Biscotti Di Nocciola E Espresso Hazelnut Espresso Shortbread Co Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOCHA-HAZELNUT BISCOTTI



Mocha-Hazelnut Biscotti image

Provided by Food Network Kitchen

Time 2h

Yield about 30 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup blanched hazelnuts

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
  • Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
  • Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
  • Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

ESPRESSO-HAZELNUT BISCOTTI



Espresso-Hazelnut Biscotti image

Make and share this Espresso-Hazelnut Biscotti recipe from Food.com.

Provided by JenSmith

Categories     Dessert

Time 45m

Yield 30 biscotti

Number Of Ingredients 12

2 1/2 cups unbleached all-purpose flour
1 cup packed light brown sugar
3 tablespoons instant espresso powder
1 teaspoon finely grated lemon zest
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup hazelnuts
1 egg, beaten with
1 teaspoon water

Steps:

  • Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
  • In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
  • On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
  • Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
  • Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
  • Arrange biscotti, cut sides down, on 2 baking sheets.
  • Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
  • Biscotti keep 3 days in an airtight container at room temperature.

Nutrition Facts : Calories 105.4, Fat 3.5, SaturatedFat 0.4, Cholesterol 28.2, Sodium 78.4, Carbohydrate 16.2, Fiber 0.7, Sugar 7.3, Protein 2.6

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES



Italian Hazelnut Espresso Shortbread Cookies image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  • Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
  • Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

BISCOTTI DI NOCCIOLA E ESPRESSO (HAZELNUT ESPRESSO SHORTBREAD CO



Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co image

From cookiesfromitaly.com. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.

Provided by Maureenie

Categories     Dessert

Time 1h

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 cup light brown sugar, packed
3 tablespoons cornstarch
1 tablespoon instant espresso powder
1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
  • Add butter and vanilla.
  • Using pulse, process until mixture resembles coarse meal.
  • Add nuts; blend until finely chopped.
  • Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
  • Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
  • Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
  • Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate.
  • Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
  • Drizzle chocolate mixture over cookies.
  • Let stand until chocolate sets.

Nutrition Facts : Calories 90.4, Fat 5.7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 39.1, Carbohydrate 9.6, Fiber 0.5, Sugar 4.5, Protein 1

More about "biscotti di nocciola e espresso hazelnut espresso shortbread co recipes"

ESPRESSO HAZELNUT SHORTBREAD COOKIES - THE VIEW FROM …
Dec 16, 2011 Maybe my espresso powder was too strong because I lost all the hazelnut flavor and it was all espresso. The texture was much too crumbly to …
From theviewfromgreatisland.com
  • In the bowl of a stand mixer or food processor (you can also use a hand mixer, or your hands) mix together the flour, sugar and hazelnuts.


CHOCOLATE ESPRESSO HAZELNUT BISCOTTI | MARY DISOMMA
Mar 19, 2022 Preheat the oven to 325 degrees. In the bowl of a stand mixer, cream together the butter, sugar, brown sugar, and espresso powder. With the mixer on low speed, add eggs, one …
From marydisomma.com


COFFEE-HAZELNUT BISCOTTI RECIPE - BON APPéTIT
Dec 1, 2020 Preparation. Step 1. Place racks in upper and lower thirds of oven; preheat to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
From bonappetit.com


COFFEE BISCOTTI {EASY TO MAKE} | MARCELLINA IN CUCINA
May 2, 2020 Biscotti means twice baked resulting in a crisp biscuit or cookie originating from Italy. Traditionally, biscotti di Prato contained no fat ensuring longevity and creating a crunchy, brittle biscotti. This Coffee Biscotti recipe …
From marcellinaincucina.com


ESPRESSO BISCOTTI RECIPE - HOW TO MAKE ESPRESSO BISCOTTI
Dec 5, 2023 Step 1 Preheat the oven to 350°F. Line 1 baking sheet with parchment paper. Step 2 In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until creamy, 3 to 4 …
From thepioneerwoman.com


ADRIANA'S ITALIAN RECIPE FOR HAZELNUT ESPRESSO SHORTBREAD COOKIES
Hazelnut Espresso Shortbread Cookies (Biscotti di Nocciola e Espresso) Ingredients: 2 cups all purpose flour 1 cup (packed) golden brown sugar ... 1 tablespoon plus 1 teaspoon instant …
From cookiesfromitaly.com


BISCOTTI ALLE NOCCIOLE OR HAZELNUT COOKIES (WITH …
Oct 30, 2019 Procedure: Slice the vanilla pod, scrape out the pith. Mix the vanilla pulp, butter, sugar, salt and egg until creamy with a hand mixer. Mix flour with ground hazelnuts and stir …
From italdente.com


03/18/08 HAZELNUT ESPRESSO SHORTBREAD COOKIES
Crostini di Tonno e Pepe Arrosto Tuna and Roasted Pepper Crostini Ingredients: 24 1/4-inch-thick diagonal slices cut from a long thin loaf of Italian or French bread For the tuna spread: A 6 …
From cookiesfromitaly.com


ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES | JENNY CREATES
Dec 13, 2010 1 tablespoon plus 1 teaspoon instant espresso powder 3/4 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 1 teaspoon vanilla extract 2/3 cup …
From jennycreates.com


BISCOTTI DI NOCCIOLA E ESPRESSO HAZELNUT ESPRESSO SHORTBREAD CO …
Arrange biscotti, cut sides down, on 2 baking sheets. Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula.
From tfrecipes.com


BISCOTTI DI NOCCIOLA E ESPRESSO (HAZELNUT ESPRESSO …
Steps: Preheat oven to 350 degrees F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla.
From food-recipe.info


DOUBLE CHOCOLATE HAZELNUT BISCOTTI RECIPE - FOOD …
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda.
From foodnetwork.com


ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES RECIPE EPICURIOUSCOM
Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal.
From tfrecipes.com


CHOCOLATE HAZELNUT ESPRESSO BISCOTTI | JUSTIN'S® RECIPES
1. Preheat the oven to 350°F. 2. Line a cookie sheet with parchment paper. 3. In a large bowl with an electric mixer, beat the butter, eggs, sugar, vanilla, and espresso until combined.
From justins.com


HAZELNUT ESPRESSO SHORTBREAD COOKIES - MY COOKIE …
Aug 25, 2024 Preheat the oven to 350°F (175°C or 180°C) and line 2 sheet pans with parchment paper. Take one log out of the refrigerator and unwrap the plastic and place it on a cutting board.
From mycookiejourney.com


HAZELNUT SHORTBREAD COOKIES RECIPE - JULIA'S ALBUM
Dec 22, 2013 Your Christmas cookie tray is not complete without these hazelnut cookies. It is also not complete without pecan shortbread cookies, or amaretto shortbread cookies, or cranberry noels. The cookies have the consistency of …
From juliasalbum.com


Related Search