Buttery Hazelnut Fig Biscotti Recipes

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HAZELNUT BISCOTTI



Hazelnut Biscotti image

Hazelnuts provide a simple addition to these classic Italian cookies - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 40

Number Of Ingredients 9

1 cup hazelnuts (filberts), coarsely chopped
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 teaspoon vanilla
2 large eggs
3 1/2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

HAZELNUT ALMOND BISCOTTI



Hazelnut Almond Biscotti image

Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 dozen.

Number Of Ingredients 9

2 large eggs, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped hazelnuts, toasted
1/4 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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