Biscotti nocciole e fondente - Hazelnut and dark biscuits - Dolci - Bimby TM31 (Thermomix TM31)
INGREDIENTI
200 g di cioccolato fondente (70% di cacao) a pezzi
200 g di nocciole tostate
2 uova
160 g di zucchero
1 bustina di vanillina in polvere (a piacere)
200 g di farina 00
1/2 bustina di lievito per dolci
PREPARAZIONE
Preriscaldare il forno a 180°C. Rivestire la placca da forno con carta forno.
Mettere nel boccale il cioccolato, tritare: 5 Sec./Vel. 7. Trasferire in una ciotola capiente e aggiungere le nocciole.
Senza lavare il boccale mettere le uova, lo zucchero e la vanillina, mescolare: 1 Min./Vel. 4.
Aggiungere la farina e il lievito, amalgamare: 1 min./Vel. 4. Trasferire il composto nella ciotola con il cioccolato e le nocciole e mescolare.
Versare il composto sulla teglia precedentemente preparata, adagiarvi sopra un altro foglio di carta forno e con l'aiuto del mattarello stendere il composto sino a raggiungere l'altezza delle nocciole. Rimuovere il foglio di carta forno superiore.
Cuocere in forno caldo per 15-20 minuti (180°C) o sino alla doratura desiderata.
Togliere dal forno e con un coltello affilato tagliare subito il composto ricavando dei quadrati (circa 4x4). Lasciare raffreddare completamente prima di servire o conservare in una scatola portabiscotti.
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INGREDIENTS
200 g of dark chocolate (70% cocoa) in pieces
200 g of toasted hazelnuts
2 eggs
160 g of sugar
1 sachet of vanilla powder (to taste)
200 g of 00 flour
1/2 sachet of baking powder
PREPARATION
Preheat the oven to 180 ° C. Coat the baking tray with parchment paper.
Put the chocolate in the jug, mince: 5 Sec./Vel. 7. Transfer to a large bowl and add the hazelnuts.
Without washing the jug put the eggs, sugar and vanillin, mix: 1 Min./Vel. 4.
Add the flour and baking powder, mix: 1 min./Vel. 4. Transfer the mixture into the bowl with the chocolate and hazelnuts and mix.
Pour the mixture on the pan previously prepared, lay another sheet of parchment paper on it and with the help of a rolling pin spread the mixture until it reaches the height of the hazelnuts. Remove the top oven paper sheet.
Bake in hot oven for 15-20 minutes (180 ° C) or until desired browning.
Remove from the oven and with a sharp knife immediately cut the mixture out of the squares (about 4x4). Allow to cool completely before serving or store in a cookie holder.
Music -
Italian Morning di Twin Musicom è un brano autorizzato da Creative Commons Attribution (
Artista:
Cantucci | Chocolate Hazelnut Biscotti Recipe
Cantucci | Chocolate Hazelnut Biscotti Recipe-
To print the recipe:
Ingredients:-
4 cups of all-purpose flour (500 grams)
1 cup sugar (200 grams)
1 1/2 sticks butter melted /(6 ounces) (170 grams)
3 eggs plus 1 egg
2 tsp baking powder
1 3/4 hazelnuts toasted and gently crushed (7 ounces) (200 grams)
1/2 cup chocolate chips (3 ounces) (85 grams)
2 tsp vanilla
Pinch of salt
Directions:-
Step#1- Toast the hazelnuts at 350 degrees Fahrenheit for about 5 to 8 minutes. Remove and wrap in a kitchen towel. Rub vigorously so that the skins fall right off. Set aside to cool. Once cooled crush them gently into smaller pieces.
Step#2- In a large bowl combine sifted flour and baking powder. Add the salt, sugar and mix to combine. Create a well add the 3 eggs, vanilla, and butter. With a whisk mix the wet ingredients and start moving the dry mixture to fold in. At this point, you’ll need to use your hand.
Step#3- Once all mixed add the hazelnuts and chocolate chips. Create a dough and move it onto a work surface. Gently work for a few minutes. Cut the dough into 3 even pieces.
Step#4- Roll to a log creating 10 inches by 2 1/2 and 1 inch thick loaves.
Step#5- Place on a cookie sheet lined with parchment paper.
Step#6- Beat an egg and with a pastry brush lightly brush the top.
Step#7- Bake at 350 for about 30 to 35 minutes. Remove and let it cool for 10 minutes before cutting.
Step#8- Using a serrated knife cut in diagonal slices about 1 inch thick.
Step#9- Place on a cookie sheet and bake at 365 for another 10 to 15 minutes until golden on both sides.
Let them cool before eating. Best if eaten the next day!
Enjoy!
Tozzetti all'anice
These biscuits, traditional for Christmas, are the Umbrian equivalent of cantucci, or biscotti. The aniseed gives them a slightly savoury flavour, which makes them perfect for dipping in red wine as well as sweet wine.
Ingredients below: for full recipe see
Ingredients
75g (1/2 cup) almonds
50g (1/3 cup) hazelnuts
2 eggs
175g (3/4 cup) granulated sugar
a pinch of salt
225g (1 5/8 cups) '00' flour
4g (1 teaspoon) baking powder
1 tablespoon of ground aniseed
25g unsalted butter, melted
1 egg, beaten
Chocolate Hazelnut & Anise Biscotti (Biscotti al Cioccolato con Anice)
Ciao ragazzi!
This beautiful biscotti recipe reminds me of summers in Capri, and you'll soon find out why.
The dreamy combination of bright citrus, toasted hazelnut, deep chocolate, and the complex aroma of anise will hug every corner of your kitchen.
I invite you to make these biscotti (one of Peppino's ALL time favourite) and some new memories, and have fun doing it!!!
MANGIA, AMICI! (Eat, friends!)
~~~
INGREDIENTI (Ingredients)
Dry:
2 ½ cups all-purpose flour
3 Tbsp unsweetened cocoa powder
1 Tsp baking powder
½ Tsp baking soda
1 Tsp ground anise seed
¼ Tsp Kosher salt
Wet:
½ stick (4 Tbsp) unsalted butter, room temperature
1 cup of sugar
3 large eggs, plus 1 yolk
½ Tsp Anise Extract, OR 1 Tbsp Sambuca or other anise liqueur
Finely grated zest of 1 orange
½ cup chopped hazelnuts
METODO (Method)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
On another piece of parchment, sift together the flour, cocoa, baking powder, baking soda, aniseed, and salt.
In a mixer, beat the butter and sugar until smooth. Add the eggs and yolk at medium speed, one at a time, beating well to combine the mixture. Beat in the sambuca and orange zest. Add the dry ingredients, and mix to form a smooth dough. Add the nuts, and mix just to combine. Chill the dough in the refrigerator for 15 minutes
Divide the dough in half, and form into two flattish 12-inch logs, about 3 inches apart, on the baking sheet. (If the dough is too sticky, dust it and your hands with flour.) Bake until the logs are puffed and cooked through but not colored, about 25 minutes. Remove from the oven, and carefully place the logs on a cooling rack. Decrease the oven temperature to 325 degrees.
Let the logs cool about 10 minutes. With a serrated knife, cut the logs into ½-inch biscotti. Arrange these on the baking sheet so they aren’t touching, and bake them until crisp on the top, about 20-25 minutes.
Cool them completely on baking racks and ENJOY!
Perfect for coffee! | Preparation takes only 15 min! - Cantuccini Recipe
Hi, I'm Tobi
In this video I'm gonna show you how to make a delicious and quick recipe for Italian Cantuccini
Hope you like this recipe!
Ingredients:
- almonds (100g)
- flour (250g)
- pinch of salt
- baking powder
- grated zest of 1 lemon
- 2 eggs
Cantuccini alla Mandorle
Otherwise known as Biscotti worldwide is a traditional twice baked biscuits from Tuscany, Italy. First the cookie dough is baked once rolled and then it is baked again once cut into slices. Traditionally they are made with almonds, here I am using Half almonds and half hazelnut and for a twist, zest of an orange.
Ingredients:
75g each of skin-on almonds and hazelnuts
250g caster sugar
Grated zest of 1 unwaxed orange
250g plain flour
1 tsp baking powder
¼ tsp fine salt
2 large eggs, lightly beaten
Icing sugar or flour, to dust
Method:
Toast the almonds on cast iron pan until lightly browned. Allow to cool a little, then roughly chop.Repeat the same process with hazelnuts.
In a large bowl mix in all the dry ingredients together---flour, sugar, chopped nuts, baking powder, salt and orange zest. Then tip in the beaten and work with your hands until the dough comes together.
Line a baking tray with greaseproof paper. In the meanwhile heat up the oven to 200deg C.
Dust a work surface lightly with icing sugar or flour, then divide the dough into two. Roll into sausages about 2cm in diameter, then arrange well apart on the tray and flatten slightly.
Bake for 20-25 minutes until golden and firm on the outside. Remove from the oven and leave to cool a little, reducing the heat to 150C.
Transfer to a chopping board and, using a bread knife, cut into diagonal slices about 1cm wide. Lay the slices on the baking tray and bake for a further 20-25 minutes, or until golden, then turn over and repeat (they’ll probably need less time on the other side). Allow to cool, then store in an airtight jar.
How to eat them:-
They are great as it is or next your coffee/espresso. A traditional tuscan dessert is to have them, albeit at the end of the meal where these lovely little treats are dunked in Vin Santo and eaten. Vin Santo is a dessert wine from Tuscany---you can either use Marsala if you have or any other dessert wine.
Equipments we use:-
Lodge 8 inches cast iron pan:-
Baking Rack:-
Camera Equipments we use
Nikon D850:-
Nikon 50mm 1.8D:-