Hazelnut Coconut Chocolate Biscotti Recipes

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CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS



Chocolate Biscotti Recipe with Hazelnuts image

You will love the simplicity of this Chocolate Biscotti Recipe. The addition of hazelnuts creates twice-baked cookies with a perfect crunch. Their crispy texture also makes them ideal dunking cookies.

Provided by Maria Vannelli RD

Categories     Dessert

Time 1h30m

Number Of Ingredients 10

1 cup hazelnuts (raw)
355 grams all-purpose flour (2½ cups)
43 grams unsweetened cocoa powder ( ½ cup)
1½ teaspoon baking powder
¼ teaspoon salt
½ cup butter (softened)
1 cup granulated sugar
3 eggs (room temperature)
2 teaspoons vanilla extract
4 oz bittersweet chocolate (113 grams, chopped)

Steps:

  • Preheat oven to 325°F (160°C). Position rack in the center.
  • Line a large baking sheet with parchment paper.
  • Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
  • Increase the oven temperature to 350°F (175°C).
  • In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
  • In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
  • Beat in the eggs, one at a time.
  • Add vanilla extract.
  • Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix).
  • Fold in chopped hazelnuts and chopped chocolate.
  • Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15-inch log. Flatten each biscotti log until 1½ inches wide.
  • Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to a rack and let cool slightly.
  • Transfer to a cutting board.
  • Using a serrated knife, slice cookies at an angle about ½-inch thick.
  • Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10-minute mark.
  • Remove from oven and enjoy.

Nutrition Facts : ServingSize 1 biscotti, Calories 64 kcal, Carbohydrate 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 22 mg, Sugar 3 g, Protein 1 g, TransFat 1 g, Fiber 1 g

CHOCOLATE-HAZELNUT BISCOTTI



Chocolate-Hazelnut Biscotti image

Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks
1 1/2 cups (about 8 ounces) blanched hazelnuts
4 large whole eggs, plus 1 large egg white, lightly beaten
1 1/2 cups granulated sugar
Coarse sanding sugar (or granulated sugar), for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chocolate and hazelnuts are the size of peas.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With the mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
  • Turn out the dough onto a generously floured work surface, and divide into four equal pieces. Shape each piece into a 10-by-2-inch log. Transfer to prepared baking sheets. Brush off any excess flour. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
  • Bake, rotating halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheets to a wire rack to cool slightly, about 20 minutes.
  • Place logs on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

CHOCOLATE HAZELNUT BISCOTTI



Chocolate Hazelnut Biscotti image

Biscotti is used to describe a long, dry, hard twice baked cookie with a curved top and a flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. These are very nice glazed or dipped in white chocolate. Enjoy. Don't let all the steps bother you.

Provided by Barb G.

Categories     Dessert

Time 2h

Yield 24 Biscotti

Number Of Ingredients 11

4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1 3/4 cups flour
1/3 cup unsweetened cocoa, preferably dutch process
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup hazelnuts (toasted and coarsely chopped)
1/2 cup white chocolate, cut into small pieces (optional)

Steps:

  • Preheat oven to 350°F.
  • To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
  • Remove from oven and place nuts in a dish- towel.
  • Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
  • Cool and then chop coarsely.
  • Set aside while you prepare dough.
  • Reduce oven temperature to 300°F.
  • Line a large baking sheet (12 x 17) with parchment paper.
  • In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
  • Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
  • In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
  • On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
  • On a floured surface divide the dough in half.
  • Form each half into a log, 12 inches long.
  • Do this by rolling the dough back forth into a cylinder shape with floured hands.
  • Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
  • Bake until firm to the touch about 40 minutes (logs will spread during baking).
  • Remove from oven, place on wire rack, let cool for 10 minutes.
  • Using a long spatula transfer the logs to a cutting board.
  • With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
  • Arrange the slices on the baking sheet.
  • Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
  • Let cool on wire rack.

Nutrition Facts : Calories 139.9, Fat 6.8, SaturatedFat 2.1, Cholesterol 26.4, Sodium 90.7, Carbohydrate 19.1, Fiber 2, Sugar 9.2, Protein 3.4

CHOCOLATE HAZELNUT BISCOTTI



Chocolate Hazelnut Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 42m

Yield 36 cookies

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts

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.

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