Coffee Hazelnut Biscotti Recipes

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
• In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
• Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

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.

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
• Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
• Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.