CHOCOLATE, HAZELNUT AND GINGER BISCOTTI
Steps:
- Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.
- Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.
- Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.
- Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
CHOCOLATE & HAZELNUT BISCOTTI
These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
- Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Protein 2 grams protein, Sodium 0.09 milligram of sodium
CHOCOLATE HAZELNUT BISCOTTI
Biscotti is used to describe a long, dry, hard twice baked cookie with a curved top and a flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. These are very nice glazed or dipped in white chocolate. Enjoy. Don't let all the steps bother you.
Provided by Barb G.
Categories Dessert
Time 2h
Yield 24 Biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
- Remove from oven and place nuts in a dish- towel.
- Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
- Cool and then chop coarsely.
- Set aside while you prepare dough.
- Reduce oven temperature to 300°F.
- Line a large baking sheet (12 x 17) with parchment paper.
- In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
- Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
- In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
- On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
- On a floured surface divide the dough in half.
- Form each half into a log, 12 inches long.
- Do this by rolling the dough back forth into a cylinder shape with floured hands.
- Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
- Bake until firm to the touch about 40 minutes (logs will spread during baking).
- Remove from oven, place on wire rack, let cool for 10 minutes.
- Using a long spatula transfer the logs to a cutting board.
- With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
- Arrange the slices on the baking sheet.
- Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
- Let cool on wire rack.
Nutrition Facts : Calories 139.9, Fat 6.8, SaturatedFat 2.1, Cholesterol 26.4, Sodium 90.7, Carbohydrate 19.1, Fiber 2, Sugar 9.2, Protein 3.4
CHOCOLATE-HAZELNUT BISCOTTI
Yield makes about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chips and hazelnuts are the size of peas.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
- Turn out the dough onto a lightly floured work surface, and divide into three equal pieces. Shape each piece into an 18-inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
- Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheet to a wire rack to cool slightly, about 20 minutes.
- Place logs on a cutting board. Using a serrated knife, cut 3/4-inch-thick slices on the diagonal. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, 10 to 12 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI
Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
More about "chocolate hazelnut and ginger biscotti recipes"
CHOCOLATE GINGER BISCOTTI | CANADIAN LIVING
From canadianliving.com
CHOCOLATE, HAZELNUT AND GINGER BISCOTTI RECIPE - FOOD.COM
From food.com
4/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 92 per serving
TOP 49 CHOCOLATE HAZELNUT BISCOTTI RECIPE EASY RECIPES
From keith.alfa145.com
CHOCOLATE HAZELNUT BISCOTTI RECIPE - CHISEL & FORK
From chiselandfork.com
CHOCOLATE HAZELNUT BISCOTTI - THE PERFECT BISCOTTI RECIPE - BAKEALISH
From bakealish.com
SIX EASY COOKIE RECIPES FOR CHRISTMAS OR ANY TIME OF YEAR
From bellinghamherald.com
TOP 41 HAZELNUT BISCOTTI RECIPES TRADITIONAL
From istimewa.dixiesewing.com
TOP 41 CHOCOLATE HAZELNUT AND GINGER BISCOTTI RECIPES
From keith.alfa145.com
TOP 40 CHOCOLATE HAZELNUT BISCOTTI RECIPES
From hercules.dixiesewing.com
CHOCOLATE HAZELNUT AND GINGER BISCOTTI RECIPE - WEBETUTORIAL
From webetutorial.com
TOP 44 CHOCOLATE HAZELNUT AND GINGER BISCOTTI RECIPES
From istimewa.dixiesewing.com
CHOCOLATE HAZELNUT AND GINGER BISCOTTI RECIPES
From tfrecipes.com
CHOCOLATE, HAZELNUT AND ORANGE BISCOTTI | CHRISTMAS RECIPES
From harrisfarm.com.au
TOP 44 CHOCOLATE HAZELNUT BISCOTTI RECIPE EASY RECIPES
From sara.hedbergandson.com
CHOCOLATE, HAZELNUT AND GINGER BISCOTTI | GINGER BISCOTTI RECIPE ...
From pinterest.ca
TOP 40 CHOCOLATE HAZELNUT BISCOTTI RECIPE EASY RECIPES
From bothwell.keystoneuniformcap.com
CHOCOLATE GINGER COOKIES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE, HAZELNUT AND GINGER BISCOTTI - MEDITERRANEAN RECIPES
From fooddiez.com
THE 35 BEST CHRISTMAS COOKIE RECIPES TO MAKE THIS SEASON
From camillestyles.com
CHOCOLATE, HAZELNUT AND GINGER BISCOTTI RECIPE | YUMMLY | RECIPE ...
From pinterest.com
You'll also love