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!
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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!
CHOCOLATE BISCOTTI RECIPE!
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Ingredients:
1 cup white chocolate chips
1/4 cup chocolate chips
2 cups flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 cup butter
2 eggs
1/2 cup white chocolate chips for drizzle
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Biscotti | Basics with Babish
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Giada De Laurentiis' Double Chocolate Holiday Biscotti | Food Network
Giada uses two kinds of chocolate and orange marmalade to make a decadent treat!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Double Chocolate Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 15 min
Yield: approximately 20 biscotti
Ingredients
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup orange marmalade
1 tablespoon grated orange zest (about 2 oranges)
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips
Directions
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.
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Giada De Laurentiis' Double Chocolate Holiday Biscotti | Food Network
EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Tri-flavor biscotti | almond & white chocolate, butterscotch pecan, chocolate peanut butter chip
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***BASE RECIPE, MAKES ~30 BISCOTTI***
1 stick (4 oz, 113g) butter (I used unsalted)
1 1/3 cups (270g) sugar
3 eggs
1/2 teaspoon (3g) salt (I used Morton kosher; maybe cut your salt in half if you're using salted butter)
1 teaspoon (2g) baking powder
vanilla
3-4 cups (360-480g) all-purpose flour
Additional optional mix-ins: cocoa powder, nuts, various chocolate chips, large-crystal sugar, powdered sugar, food coloring, almond extract (or other extracts), etc.
Get your oven heating to 325ºF/160ºC convection or 350ºF/180ºC conventional.
Soften the butter without melting it — you can leave it out at room temperature for a while or microwave it on low power in 10-15 second intervals, rotating the butter each interval until it's soft.
Combine the butter with the sugar in a large mixing bowl and beat them together until fluffy. Beat in the eggs and a little glug of vanilla until fluffy. Put in the salt, baking powder and 3 cups (360g) flour to begin with, and beat until everything is fully integrated. Keep beating in additional flour until you get a texture that still feels moist but is dry enough that it doesn't stick easily to your hands.
You could stir in some mix-ins and bake this dough as one loaf, or you could divide it up into three doughs in their own mixing bowls. Here's how I flavored my thirds, using about 1/4 cup each of chips and nuts:
1) Butterscotch chips, pecans, additional vanilla
2) White chocolate chips, a glug of almond extract, slivered almonds, green food coloring (make the color a little more intense than you want it in the end), additional big pinch of flour to balance the extra moisture (try to make the stickiness match the first batch)
3) Two tablespoons (15g) dutch cocoa powder, a little glug of oil to counter the drying effect of the cocoa and an extra pinch of sugar to counter its bitterness, peanut butter chips, macadamia nuts — the texture of this dough should feel a little stiffer and drier, and you might need to knead it by hand to get the cocoa fully integrated
When you have all the flavors mixed, get a parchment-lined (or greased and floured) baking sheet and lay out each dough in a long bar shape. You can then top them — I topped flavor #1 with demerara sugar, #2 with more slivered almonds and #3 with powdered sugar.
Bake until the loaves feel just firm enough that you could slice them without destroying them — I did 45 minutes. Take the pan out, and let the loaves cool for a few minutes until they are just firm enough to move safely to a cutting board. Slice each loaf into individual biscotti and return them to the pan — no parchment or other non-stick surface is needed at this point, and you can position the biscotti very close to each other.
Bake them again until they're as crunchy as you want them, keeping in mind they'll firm up a little more as they cool — I did about 30 minutes.