Sure, here’s a detailed recipe for making delicious Hazelnut Biscotti that you can enjoy with your loved ones or share with friends! These crunchy Italian cookies, loaded with the nutty flavor of hazelnuts and a hint of sweetness, are perfect for dessert or a quick snack with coffee or tea.
Hazelnut Biscotti
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 20 minutes
Servings: Approximately 30 Biscottis
Ingredients:
- 2 1/2 cups hazelnuts
- 1 3/4 cups sugar
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1/2 cup hazelnut-flavored liqueur
- 6 eggs
- 3/4 cup butter
Instructions:
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Preheat the Oven: Preheat your oven to 350Β°F (180Β°C or Gas mark 4).
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Prepare the Nuts: Take half of the hazelnuts and combine them with all of the sugar in a blender or food processor. Pulse until the nuts are finely chopped. Transfer this mixture to a large bowl.
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Chop the Nuts: Coarsely chop the remaining hazelnuts and add them to the bowl with the sugar-nut mixture.
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Combine Dry Ingredients: To the bowl with the nuts and sugar, add the flour, baking powder, and salt. Mix well to combine.
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Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, hazelnut liqueur, and melted butter until well combined.
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Mix the Dough: Pour the wet ingredients into the bowl with the dry ingredients. Stir until a dough forms. Use your hands to gently knead the dough until it comes together.
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Shape the Dough: Divide the dough into two equal portions. On lightly greased baking trays, shape each portion into a 14-inch long roll, about 3 inches wide and 1 inch thick.
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Bake the Biscotti: Place the baking trays in the preheated oven and bake for 40 minutes, or until the biscotti logs are set and lightly golden brown.
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Cool and Slice: Remove the biscotti logs from the oven and let them cool for about 10 minutes. Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
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Second Bake: Lower the oven temperature to 300Β°F. Place the biscotti slices back onto the baking trays, standing them upright and spaced apart. Bake for an additional 20 minutes, or until the biscotti are crisp and dry but not overly browned.
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Cool and Store: Once baked, allow the biscotti to cool completely on wire racks. Once cooled, store the biscotti in an airtight container at room temperature.
Variations:
- Ginger Biscotti: Halve the amount of nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger, and 1 1/2 tablespoons grated fresh ginger. Omit the hazelnut liqueur and add 1 1/2 teaspoons vanilla extract.
- Orange Biscotti: Add 3 tablespoons grated orange zest and use orange liqueur instead of hazelnut.
- Chocolate Biscotti: Increase the cocoa to 1/2 cup and the liqueur to 1/4 cup. Decrease nuts by 1/3 and add 1 cup each of white chocolate and semi-sweet chocolate, chopped, along with 1 1/2 teaspoons vanilla extract.
- Lemon-Pine Nut Biscotti: Omit the nuts, cocoa, and liqueur. Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
- Coffee Biscotti: Use the hazelnut or almond recipe, add 3 tablespoons instant coffee granules, and 2 teaspoons ground cardamom or cinnamon. Halve the amount of nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
These Hazelnut Biscotti are sure to become a favorite in your home, and with the variety of flavor options available, you can customize them to suit your taste preferences. Enjoy the crunchy goodness of these homemade biscotti with a hot cup of coffee or tea for a delightful treat any time of day! πͺβ
