Searching for a delectable treat to satisfy your sweet cravings? If so, look no further than coffee hazelnut biscotti. This Italian classic combines the rich, nutty flavor of hazelnuts with the bold aroma of coffee, resulting in a crispy, mildly sweet cookie that is perfect for dipping in your favorite hot beverage. Whether you're a seasoned baker or a novice cook, this guide will provide you with all the information you need to create the perfect coffee hazelnut biscotti.
Let's cook with our recipes!
CINNAMON HAZELNUT BISCOTTI
These are delicious with coffee and they smell wonderful!
Provided by Kris
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
- In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
- Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g
COFFEE-HAZELNUT BISCOTTI
From "The Best of Cooking Light" ... but I've tweaked it to reflect my personal tastes. (The original recipe called for 2 tablespoons of Frangelico; I've used two tablespoons of Kahlua. I've also chosen to use two eggs and one egg white, instead of two egg whites and one egg I like a slightly richer biscotti.)
Provided by KLHquilts
Categories Dessert
Time 1h45m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300.
- Place Kahlua in a small bowl. Microwve on high for ten seconds.
- Stir in cocoa and espresso powder until smooth.
- Add oil, eggs, and egg white, stirring with a whisk until blended.
- Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
- Add ground coffee, and pulse two times or until mixture is blended.
- With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
- Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
- Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
- Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
- Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
- Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
- Turn cookies over and bake an additional ten minutes.
- Remove cookies from baking sheets; cool completely on wire racks.
HAZELNUT BISCOTTI
Biscotti get their dry, crisp texture from a second baking. They are delicious dipped in coffee or dessert wine.
Provided by Martha Stewart
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast 10 to 15 minutes, until they give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool, then rub nuts vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set all aside.
- In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, zest, and salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients, and mix until a sticky dough is formed. Work in chopped and whole nuts.
- Turn out onto a well-floured board, and divide into two portions. With floured hands, roll into logs about 12 inches long, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle. Reduce oven temperature to 275 degrees.
- Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie sheet cut side up, and bake until lightly toasted and hard, 15 to 20 minutes. Let cool completely. Biscotti will keep for several weeks in an airtight container.
HAZELNUT BISCOTTI
Make and share this Hazelnut Biscotti recipe from Food.com.
Provided by Karin...
Categories Dessert
Time 1h20m
Yield 30 Biscottis
Number Of Ingredients 10
Steps:
- Variations-------------.
- GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
- Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
- ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
- CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
- Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
- LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
- Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
- COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
- Also add 2 teaspoons ground cardamon or cinnamon.
- Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
- Preheat the oven to 350'F (180'C or Gas mark 4).
- Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
- Place in a bowl.
- Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
- In another bowl, blend the eggs, liquer and butter.
- Stir into the dry ingredients and knead gently with your hands to form a dough.
- Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
- Bake at 350'F for 40 minutes.
- Remove from oven.
- Allow to cool for 10 minutes.
- Cut with a serrated knife into 1/2" slices.
- Return the slices to the baking trays.
- Place them UPRIGHT and SPACED WELL APART.
- Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
- Cool and store in an airtight container at room temperature.
Nutrition Facts : Calories 198.3, Fat 8.8, SaturatedFat 1.3, Cholesterol 44.3, Sodium 82.8, Carbohydrate 26.4, Fiber 1.5, Sugar 12.3, Protein 4.7
Tips:
- To make the biscotti extra crunchy, slice them thinner before baking.
- If you don't have a coffee grinder, you can finely chop the hazelnuts in a food processor.
- For a stronger coffee flavor, use a dark roast coffee.
- If you don't have parchment paper, you can grease a baking sheet and sprinkle it with flour.
- To prevent the biscotti from burning, keep a close eye on them while they're baking.
- Once the biscotti are cool, store them in an airtight container at room temperature for up to 2 weeks.
Conclusion:
These coffee hazelnut biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They're crispy, flavorful, and packed with coffee and hazelnut flavor. Whether you're enjoying them with a cup of coffee or tea, or as a snack on the go, these biscotti are sure to be a hit.
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