Hazelnut And Apricot Biscotti Recipes

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Add dried apricots after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

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 350°F.
• Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
• Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
• Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
• Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
• Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.

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:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
• Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
• Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
• Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
• Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
• Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

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°. 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.