Chocolate Hazelnut Biscotti
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Chocolate Biscotti Recipe
You will love the simplicity of this Chocolate Biscotti Recipe. The addition of hazelnuts creates twice-baked cookies with a perfect crunch. Their crispy texture also makes them ideal dunking cookies.
#biscotti #chcolatebiscotti #shelovesbiscotti
Ingredients
1 cup hazelnuts raw
355 grams all-purpose flour 2½ cups
43 grams unsweetened cocoa powder ½ cup
1½ teaspoon baking powder
¼ teaspoon salt
½ cup butter softened
1 cup granulated sugar
3 eggs room temperature
2 teaspoons vanilla extract
4 oz bittersweet chocolate 113 grams, chopped
DETAILED INSTRUCTIONS here:
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Almond Biscotti Recipe | Homemade Crunchy Almond Cookies | Badam Cookies | Easy Baking Ideas
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Learn how to make Almond Biscotti at home with our Chef Bhumika
Almond Biscotti Ingredients:
Introduction
How To Make Almond Biscotti
2 tbsp Melted Butter (30g)
1/4 cup Castor Sugar (75g)
1/4 cup Milk (50 ml)
1 cup Flour (120g)
2 tbsp Almond Meal (15g)
3/4 tsp Baking Powder
Pinch of Salt
1/2 cup Almonds
How To Bake The Biscotti
200-degree celsius
10-12 min
Cutting the Biscotti
How To Bake The Biscotti (2nd Time)
170-degree celsius
10 min
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About Biscotti
Biscotti, known also as cantucci , are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and hazelnuts are popular choices) or spices such as anise or cinnamon.
Modern recipes include adding baking powder and spices to the flour. The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts.Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate.
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Old Italian Biscotti Recipe in 60 Seconds
Classic Old Italian Biscotti Recipe!
#shorts #desserts #thepastaqueen
Almond Biscotti (Cantucci) Italy's Classic Dunking Cookie (e30)
Buon giorno a tutti! In this 30th episode, Nonna Mia, la nonna di tutti (everyone's grandma), solves her craving for something sweet, with her almond biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti simply translated is 'bis' - twice and 'cotti' = baked. However, in Italy, this cookie is referred to as Cantucci (Toscani), as opposed to the term biscotti, which generally means cookies - in plural.
The Recipe:
The fun thing with biscotti, is that there are loads of different ingredients you can add to suit your preferences. Some people dip them in chocolate or add chocolate into the dough itself. Others add dried fruit or vary the type of nuts. Anise is another commonly used and delicious flavour. Your options are endless, so feel free to be creative. This version is a classic almond biscotti.
First, Nonna roasts up 2 cups of almonds at about 325 for approximately 12-15 min. She then chops up half and leaves the rest whole. Nonna uses almonds with the skin on, though some prefer blanched almonds - both are great, use whatever you prefer.
In a bowl, Nonna mixes up the dry ingredients:
- 4 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
She used a whisk to blend it together and then sets it aside.
Wet Ingredients:
Then in another bowl, Nonna adds
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Amaretto Liqueur
- 1 T vanilla extract
Nonna creams the oil and sugar first and adds in the eggs, one at a time. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the Amaretto and vanilla.
Slowly she incorporates the flour mixture, adding last the roasted almonds.
She portions the dough into 4 and with a floured surface and some flour sprinkled on top, she fashions each portion into a log, placing two on each parchment covered cookie sheet.
She then bakes the logs for 25 minutes at 350. Once cooled about 15 minutes, Nonna uses a serrated knife and slices them into about 1/2 inch thick, diagonal slices. She then returns them to the oven, at 325F for 10 min each side. If you prefer your biscotti extra crispy, you might cook them longer - it really is up to you.
These twice-baked cookies are best enjoyed dipped into espresso or a cappuccino. Or if you prefer the traditional way, pour yourself a glass of Vin Santo - a sweet dessert wine. Enjoy!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
Hazelnut & almond biscotti [BA Recipes]
Hazelnut & almond biscotti are perfect with coffee, as a breakfast on the go, with an afternoon tea as a sweet snack, or after dinner for a light dessert. Biscotti as its name implies, means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dunking into your hot drink, or even wine. Enjoy and Bon Appétit!
BA Recipes in Telegram -
Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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