How To make Hazelnut Biscotti
1 c Hazelnuts (about 4 oz)
1/4 lb Butter, unsalted, room temp
1 c Sugar
1 lg Lemon, grated zest of
2 Eggs
1 t Vanilla extract
2 c All purpose flour,
Plus 2 Tbsp 1 ts Baking powder
1/4 ts Salt
I just made this recipe once, and I substituted toasted sliced almonds for the hazelnuts. It was really good. Preheat oven to 350-F. Spread the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant. Place the nuts in a dish towel and rub them together to remove some of the skin. Coarsely chop the hazelnuts and set aside. In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy. Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In a medium bowl, toss the flour, baking powder and salt. Gradually add the flour mixture to the butter, beating on low speed until a smooth dough forms. Using a wooden spoon, work in the hazelnuts until evenly distributed. Divide the dough in half in the bowl. With lightly floured hands, form the dough into two 10-by-2 inch rectangular logs. Place the logs on an ungreased baking sheet, at least 2 inches apart. Bake for 30 minutes, or until the logs are set and golden brown. Remove from the oven and let cool on the baking sheet for 15 minutes. Using a serrated knife and a sawing motion, carefully cut the logs into 1/2-inch diagonal slices. discard the end pieces. Arrange the slices, cut sides down and close together, on 2 baking sheets. Bake the biscotti on the top and middle racks of the oven for 8 to 9 minutes, or until lightly browned. Turn the biscotti over, switch the position of the baking sheets and continue baking until lightly browned on the other side, about 9 minutes longer. Let the biscotti cool completely on the baking sheets.
How To make 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 Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Hazelnut Biscotti. Long and curved with rough jagged edges, these delicious Chocolate Hazelnut Biscotti are dotted with chunks of toasted hazelnuts. They have a deep chocolate flavor that comes from adding both unsweetened cocoa powder and semi-sweet chocolate to the batter.
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BISCOTTI RECIPE - SORTED
These twice baked biscuits are perfect for dunking in your lattes or cappuccinos.
You can substitute the nuts and orange for your favourite flavours, making it well worth the extra effort to bake them yourself!
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Chocolate Hazelnut Biscotti
On this episode, The Surly Cook does one of the few cookies he is allowed to bake. (Mrs. Surly is baker in the family). This chocolate and nut biscotti recipe is among my most requested.
You can find the recipe at TheSurlyCook.com
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Gypsy Stroll by Aaron Lieberman - YouTube Music Library
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Kitchen Gear
USA Biscotti Pan
Kitchen Aid Stand Mixer
Tech Gear
Sony RX100 Camera
Rode NT-USB Microphone
Limo Studio Softbox Lights
Almond Anise & Chocolate Hazelnut Biscotti | Traditional Italian Biscotti | The Vegan Test Kitchen
This is a deliciously perfect veganized version of those classic Italian biscotti flavors: almond anise, and chocolate hazelnut…and don’t forget your cup of coffee (or wine!) for dunking. These recipes from the Veganomicon can easily be modified to incorporate dried fruit, juice, espresso or other favorite flavors!
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w/Eli Haynes, edited by JosephLucas
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Almond Anise Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 2/3 cups all purpose flour or whole wheat pastry flour
2 tbsp arrowroot powder
2 tsp baking powder
2 tsp aniseeds
½ tsp salt
1 cup whole, raw almonds
Chocolate Hazelnut Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup plus 2 tbsp sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 ½ cups all purpose flour or whole wheat pastry flour
1/3 cup unsweetened cocoa powder (or Dutch-processed)
2 tbsp arrowroot powder or cornstarch
2 tsp baking powder
½ tsp salt
1 cup whole raw hazelnuts
#vegan #veganomicon #biscotti
Nonna’s Chocolate Hazelnut Biscotti (e62)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), bakes up crunchy treats that your whole family will love - Chocolate Hazelnut Biscotti. The biscotti get their crispiness from being twice-baked, in fact, biscotti simply translated means 'bis' - twice and 'cotti' = baked. To make these, in a bowl, mix up the dry ingredients:
- 4 cups of all purpose flour
- 2 teaspoons of baking powder
- 2/3 cup of unsweetened cocoa powder
- a pinch of salt
- the zest of an orange
Whisk to blend ingredients.
Then in another bowl, Nonna adds the wet ingredients:
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Frangelico Liqueur (hazelnut liqueur) but you can substitute with 2 Tablespoons of vanilla extract or espresso.
Nonna creams the oil and sugar first. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the liqueur.
She then blends the wet with the dry ingredients. Last, Nonna adds in 2 cups of roasted and skinned hazelnuts that she prepared early by placing them in the oven at 325 for approximately 12-15 min, covers them with a dishcloth so that steam helps the skins come off more easily. She adds the hazelnuts to the dough and shapes it into a large log on the cocoa-dusted board. Then cut into 4 pieces, shape into logs and place on a parchment covered cookie sheet.
Bake the logs for 30 minutes at 350F. Cool 15 minutes, then, with a serrated knife, slice them into 1/4 thick, diagonal slices. Return to the cookie sheet and bake at 325F for 5 minutes, flip and bake another 5 min. If you prefer them 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. Enjoy!
Buon appetito!
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