How To make Hazelnut Bread and Biscotti
1 1/2 lb Loaf:; (1 lb loaf):
1 1/2 ts Active dry yeast; (1 t)
2 1/4 c Bread flour; (1 1/2 c)
3/4 c Whole-wheat flour; (1/2 c)
2 tb Wheat germ; i omitted, (2 t)
3 tb Nonfat dry milk powder; (2
-t) 1/4 c Sugar; plus
2 tb Sugar; (1/4 c)
3 tb Anise seed; or fennel seed,
-- (2 t) 1 1/2 tb Wonderslim; *note, (2 t)
1 c Water; plus
2 tb Water; (3/4 c)
3/4 c Hazelnuts; chopped, (1/2 c)
Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg *NOTE: The original recipe used 3 T vegetable oil (2 T). Biscotti are twice-baked cookies - a favorite Italian dessert. They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand. Add all ingredients except the hazelnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the hazelnuts. Let cool or eat warm. To make biscotti, preheat your oven to 350 deg F. Slice cooled bread 1/2" thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 min. The fresher the bread, the longer it needs to toast. Let cool and store in airtight containers or freeze. I didn't get to make this into biscotti as it smelled so good we went ahead and ate it!! This is an *excellent* bread. Probably very good as biscotti also...maybe next time. Entered into MasterCook II and tested for you by Reggie Dwork <reggie@reggie.com> -----
How To make Hazelnut Bread and Biscotti's Videos
Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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Italian Biscotti (Almond Biscuits) - Pina Cucina Ep. 12
Watch Pina make some incredibly delicious Almond Biscotti, a perfect little treat for when family and friends pop over for tea or coffee.
Enjoy!
Chocolate Hazelnut Biscotti - Food Network
These yummy cookies are flavored with Nutella chocolate hazelnut spread. This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
Get the recipe:
Hazelnut Espresso Biscotti
Hazelnut Espresso Biscotti
Ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground hazelnuts
2 tablespoons instant espresso powder
1/2 cup chopped hazelnuts
Instructions: Preheat oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, salt, ground hazelnuts, and espresso powder. Gradually add the dry ingredients to the wet ingredients and mix well. Fold in the chopped hazelnuts. Divide the dough in half and shape each half into a log. Place the logs on a baking sheet and bake for 25 minutes. Allow the logs to cool for 10 minutes, then slice into 1/2-inch slices. Place the slices back on the baking sheet and bake for an additional 10-12 minutes or until golden.
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Hazelnut biscotti - Alice Medrich
Hazelnut biscotti