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> -----
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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
Copyrights: Rajshri Entertainment Private Limited
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Hazelnut & almond biscotti [BA Recipes]
Hazelnut & almond biscotti are perfect with coffee, as a breakfast on the go, with an afternoon tea as a sweet snack, or after dinner for a light dessert. Biscotti as its name implies, means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dunking into your hot drink, or even wine. Enjoy and Bon Appétit!
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How to make Almond Bread (Biscotti)
Almond Bread (Biscotti) is one of my favourite Christmas sweets. I have been making it for years, to give to friends and family as a special Christmas treat.
The notation on my Almond Bread gift cards reads: “Serve just one slice with after-dinner coffee or as a delightfully crisp biscuit with ice-cream.”
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Here’s the link to my story about Almond Bread and the recipe I use:
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