Hazelnut Almond 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:

• Heat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together. Transfer 1/2 cup of the mixture to a food processor. Add the toasted almonds and grind until fine and powdery, about 45 seconds. Add to the dry ingredients. Add the chopped chocolate and whole hazelnuts and mix.
• Whisk the eggs, extracts, and almond liqueur together. Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.
• Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
• Let cool 30 minutes.
• Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again.
• Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container.

Steps:

• Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered about 10 minutes, stirring occasionally, until golden brown; cool.
• In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and baking soda. Stir in hazelnuts. Place dough on lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together and hazelnuts are evenly distributed.
• Divide dough in half. On large ungreased cookie sheet, shape each half into 10x3-inch rectangle, rounding edges slightly.
• Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut each rectangle crosswise into 1/2-inch slices.
• Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to cooling rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

Steps:

• Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chocolate 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 the 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 generously floured work surface, and divide into four equal pieces. Shape each piece into a 10-by-2-inch log. Transfer to prepared baking sheets. Brush off any excess flour. 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 halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheets to a wire rack to cool slightly, about 20 minutes.
• Place logs on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 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.

Steps:

• In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each addition. Stir in the vanilla, then add 2 1/2 cups of the flour mixed with baking powder.
• Cut the nuts in half and add them to the dough. The mixture should be thick enough to shape by hand. If not, add the remaining flour little by little until the mixture reaches the right consistency. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees.
• Shape the dough into about 6 small loaves that are 2 inches wide, 6 inches long and 1 inch high. Lay them about 2 inches apart on a lightly greased cookie sheet.
• Bake in the oven for 10 to 15 minutes, until light gold in color.
• While they are hot, place the loaves on a cutting board and cut them on the diagonal into 1/2-inch slices. Place the cookies on the cookie sheet, making sure they do not touch. Bake again for about 10 minutes, until they are golden brown. Watch closely and do not overbake.

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.