How To make Hazelnut and Apricot Biscotti
4 c Flour
2 1/2 c Sugar
1 ts Baking powder
1/2 ts Salt
6 Eggs
2 Egg yolks
1 tb Vanilla extract
1 c Hazelnuts, toasted, peeled,
-chopped 1 1/2 c Finely diced dried apricots
2 tb Water
Recipe by: Washington The Beautiful Cookbook Preheat oven to 350!F. Meanwhile, into a large bowl, sift together the flour, sugar, baking powder and salt. In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla. Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots. On a lightly floured board, knead the dough for 5-7 minutes, or until evenly blended. If the dough is too crumbly to hold together, add a little water. Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter. Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly. Beat the remaining egg
with the water and brush each cylinder with the mixture. Bake in the preheated oven for 35 minutes, or until set. Remove from the oven and reduce the heat to 325!F. Diagonally slice the biscotti 3/4 inch thick. Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just beginning to color. Let cool and store in an airtight jar. -----
How To make Hazelnut and Apricot Biscotti's Videos
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!
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Hazelnut biscotti - Alice Medrich
Hazelnut biscotti
Recipe Chocolate-Hazelnut Biscotti
Recipe - Chocolate-Hazelnut Biscotti
INGREDIENTS:
●1 cup sugar
●1/2 cup butter or margarine, softened
●2 teaspoons vanilla
●3 eggs
●2 2/3 cups Gold Medal all-purpose flour
●1/4 cup unsweetened Dutch process cocoa
●2 teaspoons baking powder
●3/4 cup hazelnuts (filberts), toasted, chopped
●1/2 cup miniature semisweet chocolate chips
●2 oz. vanilla candy coating or almond bark, chopped
Almond and honey biscotti | Juls' Kitchen
Almond and honey biscotti
Recipe...
Ingredients:
2 eggs
200 g of runny honey
250 g of whole spelt flour
½ teaspoon of baking powder
Zest of 1 organic lemon
150 g of almonds
100 g of dried apricots
Preheat the oven to the maximum.
Whisk eggs and honey. Mix in the spelt flour, the baking powder, a pinch of salt and the grated zest of a lemon. At the end fold in almonds and chopped dried apricots.
Line with parchment paper a large baking tray. Spoon the dough into two logs, approximately about 5 cm wide and about 30 cm long.
Lower the oven temperature to 180°C (350°F) and bake for about 15 minutes, until golden brown. Remove the tray from the oven, let the biscotti cool down for 5 minutes, then cut the logs into 2 cm thick slices.
Arrange the biscotti cut side down on the tray and bake for 10 minutes, until golden and crisp. You can store the biscotti in an airtight box for many days. After a week they are still fresh and fragrant.
IN THE KITCHEN: GIULIA
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MUSIC
Josh Woodward - “The Gloaming” instrumental version
PROPS
iittala
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Chocolate Hazelnut Biscotti | With Espresso Powder! ☕ (EASY RECIPE)
This Chocolate Hazelnut Biscotti will make you wonder if biscotti can get any better than this. We all know that chocolate and hazelnuts are a good pairing, but forcing their marriage… That’s another thing. Or is it? These little crunchy cookies may just be one of the best cookies yet. And they didn’t even sign a prenup!
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RECIPE
4 oz. semisweet chocolate, coarsely chopped
3/4 cup firmly packed light brown sugar
1 3/4 cups unbleached all-purpose flour
1/3 cup unsweetened cocoa
1.5 Tbs. instant espresso powder
1 tsp. baking soda
1/4 tsp. salt
3 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup hazelnuts, toasted and coarsely chopped
Preheat an oven to 300ºF. Line a large baking sheet with parchment or baking mat/sheet (greased + floured).
Use a food processer to combine the chocolate and brown sugar until it looks like sand and set aside. Mix the flour, cocoa, espresso powder, baking soda and salt in another bowl and set aside.
In a mixing bowl, combine the eggs, vanilla extract and almond extract and beat for a few seconds.
Reduce the speed to low and add the sugar chocolate mixture and flour mixture until it looks like dough. Add the hazelnuts and mix until just incorporated.
Take the dough and on your baking sheet, form a log about 1 inch thick and 4 inches wide. Bake for 25 minutes and remove.
Transfer the log to a cutting board and cut with a bread knife 1/2 inch thick. Arrange the pieces cut side up, on the baking sheet and rebake for 25 minutes.
Remove from oven and cool on a cooling rack. Store in airtight in a glass container, good for up to a week!
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