How To make Hazelnut (Or Almond) Biscotti
1 c Sugar
1/2 c Unsalted butter melted
2 ts (or 3 tsp) ground cinnamon
2 tb Vanilla extract
1 ts Coarse salt
3 Eggs
1 c Almonds or hazelnuts;coarse
-chop 2 3/4 c Flour
2 ts Baking powder
Powdered sugar Recipe by: Recipe from "Pacific Northwest Palate" In a mixer blend together butter, sugar, cinnamon, vanilla and salt. Add eggs one at a time until mixture is light and fluffy. Stir in nuts. Sift together four and baking powder. Stir into sugar mixture. Chill at least 2 to 3 hours. Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet. Bake at 350 for 25 minutes. Remove from oven and let cool. Cut loaves in 1 inch diagonal slices. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted. Sprinkle with powdered sugar. Store in an air thight container. These will last a long time if you can keep from eating them. -----
How To make Hazelnut (Or Almond) Biscotti's Videos
Almond Biscotti Recipe - Laura Vitale - Laura in the Kitchen Episode 557
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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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Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (Biscotti) is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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Almond Biscotti Recipe without mixer - Chocolate dipped - The Anjums Cookbook - How to make biscotti
This is the only recipe you will need for Biscotti. Add any nut or dried fruit to make it your own. It is lovely to eat with a cup of coffee or tea. Enjoy !!!
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Recipe Ingredients:
whole Almonds - 1 cup
All-Purpose flour - 2 cups
Baking powder - 1 and 1/2 tsp
salt - 1/4 tsp
Anise seeds - 1/2 tsp
Unsalted butter - 1/3 cup
Granulated Sugar - 3/4 cup
almond extract - 1/4 tsp
Vanilla extract - 1 tsp
Video Edited using Inshot
Background Bird sounds :
#biscotti #almondbiscotti #Theanjumscookbook
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!
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Beth's Chocolate Hazelnut Biscotti Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Hazelnut Biscotti Recipe. A great Christmas cookie recipe perfect for gifting!
#entertainingwithbeth #ChristmasCookie #Biscotti
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BETH'S CHOCOLATE HAZELNUT BISCOTTI RECIPE
Makes 12 Cookies
INGREDIENTS:
1 cup (150g) of hazelnuts
3 oz (84g) of bittersweet chocolate
¾ cup (135g) brown sugar
1 ½ cup (180g) flour
¼ cup (30 g) unsweetened cocoa powder
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 eggs
1 tsp (5 ml) vanilla
1 tbsp (15 ml) instant coffee granules mixed with 2 tbsp hot water
METHOD:
Preheat oven to 350F/(176C).
Place hazelnuts on a rimmed lined cookie sheet and bake at 350F/(176C) for 10 mins.
Remove from the oven and pour onto a clean kitchen towel, wrap in towel and “steam” for 10 minutes. This will help to remove the skins. Remove as much skin as you can, and set nuts aside.
Then chop the chocolate into very fine pieces, place in a large bowl, add brown sugar, and mix to combine.
Then in a smaller bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
Add the flour mixture to the sugar and chocolate mixer and mix to combine, add the eggs, vanilla and “mixed coffee”. Beat to combine until a dough forms. Add roasted/skinned hazelnuts.
Sprinkle 1 tbsp (15 ml) of cocoa powder on a cutting board and form dough into a log about 9” (23 cm) x 4” (10 cm) .
Transfer to a parchment lined cookie sheet.
Bake at 300F/)148C) for 35-40 minutes.
Remove and allow to cool. Transfer baked log to a cutting board. Slice on the bias into ½” (13 mm) slices. Place bake on to clean parchment paper (you can flip previous sheet over to the other side for this) And bake slices 7 minutes each side to dry cookies out.
Serve with espresso or a hot cup of cocoa!