Chocolate Dipped Cherry Hazelnut Biscotti Recipes

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CHERRY HAZELNUT BISCOTTI



Cherry Hazelnut Biscotti image

Presents from the pantry are a tradition with me-and this crusty coffee "dunker" is a favorite! Stuffed with fruits and nuts, it freezes well and can be made a month ahead of busy holidays. Dried cranberries can be substituted for cherries.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

4 cups all-purpose flour
1 cup chopped hazelnuts, toasted
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1-1/3 cups sugar
1/2 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup dried cherries or cranberries

Steps:

  • In a large bowl, combine the first 5 ingredients. In another bowl, whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to the dry ingredients just until combined. Stir in cherries. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x3-in. rectangle. Bake at 325° for 30-35 minutes or until golden brown., Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°. Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment-lined baking sheets. , Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 175 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI



Chocolate-Dipped Cherry-Hazelnut Biscotti image

Categories     Cookies     Mixer     Chocolate     Fruit     Dessert     Bake     Christmas     Valentine's Day     Vegetarian     Orange     Cherry     Hazelnut     Party     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 11

3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 teaspoons grated orange peel
2 teaspoons baking soda
1 teaspoon salt
6 cups all purpose flour
2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped
1 3/4 cups dried tart cherries (about 8 1/2 ounces)
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
Unsweetened cocoa powder

Steps:

  • Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
  • Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
  • Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
  • Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

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