How To make Hazelnut Bread and Biscotti
1 1/2 lb Loaf:; (1 lb loaf):
1 1/2 ts Active dry yeast; (1 t)
2 1/4 c Bread flour; (1 1/2 c)
3/4 c Whole-wheat flour; (1/2 c)
2 tb Wheat germ; i omitted, (2 t)
3 tb Nonfat dry milk powder; (2
-t) 1/4 c Sugar; plus
2 tb Sugar; (1/4 c)
3 tb Anise seed; or fennel seed,
-- (2 t) 1 1/2 tb Wonderslim; *note, (2 t)
1 c Water; plus
2 tb Water; (3/4 c)
3/4 c Hazelnuts; chopped, (1/2 c)
Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg *NOTE: The original recipe used 3 T vegetable oil (2 T). Biscotti are twice-baked cookies - a favorite Italian dessert. They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand. Add all ingredients except the hazelnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the hazelnuts. Let cool or eat warm. To make biscotti, preheat your oven to 350 deg F. Slice cooled bread 1/2" thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 min. The fresher the bread, the longer it needs to toast. Let cool and store in airtight containers or freeze. I didn't get to make this into biscotti as it smelled so good we went ahead and ate it!! This is an *excellent* bread. Probably very good as biscotti also...maybe next time. Entered into MasterCook II and tested for you by Reggie Dwork <reggie@reggie.com> -----
How To make Hazelnut Bread and Biscotti's Videos
Hazelnut and Chocolate Orange Biscotti | Waitrose & Partners
These crisp, twice-baked biscuits are less than 100 calories per serving.
See the full recipe |
Twitter |
Facebook |
Pinterest |
More great recipes, ideas and groceries |
BISCOTTI RECIPE - SORTED
These twice baked biscuits are perfect for dunking in your lattes or cappuccinos.
You can substitute the nuts and orange for your favourite flavours, making it well worth the extra effort to bake them yourself!
Get the recipe here:
You can also buy our book here:
Share your cooking results with us:
Elizabeth Minchelli's Chocolate and Hazelnut Biscotti - Home & Family
Elizabeth Minchelli is showing you how to make a traditional Italian biscotti called crucchi.
Get more Home & Family Recipes here:
Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
Background music: We are Perfect -
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Carla Lalli Music's Mocha Hazelnut Biscotti | In The Kitchen With
These firm but tender mocha hazelnut biscotti combine the beautiful flavors of coffee, chocolate, and hazelnut into a dunkable treat. Join chef and cookbook author Carla Lalli Music as she walks you through the recipe step by step to create cookies that don’t break apart when dipping in your favorite drink. What do you like your biscotti with? Let us know in the comments! GET THE RECIPE ►►
PREP TIME: 40 minutes
COOK TIME: 1 hour 30 minutes
MAKES: about 24 biscotti
INGREDIENTS
1 1/2 cups (67 g) hazelnuts
3 large eggs
2 tablespoons (16 g) instant coffee or espresso
2 cups (240 g) all-purpose flour
1/4 cup (20 g) unsweetened
Dutch-process cocoa powder
2 teaspoons (10 g) baking powder
1 teaspoon (3 g) kosher salt
8 tablespoons (4 ounces/ 112 g) unsalted butter, at room temperature
1 cup (192 g) sugar, plus more for sprinkling
2 teaspoons (10 ml) pure vanilla extract
1/2 cup (90 g) semisweet chocolate chips
Reprinted with permission from That Sounds So Good by Carla Lalli Music Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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.
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Amazon:
Facebook:
Instagram:
Pinterest:
Website: