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
SUKHARIKI - HAZELNUT RUSKS (RUSSIAN BISCOTTI)
This is a recipe from the recipesource.com website for Sukhariki, or hazelnut rusks which is a Russian biscotti recipe. Though it's not a difficult recipe, it is does take a little time, often up to 8 hours but most of it is waiting for the Rusks to reach the appropriate crispness.
Provided by Northwestgal
Categories Breads
Time 8h
Yield 2 dozen biscotti, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F Grease an 8-inch loaf pan; set aside.
- Beat eggs and sugar together until light and fluffy.
- Mix the nuts and flour together.
- Add the flour mixture to the egg mixture, and blend well. Pour batter into prepared loaf pan.
- Bake at 300°F for 50 minutes. Turn loaf onto counter, and wrap in a clean, moist dish towel, and let stand for 4 hours.
- Preheat oven to 250°F.
- Cut cooled loaf into 1/3-inch slices. Place slices on cookie sheet, and bake at 250°F until lightly browned and crisp, about 3 hours.
Nutrition Facts : Calories 93.3, Fat 4.7, SaturatedFat 0.5, Cholesterol 15.5, Sodium 6.1, Carbohydrate 11.4, Fiber 0.8, Sugar 6.6, Protein 2.1
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