4 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 6 large eggs 4 Tablespoons Frangelico 2 teaspoons vanilla extract 2 teaspoons almond extract 2 cups hazelnuts -- or chopped almonds Preheat oven to 350 degrees. Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts. Shape the doubh into 2 flattish logs 3" wide and approximately 15 " long. Place the logson a buttered cookie sheet. Bake for 20 mins. at 350. Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into 3/4" slices. Place the pieces back on the cookie sheet, side down. Bake again for 15" until the cookies are golden brown. (Turn slices over 1/2 way thru second baking.) Makes 4 doz. Calories: 92 Fat: 2 grams
How To make Cantucci Hazelnut Biscotti's Videos
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients: 1/4 cup extra virgin olive oil 3/4 cup sugar 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 eggs 1 3/4 cup flour 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl. Add extracts and beat in 2 eggs. Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer. Add cranberries and pistachios then mix with a spoon. Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking. Bake for 30 minutes at 300℉, then cool for 10 minutes. Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉. Turn over and keep baking for 4 more minutes. Cool and serve!
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Hazelnut & almond biscotti are perfect with coffee, as a breakfast on the go, with an afternoon tea as a sweet snack, or after dinner for a light dessert. Biscotti as its name implies, means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dunking into your hot drink, or even wine. Enjoy and Bon Appétit!
CANTUCCI Italian Almond Biscuits to eat together with the wine how to make it
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Chocolate Hazelnut Biscotti
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Chocolate Biscotti Recipe
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. #biscotti #chcolatebiscotti #shelovesbiscotti
Ingredients
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
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