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!
Making Our Favorite Maple Walnut Biscotti
Making a batch of biscotti. Here is a link to the recipe we used.
Chocolate & Nut Biscotti by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
Believe it or not these Biscotti are made with a box of Devil's Food Cake Mix:
1 Devil's Food Cake Mix any brand
1 stick of butter ( 8 ) Tablespoons melted cooled
2 eggs room temperature
1 cup all-purpose flour
1/2 cup chopped macadamia nuts or your choice of nuts
In a large bowl put cake mix, melted butter and combine, add eggs, and blend together
Slowly add flour and then nuts till all combined. This might take you 3- 4 minutes to do so.
Once combined form a rectangle 14 long 4 wide and 1/2 thick onto parchment paper or foil placed on a cookie pan.
Bake in oven at 350 for 30-35 minutes test center of cookie with cake tester or toothpick to come out clean Don't shut off oven.......
Remove cookie pan let sit on a cooling rack for 10 minutes
After that time cut into 14 pieces then lay each cookie on it's side put back in oven for
10 minutes. After that timing shut off your oven and leave cookies in oven for 30-40 minutes till crisp . Now remove them from the oven and let sit on a cooling rack for 2 hours.
Super Easy & Tasty Almond Biscotti Crisp | Only 4 Ingredients | 杏仁脆饼 | 只需四种材料就做出香脆可口的脆饼!
In this video I’m going to show you how to make Almond Biscotti Crisp. You only need 4 ingredients to make this super crispy & tasty snack! 一起来做杏仁脆饼！ 只需要4种食材就可以做出这道超级香脆可口的小点心！
Ingredients:
• 300g (2 cups) raw almond; or toasted at 300°F (150°C) for 15 minutes… If you toast the almond prior, you’ll get a more toasted nut taste.
• 6 egg whites (or 4 whole eggs)
• 190g (about 1 cup) sugar
• 300g (about 2 cups + 1 tbsp) self-rising flour (You can also use all-purpose flour. If you do, add 1-1/2 tsp of baking powder)
原料:
• 300 克（2 杯）生杏仁； 或 放入烤箱300°F (150°C) 烘烤 15 分钟… 如果你先烤了杏仁，你脆饼会有更多的烤坚果味。
• 6 个蛋清（或 4 个全蛋）
• 190 克（约 1 杯）糖
• 300 克（约 2 杯 + 1 汤匙）自发面粉（你也可以使用通用面粉。用通用面粉的话，加 1-1/2 茶匙发酵粉）
Loaf pan (面包盘): 8”x4”
First bake: 350°F (175°C) for 35 minutes
Second bake on the next day: 250°F (120°C) for about 40 minutes
第一次烘烤: 350°F (175°C) 35 分钟
第二天的第二次烘烤: 250°F (120°C) for about 40 分钟
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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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Dried Fruit & Nut Biscotti
Enjoy this recipe with morning coffee, afternoon tea, or after dinner as dessert. My Dried Fruit & Nut Biscotti is made with all natural ingredients and NO granulated sugar! For dunkers, it holds its shape when you submerge in coffee, tea, or milk!
For a recipe print out, search Dried Fruit & Nut Biscotti on my Simply Delicious Living Blog at at (or go to for a printout of the recipe. FREE SUBSCRIBE TO MARYANN'S LIST:
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