of the dough into a loaf-like shape about 2 inches wide and about 12 inches long. They should look like 2 loaves of bread. Carefully arrange the 2 loaves, side by side, on the baking sheet. For optimum baking, leave as much space as possible between the loaves.
  • Put the baking sheet in the center of the oven and bake, undisturbed, for 25 to 30 minutes. The dough should be light brown and may rise a little as it cooks. Remove from the oven and put onto a flat surface to cool. Turn the oven off.
  • Once cooled, using a serrated knife, gently saw the loaf into 1/2-inch thick slices, cut on an angle. Arrange the slices on the baking sheet, cut sides up, in a single layer. There should be a little space between each slice. It will almost feel like the loaves are 2 puzzles that you take apart by cutting and then put back together on the baking sheet.
  • Return the baking sheet to the oven. Allow them to sit in the oven for 10 minutes. This will cause the biscotti to firm up and toast, but only ever so slightly. Remove from the oven and cool. Serve with lemon curd.
  • In a large, stainless steel pot, whisk together the eggs, granulated sugar, lemon zest and orange zest. Continue to whisk until the mixture lightens in color, 2 to 3 minutes. Whisk in the lemon juice and orange juice.
  • Put the pot over low heat and cook and stir constantly, until the mixture starts to thicken. Take care to scrape the sides of the pot so the curd doesnt form a crust on the edges or scorch as it cooks. After a few minutes, start gradually whisking in the slices of butter. When all of the butter is integrated, remove the pot from the heat. Transfer the curd to another bowl to cool, then cover it tightly with a layer of plastic wrap. The plastic should be placed directly on top of the curd to prevent a skin from forming as it cools.
  • Serve in a bowl alongside the biscotti for dunking or spreading on the biscotti like jam.
  • Yield: about 1 to 1 1/2 cups curd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Inactive Prep Time: 30 minutes
  • Ease of preparation: easy

TOASTED HAZELNUT-ALMOND BISCOTTI



Toasted Hazelnut-Almond Biscotti image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield about 30 biscotti

Number Of Ingredients 13

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup blanched whole almonds, toasted
12 ounces bittersweet chocolate, cut into small chunks with a heavy knife
1 1/2 cups whole hazelnuts, toasted and peeled
2 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 tablespoons almond liqueur (recommended: Amaretto)
Up to 4 tablespoons water

Steps:

  • Heat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together. Transfer 1/2 cup of the mixture to a food processor. Add the toasted almonds and grind until fine and powdery, about 45 seconds. Add to the dry ingredients. Add the chopped chocolate and whole hazelnuts and mix.
  • Whisk the eggs, extracts, and almond liqueur together. Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.
  • Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
  • Let cool 30 minutes.
  • Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again.
  • Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container.

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

Provided by Marialisa Calta

Categories     weekday, dessert

Time 2h45m

Yield Four dozen cookies

Number Of Ingredients 8

1/4 pound unsalted butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract, or almond extract, if almonds are used
2 1/2 to 3 cups sifted flour
1 1/2 teaspoons baking powder
2 cups shelled halzelnuts (almonds can be substituted)
1/2 teaspoon salt

Steps:

  • In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each addition. Stir in the vanilla, then add 2 1/2 cups of the flour mixed with baking powder.
  • Cut the nuts in half and add them to the dough. The mixture should be thick enough to shape by hand. If not, add the remaining flour little by little until the mixture reaches the right consistency. Wrap the dough in plastic and refrigerate for at least 2 hours.
  • Preheat the oven to 375 degrees.
  • Shape the dough into about 6 small loaves that are 2 inches wide, 6 inches long and 1 inch high. Lay them about 2 inches apart on a lightly greased cookie sheet.
  • Bake in the oven for 10 to 15 minutes, until light gold in color.
  • While they are hot, place the loaves on a cutting board and cut them on the diagonal into 1/2-inch slices. Place the cookies on the cookie sheet, making sure they do not touch. Bake again for about 10 minutes, until they are golden brown. Watch closely and do not overbake.

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

BARB'S GINGERBREAD BISCOTTI



Barb's Gingerbread Biscotti image

These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 cup dark brown sugar, packed
1/4 cup molasses
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1/4 cup dried currant

Steps:

  • In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
  • Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
  • Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
  • Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Hazelnuts provide a simple addition to these classic Italian cookies - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 40

Number Of Ingredients 9

1 cup hazelnuts (filberts), coarsely chopped
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 teaspoon vanilla
2 large eggs
3 1/2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered about 10 minutes, stirring occasionally, until golden brown; cool.
  • In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and baking soda. Stir in hazelnuts. Place dough on lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together and hazelnuts are evenly distributed.
  • Divide dough in half. On large ungreased cookie sheet, shape each half into 10x3-inch rectangle, rounding edges slightly.
  • Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut each rectangle crosswise into 1/2-inch slices.
  • Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to cooling rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

HAZELNUT BISCOTTI



Hazelnut Biscotti image

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

Provided by Karin...

Categories     Dessert

Time 1h20m

Yield 30 Biscottis

Number Of Ingredients 10

2 1/2 cups whole shelled hazelnuts or 2 1/2 cups almonds, toasted and skins rubbed off
1 3/4 cups sugar
4 cups flour
3 tablespoons unsweetened cocoa (optional)
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs
3 tablespoons hazelnut-flavored liqueur or 3 tablespoons almond-flavored liqueur
1/2 teaspoon almond extract (if using almonds)
2 tablespoons melted butter

Steps:

  • Variations-------------.
  • GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
  • Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
  • ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
  • CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
  • Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
  • LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
  • Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
  • COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
  • Also add 2 teaspoons ground cardamon or cinnamon.
  • Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
  • Preheat the oven to 350'F (180'C or Gas mark 4).
  • Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
  • Place in a bowl.
  • Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
  • In another bowl, blend the eggs, liquer and butter.
  • Stir into the dry ingredients and knead gently with your hands to form a dough.
  • Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
  • Bake at 350'F for 40 minutes.
  • Remove from oven.
  • Allow to cool for 10 minutes.
  • Cut with a serrated knife into 1/2" slices.
  • Return the slices to the baking trays.
  • Place them UPRIGHT and SPACED WELL APART.
  • Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
  • Cool and store in an airtight container at room temperature.

Nutrition Facts : Calories 198.3, Fat 8.8, SaturatedFat 1.3, Cholesterol 44.3, Sodium 82.8, Carbohydrate 26.4, Fiber 1.5, Sugar 12.3, Protein 4.7

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.

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield One dozen cookies

Number Of Ingredients 8

1 1/2 cups flour, plus 1/4 cup for kneading
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1/4 cup, plus 1 tablespoon, unsalted butter, melted
2 tablespoons hazelnut liqueur or brandy
1/2 cup hazelnuts, lightly toasted, skinned and coarsely chopped
2 eggs

Steps:

  • Preheat the oven to 350 degrees. Sift together the flour, baking powder and salt. Set aside. Combine the sugar, 1/4 cup butter, liqueur, nuts and eggs in a large mixing bowl. Add the flour mixture and beat until smooth. Line a baking sheet with parchment paper. Brush lightly with the remaining butter. Set aside.
  • Sprinkle the 1/4 cup of flour on a flat surface. Knead the dough for 5 minutes. Shape the dough into 2 6-by-2 1/2-inch logs. Place on the baking sheet. Bake until golden, about 25 minutes. Cool on a rack.
  • Cut the loaf crosswise into 1-inch slices. Place the slices, cut side up, on the baking sheet. Bake for 20 minutes. Turn once after 10 minutes. Cool and store in a airtight container.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 10 grams, TransFat 0 grams

More about "molasses hazelnut biscotti recipes"

MOCHA HAZELNUT BISCOTTI - CTV
mocha-hazelnut-biscotti-ctv image
2019-06-02 Directions. Heat oven to 350°F (176°C). Line a rimmed baking sheet with parchment; set aside. Cream together butter and sugar with a hand …
From more.ctv.ca
Cuisine Italian
Category Dessert
Servings 16
Total Time 1 hr 10 mins


COCONUT HAZELNUT BISCOTTI – VALERIE
2013-03-10 Yield: about 3 dozen biscotti Recipe: 21/200 “Back to Baking”, pp. 40. Another new type of dessert to be tried: biscotti! I had not eaten many biscotti in my life, much less make them. I now know that biscotti are twice-baked and are meant to be dry. Having a bunch of hazelnuts on hand that were begging to be used, I opted to try this coconut and hazelnut …
From valeriebakingwithannaolson.com


COCONUT HAZELNUT BISCOTTI RECIPE - CHATELAINE.COM
Instructions. Preheat the oven to 325F and line 2 baking trays with parchment paper. Whisk the oil, sugar, egg, egg white and extracts together until evenly blended (you can do this by hand or ...
From chatelaine.com


HAZELNUT BLACK PEPPER BISCOTTI RECIPE - SERIOUS EATS
2018-08-30 In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together sugar and egg. Whisk in butter. Add milk and vanilla and whisk until combined. Stir in flour mixture until evenly incorporated. Mix in hazelnuts and black pepper. Divide dough in two and form into 3-inch wide logs. Bake until lightly golden, about 30 ...
From seriouseats.com


MOLASSES-SPICE BISCOTTI | RECIPES | WW USA - WEIGHT WATCHERS
Instructions. Preheat oven to 350°F. Line large baking sheet with parchment paper. In large bowl, add brown sugar, molasses, vanilla, and egg and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. In medium bowl, whisk flour, cinnamon, baking soda, salt, ginger, and cloves.
From weightwatchers.com


HAZELNUT BISCOTTI RECIPE WITH CARDAMOM | LUCI'S MORSELS
2014-05-28 Preheat oven to 325 degrees. Line baking sheet with parchment paper. In a large mixing bowl, combine flour, cornmeal, baking powder, salt, and cardamom. In the bowl of your stand mixer, combine sugar and eggs until thoroughly combined. Add in vanilla and then flour mixture. If dough doesn't come together easily, add up to one tablespoon water.
From lucismorsels.com


DELICIOUS AND EASY HAZELNUT BISCOTTI RECIPE
2017-05-29 Place the cut biscotti on their ‘side’ exposing the side you just cut through so the inside dries out on the baking tray and bake for 8-10 minutes. Flip the biscotti over and bake on the other side for 8-10 minutes until firm. This is intended to dry the inside of the biscotti out so remember this when baking. Transfer to a wire rack to cool.
From mostlyaboutchocolate.com


ALMOND MOLASSES BISCOTTI - ANJA'S FOOD 4 THOUGHT
2010-03-14 Preheat oven to 180C. Line a baking sheet with parchment paper. In a bowl, combine flour, salt, baking powder and spices. Mix until well blended. Add the chopped almonds. In another bowl, whisk together the egg, vanilla extract, agave and molasses. Pour the egg mixture onto the flour almond mixture. Stir until all ingredients are incorporated.
From anjaschwerin.com


AMELIA'S MOLASSES-SPICE MOSTACCIOLI - COOKING WITH NONNA
Bake at 350F for about 12 to 15 minutes. While the cookies are baking, it’s time to make the icing. The icing is important for the flavor profile of the cookies—without it, the cookies will seem a bit bland and not sweet enough. To make the icing, put all the dry ingredients in a bowl, and slowly add milk. Add just enough milk to make a ...
From cookingwithnonna.com


COFFEE-HAZELNUT BISCOTTI RECIPE | BON APPéTIT
2020-12-01 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 ...
From bonappetit.com


10 BEST ITALIAN HAZELNUT BISCOTTI RECIPES | YUMMLY
2022-06-06 Cinnamon and Hazelnut Biscotti (Tozzetti Ebraici) Food52. salt, lemon, flour, baking powder, olive oil, cocoa powder, sugar and 3 more.
From yummly.com


CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - MOMSDISH
2021-12-04 Instructions. Preheat the oven to 350°F. Using a stand or hand mixer, whip the eggs with sugar until the mixture doubles in volume. In a separate bowl, combine flour, baking powder, and cacao. Add the egg mixture into the flour mixture and stir to combine. Mix in the chopped hazelnuts and chocolate chips. Divide the dough in half.
From momsdish.com


HAZELNUT BISCOTTI | MCCORMICK
177. Enjoy crisp hazelnut biscotti with a cup of coffee. Or, package in festive bags to give as gifts from the kitchen. 1 Preheat oven to 350°F. Mix flour, sugar, baking powder and salt in large bowl until well blended. Set aside. Beat eggs and hazelnut flavor in medium bowl with electric mixer on medium speed until well blended.
From mccormick.com


BISCOTTI WITH ANISE AND HAZELNUTS - FORMER CHEF
2010-12-19 Combine the eggs and sugar in the bowl of a standing mixer with the paddle attachment (or in a large bowl if mixing by hand). Beat until the eggs and sugar are thoroughly combined. Mix in the anise seed, lemon juice and melted butter. If adding nuts, include them in now. Add the flour, one cup at a time with the mixer on low.
From formerchef.com


HAZELNUT & ROSEMARY BISCOTTI RECIPE | LAND O’LAKES
STEP 1. Heat oven to 350°F. Spray large cookie sheet with no-stick cooking spray; set aside. STEP 2. Combine sugar and butter in bowl; beat at medium speed until creamy.
From landolakes.com


CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES BISCOTTI
2021-01-24 Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix). Fold in chopped hazelnuts and chopped chocolate. Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15-inch log. Flatten each biscotti log until 1½ inches wide.
From shelovesbiscotti.com


GINGER-MOLASSES BISCOTTI RECIPE | MYRECIPES
Cut cookie into 14 (3/4-inch-wide) strips with a serrated knife using a gentle sawing motion. Place strips on a baking sheet. Step 5. Bake at 300° for 18 minutes on each side. Remove to wire racks, and let cool 15 minutes or until completely cool. Step 6. …
From myrecipes.com


BISCOTTI RECIPES | ALLRECIPES
74. Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips. By Rosina.
From allrecipes.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 325°F and line two baking trays with parchment paper. Whisk the oil, sugar, egg, egg white and extracts together until evenly blended (you can do this by hand or with electric beaters). Stir in the hazelnuts, coconut and anise or fennel seed. In a separate bowl, stir the flour, baking powder and salt to combine, then add to ...
From annaolson.ca


MOCHA HAZELNUT BISCOTTI - LORD BYRON'S KITCHEN
2020-11-10 Line a baking sheet with parchment paper. Set aside. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside. In a mixing bowl, beat together the sugar and melted butter until well combined and creamy. Next, add the eggs, espresso powder, coffee extract, and coffee liqueur.
From lordbyronskitchen.com


CINNAMON HAZELNUT BISCOTTI - ITALIAN FOOD FOREVER
Instructions. Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper. In a medium bowl, using an electric hand mixer beat together the butter and sugar until light and fluffy on medium speed. Add the eggs and vanilla and beat until blended. In another bowl, stir together the flour, cinnamon, baking powder, and salt.
From italianfoodforever.com


MOCHA HAZELNUT BISCOTTI | ITALIAN FOOD FOREVER
Preheat oven to 325 degrees F. Prepare baking sheet by either spraying with non-stick baking spray, applying a sheet of parchment paper, or a silicon liner. In a small bowl stir together the liqueur, cocoa, and espresso powder until smooth. Add the oil, egg whites, whole egg, two sugars, and blend with a hand mixer on medium or whisk by hand ...
From italianfoodforever.com


ROBINHOOD | HAZELNUT BISCOTTI
Directions. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Beat first five ingredients together in large mixing bowl with electric mixer until smoothly blended. Combine flour, ground hazelnuts, baking powder and salt in medium mixing bowl. Add to egg mixture, stirring until blended.
From robinhood.ca


HAZELNUT BISCOTTI - THE DESSERTED GIRL
2017-10-26 Preheat the oven to 175 C. Spread the hazelnuts on an ungreased baking tray and bake for 5 to 8 minutes, until fragrant and very lightly browned. Set aside to cool for 10 minutes, then either use your fingers, or a clean kitchen towel to rub the hazelnuts and remove the skins, unless you were using peeled ones.
From thedessertedgirl.com


SPICED GINGERBREAD BISCOTTI - LORD BYRON'S KITCHEN
2020-11-07 Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg. Set aside. In a mixing bowl, beat together the butter and brown sugar until well combined.
From lordbyronskitchen.com


BISCOTTI|HAZELNUT BISCOTTI | RECIPE | HAZELNUT BISCOTTI RECIPE ...
Nov 21, 2013 - These delicious biscotti are filled with the great taste of hazelnuts. Serve them with coffee or tea, or on the side with fruit or sherbet.
From pinterest.ca


MOLASSES HAZELNUT BISCOTTI RECIPE - FOOD NEWS
1 teaspoon pure vanilla extract. 3/4 cup sugar (150 grams) Center a rack in the oven and preheat the oven to 350 degrees F. Preparing the nuts: To skin the hazelnuts, bring the water to a boil in a medium saucepan, add the baking soda and the nuts, and boil for 3 to 5 minutes, until the water turns black. Preheat oven to 350.
From foodnewsnews.com


10 BEST SOFT BISCOTTI RECIPES | YUMMLY
2022-05-24 sugar, water, lemon zest, medium egg, almond flour, hazelnut and 2 more Whole Wheat Biscotti with Chestnut Flour Le ricette di Micol almonds, white chocolate, whole wheat flour, raw sugar, marsala wine and 4 more
From yummly.com


MOSTACCIOLI (NEAPOLITAN MOLASSES BISCOTTI) - SAMANTHA'S ESSENTIALS
2019-09-09 1 tsp. salt. 1 tsp. ground black pepper. 1 tsp. baking powder. 4 cups flour. 1 cup chopped and roasted macadamia or hazelnuts. Preheat the oven to 400F, and spread olive oil on two baking sheets. In a stand mixer, combine molasses, orange rind, egg, olive oil, essential oil, and brown sugar. Set aside. In a bowl, sift together the flour, salt ...
From samanthasessentials.com


DELICIOUS CHOCOLATE HAZELNUT AND ORANGE BISCOTTI - MEZZE & TAPAS
2020-12-01 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 on medium high until light and fluffy.
From mezzeandtapas.com


HAZELNUT ORANGE BISCOTTI - AN ITALIAN DISH
2019-11-08 Directions. Preheat oven to 350 degrees F.; In a large bowl, mix flour, sugar, and baking powder. In a separate bowl, crack and beat eggs with a fork until just mixed.
From anitaliandish.com


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