Chocolate Hazelnut Biscotti
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Chocolate Biscotti Recipe
You will love the simplicity of this Chocolate Biscotti Recipe. The addition of hazelnuts creates twice-baked cookies with a perfect crunch. Their crispy texture also makes them ideal dunking cookies.
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Ingredients
1 cup hazelnuts raw
355 grams all-purpose flour 2½ cups
43 grams unsweetened cocoa powder ½ cup
1½ teaspoon baking powder
¼ teaspoon salt
½ cup butter softened
1 cup granulated sugar
3 eggs room temperature
2 teaspoons vanilla extract
4 oz bittersweet chocolate 113 grams, chopped
DETAILED INSTRUCTIONS here:
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chocolate hazelnut biscotti Something Vegan
RECIPE
1 1/4 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/4 cup non-dairy milk
3 tbsp. neutral baking oil
1 tsp. vanilla extract
1 tsp. hazelnut or almond extract
1/2 cup hazelnuts, chopped
1/4 cup vegan chocolate chunks, chopped
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add flour, sugar, cocoa powder, baking powder, and salt. Stir well. Add non-dairy milk, oil, vanilla extract, and hazelnut extract. Stir until the dough starts to come together. Add hazelnuts, and chocolate chunks. Stir in. Divide the dough in half, and shape each into a flat log/loaf. Place on a lined baking pan. Bake 20 minutes. Let cool for 8 minutes. Carefully slice each log into 6 pieces, and place back on the pan cut-side up. Bake 10 minutes. Flip each piece over, and bake 10 more minutes. Makes 12 biscotti.
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How to Make Chocolate Hazelnut Biscotti | Eggless Chocolate Hazelnut Biscotti | Upasana
Chocolate Biscotti | Biscotti Recipe | Hazelnut Chocolate Biscotti | How To Make Biscotti | Homemade Biscotti | Eggless Biscotti | Best Chocolate Biscotti | Rajshri Food | Upasana
Learn How to Make Perfect Chocolate Hazelnut Biscotti recipe, from our Chef Upasana Shukla in Beat Batter Bake with Upasana only on Rajshri Food. Make this Eggless Recipe of Chocolate Hazelnut Biscotti and share your experience with us in the comments section below.
HAPPY BAKING!!!
Ingredients:-
Dry:-
130 gms. Maida
3 tbsp. Cocoa Powder
¼ tsp. Baking Soda
½ tsp. Baking Powder
100 gms. Caster Sugar
Wet:-
50 ml. Vegetable oil
4 tbsp. Milk
¼ tsp. Vinegar
For Dough:-
2-3 tbsp. Milk
2 tbsp. Dark chocolate chips
2 tbsp. Hazelnuts, roasted and chopped
Method:-
1. Sieve all the dry ingredients in a bowl.
2. Mix all the wet ingredients in another bowl.
3. Add the wet ingredients to the dry ingredients followed by milk, chocolate chips and hazelnuts.
4. Bring together into a dough and divide into 2 equal portions.
5. Roll out with hands and make 2 loaves as shown in the video and place them on a lightly greased baking tray at a safe distance from each other.
6. Bake in a preheated oven at 180°C for 18-20 minutes checking after 15 minutes.
7. Once out of the oven let the loaves cool down to room temperature and slice them into ½ inch pieces.
8. After the slicing, place the biscottis on a baking tray and bake again in a preheated oven at 180°C for 15 minutes or until all the moisture evaporates.
Enjoy decadent Chocolate Hazelnut Biscotti with Tea or Coffee! HAPPY COOKING!!!
Host: Upasana Shukla
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Almond Biscotti (Cantucci) Italy's Classic Dunking Cookie (e30)
Buon giorno a tutti! In this 30th episode, Nonna Mia, la nonna di tutti (everyone's grandma), solves her craving for something sweet, with her almond biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti simply translated is 'bis' - twice and 'cotti' = baked. However, in Italy, this cookie is referred to as Cantucci (Toscani), as opposed to the term biscotti, which generally means cookies - in plural.
The Recipe:
The fun thing with biscotti, is that there are loads of different ingredients you can add to suit your preferences. Some people dip them in chocolate or add chocolate into the dough itself. Others add dried fruit or vary the type of nuts. Anise is another commonly used and delicious flavour. Your options are endless, so feel free to be creative. This version is a classic almond biscotti.
First, Nonna roasts up 2 cups of almonds at about 325 for approximately 12-15 min. She then chops up half and leaves the rest whole. Nonna uses almonds with the skin on, though some prefer blanched almonds - both are great, use whatever you prefer.
In a bowl, Nonna mixes up the dry ingredients:
- 4 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
She used a whisk to blend it together and then sets it aside.
Wet Ingredients:
Then in another bowl, Nonna adds
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Amaretto Liqueur
- 1 T vanilla extract
Nonna creams the oil and sugar first and adds in the eggs, one at a time. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the Amaretto and vanilla.
Slowly she incorporates the flour mixture, adding last the roasted almonds.
She portions the dough into 4 and with a floured surface and some flour sprinkled on top, she fashions each portion into a log, placing two on each parchment covered cookie sheet.
She then bakes the logs for 25 minutes at 350. Once cooled about 15 minutes, Nonna uses a serrated knife and slices them into about 1/2 inch thick, diagonal slices. She then returns them to the oven, at 325F for 10 min each side. If you prefer your biscotti extra crispy, you might cook them longer - it really is up to you.
These twice-baked cookies are best enjoyed dipped into espresso or a cappuccino. Or if you prefer the traditional way, pour yourself a glass of Vin Santo - a sweet dessert wine. Enjoy!
Buon appetito!
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Chocolate Hazelnut Biscotti - HandMade | Christine Cushing
I show you how to make the best chocolate biscotti handmade with extra virgin olive oil that makes them crisp but tender. Filled with hazelnuts these hand made Italian cookies are a classic combination of cocoa and hazelnuts. See why it's important to bake them twice and how to perfectly slice them. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE HAZELNUT BISCOTTI
1 1/4 cup all purpose flour (300ml)
1/3 cup cocoa powder (80 ml)
2 tsp. baking powder (10 ml)
pinch salt
grated zest of ½ orange
1 cup sugar (250 ml)
1/3 cup extra virgin olive oil (80ml)
2 large eggs
1 tsp. pure vanilla extract (5 ml)
1 cup whole hazelnuts(250 ml)
Instructions:
Preheat oven to 325 degrees F.
2. Line a large baking sheet with parchment.
3. Sift flour, cocoa, baking powder, and salt into a medium bowl. Add hazelnuts.
4. In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
5. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well.
6. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches – they will spread out as they bake.
7. Bake for 25-30 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
8. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into ½-inch slices.
9. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp.
Makes about 40 biscotti
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Professional Baker Teaches You How To Make BISCOTTI!
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 recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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