HAZELNUT BISCOTTI
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
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
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.
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield Makes about 2 dozen
Number Of Ingredients 11
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
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
Provided by Food Network Kitchen
Time 2h
Yield about 30 cookies
Number Of Ingredients 11
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
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
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
Provided by Food Network
Categories dessert
Time 1h45m
Yield about 30 biscotti
Number Of Ingredients 13
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
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
Provided by Marialisa Calta
Categories weekday, dessert
Time 2h45m
Yield Four dozen cookies
Number Of Ingredients 8
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
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
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
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
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
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
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
Make and share this Hazelnut Biscotti recipe from Food.com.
Provided by Karin...
Categories Dessert
Time 1h20m
Yield 30 Biscottis
Number Of Ingredients 10
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
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
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
Provided by Molly O'Neill
Categories dessert
Time 1h
Yield One dozen cookies
Number Of Ingredients 8
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
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