How To make Cantucci Hazelnut Biscotti
4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
6 large eggs
4 Tablespoons Frangelico
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups hazelnuts -- or chopped almonds
Preheat oven to 350 degrees.
Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts.
Shape the doubh into 2 flattish logs 3" wide and approximately 15 " long. Place the logson a buttered cookie sheet.
Bake for 20 mins. at 350.
Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into 3/4" slices. Place the pieces back on the cookie sheet, side down.
Bake again for 15" until the cookies are golden brown. (Turn slices over 1/2 way thru second baking.)
Makes 4 doz. Calories: 92 Fat: 2 grams
How To make Cantucci Hazelnut Biscotti's Videos
Easy Chocolate Hazelnut Biscotti Recipe
Easy Chocolate Hazelnut Biscotti Recipe
Ingredients:
320 gram Plain Flour
2 Eggs
1/2 cup Hazelnut
1/2 cup Dark Chocolate Chips
30 gram Flaxseed Meal
1/2 cup Brown Sugar
1.5 teaspoons Vanilla Extract
1 teaspoon Baking Powder
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Chocolate Hazelnut Biscotti Biscuits Recipe
Total Time: 1 hour
Ingredients
• 150 grams hazelnuts (you can use any nuts)
• 210 grams firmly packed light brown sugar
• 230 grams all-purpose flour
• 30 grams cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
Method
1. Heat oven to 180C/160C fan and line a large baking sheet with baking paper.
2. Whisk together the eggs and sugar until light and fluffy.
3. Sift the flour, cocoa and bicarbonate of soda into a bowl, then add the hazelnuts. Fold into the egg mix to make a soft dough.
4. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet.
Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
5. Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas
6. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack.
Will keep in a tin for 3 weeks.
Enjoy!
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BISCOTTI | HOW MAKE BISCOTTI | CANTUCCI RECIPE | BISCOTTI RECIPE
How to make biscotti or cantucci biscotti, These Italian twice baked biscuits are perfect for breakfast or afternoon tea time.
INGREDIENTS
355G ALL PURPOSE FLOUR
200G SUGAR
155G ALMONDS WITH SKIN ON
3 EGGS
1 LEMON ZEST
1 ORANGE ZEST
12 TSP SALT
1 TSP BAKING POWDER
#BISCOTTI#CANTUCCIBISCOTTI#BISCOTTIRECIPE
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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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!
Italian Biscotti Cookies #shorts
Ingredients:
Eggs - 2 pcs
Sugar - 130 grams
Salt - a pinch
Butter - 70 grams
orange peel
Flour - 300 grams
Baking powder - 1 tsp
Almonds - 60 grams
Cranberries - 60 grams
Bake at 180°C (356~°F) 20 minutes
#cookies #biscotti #food #baking #recipe #howtomakebiscotti #biscottirecipe #biscotticookies #almondbiscotti #almondbiscottirecipe